I absolutely love this Instant Pot Turkey Bean Soup Recipe because it combines the comforting heartiness of beans with the smoky depth of turkey, all in a fraction of the time you’d expect. When I first tried it, I was amazed at how the Instant Pot transformed simple ingredients into a cozy, flavorful meal that’s perfect for chilly evenings or when you want something nourishing without fuss.
You’ll find that this soup works wonderfully as a make-ahead dish too. It’s a one-pot wonder that you can leave simmering gently, locking in incredible flavors, and then enjoy throughout the week. Plus, the protein from turkey and fiber-rich beans make it satisfying and wholesome — exactly what I want when hunger strikes!
Why You’ll Love This Recipe
- Speedy and Simple: The Instant Pot cuts down cooking time dramatically without sacrificing flavor.
- Rich, Smoky Flavor: Smoked turkey drumstick adds depth you won’t find in typical bean soups.
- Hearty and Nutritious: Loaded with protein and fiber, it’s a meal that fills you up and keeps you going.
- Versatile and Freezable: Perfect for meal prep and easy to customize based on what you have on hand.
Ingredients You’ll Need
The magic of this Instant Pot Turkey Bean Soup Recipe lies in the fresh aromatics and simple pantry staples that come together beautifully. I always suggest grabbing good quality smoked turkey and fresh veggies to get that authentic depth and brightness in flavor.
- Extra virgin light olive oil: A gentle oil to sauté without overpowering the soup’s delicate flavors.
- Large onion: The flavor base that adds sweetness and earthiness.
- Carrot: Adds natural sweetness and color.
- Celery stalk: Provides subtle freshness and texture.
- Chopped parsley: Freshens up the soup with herby brightness.
- Garlic cloves: Pressed garlic melts into the broth offering a fragrant punch.
- Water: Keeps it light and allows flavors to shine.
- Smoked turkey drumstick: Packed with smoky richness; the star protein.
- Bay leaves: Infuse subtle herbal notes during cooking.
- Dried black beans: Soaked or dry, these beans give body and heartiness.
- Kosher coarse salt: Enhances all the natural flavors perfectly.
- Fresh ground black pepper: Adds just the right amount of bite and warmth.
Variations
I love tinkering with this Instant Pot Turkey Bean Soup Recipe depending on what’s in my fridge or pantry. You can easily make it vegetarian by swapping smoked turkey for smoked paprika and vegetable broth. And if you want it a little spicy, adding red pepper flakes or a splash of hot sauce totally transforms it.
- Vegetarian Version: I swapped out turkey for a smoky chipotle and smoked paprika blend once, and it was surprisingly flavorful.
- Extra Veggies: Sometimes I toss in diced tomatoes, corn, or bell peppers to amp up the color and nutrition.
- Different Beans: While black beans are classic here, I’ve successfully used pinto or kidney beans with the same great results.
How to Make Instant Pot Turkey Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in your Instant Pot on the sauté setting over medium-high heat. Toss in the chopped onion, carrot, celery, and parsley, stirring occasionally until everything smells fragrant and soft—about 8 to 10 minutes. This step builds a flavor foundation, so don’t rush it. When it’s ready, add the pressed garlic and cook for just 1 more minute until it’s fragrant but not burned.
Step 2: Add Liquid, Beans, and Turkey
Pour in the water, then add bay leaves, dried black beans, smoked turkey drumstick, and fresh ground black pepper. Give it a gentle stir to combine and make sure the beans are submerged. Seal the lid properly and set your Instant Pot to high pressure. Once it reaches pressure, reduce the heat to maintain it and cook for 45 minutes—I’ll tell you, this is where the magic happens!
Step 3: Release Pressure and Blend
After cooking, turn off the heat and let the pressure release naturally—that usually takes about 10-15 minutes. Once the steam is fully released, carefully open the lid. Remove and discard the bay leaves, then set the turkey leg aside. Discard the skin and shred the turkey meat into bite-sized pieces.
Now, you’re going to puree the beans a bit to thicken up the soup, but I like to leave it chunky for texture. If you have an immersion blender, you can carefully blend right in the Instant Pot. If not, transfer the soup in batches to a traditional blender and then return it to the pot.
Step 4: Final Seasoning and Serve
Stir in the kosher salt and add the shredded turkey back to the soup. Give everything a good mix and adjust seasoning if needed. Then, ladle the soup into bowls, ready to enjoy with your favorite garnishes. You’ll love how the rich flavors meld perfectly with the creamy beans and smoky turkey.
Pro Tips for Making Instant Pot Turkey Bean Soup Recipe
- Use Fresh Aromatics: Sautéing your veggies until soft builds the depth of flavor — don’t skip this step!
- Let Pressure Release Naturally: This helps the beans stay tender and prevents soup from splattering.
- Blend to Your Liking: I pulse with an immersion blender to get a chunky yet creamy texture that my family adores.
