Instant Pot Spicy Lentil & Ground Turkey Soup

Prep: 10 min | Cook: 15 min (plus natural pressure release)

10 min prep15 min cookServes 4–6Medium

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Ingredients

1 lb ground turkey (lean)

1 cup dried lentils, rinsed

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 bell pepper, diced

1 can (14 oz) diced tomatoes, no salt added

4 cups low-sodium chicken or vegetable broth

1 tsp cumin

1 tsp smoked paprika

½ tsp turmeric

½ tsp chili powder

¼–½ tsp cayenne pepper (optional, for heat)

½ tsp black pepper

½ tsp salt (adjust to taste)

2 cups fresh spinach or kale (optional, added at the end)

1 tbsp olive oil

Juice of ½ lemon

Fresh parsley or cilantro for garnish

Instructions

1
Sauté turkey & aromatics: Set Instant Pot to “Sauté.” Heat olive oil, add ground turkey, cook until browned. Add onion, garlic, carrots, celery, and bell pepper, cooking 3–4 minutes.
2
Add spices: Stir in cumin, paprika, turmeric, chili powder, cayenne, salt, and black pepper. Let toast 30–60 seconds.
3
Add main ingredients: Stir in lentils, diced tomatoes, and broth. Scrape the bottom to prevent burning.
4
Pressure cook: Close lid, set valve to sealing. Cook on high pressure for 15 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
5
Add greens & finish: Stir in spinach or kale. Add lemon juice. Taste and adjust salt or spice.
6
Serve: Garnish with parsley or cilantro. Optional drizzle of olive oil or dollop of Greek yogurt per bowl.

Equipment used

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