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Instant Pot Hearty Fall Harvest Soup

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

  • Author: Jennifer Robins


  • 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)


  1. Spoon or drizzle your cooking fat into the stainless steel bowl of your Instant Pot [3] 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 [3]into another bowl and set aside or simply remove the stainless bowl and pop in a 2nd Instant Pot stainless bowl [4]
  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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