Ingredients

The following ingredients have 4 Servings
  • 1 tbsp butter
  • 16 oz 99% fat free ground turkey
  • 1 envelope taco seasoning
  • 1 tsp smoked paprika
  • 4 cups chicken broth
  • 1 15 oz can pinto beans (drained)
  • 1 15 oz can black beans (drained)
  • 1 15 oz can corn (drained)
  • 1 15 oz can petit cut diced tomatoes (drained)
  • 1/2 cup salsa (I use Jardins Campfire Roasted)
  • fresh avocado, lime wedges, chopped cilantro, shredded cheddar cheese and sour cream for garnishes

Instruction

  • Set your Instant Pot to "Saute". Add butter to melt.
  • Add the ground turkey and cook until no longer pink, using a meat chopper or spoon to break up the meat as it cooks.
  • Stir in the taco seasoning and smoked paprika.
  • Add the chicken broth, all the canned ingredients (both beans, corn and tomatoes) and salsa. Stir well to combine.
  • Put the lid on your instant pot with the seal set in the middle to "Sealing". 
  • Use the manual setting and set the time for 5 minutes.
  • Allow the instant pot to get to pressure then it will count down the five minutes. 
  • I allow my instant pot to release pressure on its own. But you can manually release it if you prefer. 
  • Top the bowls of soup with chopped avocado, chopped cilantro (optional - not everyone likes cilantro), shredded cheddar cheese, sour cream and a lime wedge.