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Turkey Veggie Instant Pot Soup


  • Author: Lillian Jacobs
  • Prep Time: 5 min
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 6-8 servings 1x

Description

Once the weather starts to chill slightly (and in LA that usually means from 80 degrees to 70 degrees) I’m all about the soup! Rightfully so though, according to Ayurvedic seasonal eating principles the warm meals, like soup, in the colder season is the perfect way to stay balanced.

As my soup cravings soar so does my creativity with the instant pot. I created this recipe as a quick, weeknight meal that’s easy to pull together in just a few minutes and delicious enough to eat for lunch the next day. If you enjoy it be sure to check out my  instant pot chicken pho soup recipe and instant pot kitchari recipe.


Scale

Ingredients

1 lb Ground turkey

3 cups spinach, fresh

3 Carrots, medium

3 cloves Garlic

1 Onion

1/2 tsp  dried Oregano

1 14.5 oz can Tomatoes, fire roasted

4 cups bone broth or chicken stock 

Ramen Noodles (I always use Lotus Foods for a delicious gluten free option)

1 tsp Chili powder

1 tsp Paprika

2 tbsp Ghee 


Instructions

Heat the instant pot on saute function. Add the ghee and ground turkey. Saute in the instant pot, breaking apart as needed, until the turkey is no longer pink. Add in the carrots, onion, garlic and all of the spices. Stir together and saute another 3-5 minutes (until the onions start to become translucent). Turn the saute function off, add broth and tomatoes. Seal the instant pot and cook on manual  high for 4 minutes. 

 

Meanwhile, cook the Ramen noodles according to the directions on the packet. 

 

When the instant pot is done manually release the pressure. Add in the spinach, stir and reseal the instant pot (no need to turn it on again). Let sit covered for about 5 minutes (until the spinach is cooked).  Add the noodles to the soup and serve! 

  • Category: Soup
  • Method: instant pot

Keywords: instant pot soup, instant pot recipes, weeknight dinner