Step 1

Press the sauté button on your instant pot.

Step 2

Once it reads HOT, add the turkey and brown the meat, breaking it up as you go, for about 4-5 minutes, or until cooked through.

Step 3

Transfer the meat to a bowl and set aside.

Step 4

In the instant pot (still on sauté), melt the butter.

Step 5

Add the onion, carrots, celery, and garlic.

Step 6

Cook, stirring, until softened, about 5 minutes.

Step 7

Add the flour, salt, and pepper to taste and cook, stirring for 1 minute to cook the flour.

Step 8

Return the turkey to the instant pot and add the chicken broth, potatoes, and cauliflower and stir.

Step 9

Cover, seal (make sure the vent is pointed to sealing) and cook on high pressure for 10 minutes, until the potatoes are soft.

Step 10

Quick release, then open when the pressure subsides.

Step 11

Transfer the cauliflower and 1 cup of the liquid to a high powdered blender and blend until smooth.

Step 12

Pour the puree back into the soup and stir well.

Step 13

Add the cheddar and stir until melted.

Step 14

Serve topped with the scallions.