Hearty Instant Pot Ground Turkey Soup

Soup season is something I wait for all year long. There’s nothing better than a warm bowl of homemade soup when the weather turns cold. But I don’t always have time to stand over the stove for an hour watching a pot simmer. That’s where my Instant Pot comes in and saves dinner.

This ground turkey soup has become my go-to weeknight meal when I need something hearty and filling without all the fuss. I just toss everything in, set it, and walk away. No hovering required. The turkey cooks up perfectly, the rice gets tender, and all those spices blend together while I help with homework or fold laundry.

Want something packed with protein and vegetables that doesn’t taste like diet food? This is your soup. It’s got that cozy, stick-to-your-ribs feeling without leaving you in a food coma.

What Kind of Ground Turkey Should I Use?

For this soup, you can use either 93/7 or 85/15 ground turkey, depending on how lean you want your final dish to be. The 85/15 will give you a bit more flavor and richness since it has more fat, while the 93/7 is a leaner option that still works great. If you’re watching your fat intake, go with the leaner option, but don’t worry – the soup will still have plenty of flavor from all the spices and vegetables. Just make sure your ground turkey is fresh or properly thawed if frozen, and break it up well while browning so it incorporates nicely throughout the soup.

Options for Substitutions

This soup is really forgiving when it comes to swaps, so feel free to work with what you have:

• Ground turkey: Ground chicken, lean ground beef, or even ground pork work great here. If you want to go meatless, try crumbled firm tofu or extra beans for protein.
• Brown rice: White rice is a solid substitute – just reduce the cooking time by about 10 minutes. You can also use quinoa or even small pasta shapes, though cooking times will vary.
• Black beans: Pinto beans, kidney beans, or white beans all work well. Just make sure to drain and rinse them if using canned.
• Red pepper: Any color bell pepper works fine, or you can skip it and add extra celery or zucchini instead.
• Chicken broth: Vegetable broth is an easy swap if you’re going meatless. You can also use beef broth, though it’ll give the soup a different flavor profile.
• Cilantro: If you’re not a cilantro fan, fresh parsley makes a nice substitute. Or just leave it out – the soup will still taste great.
• Corn: Frozen, canned, or fresh corn all work equally well. You can also swap it for diced tomatoes or extra beans.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot soup is not draining the excess liquid after browning the ground turkey, which can leave your soup greasy and less flavorful – always transfer the cooked meat to a bowl and wipe out any pooled fat before continuing. Another common error is skipping the sauté step for your vegetables, as those 4-5 minutes of cooking the onion, celery, pepper, and carrot build a flavor foundation that you simply can’t get by pressure cooking alone. Don’t forget to rinse your black beans before adding them at the end, since the canning liquid can make your soup taste tinny and add unnecessary sodium. Finally, resist the urge to open the lid immediately after cooking – that 5-minute natural release isn’t just a suggestion, as it prevents the rice from turning mushy and helps the soup thicken to the right consistency.

What to Serve With Ground Turkey Soup?

This hearty soup is pretty much a complete meal on its own since it’s packed with protein, rice, and veggies, but I love serving it with warm tortillas or tortilla chips on the side for scooping and dipping. A dollop of sour cream, some shredded cheese, and extra cilantro make great toppings that everyone can add to their own bowl. If you want to round out the meal, a simple side salad with lime vinaigrette or some cornbread would be perfect. You could also serve it with sliced avocado on top or a squeeze of fresh lime juice to brighten up all those flavors.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 5 days in an airtight container. The flavors actually get better after a day or two as everything has time to meld together. Just note that the rice will continue to absorb liquid, so you might want to add a splash of broth when reheating.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. I like to portion it out into individual servings so I can grab just what I need for lunch. Let it cool completely before freezing to maintain the best texture.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally and adding a bit of extra broth or water if it’s gotten too thick. You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1550
• Protein: 90-105 g
• Fat: 30-36 g
• Carbohydrates: 180-200 g

Ingredients

• 1 lb ground turkey
• 1.5 tsp salt
• 1.5 tsp pepper
• 2 tsp olive oil
• 1/2 onion (diced into 1/2-inch pieces)
• 2 celery stalks (diced)
• 1 red bell pepper (cut into 1/2-inch chunks)
• 1 large carrot (diced)
• 4 garlic cloves (minced)
• 2.5 tsp ground cumin
• 1.5 tsp oregano
• 1 tsp ground coriander
• 6 cups chicken broth
• 1 cup water
• 3/4 cup brown rice
• 1 cup corn
• 1 bay leaf
• 14 oz black beans (rinsed and drained)
• 3 tbsp fresh cilantro (chopped)

Step 1: Brown the Ground Turkey

• 1 lb ground turkey
• 1.5 tsp salt
• 1.5 tsp pepper

Set your Instant Pot to sauté mode and add the ground turkey with 1.5 tsp salt and 1.5 tsp pepper.

