Instant Pot Turky Cheeseburger Potato Soup

Instant Pot Cheeseburger Soup
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Directions

1

On the saute mode on your instant pot, brown your meat for at least 5-6 minutes until nice golden brown and no pink can be seen.

2

Drain out all the fat and set aside browned meat in a separate bowl.

3

Add butter to the instant pot. Once heated through, add in the onions, garlic, carrot, and celery. Saute for 5-6 minutes until nice and soft.

4

Add in the flour and cook for a minute until you no longer see any raw flour.

5

Add in the chicken broth, potatoes, cauliflower, salt, and pepper. Mix and close the lid. On manual pressure, cook for 10 minutes.

6

Do a quick release once soup is done. Once pressure is gone and the pin at the top has dropped, open lid. Take out all the big cauliflower pieces along with about a cup of soup and puree using a blender.

7

Add back puree to main soup with the cheese. Stir until cheese is melted and enjoy! Optional, garnish with fresh cilantro or red onions.

Category,

Ingredients

 1 tsp ground turkey
 1 tbsp unsalted butter
 1 medium onion (diced)
 3 garlic cloves (minced)
 3 celery stalks (dinced)
 15 baby carrots (diced)
 2 tbsp flour
 3 ½ cups chicken broth
 10 oz potatoes (diced)
 12 oz cauliflower (keep in big chucks to make it easy to puree later)
 1 ½ cups lite Mexican blend cheese
 ½ tsp salt
 ½ tsp black pepper

 

Ingredients

 1 tsp ground turkey
 1 tbsp unsalted butter
 1 medium onion (diced)
 3 garlic cloves (minced)
 3 celery stalks (dinced)
 15 baby carrots (diced)
 2 tbsp flour
 3 ½ cups chicken broth
 10 oz potatoes (diced)
 12 oz cauliflower (keep in big chucks to make it easy to puree later)
 1 ½ cups lite Mexican blend cheese
 ½ tsp salt
 ½ tsp black pepper

Directions

1

On the saute mode on your instant pot, brown your meat for at least 5-6 minutes until nice golden brown and no pink can be seen.

2

Drain out all the fat and set aside browned meat in a separate bowl.

3

Add butter to the instant pot. Once heated through, add in the onions, garlic, carrot, and celery. Saute for 5-6 minutes until nice and soft.

4

Add in the flour and cook for a minute until you no longer see any raw flour.

5

Add in the chicken broth, potatoes, cauliflower, salt, and pepper. Mix and close the lid. On manual pressure, cook for 10 minutes.

6

Do a quick release once soup is done. Once pressure is gone and the pin at the top has dropped, open lid. Take out all the big cauliflower pieces along with about a cup of soup and puree using a blender.

7

Add back puree to main soup with the cheese. Stir until cheese is melted and enjoy! Optional, garnish with fresh cilantro or red onions.

Instant Pot Turky Cheeseburger Potato Soup

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