Sauté the Aromatics and Turkey: Set your Instant Pot to the Sauté function on high. Once it displays “Hot,” add the olive oil. Add the chopped onion and ground turkey to the pot. Use a wooden spoon or spatula to break up the turkey as it cooks. Sauté for 5-7 minutes, until the turkey is no longer pink and the onion has softened.

Bloom the Spices: Add the minced garlic, Italian seasoning, smoked paprika, and optional red pepper flakes. Continue to cook for another minute, stirring constantly, until the garlic is fragrant. This step, known as “blooming,” toasts the spices and deepens their flavor.

Deglaze the Pot: Pour about 1/2 cup of the broth into the pot. Use your spoon to scrape up any browned bits that are stuck to the bottom of the pot. This is the most critical step to prevent the “Burn” error message. Those browned bits are pure flavor and need to be incorporated into the liquid.

Add Remaining Ingredients: Turn off the Sauté function by pressing Cancel. Add the remaining broth, diced tomatoes (with their juice), sliced carrots, sliced celery, diced potatoes, bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Give everything a good stir to combine.

Pressure Cook: Secure the lid on the Instant Pot, making sure the steam release valve is set to the Sealing position. Select the Pressure Cook (or Manual) button and set the timer for 8 minutes on high pressure.

Natural Pressure Release: Once the 8-minute cooking cycle is complete, let the pressure release naturally for 10 minutes. This helps the flavors settle and prevents hot soup from sputtering out of the valve. After 10 minutes, carefully move the steam release valve to the Venting position to release any remaining pressure.

Wilt the Kale and Finish: Once the floating pin has dropped, it’s safe to open the lid. Remove and discard the bay leaf. Stir in the chopped kale. The residual heat of the soup will wilt the kale perfectly in just a minute or two.

Final Seasoning: Stir in the 1 tablespoon of fresh lemon juice. This brightens all the flavors of the soup. Taste the soup and add more salt and pepper as needed until it’s perfectly seasoned to your liking.

Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley.