Gluten-Free Instant Pot Recipes Soup

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats
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Instant Pot Turkey Soup

With Mushrooms, Sweet Potatoes & Spinach

I’m not sure what’s gotten into me lately, but I am currently mildly obsessed with ground turkey. I find myself actively looking for new ways to use it. That’s pretty much how this recipe was born. I used to make this soup (that I love and should post a recipe for) with sausage, kale and pumpkin. Well, one day last week, I decided to change it a few ways: cook it in my Instant Pot and make it a little healthier. This Instant Pot turkey soup with mushrooms, sweet potatoes, and spinach is the result!

 

Wow, sweet potatoes are versatile!

Sweet potatoes are kinda magical. They’re always in season and can be used in more ways than just about any other vegetable. I’ve always heard that they are great used as a thickener of sauces, but I’ve never tried it myself. That’s kinda how we use them in this Instant Pot turkey soup. We cook them until they’re very soft, then break them up. It took an otherwise broth-y soup and gave it substantial body!

The Process

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Using sauté setting – add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you’ll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat. (This picture is to show you how they start and finish, however they should be cut differently.)

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Add thyme leaves and cook them for a few minutes before touching them, allowing them begin to caramelize slightly. Once they have browned slightly on all sides, hit them with a dash of salt and remove right away. Set aside.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Add 1 tablespoon olive oil to pot, along with onions and 1/4 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Add fennel seeds and sage. Mix well and allow to toast for a a minute or two, stirring frequently. You want them to become fragrant and begin to release their oils (they’ve been sitting in a jar for who knows how long).

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Add turkey to pot, season with salt and pepper, and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Once turkey is fully broken up and nearly fully cooked, add garlic, mix well, and cook for another minute or two.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Return mushrooms to pot, along with chicken broth and sweet potatoes. Lock lid and cook for 4 minutes at high pressure.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Once cook time is complete, quick-release pressure. Then, using a potato masher, gently mash sweet potatoes to break them up.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Add milk and mix well.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Finally, add spinach and continue mixing until wilted. Serve immediately and enjoy!

 

And this is the AMAZING Result…

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

 

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Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach

A complete meal in one bowl - with warm, fall flavors and packed with veggies.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 8
Calories 190 kcal
Author The Foodie Eats

Ingredients

  • 8 oz. baby bella mushrooms roughly chopped
  • 2 Tbsp. olive oil divided
  • 1 tsp. fresh thyme leaves
  • 1 1/2 tsp. sea salt divided
  • 1/3 cup yellow onions diced
  • 1 tsp. fennel seeds
  • 1 tsp. dried sage
  • 1 lb. ground turkey
  • 1/2 tsp. black pepper
  • 1 Tbsp. garlic minced
  • 4 cups chicken broth
  • 1 lb. sweet potatoes roughly chopped
  • 1/2 cup whole milk
  • 6 oz. baby spinach

Instructions

  1. Using sauté setting – add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you’ll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat. Add thyme leaves and cook them for a few minutes before touching them, allowing them begin to caramelize slightly. Once they have browned slightly on all sides, hit them with a 1/4 teaspoon of salt and remove right away. Set aside.

  2. Add 1 tablespoon olive oil to pot, along with onions and 1/4 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent. 

  3. Add fennel seeds and sage. Mix well and allow to toast for a a minute or two, stirring frequently. You want them to become fragrant and begin to release their oils (they've been sitting in a jar for who knows how long).

  4. Add turkey to pot, season with salt and pepper, and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally. Once turkey is fully broken up and nearly fully cooked, add garlic, mix well, and cook for another minute or two.

  5. Return mushrooms to pot, along with chicken broth and sweet potatoes. Lock lid and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure. 

  6. Using a potato masher, gently mash sweet potatoes to break them up. Add milk and mix well. Finally, add spinach and continue mixing until wilted. Serve immediately and enjoy!

Nutrition Facts
Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach
Amount Per Serving
Calories 190 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 32mg 11%
Sodium 479mg 20%
Potassium 742mg 21%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 4g
Protein 18g 36%
Vitamin A 201.5%
Vitamin C 10.2%
Calcium 7.3%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

 

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2 Comments

  • Reply
    Gail Van Brunt
    August 26, 2018 at 11:57 am

    I’m wondering if it would taste as good if using cut up turkey meat leftovers instead of ground turkey? It looks amazing and I want to give it a try.

    • Reply
      Chef Gary
      August 26, 2018 at 12:18 pm

      I’m sure that would work just fine! Might need to break this recipe out after Thanksgiving too.

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