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Pressure Cooker White Turkey Chili (Whole30, Paleo)


  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 5 1x
  • Category: Soup
  • Method: Pressure Cooker
  • Cuisine: American

Description

A creamy, white soup with ground turkey, bacon and loads of flavor!


Scale

Ingredients

For Soup Base:

  • 2 cups chopped leek whites
  • 45 cups diced white sweet potatoes or 6 cups diced cauliflower
  • 2 tbsp. bacon fat
  • 1 tsp salt
  • 1 tsp white pepper
  • Pinch nutmeg
  • 3 cups bone broth, more to taste
  • 1 cup cashew or coconut cream

For Turkey

  • 12lbs ground turkey
  • ½ tsp salt
  • ½ tsp mustard
  • ½ tsp ground garlic
  • ¼ cup minced leek greens
  • 4 slices bacon

For Crispy Potato Skins * 

  • Sweet Potato Peels
  • 1/4 cup coconut oil
  • Skillet

Instructions

  1. First begin by peeling your sweet potatoes and setting the skins aside, DO NOT DISCARD. Or dice your cauliflower. 

Start The Soup

  1. Heat pressure cooker on saute mode.
  2. Cut your bacon into 1/4 inch pieces.
  3. Add it to the pot and cook until crispy.
  4. In the meantime; slice your leeks until you hit the green part.
  5. Once your bacon is crispy remove it from the pot and add in the leeks.
  6. Saute until they begin to brown. Add in the sweet potato (or cauliflower)
  7. Add in the broth, salt, white pepper and nutmeg.
  8. Cancel saute function. Close the lid. Set to PRESSURE COOK: steam or vegetable mode.
  9. During this time mix your ground turkey in a bowl with salt, mustard, ground garlic. Set aside.
  10. Wash and mince the leek greens. Set aside.

Make Crispy Skins (if using potato)

  1. Heat coconut oil in the skillet.
  2. Line a plate with paper towel and set it close to the stove.
  3. When a wooden spoon inserted in the oil sizzles, add in a handful of the potato skins.
  4. Once they become golden brown (30-45 seconds) remove them with tongs and set on paper towel lined dish.
  5. Repeat until all the skins are fried.

Back To the Soup

  1. When the pressure cooker is done, release the pressure manually to speed up the process.
  2. Then transfer all of the contents to a blender, carefully.
  3. Place the insert back in the pot an heat on saute mode.
  4. Add in the leek greens and ground turkey, saute until browned and cooked, about 5 minutes.
  5. Stir often, you want to crumble the turkey with your spatula or spoon.
  6. Blend the potato (or cauliflower) mix until smooth. Add in the cream. Blend again.
  7. Pour your soup base into the pressure cooker and bring to a simmer with the turkey, this won’t take but a minute or two.
  8. If you want the soup thinner, add in more broth here. I like mine pretty thick!
  9. Stir in MOST of the bacon, save some for garnish.
  10. Serve soup. Top with crispy skins, bacon and green onion!
  11. Boom! Delicious.
  12. This will make a lot, about 5-6 bowls, which is about 8-10 cups.

Recipe Notes:

  • AIP MODIFICATIONS: OMIT ALL THE SEED BASES SPICES LIKE PEPPER, NUTMEG & MUSTARD. USE HORSERADISH, GINGER AND A LITTLE CINNAMON INSTEAD. USE COCONUT CREAM INSTEAD OF CASHEW CREAM. ENSURE YOUR BACON IS AIP COMPLIANT.

Nutrition

  • Serving Size: 5
  • Calories: 530
  • Fat: 34g
  • Carbohydrates: 17g
  • Fiber: 4g
  • Protein: 37g

Keywords: Turkey Chili