Instant Pot Spicy Turkey Taco Soup
This is the perfect transition soup from summer to fall/winter. It's packed with veggies and the lean turkey boosts flavor and protein. Make it as spicy or mild as you like by adjusting the amount of jalapeno and cayenne. Works beautifully for leftovers and lunches throughout the week or freeze some for later!
- 1 lb lean ground turkey
- 1 red bell pepper, chopped
- 1 white onion, chopped
- 1/2 medium zucchini, chopped
- 1 fresh jalapeno pepper, chopped, de-seeded if desired
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne, optional
- 1/8 teaspoon red chili pepper flakes, optional
- 1/2 teaspoon Italian seasoning
- 15oz jar diced tomatoes, no added salt with their juices
- 3 cups water
- 1 cup frozen organic sweet corn
- fresh cilantro for garnish
Instant Pot (IP) directions:
- Set IP to saute mode and add in turkey, bell pepper, onion, zucchini and jalapeno.
- Saute, breaking up meat and stirring, until meat is cooked through and vegetables are translucent and fragrant.
- Next add in salt, garlic powder, cumin, chili powder, cayenne, red pepper flakes and Italian Seasoning. Stir to combine and lightly toast spices for about 30 seconds.
- Add diced tomatoes, water and corn. Stir to combine.
- Place lid on the instant pot, cancel saute and set for manual pressure high for five minutes. Don't forget to turn valve to sealing mode.
- Allow natural pressure release for 5 minutes then, turn sealing valve to venting to manually release remaining pressure. Season to taste. Serve hot, garnish with fresh cilantro.
- calories: 216
- carbohydrates: 18g
- cholesterol: 67mg
- fat: 8.4g
- fiber: 3.8g
- potassium: 253mg
- protein: 19.9g
- saturated fat: 2g
- sodium: 449mg
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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