INSTANT POT® TURKEY CHEESEBURGER SOUP

Instant Pot® Turkey Cheeseburger Soup image

Great diet-friendly variation of an old favorite, made in the Instant Pot®. Uses pureed cauliflower to thicken and make the soup creamy.

Provided by Tammy Doerr

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

1 pound ground turkey
2 teaspoons seasoned salt (such as LAWRY'S®)
1 tablespoon butter
2 carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 tablespoons all-purpose flour
1 teaspoon dried dill weed
½ teaspoon ground black pepper
3 ½ cups beef broth
2 Yukon gold potatoes, diced
¼ head cauliflower
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add turkey and seasoned salt; saute until browned, about 5 minutes. Remove turkey.
Melt butter in the pot. Add carrots, celery, and onion; cook until just starting to soften, about 5 minutes. Add flour, dill, and pepper; cook for about 1 minute. Return turkey to the pot; add broth and potatoes. Top with cauliflower. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove the cauliflower and 1 cup of the soup liquid; blend together until smooth and creamy. Add Cheddar cheese and season to tate. Stir cauliflower puree into the pot with the rest of the soup until cheese is completely melted.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 11.8 g, Cholesterol 75 mg, Fat 15.4 g, Fiber 1.9 g, Protein 21 g, SaturatedFat 8.1 g, Sodium 817.3 mg, Sugar 2 g