Southwest Ground Turkey Soup (Instant Pot)

Ground turkey soup with black beans in a gray bowl.

4.56 from 25 votes

Southwest Ground Turkey Soup (Instant Pot)

Soup season is here! This tasty Southwest Ground Turkey Soup only requires 10 to 15 minutes of active prep time, thanks to your trusty Instant Pot.

Prep Time15

Cook Time17

Pressure & Release Time20

Total Time55

Course: Soups

Cuisine: Southwestern

Keyword: Ground turkey soup, Instant Pot Soup, Turkey taco soup

Servings: Servings

Calories: 376kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 pound lean (93%) ground turkey (See Note 1)
¾ teaspoon kosher salt divided
¾ teaspoon ground pepper divided
2 teaspoons olive oil
½ medium yellow onion
2 celery stalks diced
1 red bell pepper diced
1 large carrot diced
4 garlic cloves minced
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
¾ teaspoon ground coriander
5 cups chicken broth (See Note 2)
1 cup water
¾ cup brown rice (See Note 3)
1 cup frozen corn
1 (14 ounce) can black beans drained & rinsed
3 tablespoons minced cilantro (See Note 4)
Salt and pepper to taste

Instructions

Set the Instant Pot to SAUTE mode and coat with cooking spray. Once hot, add the ground turkey. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook, breaking up the turkey with a wooden spoon, until the turkey is not longer pink.
Using a slotted spoon, transfer the cooked ground turkey to bowl. Pour out any accumulated liquid (use a potholder – the Instant Pot liner will be hot).
Continue on SAUTE mode. Heat the olive oil. Add the onion, celery, red bell pepper and carrot. Cook, stirring occasionally, until the onions are translucent, 4 to 5 minutes. Stir in the garlic, cumin, oregano, coriander, ½ teaspoon salt and ½ teaspoon pepper. Cook for 1 additional minute.
Add the broth, water, brown rice and corn, along with the cooked ground turkey. Stir to combine.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure. Set the time for 12 minutes. It will take the Instant Pot about 15 minutes to reach pressure.
Once the time is expired, use natural pressure release for 5 minutes, then quick release. There’s a lot of liquid, so it may take a couple of minutes for the pressure to release completely.
Stir in the black beans and cilantro. Taste and adjust the seasoning (be careful – it will be hot!) Serve.

Video

Notes

Note 1: Feel free to substitute with extra lean ground turkey (99%) if you prefer.

Note 2: If preferred, use low sodium chicken broth.

Note 3: I’ve made this soup with brown basmati, brown jasmine and long grain brown rice. All work equally well.

Note 4: If you don't care for cilantro, use flat-leaf parsley instead.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition