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Instant Pot Hearty Fall Harvest Soup

October 3, 2018 by predominantlypaleo 18 Comments

 

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If you are a fan of thick, nutrient dense soups in cooler weather, my Instant Pot Hearty Fall Harvest Soup is calling your name!

Instant Pot Hearty Fall Harvest Soup


Despite the fact that Fall was in the air and then completely disappeared to the tune of 90 degree weather this week, I know the chill in the air will be back in no time, begging for Uggs and fleecy things. Until then, I am taking the approach of “if I cook it, it will come” and to me that looks like soup. 

Instant Pot Hearty Fall Harvest Soup

This week is a big one in our family, you may have seen me ask for good vibes for my son who will undergo some testing this week. To clarify, he is fine, we are fine, everything is fine; but like many seasons in our lives, this is a challenging one. Tomorrow is the day, we are hoping for the best, and I am distracting myself with soup cooking until then. 

Instant Pot Hearty Fall Harvest Soup

So yesterday I had the idea to make a really simple but super veggie-dense soup, paired with flavorful ground turkey and all the right seasonings. I’ll go ahead and give this disclosure: there is no way to make this soup pretty. You just can’t and it’s important here to not be a judgy jerk and make up your mind about how this soup will taste based on the photos. Know what I’m saying? If not, let me clarify. It’s not pretty, eat it anyway. You’ll like it, it tastes good, relax. And then have another bowl of this ugly soup because it’s really good for you too. Happy Fall y’all!

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Instant Pot Hearty Fall Harvest Soup

Instant Pot Hearty Fall Harvest Soup
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Jennifer Robins

Ingredients

Scale
  • 1 pound ground turkey
  • 1 large onion diced
  • 4 tablespoons ghee or avocado oil for AIP
  • 1 teaspoon sea salt, divided
  • 1 teaspoon onion powder, divided
  • 1 teaspoon roasted garlic powder, divided
  • 1 teaspoon black pepper (omit for AIP), divided
  • 6 cups chicken broth
  • 1 head cauliflower, coarsely chopped
  • 2 medium sweet potatoes, peeled and coarsely chopped (you could sub butternut squash)
  • 1/4 cup coconut aminos
  • 2 cups spinach chopped
  • Garnish with toasted pecans if desired (omit for AIP)

Instructions

  1. Spoon or drizzle your cooking fat into the stainless steel bowl of your Instant Pot and press the saute button
  2. Add in the diced onion, ground turkey and half the seasonings (1/2 tsp onion powder, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder) and cook the ingredients, shifting them to prevent sticking, until the meat is cooked through and the onion is tender and translucent
  3. Press the Cancel button and empty the contents of the Instant Pot into another bowl and set aside or simply remove the stainless bowl and pop in a 2nd Instant Pot stainless bowl
  4. Now add in the broth, cauliflower, sweet potatoes, remaining half of the seasonings, and coconut aminos
  5. Secure the lid, close the pressure valve, press the Manual/Pressure Cook button and adjust the time until 10 minutes is displayed
  6. Allow the cooking cycle to complete, release the pressure valve, and remove the lid once safe to do so
  7. Now either use an immersion blender or vertical blender to puree the soup base until smooth
  8. Then add the meat mixture back in, add the chopped spinach and stir to combine
  9. Garnish with toasted pecans or pepitas

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Filed Under: 30 Minute Meals, aip friendly, dairy free, egg free, gluten free, grain free, Instant Pot, main course, nut free, paleo, soy free, yeast free

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Comments

  1. Amy says

    October 10, 2018 at 12:56 pm

    I’m trying to eat low FODMAP, and so cauliflower is off the table. Can you think of anything I could replace the cauliflower with? Maybe more butternut squash (if I sub that for sweet potato)?

    Reply
    • predominantlypaleo says

      October 11, 2018 at 6:39 pm

      Hmmm, sure you could try more squash!

      Reply
  2. Linnea says

    September 5, 2019 at 2:34 pm

    Can you do this in a croc pot?

    Reply
    • predominantlypaleo says

      September 6, 2019 at 12:34 pm

      Yes I’m sure that would work, I just don’t have specific instructions for you!

      Reply
      • Linnea says

        September 6, 2019 at 5:40 pm

        Perfect! I feel like you could probably just throw it all in and cook ? thanks!!!

        Reply
  3. Laura says

    September 17, 2019 at 10:41 pm

    This is excellent!!!! And very easy to make. Thank you for sharing!

    5.0 rating

    Reply
    • predominantlypaleo says

      October 9, 2019 at 2:53 pm

      Thanks Laura!!!

      Reply
  4. Kristin says

    October 21, 2019 at 1:24 am

    This soup is both ugly and delicious!!! And I will be making it again.

    5.0 rating

    Reply
    • predominantlypaleo says

      October 21, 2019 at 1:25 am

      It really is LOL

      Reply
  5. Charmaine Taylor says

    October 31, 2019 at 5:54 am

    Second time making soup, subbed 3 cups of chopped carrots for sweet potatoes since I ran out. Just as tasty!

    5.0 rating

    Reply
    • predominantlypaleo says

      November 3, 2019 at 12:55 am

      Oh that sounds wonderful too!

      Reply
  6. Sarah says

    April 26, 2020 at 5:50 pm

    This was very good! I got some purple sweet potatoes in a grocery delivery by accident and was so happy to see that Predominantly Paleo had a recipe where I could use them. I used three purple sweet potatoes since they were kind of skinny, and lots of arugula instead of spinach just because that’s what I had on hand. I’ve never been a sweet potato fan, but I didn’t want them to go to waste and was super pleased with how the soup came out. Thank you for a tasty recipe!

    5.0 rating

    Reply
  7. Catherine R Lee says

    October 2, 2023 at 4:03 pm

    I think this soup looks very beautiful! Tasty and healthy too!

    Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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