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Instant Pot Turky Cheeseburger Potato Soup

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

I love a good easy soup dinner when I am rushed for time and this one does not disappoint! This easy Cheeseburger Soup is lightened by using turkey instead of beef or chicken, also the creamy comes from something totally unexpected...pureed cauliflower! You won't taste it believe me, this soup is perfect for your picky eaters!

Instant Pot Cheeseburger Soup

 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
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.