Instant Pot Turkey Taco Soup
This Instant Pot Turkey Taco Soup is healthy and fresh-tasting and as simple to make as opening a few cans.
Servings 8
Calories 297kcal
Ingredients
- 1 tbsp butter
- 16 oz 99% fat free ground turkey
- 1 envelope taco seasoning
- 1 tsp smoked paprika
- 4 cups chicken broth
- 1 15 oz can pinto beans drained
- 1 15 oz can black beans drained
- 1 15 oz can corn drained
- 1 15 oz can petit cut diced tomatoes drained
- 1/2 cup salsa I use Jardins Campfire Roasted
- fresh avocado, lime wedges, chopped cilantro, shredded cheddar cheese and sour cream for garnishes
Instructions
- Set your Instant Pot to "Saute". Add butter to melt.
- Add the ground turkey and cook until no longer pink, using a meat chopper or spoon to break up the meat as it cooks.
- Stir in the taco seasoning and smoked paprika.
- Add the chicken broth, all the canned ingredients (both beans, corn and tomatoes) and salsa. Stir well to combine.
- Put the lid on your instant pot with the seal set in the middle to "Sealing".
- Use the manual setting and set the time for 5 minutes.
- Allow the instant pot to get to pressure then it will count down the five minutes.
- I allow my instant pot to release pressure on its own. But you can manually release it if you prefer.
- Top the bowls of soup with chopped avocado, chopped cilantro (optional - not everyone likes cilantro), shredded cheddar cheese, sour cream and a lime wedge.
Nutrition
Calories: 297kcal