1. Set your Instant Pot to the “Saute” 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. Add the chopped onion, carrots, and celery to the Instant Pot. Saute 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. 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. 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. 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. 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.