Cook for 5-7 minutes, breaking up the meat with a spoon as it cooks, until it’s fully browned and no pink remains.

Transfer the cooked turkey to a bowl and set aside.

I find browning the meat first builds a deeper, more savory foundation for the entire soup.

Step 2: Sauté the Aromatics and Build Flavor

• 2 tsp olive oil
• 1/2 onion
• 2 celery stalks
• 1 red bell pepper
• 1 large carrot
• 4 garlic cloves
• 2.5 tsp ground cumin
• 1.5 tsp oregano
• 1 tsp ground coriander

Add 2 tsp olive oil to the Instant Pot (still on sauté mode) and cook the diced onion, celery, bell pepper, and carrot for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

Stir in the minced garlic, ground cumin, oregano, and ground coriander, cooking for another minute until fragrant.

This blooming of spices in fat releases their essential oils and creates a rich, aromatic base that makes all the difference in the final flavor.

Step 3: Combine and Pressure Cook

• browned ground turkey from Step 1
• 6 cups chicken broth
• 1 cup water
• 3/4 cup brown rice
• 1 cup corn
• 1 bay leaf

Return the browned ground turkey from Step 1 to the pot and stir to combine with the aromatic mixture.

Add the chicken broth, water, brown rice, corn, and bay leaf, stirring well to distribute everything evenly and ensure the rice isn’t clumped.

Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 12 minutes.

The longer cooking time allows the brown rice to fully absorb the flavors while remaining tender.

Step 4: Release Pressure and Finish the Soup

• 14 oz black beans
• 3 tbsp fresh cilantro

When the timer beeps, turn off the Instant Pot and allow the pressure to release naturally for 5 minutes.

Then carefully switch the valve to venting to release any remaining pressure.

Remove the lid, stir in the rinsed black beans and fresh cilantro, and let the soup sit for 2 minutes to warm through.

Taste and adjust seasoning if needed before serving.

Hearty Instant Pot Ground Turkey Soup

Delicious Hearty Instant Pot Ground Turkey Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Calories 1450 kcal

Ingredients

  

• 1 lb ground turkey
• 1.5 tsp salt
• 1.5 tsp pepper
• 2 tsp olive oil
• 1/2 onion (diced into 1/2-inch pieces)
• 2 celery stalks (diced)
• 1 red bell pepper (cut into 1/2-inch chunks)
• 1 large carrot (diced)
• 4 garlic cloves (minced)
• 2.5 tsp ground cumin
• 1.5 tsp oregano
• 1 tsp ground coriander
• 6 cups chicken broth
• 1 cup water
• 3/4 cup brown rice
• 1 cup corn
• 1 bay leaf
• 14 oz black beans (rinsed and drained)
• 3 tbsp fresh cilantro (chopped)

Instructions

 

• Set your Instant Pot to sauté mode and add the ground turkey with 1.5 tsp salt and 1.5 tsp pepper. Cook for 5-7 minutes, breaking up the meat with a spoon as it cooks, until it's fully browned and no pink remains. Transfer the cooked turkey to a bowl and set aside. I find browning the meat first builds a deeper, more savory foundation for the entire soup.
• Add 2 tsp olive oil to the Instant Pot (still on sauté mode) and cook the diced onion, celery, bell pepper, and carrot for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic, ground cumin, oregano, and ground coriander, cooking for another minute until fragrant. This blooming of spices in fat releases their essential oils and creates a rich, aromatic base that makes all the difference in the final flavor.
• Return the browned ground turkey from Step 1 to the pot and stir to combine with the aromatic mixture. Add the chicken broth, water, brown rice, corn, and bay leaf, stirring well to distribute everything evenly and ensure the rice isn't clumped. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 12 minutes. The longer cooking time allows the brown rice to fully absorb the flavors while remaining tender.
• When the timer beeps, turn off the Instant Pot and allow the pressure to release naturally for 5 minutes. Then carefully switch the valve to venting to release any remaining pressure. Remove the lid, stir in the rinsed black beans and fresh cilantro, and let the soup sit for 2 minutes to warm through. Taste and adjust seasoning if needed before serving.