Instant Pot Cabbage Soup with Turkey Recipe (Keto, High Protein)
Instant Pot Cabbage Soup with Turkey is a delicious and flavorful high protein recipe loaded with fresh vegetables and ground turkey, perfect for fall!
This soup is loaded with fresh chopped vegetables like onions, celery, carrots, and tomatoes and seasoned to perfection! The lean ground turkey in this recipe makes this a high protein low carb soup for a ketogenic diet.
Cool weather is here, and this Instant Pot Turkey Cabbage Soup is one tasty recipe on our table this week! I love a big pot of fresh spring vegetable soup or stew, especially when it is low carb and keto friendly.
We have this fantastic farm down the street from us that has wonderful free range turkeys and birds. When we do order meat, we get it from their farm stand which makes this the most local turkey ever! Farm to table from 1 mile where we live.
There are actually 2 other turkey farms in our town… so where we live in Massachusetts has turkey covered! I used ground turkey for this recipe, but you can substitute leftover roasted turkey too if you are cooking with Thanksgiving leftovers.
This Instant Pot Turkey Cabbage Soup Recipe Is:
- Bright
- Flavorful
- Savory
- Satisfying
- Loaded with Flavor
- Made in your Pressure Cooker in under 30 minutes
- Keto and Low Carb, Gluten Free, and High Protein
Eat Seasonal with This Cabbage and Turkey Soup
This fall turkey soup recipe is a great way to get in some seasonal fresh produce and meat! Fall means root vegetables like carrots, and getting the last of the summer harvest out of the ground.
Plus a lot of turkeys are bred in the fall time for the Thanksgiving holidays. Combine all these amazing fresh ingredients into this flavorful and delicious soup. You can also add in your favorite keto fall vegetables (like butternut squash!) for extra autumn flavor!
What’s In This Pressure Cooker Turkey Cabbage Soup?
- Onion
- Carrots
- Celery
- Ground Turkey
- Poultry Seasoning – this spice blend is one of my favorites for chicken or turkey – it’s the perfect blend of rosemary, sage, thyme, marjoram, and pepper to season your white meat right.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- Cabbage
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Parsley
A Great Clean-Out-The-Fridge Oil Free Turkey Soup Recipe!
This turkey and cabbage soup recipe is the perfect vehicle to use up any older produce, spreads, or leftovers you have on hand. I made my turkey soup with lean ground turkey, but you can substitute leftovers from Thanksgiving or any other holiday.
It’s also great for using up that half head of cabbage you have, or the last few carrots at the bottom of the bag. Soups like this are perfect no waste recipes.
Instant Pot for Low Carb Soups
Prep a few quarts of this turkey cabbage soup in the pressure cooker! For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week.
The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
How Do I Make Turkey Soup in the Instant Pot?
- Add all ingredients except for the parsley to the instant pot. Seal the lid and set the pressure cooker on Manual Mode or High for 12 minutes.
- Once the cooking time has completed, allow the Instant Pot to naturally release for 15 minutes, then quick release the remaining pressure. Keep hands and face away from the vent while releasing the pressure.
- Taste, and adjust seasonings as needed, adding more salt and pepper to taste. Top with fresh parsley and enjoy!
More Cozy Dinner Recipes You’ll Love!
Butternut Squash Mac and Cheese
Beef Stew with Red Wine Recipe
Fast Coq Au Vin in 90 Minutes Recipe
Tortilla Soup with Rotisserie Chicken
The Best BLT Pasta Salad with Ranch Dressing
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Instant Pot Cabbage Soup with Turkey
Equipment
- Instant Pot
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 2 carrots sliced
- 4 stalks celery chopped
- 1 lb ground turkey thawed and uncooked
- 1 teaspoon poultry seasoning
- 14 ounces No-Salt-Added Diced Tomatoes
- 1 head cabbage chopped
- 6 cups No-Salt-Added Vegetable Stock
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 cup fresh parsley freshly chopped
Instructions
- Set your Instant Pot to Sauté mode. Add the olive oil and ground turkey, and cook the turkey for 7 to 8 minutes, stirring frequently, until browned.
- Add the remaining ingredients except for the parsley to the instant pot. Seal the lid and set the pressure cooker on Manual Mode or High for 12 minutes.
- Once the cooking time has completed, allow the Instant Pot to naturally release for 15 minutes, then quick release the remaining pressure. Keep hands and face away from the vent while releasing the pressure.
- Taste, and adjust seasonings as needed, adding more salt and pepper to taste. Top with fresh parsley and enjoy!
Ooooo is it good