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Healthy Turkey Taco Soup In Pressure Cooker - A Fast, Flavor-Packed Weeknight Meal

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 1 tablespoon olive oil (or avocado oil)
  • 1 pound lean ground turkey (93% or 99% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can fire-roasted diced tomatoes (with juices)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto or kidney beans, drained and rinsed
  • 1 (10–15-ounce) can corn, drained (or 1 cup frozen corn)
  • 4 cups low-sodium chicken or vegetable broth
  • 2–3 tablespoons taco seasoning (store-bought or homemade)
  • 1 teaspoon ground cumin (extra boost, optional)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: diced avocado, Greek yogurt or light sour cream, shredded cheese, sliced green onions, tortilla strips, extra lime wedges

Instructions

  • Prep your aromatics: Dice the onion and bell pepper, mince the garlic, and chop the jalapeño if using. Rinse and drain the beans.
  • Sauté the turkey: Set the pressure cooker to Sauté (Normal). Add oil. When hot, add turkey and break it up with a spatula. Cook 4–5 minutes until just no longer pink.
  • Add aromatics and tomato paste: Stir in onion, bell pepper, garlic, and jalapeño. Cook 2–3 minutes until the onion softens. Add tomato paste and cook 1 minute to caramelize it slightly.
  • Season well: Add taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Stir to coat the turkey and veggies. This blooms the spices and builds flavor.
  • Layer the liquids: Pour in broth and scrape up any browned bits from the bottom to avoid the burn warning. Add diced tomatoes, beans, and corn. Do not stir aggressively; just gently combine.
  • Pressure cook: Seal the lid. Cook on High Pressure for 6 minutes. It will take a few minutes to come to pressure.
  • Quick release: When time is up, carefully quick-release the steam. Open the lid away from you.
  • Finish and brighten: Stir in lime juice. Taste and adjust salt, pepper, or chili powder. If you want it thicker, simmer on Sauté for 3–5 minutes to reduce slightly.
  • Serve with toppings: Ladle into bowls and top with cilantro, avocado, a dollop of Greek yogurt, a sprinkle of cheese, and a few crunchy tortilla strips if you like.