If you’re looking for a comforting, easy-to-make soup that’s packed with flavor and nutrition, you’re in luck. This Instant Pot Turkey Bean Soup Recipe is one of my absolute favorites for chilly evenings when you want something hearty but don’t want to spend hours in the kitchen. What makes it stand out is the tender smoked turkey drumstick paired with creamy black beans, all cooked effortlessly in the Instant Pot for a rich, soul-warming bowl.
I love this soup because it’s not only delicious but also incredibly practical. It’s perfect for meal prep, feeding a crowd, or simply cozying up after a busy day. You’ll find that the blend of fresh veggies, garlic, and those smoky turkey notes makes every spoonful satisfying and somehow even better the next day.
Why You’ll Love This Recipe
- One-Pot Convenience: The Instant Pot does all the heavy lifting, so you save time and effort without sacrificing flavor.
- Rich, Smoky Depth: The smoked turkey drumstick adds amazing depth that makes this soup feel special and homey.
- Nutritious & Filling: Loaded with protein and fiber from the turkey and beans, it’s a satisfying meal that fuels you well.
- Customizable Comfort: Easy to adapt with your favorite veggies or spices to suit your mood and pantry.
Ingredients You’ll Need
All the ingredients in this Instant Pot Turkey Bean Soup Recipe come together to create a perfectly balanced broth packed with flavor and nutrients. Using dried black beans and a smoked turkey drumstick really elevates the taste, while the fresh veggies add brightness and texture.
- Extra virgin light olive oil: Adds a subtle richness and helps soften the veggies without overpowering the soup.
- Large onion: A staple base flavor—make sure to chop it finely for an even cook.
- Carrot: Its natural sweetness balances the smokiness of the turkey.
- Celery stalk: Adds that classic soup aroma and slight crunch if not overcooked.
- Chopped parsley: Freshness and a pop of green that brightens every bite.
- Garlic cloves: Pressed for a smooth texture and bold garlic flavor.
- Water: The base liquid since we want a pure, clean broth to shine through.
- Smoked turkey drumstick: The star ingredient that infuses the soup with smoky, meaty goodness.
- Bay leaves: For a subtle herbal note that lingers wonderfully.
- Dried black beans: These soak up all the flavors while providing hearty protein and fiber.
- Kosher coarse salt: Essential for seasoning and bringing out all the flavors.
- Fresh ground black pepper: Adds just the right amount of heat and complexity.
Variations
While I adore this Instant Pot Turkey Bean Soup Recipe just as it is, I love how adaptable it can be to your tastes or what’s in your kitchen. Feel free to switch things up and make it your own!
- Use different beans: I once swapped black beans for navy beans and loved the creamier texture it gave.
- Add more veggies: Throw in chopped tomatoes or spinach for extra color and nutrition.
- Make it spicy: Toss in a pinch of cayenne or red pepper flakes if you like a little kick.
- Swap turkey for chicken: If you don’t have smoked turkey, smoked chicken thighs can be a great substitute with similar flavor.
How to Make Instant Pot Turkey Bean Soup Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by heating the olive oil in your Instant Pot on the sauté setting over medium-high heat. Add the chopped onion, carrot, celery, and parsley. Let these cook for about 8 to 10 minutes until they’re soft and you can smell those wonderful aromas filling your kitchen. This slow softening step is where a lot of the soup’s base flavor is created, so don’t rush it—it really pays off.
Step 2: Add Garlic and Liquids
Press the garlic cloves through a garlic press and toss them into the pot. Stir for about 1 minute so you don’t burn the garlic but get it fragrant. Then pour in the water, tuck in your bay leaves, dried black beans, the smoked turkey drumstick, and sprinkle in the fresh ground black pepper. Give everything a good stir to combine.
Step 3: Pressure Cook for Creamy Beans
Secure the lid on your Instant Pot and make sure the valve is set to sealing. Bring the pot to high pressure, then lower the heat so it maintains that high pressure and cook the soup for 45 minutes. The beans will get perfectly tender, and the turkey will impart its smoky flavor throughout.
Step 4: Release Pressure and Finish the Soup
Once the cooking time is up, turn off the heat and allow the pressure to release naturally. This can take about 15-20 minutes but trust me, it’s worth the wait for those flavors to really meld. When the steam is fully released, remove the lid and set the bay leaves aside. Take the turkey drumstick out and carefully remove its skin and bones, shredding the meat into bite-sized pieces.
Step 5: Blend and Season
This step is where the soup gets that beautiful creamy texture. Using an immersion blender, puree the beans right in the Instant Pot until you reach your preferred thickness. I like leaving it a bit chunky for texture, but you can go smooth if you want. If you don’t have an immersion blender, just blend the soup in batches in a traditional blender and return it to the pot. Stir in the kosher salt, then add the shredded turkey back into the soup. Give it a final taste and adjust seasoning if needed.
Pro Tips for Making Instant Pot Turkey Bean Soup Recipe
- Don’t Skip Sautéing: Taking the time to sauté the veggies first builds richer flavor that sets this soup apart.
- Use Natural Pressure Release: It allows the beans to finish cooking gently, keeping their texture just right.
- Blend Carefully: Pulse a few times with the immersion blender to keep a bit of chunkiness—you don’t want paste!
- Remove Bay Leaves Before Serving: They’re great for flavor but not meant to be eaten and can be sharp.
How to Serve Instant Pot Turkey Bean Soup Recipe
Garnishes
I keep it simple with fresh chopped parsley or cilantro on top—they add a lovely herbaceous pop against the creamy soup. Sometimes, I add a dollop of sour cream or plain Greek yogurt for creaminess with a slight tang. If you like a little crunch, toasted pumpkin seeds or even crushed tortilla chips make fantastic toppings!
