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instant pot enchilada turkey soup
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Instant Pot Skinny Enchilada Turkey Soup

Easily make this delicious instant pot recipe with your choice of chicken or ground turkey and enjoy the flavors from this soup year-round!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 2 Teaspoon Olive Oil
  • 1 Pound Ground Turkey or Chicken
  • 1 Large Onion Diced
  • 2 Cloves Garlic Minced
  • 2 Tablespoons Taco Seasoning 1 Packet
  • Salt & Pepper to taste
  • 2 Cups Chicken Broth
  • 1 28 Ounce Can Green Enchilada Sauce
  • 2 15 Ounce Cans White Beans
  • 1 10 Ounce Can Rotel You can leave out if you don't it to be spicy
  • 1/2 Cup Salsa Verde
  • 1 Cup Frozen Corn
  • 2 Tablespoons Corn Starch
  • 2 Tablespoons Cold Water

Instructions

  • Heat the oil in the bottom of your instant pot on saute mode.
  • Cook the ground turkey, onion, garlic, taco seasoning, salt, and pepper, breaking up the meat as you go until cooked through.
  • Turn the pot off. Pour in the broth and use a wooden spoon to scrape up any browned bits from the bottom.
  • To the pot add the enchilada sauce, beans, rotel, salsa verde, and corn and stir.
  • Place the lid on the pot and set the valve to the seal position. Cook on manual (high pressure) for 10 minutes. Once cooking time is up, open the valve to do a quick release.
  • Turn the instant pot to SOUP mode and allow the liquid to come to a boil.
  • Whisk together the corn starch and water in a small bowl until smooth, then, whisk into the soup. Cook for 1-2 minutes until thickened.

Notes

Picture and recipe credits to Nichole from The Salty Marshmallow