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
Scale
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
