Ground Turkey Soup with Kale and Beans (Instant Pot)
Ground turkey soup with kale and beans is healthy, hearty and made with lean ground turkey. This soup can be put together fast – you’ll have dinner on the table in about 30 minutes!
Turn the pressure cooker to saute and high heat. Add 1 Tbsp cooking oil and minced garlic. Cook for 1-2 minutes. Add in the ground turkey and cook until no longer pink. Break turkey into small pieces with a wooden spoon while it's cooking.
Add all other ingredients to the pressure cooker: kale, onion, carrots, broth, navy beans, crushed tomatoes, Italian seasoning, salt and pepper. Give everything a quick stir.
Seal and lock the pressure cooker lid.
Make sure the vent is properly closed.
Turn on the pressure cooker setting to high and 10 minutes. Press start. The pressure cooker may take a few minutes to pressurize before beginning the cooking process.
Once timer is complete, let the pressure release naturally for 5 minutes. Then carefully use a wooden spoon to release the pressure valve (so that you're hand is not near the steam). Let the steam fully release, then open the lid. The soup is ready to dish up and serve.
This soup can be stored in an airtight container in the fridge for up to 1 week. It can also be frozen for up to 2 months.