Craving the hearty, comforting flavors of a cheeseburger in soup form? This Instant Pot Cheeseburger Soup swaps ground beef for Alpha-Gal-friendly ground turkey, ensuring a delicious and safe meal for those managing Alpha-Gal Syndrome or seeking a healthier alternative. This soup is a cozy one-pot meal perfect for cold nights or busy weekdays, packed with faux-cheesy goodness, tender potatoes, and savory ground turkey.
With easy preparation in the Instant Pot, this soup is a breeze and serves as a delightful dinner for the whole family. Ready to dig in? Let’s get cooking!
Why Ground Turkey?
Ground turkey is a lean and flavorful substitute for ground beef, perfect for those avoiding mammalian meats. Its mild taste pairs beautifully with the creamy, faux-cheesy broth, creating a soup as satisfying as its beefy counterpart.
Looking for other tasty Alpha Gal friendly soup recipes, try our delicious Thai chicken soup recipe.
Ingredients for Ground Turkey Cheeseburger Soup
Here’s what you’ll need to whip up this Instant Pot comfort food:
- 2 tablespoons extra virgin olive oil
- ½ medium white or yellow onion, diced
- 1 pound ground turkey
- 1 tablespoon Italian seasoning
- 1 pound red potatoes, chopped
- 3 cups chicken broth (ensure it’s Alpha-Gal safe and free of mammalian byproducts)
- ½ cup coconut cream or a dairy-free heavy cream alternative
- 4 cups shredded vegan or dairy-free cheese (like sharp cheddar-style shreds)
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- Sea salt and black pepper, to taste
- Optional toppings:
- Dairy-free sour cream
- Chopped green onions
- Crumbled turkey bacon
How to Make Ground Turkey Cheeseburger Soup in the Instant Pot
- Sauté the Ground Turkey and Onions:
- Turn on the Instant Pot and select the sauté function. Add the olive oil and let it heat up.
- Add the diced onion and ground turkey to the pot, seasoning with salt, pepper, and Italian seasoning. Sauté for about 7 minutes, breaking up the turkey with a spoon until it’s fully cooked and the onions are tender.
- Add Potatoes and Broth:
- Push the “cancel” button to stop the sauté function. Add the chopped red potatoes and chicken broth to the pot, stirring to combine.
- Pressure Cook:
- Secure the lid on the Instant Pot and set the valve to “sealing.”
- Select the manual or pressure cook setting and cook on high for 3 minutes.
- Allow the pressure to naturally release for 10 minutes, then carefully perform a quick release to let out the remaining steam.
- Prepare the Cream Base:
- To prevent curdling, temper the coconut or dairy-free cream alternative by stirring in 2-3 tablespoons of hot soup liquid before adding it to the pot. Stir well.
- Add the Cheese:
- Gradually add the shredded non-dairy cheese, one cup at a time, stirring until melted and smooth.
- Finish and Serve:
- Stir in fresh parsley, smoked paprika, and garlic powder. Adjust salt and pepper to taste.
- Serve hot, topped with your favorite additions like green onions, crumbled turkey bacon, and a dollop of dairy-free sour cream.
Variations and Modifications
- Make It Creamier: Use a coconut cream-based cheese sauce for an even richer texture.
- Add More Veggies: Incorporate diced carrots, celery, or bell peppers for extra nutrients and color.
- Swap Potatoes: Try sweet potatoes or cauliflower for a unique twist.
- Topping Ideas: Include chopped dill pickles for a tangy, cheeseburger-like flavor.
- Crockpot Option: Cook on low for 6-8 hours or high for 3-4 hours, following the same preparation steps.
How to Store and Reheat Cheeseburger Soup
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Let the soup cool completely before freezing in individual portions. Note that some separation may occur upon reheating due to the cheese.
- Reheat: Warm the soup gently on the stovetop or in the microwave, stirring occasionally to ensure a smooth texture.
Serving Suggestions
Pair your cheeseburger soup with these Alpha-Gal-friendly sides:
- Crusty Bread: A warm baguette or dairy-free dinner rolls for dipping.
- Fresh Salad: A crisp green salad with a tangy vinaigrette to balance the richness of the soup.
- Vegetable Chips: Sweet potato or zucchini chips add a delightful crunch.
Why This Recipe Works for Alpha-Gal Syndrome
This adapted cheeseburger soup uses ground turkey instead of beef, making it safe for those with Alpha-Gal Syndrome. Swapping heavy cream and cheese for dairy-free alternatives is also suitable for dairy-free diets. With these adjustments, you can enjoy all the comforting flavors of a classic cheeseburger soup without compromising your health.
Enjoy this hearty and wholesome recipe—it will become a favorite in your Alpha-Gal-friendly meal rotation!
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ medium white onion diced
- 1 pound of ground turkey
- 1 tablespoon Italian seasoning
- 1 pound red potatoes chopped
- 3 cups Alpha-Gal safe chicken broth
- ½ cup coconut cream cream
- 4 cups shredded non-dairy cheddar cheese
- 2 tablespoons of fresh parsley
- ½ teaspoon smoked paprika
- Sea salt to taste
- Black pepper to taste
Instructions
- Add your olive oil to your Instant Pot and select the Sauté function. Use the adjust button and select the medium (normal) setting.
- Once the Instant Pot has gotten hot, you’re going to want to add in the chopped onion and ground turkey. After that, put the salt and pepper to taste and the Italian seasoning as well.
- Stir and cook until the onions start to show a bit of color and the sirloin is pretty much browned. This will take about 7 minutes or so.
- After that time has passed, push the “keep warm/cancel” button and then put in the potatoes and chicken broth. Put on the lid the lock into place.
- Make certain that you switch the vent to “sealing” and select “high” on the “manual” setting. Put the cooking time to 3 minutes.
- Once the three minutes have passed, let the pressure release naturally for 10 minutes. After that do a quick release to let out steam before taking off the lid.
- You’ll want to be certain that the coconut cream doesn’t curdle so you’ll want to add in about 2-3 tablespoons of the hot liquid from your Instant Pot into it before you add it to the mixture. Stir.
- Slowly add in the non-dairy cheese, one cup at a time is best, and stir until melted. Serve with freshly chopped parsley and some smoked paprika.
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