Instant Pot Turkey & Vegetable Soup (Low-Calorie)

This Instant Pot turkey and vegetable soup is a true weeknight hero, offering a comforting and flavorful meal that’s also incredibly healthy. It’s a low-calorie option that doesn’t skimp on taste, making it perfect for anyone looking for a wholesome dinner solution.

Whether you’re following a Whole30 plan or simply aiming for a lighter, more nutritious dish, this easy ground turkey recipe delivers. It’s designed for simplicity and speed, ensuring you can get a delicious, satisfying soup on the table without a lot of fuss.

Print

What You’ll Love About This Quick And Easy Recipe

This recipe is a game-changer for busy families and health-conscious individuals alike. It’s perfect for those evenings when you need a hearty, homemade meal but are short on time. The Instant Pot does most of the heavy lifting, transforming simple ingredients into a rich, flavorful soup in a fraction of the time it would take on the stovetop. It’s naturally low in calories and packed with vegetables, making it an excellent choice for a healthy lunch or dinner. This soup is also Whole30 compliant, meaning it’s free from grains, dairy, legumes, and added sugars, making it a fantastic option for anyone following that eating plan or simply looking for a clean, wholesome meal. Serve it as a standalone meal, or pair it with a light salad for an even more complete dinner.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this Instant Pot turkey and vegetable soup is straightforward, focusing on fresh produce and lean protein. You’ll find everything you need at your local grocery store, and many of these items might already be in your pantry. The beauty of this recipe lies in its simplicity and the ability to create a deeply satisfying meal with minimal fuss.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 sweet potato, peeled and diced
• 4 cups chicken broth (Whole30 compliant if needed)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• 2 cups chopped kale or spinach

For simple substitutions, you can easily swap out some of the vegetables based on what you have on hand or what’s in season. Bell peppers, green beans, or even a small amount of frozen mixed vegetables can work well. If you don’t have ground turkey, lean ground chicken can be used as an alternative. Ensure your chicken broth is Whole30 compliant if you are adhering to the plan by checking the ingredient list for added sugars or preservatives.

Time Needed From Start To Finish

This Instant Pot turkey and vegetable soup is designed for speed and efficiency, making it ideal for busy weeknights.

• Prep Time: 15 minutes
• Cook Time: 15 minutes (plus pressure build-up and release time)
• Total Time: Approximately 35 minutes

The hands-on preparation is minimal, mostly involving chopping vegetables, while the Instant Pot handles the cooking with impressive speed. This means you can go from raw ingredients to a warm, comforting bowl of soup in under an hour.

How To Make It Step By Step With Visual Cues

Making this flavorful Instant Pot turkey and vegetable soup is incredibly simple. Follow these steps to ensure a perfect, comforting bowl every time.

1. Sauté the Turkey: Set your Instant Pot to the “Sauté” function. Add the olive oil and, once hot, add the ground turkey. Break it up with a spoon and cook until it’s browned and no longer pink. Drain any excess fat if necessary, then remove the turkey from the pot and set it aside.
2. Soften the Aromatics: Add the chopped onion, carrots, and celery to the Instant Pot. Sauté for 3-5 minutes, stirring occasionally, until the vegetables begin to soften. This step helps build a foundational layer of flavor for your soup.
3. Add Remaining Vegetables and Seasonings: Stir in the diced zucchini, yellow squash, and sweet potato. Add the chicken broth, diced tomatoes (with their juice), Italian seasoning, garlic powder, black pepper, and salt. Return the cooked ground turkey to the pot.
4. Pressure Cook the Soup: Secure the lid on your Instant Pot and make sure the venting knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 8 minutes on high pressure.
5. Release Pressure and Stir in Greens: Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully switch the venting knob to the “Venting” position for a quick release of any remaining pressure. Once the pin drops, open the lid.
6. Finish and Serve: Stir in the chopped kale or spinach. The residual heat from the soup will wilt the greens in just a minute or two. Taste and adjust seasonings as needed. Ladle the warm soup into bowls and serve immediately.

Easy Variations And Serving Ideas That Fit Real Life

This Instant Pot turkey and vegetable soup is wonderfully versatile, making it easy to adapt to different tastes and occasions. For a kid-friendly twist, you can blend a portion of the soup before adding the kale or spinach to create a smoother texture, which can sometimes be more appealing to younger palates. You can also serve it with a side of gluten-free crackers or a small piece of Whole30-compliant bread for dipping.

To change up the flavor profile, consider adding a pinch of red pepper flakes for a subtle kick, or a squeeze of fresh lemon juice at the end to brighten the flavors. A dollop of dairy-free sour cream or a sprinkle of fresh parsley or cilantro can also make for lovely optional toppings. If you’re serving this for a casual gathering, set up a small topping bar with different herbs and a few compliant hot sauces so everyone can customize their bowl. For a heartier meal, you could even stir in some cooked cauliflower rice at the end.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help ensure your Instant Pot turkey and vegetable soup turns out perfectly every time.

One common mistake is overcooking the ground turkey during the initial sauté. While you want it browned, cooking it too long can make it dry. Just cook until no pink remains, then remove it from the pot.

Another slip-up is not deglazing the pot after sautéing the aromatics. If any browned bits are stuck to the bottom, they can cause a “Burn” error on your Instant Pot. After sautéing the onions, carrots, and celery, add a splash of broth and scrape the bottom of the pot with a wooden spoon to loosen any stuck-on pieces before adding the remaining ingredients.

Adding the kale or spinach too early is another common error. These delicate greens only need a minute or two to wilt in the hot soup. Adding them during the pressure cooking phase would result in overcooked, mushy greens. Always stir them in right at the end, after the pressure release.

Finally, not tasting and adjusting seasonings before serving can lead to a bland soup. Salt and pepper amounts are often suggestions; always taste your soup once it’s finished and add more if needed. A little extra salt can make a huge difference in bringing out all the flavors.

How To Store It And Make It Ahead Without Ruining Texture

This Instant Pot turkey and vegetable soup is fantastic for meal prepping and stores beautifully, making it an excellent choice for healthy lunches or quick dinners throughout the week.

To store leftovers, allow the soup to cool completely to room temperature. Transfer it to airtight containers. It will keep well in the refrigerator for up to 3-4 days.

For longer storage, this soup freezes exceptionally well. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator.

To reheat, simply warm the soup gently on the stovetop over medium heat until heated through, or in the microwave in 1-minute intervals, stirring between each. If the soup seems a little thick after refrigeration or freezing, you can add a splash of extra chicken broth or water to reach your desired consistency. The vegetables and turkey hold their texture surprisingly well, even after freezing and reheating.

Questions People Always Ask Before Making This Recipe

Can I use different ground meat instead of turkey?

Yes, you can easily substitute lean ground chicken or even lean ground beef for the ground turkey in this recipe. The cooking method remains the same.

Is this soup spicy?

No, this recipe is not spicy. The Italian seasoning and garlic powder provide savory, aromatic flavors without any heat. If you prefer a little kick, you can add a pinch of red pepper flakes.

Can I add other vegetables to this soup?

Absolutely! This soup is very adaptable. Feel free to add vegetables like bell peppers, green beans, mushrooms, or even

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.