Side Dishes
My go-to pairing is crusty bread—ideally a warm baguette or garlic bread—to soak up all that delicious broth. You might also enjoy it with a crisp green salad on the side for some contrast. When I’m feeling indulgent, a simple grilled cheese sandwich takes this soup night to the next level.
Creative Ways to Present
For special occasions, I’ve served this Instant Pot Turkey Bean Soup Recipe in mini soup crocks with a sprinkle of chili flakes and a swirl of olive oil. Another fun idea is to top the soup with shredded cheese and broil it briefly for a golden crust—it’s unexpected and delicious!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover soup in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day. Just be sure to cool it quickly before refrigerating to keep everything fresh.
Freezing
Freezing this soup works wonderfully — I portion it into freezer-safe containers or bags, leaving some space for expansion. It freezes well for up to 3 months. When you’re ready to eat, thaw overnight in the fridge or gently defrost in a pot on low heat.
Reheating
When reheating, I prefer warming it gently on the stovetop over low to medium heat, stirring often. This helps keep the beans creamy and prevents scorching. If it gets too thick, just stir in a little water or broth until you reach your desired consistency.
FAQs
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Can I use canned beans instead of dried for this Instant Pot Turkey Bean Soup Recipe?
You can, but the cooking time will be much shorter. I recommend reducing the pressure cooking time significantly or adding the canned beans after the soup has cooked, then simmering for 10 minutes to blend flavors. Using dried beans lets the soup develop a richer, more cohesive texture.
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What if I don’t have a smoked turkey drumstick?
If smoked turkey isn’t available, you can use smoked chicken or add a teaspoon of smoked paprika to mimic that smoky flavor. Alternatively, a regular turkey leg with some liquid smoke (sparingly) can work, but the depth of flavor won’t be quite the same.
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Is it possible to make this soup vegetarian or vegan?
Absolutely! Simply omit the turkey and use vegetable broth instead of water for extra flavor. You might want to sauté some smoked paprika or liquid smoke with the veggies to add that smoky note missing from the meat.
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How do I prevent the beans from sticking to the bottom of the Instant Pot?
Sautéing the veggies first and stirring in plenty of water helps prevent sticking. Also, make sure not to reduce the liquid amount too much and use the natural pressure release method to avoid rapid boiling that can make beans stick or burn.
Final Thoughts
This Instant Pot Turkey Bean Soup Recipe has become my go-to for a cozy, nourishing meal that’s packed with flavor but surprisingly simple to pull off. I love how it warms up the whole kitchen and how versatile it is to adapt any time of year. You really can’t go wrong inviting this recipe into your weeknight rotation or meal-prep plan — I’m confident it’ll become a family favorite for you, too.
Print
Instant Pot Turkey Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This Instant Pot Turkey Bean Soup is a hearty, flavorful, and nutritious meal perfect for any season. Combining smoked turkey drumstick, black beans, and fresh vegetables, it delivers a comforting and protein-rich dish with minimal hands-on cooking. The pressure cooker method accelerates the cooking process while infusing rich flavors, making it an ideal soup for busy weeknights or cozy gatherings.
Ingredients
Vegetables & Aromatics
- 1/2 tbsp extra virgin light olive oil
- 1 large onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 cup chopped parsley
- 3 garlic cloves, pressed
Soup Base
- 6 cups water
- 1 smoked turkey drumstick (about 11 oz meat)
- 2 bay leaves
- 2 cups dried black beans
- 1 1/4 tsp kosher coarse salt
- 1/4 tsp fresh ground black pepper
Instructions
- Sauté Vegetables: Place the olive oil, chopped onion, carrot, celery, and parsley in a 6-quart pressure cooker over medium-high heat. Cook, stirring occasionally, until the mixture is fragrant and the vegetables begin to soften, about 8 to 10 minutes.
- Add Garlic: Add the pressed garlic cloves to the vegetables and cook for an additional 1 minute to release their aroma, stirring frequently to prevent burning.
- Add Liquids and Main Ingredients: Pour in the 6 cups of water, then add the bay leaves, dried black beans, smoked turkey drumstick, and freshly ground black pepper. Stir gently to combine all ingredients.
- Pressure Cook: Cover and lock the lid on the pressure cooker. Place the pressure cooker topper in place and bring to high pressure over medium-high heat. Once high pressure is reached, reduce the heat to medium-low to maintain pressure and cook for 45 minutes to fully tenderize the beans and turkey.
- Release Pressure and Remove Lid: Turn off the heat and allow the pressure to release naturally until the steam is completely gone. Carefully remove and set aside the lid.
- Prepare Turkey Meat: Discard the bay leaves and set the turkey drumstick aside. Remove the skin from the turkey leg and cut the meat off the bone into bite-sized pieces.
- Puree Beans: Using either an immersion blender or a traditional blender, puree the beans to your desired consistency, leaving some chunks for texture. If using an immersion blender, puree directly in the pot; if using a traditional blender, blend in batches and return the pureed beans to the pot.
- Season and Combine: Add the kosher salt to the soup and return the chopped turkey meat to the pot. Stir well to combine all flavors.
- Serve: Ladle the soup into 8 bowls and serve hot, perfect for warming up any meal.
Notes
- The nutrition information is calculated based on 11 oz of smoked turkey meat without skin.
- For a thicker soup, blend more of the beans; for a chunkier texture, pulse briefly.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust salt to taste after blending as pureeing can affect seasoning intensity.
Nutrition
- Serving Size: 1 generous cup
- Calories: 133 kcal
- Sugar: 1 g
- Sodium: 476 mg
- Fat: 2 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 16 g
- Protein: 19 g
- Cholesterol: 21 mg
