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Instant Pot Wild Turkey Tortilla Soup

Prep Time

5 minutes

Cook Time

12 minutes





This recipe is a spin on Chicken Tortilla Soup. Instead of chicken I use wild ground turkey. The result of this rendition was surprising.


  • 1 1/2 to 2 pounds ground wild turkey

  • 2 TB olive oil

  • 4 cups chicken stock OR 4 cups water with 4 tsp chicken bouillon 

  • 1 1/2 tsp cumin

  • 1 tsp chili powder

  • 1 cup diced onion

  • 1/2 cup diced green bell pepper

  • 3 TB diced chipotle chiles in Adobo sauce

  • 3 cloves garlic, minced

  • 1 can Rotel tomato and green chiles

  • 2 TB tomato paste

  • 1 can black beans

  • 3 TB corn meal

  • Dash salt and pepper to taste

For Garnish:

  • Sour cream or Greek yogurt

  • Tortilla chips

  • Shredded cheddar cheese


Select "Sauté" option on Instant Pot and when display turns to HOT, add olive oil, diced onion, diced bell pepper, and all of the dry seasonings. Stir to combine and sauté for 4 minutes. Once veggies are tender, add garlic and cook for another minute. 

At this time, add Rotel, tomato paste, chipotle chiles and water/chicken stock. Give a good stir and then add wild ground turkey - this can be fresh or frozen! 

Give another good stir and then place lid on the Instant Pot, lock the lid and set to "Sealing." Select "Manual" option and set the timer for 10 minutes on HIGH pressure. 

Once the timer goes off, let the pot release pressure naturally for 2 minutes. Release remaining pressure by setting pressure valve to "Venting" position. Once pressure is released, open pot and add corn meal, salt and pepper to taste.


You are ready to serve! Goes well with tortilla chips, cheese, and sour cream/yogurt.

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