Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach

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

 

★ Did you make this recipe? Please give it a star rating below!

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

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach

A complete meal in one bowl - with warm, fall flavors and packed with veggies.
5 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 8
Calories: 190kcal
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

  • 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.
  • 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. 
  • 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).
  • 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.
  • 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. 
  • 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

Calories: 190kcal | Carbohydrates: 16g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 479mg | Potassium: 742mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10075IU | Vitamin C: 8.4mg | Calcium: 73mg | Iron: 1.8mg

 

 

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

 

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6 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.

  • Reply
    Pete Veilleux
    December 4, 2018 at 3:14 am

    5 stars
    i made it using cut pieces of raw turkey breast and japanese spices [ume shiso furikake and shio koje]. it was really good! my first time using an instant pot too. it’s really good!

  • Reply
    Karen
    February 5, 2019 at 9:00 pm

    5 stars
    We loved this soup because of the savory mushrooms and spices combined with the sweetness of the sweet potatoes. Quick and easy and I had all of the ingredients on hand

  • Reply
    The BEST Slow Cooker and Instant Pot Turkey Soup Recipes (plus Honorable Mentions) - Slow Cooker or Pressure Cooker
    February 6, 2019 at 6:52 pm

    […] Moms Slow Cooker Creamy Chicken /Turkey and Wild Rice Soup from Mel’s Kitchen Cafe Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes, and Spinach from The Foodie Eats Slow Cooker Cream of Chicken and Wild Rice Soup from Center […]

  • Reply
    Cynthia Wongsuwan
    June 21, 2019 at 5:07 pm

    5 stars
    We loved this! So simple but also flavorful. I had to use all dried spices but it was still good. Also mixed low-fat milk and heavy cream instead of whole milk, but I think it added sweetness which was wonderful. A great recipe for using ground turkey breast which can get dry easily.

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