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Instant Pot Turkey Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 61 reviews
  • Author: Alvarez
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://mycopyrecipe.com/instant-pot-turkey-bean-soup-recipe/