- Don’t Forget to Remove Bay Leaves: It’s a small step that really makes a difference in taste and texture.
How to Serve Instant Pot Turkey Bean Soup Recipe
Garnishes
I love topping this Instant Pot Turkey Bean Soup with a sprinkle of freshly chopped parsley and a drizzle of good olive oil. Sometimes I add a little shredded cheddar or a dollop of sour cream to kick up the creaminess. A squeeze of fresh lemon juice also brightens the whole bowl — try it, you’ll see the difference!
Side Dishes
This soup pairs beautifully with crunchy crusty bread or warm cornbread for dipping. I often serve it alongside a simple green salad dressed with vinaigrette to add freshness and balance out the richness.
Creative Ways to Present
For a cozy dinner party, I’ve served this soup in rustic bread bowls — it’s such a fun and hearty presentation that guests always remember. You could also set up a garnish bar with toppings like chopped scallions, shredded cheese, or crispy bacon so everyone customizes their bowls to their liking.
Make Ahead and Storage
Storing Leftovers
I store leftover Instant Pot Turkey Bean Soup in airtight containers in the fridge, and it keeps beautifully for up to 4 days. The flavors actually deepen overnight, which makes for an even tastier lunch the next day.
Freezing
Freezing works wonderfully — I portion the soup into freezer-safe containers or bags, leaving space for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
Reheating
I like to reheat this soup slowly over medium-low heat so the beans stay creamy and the turkey stays tender. Add a splash of water or broth if it seems too thick after sitting in the fridge to bring back that perfect soup texture.
FAQs
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Can I use canned beans instead of dried for this Instant Pot Turkey Bean Soup Recipe?
Absolutely! If you’re short on time, canned beans are a convenient substitute. Just reduce the cooking time because canned beans are already cooked — add them toward the end of cooking to warm through and prevent them from getting mushy.
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What can I substitute if I don’t have a smoked turkey drumstick?
You can use smoked turkey wings or even smoked chicken thighs for similar smoky flavor. If you want a vegetarian option, smoked paprika or liquid smoke can add that depth without the meat.
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Is it necessary to blend the beans in this soup?
Not necessarily — blending is just to thicken the broth and create a creamy texture. If you prefer a chunkier soup, you can skip blending or only pulse a portion of the beans.
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How long does this soup keep in the refrigerator?
Stored in a sealed container, the soup stays fresh for about 4 days in the fridge. Always smell and check for any signs of spoilage before reheating.
Final Thoughts
This Instant Pot Turkey Bean Soup Recipe is one I come back to time and time again because it’s just so dependable, tasty, and filling. Whether you’re cooking for a family dinner or prepping lunches for the week, it hits the spot every time. I really hope you give it a try — it’s like a warm hug in a bowl, and I’m confident you’ll love it just as much as I do.
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, nutritious dish featuring smoked turkey, black beans, and fresh vegetables. It’s a comforting and protein-packed meal made quickly using pressure cooking, perfect for a wholesome family dinner.
Ingredients
Vegetables and 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 Ingredients
- 6 cups water
- 1 smoked turkey drumstick*
- 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, onions, carrots, celery, and parsley in a 6-quart pressure cooker over medium-high heat. Cook until fragrant and veggies are softened, about 8 to 10 minutes.
- Add Garlic: Stir in the pressed garlic and cook for an additional 1 minute to release its aroma.
- Add Liquids and Main Ingredients: Pour in the water, add the bay leaves, dried black beans, smoked turkey drumstick, and black pepper. Stir gently and bring the mixture to a boil.
- Pressure Cook: Cover and lock the lid on the pressure cooker. Place the pressure cooker topper in place and bring to high pressure. Once at pressure, lower the heat to maintain medium-low pressure and cook for 45 minutes to fully cook the beans and infuse flavors.
- Release Pressure and Remove Ingredients: Turn off the heat and wait for the steam to release naturally. Once the pressure is completely released, remove the lid. Discard the bay leaves and set the turkey leg aside.
- Prepare Turkey Meat: Remove the skin from the turkey leg and cut the meat from the bone into bite-size pieces, approximately 11 ounces of meat.
- Puree Beans: Using an immersion blender, puree the beans in the pot to a chunky consistency or your preferred smoothness. Alternatively, use a traditional blender to puree in batches and return the soup to the pot.
- Season and Reassemble: Stir in the kosher salt and add the shredded turkey meat back into the soup to combine.
- Serve: Ladle the hot turkey bean soup into 8 bowls and serve immediately for a warm and satisfying meal.
Notes
- The turkey meat quantity is calculated as 11 oz after removing skin and bone from the smoked turkey drumstick.
- You can use either an immersion blender directly in the pot or a traditional blender in batches to puree the beans.
- Adjust salt to taste as needed depending on the saltiness of the smoked turkey and personal preference.
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: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 16 g
- Protein: 19 g
- Cholesterol: 21 mg
