Healthy Dill-icious Cheeseburger Soup is my lightened up, Instant Pot version of cheeseburger soup. The dill pickles are definitely the co-star here. Haven't done pickles in your soup yet? Just trust me and thank me later.
Prep Time 10 minutesmins
Cook Time 14 minutesmins
Total Time 24 minutesmins
Servings 6servings
Calories 206
Ingredients
1lbground turkey
1 tbspolive oil
1cuponiondiced
3ribscelerychopped
3clovesgarlicminced
1cuppotoatocubed
5cupsbeef broth
1tsponion powder
2tbsp yellow mustard
1cup chopped dill pickles
2cupssharp cheddar cheeseshredded
Instructions
For Instant Pot
Press the saute button and once heated, pour in the olive oil.
Once the oil is shimmering and hot, add the ground turkey and saute for 3-5 minutes.
Press cancel. Add the remaining ingredients EXCEPT THE CHEESE.
Secure the lid. Set to sealed.
Set the pressure cooker to 4 minutes, high pressure.
After the pressure cycle is complete, let the pot naturally depressurize for 10 minutes.
Quick release the remaining pressure.
Stir in the cheese and serve!
For Stove Top
Heat the oil on medium heat in a stock pot.
When the oil is shimmering, add the turkey and onion and saute until no pink remains.
Add all remaining ingredients and bring to a boil.
Reduce to a low simmer and cook for 20-30 minutes (until potatoes are desired doneness).
Notes
Be very careful adding additional salt to this recipe. The pickles add quite a bit of salt to this soup so you may not need to add any additional salt.