If you’re looking for a comforting, hearty soup that comes together effortlessly, this Instant Pot Turkey Bean Soup Recipe is an absolute game-changer. I love this soup because it turns simple pantry ingredients into a rich, flavorful meal in under an hour, making it perfect for busy weeknights or cozy weekend lunches. The combination of tender smoked turkey and creamy black beans is both satisfying and nourishing, and the Instant Pot does all the heavy lifting for you.
When I first tried this recipe, I was amazed at how the flavors deepened without hours of simmering. Whether you’re cooking for family or meal prepping for the week, you’ll find that the Instant Pot Turkey Bean Soup Recipe is reliably delicious and budget-friendly. It’s also a great way to enjoy turkey beyond the holidays, transforming leftovers or smoked turkey drumsticks into a nutritious main dish that everyone will go crazy for.
Why You’ll Love This Recipe
- Time-Saving: The Instant Pot speeds up cooking while keeping flavors rich and deep.
- Budget-Friendly: Uses pantry staples and economical smoked turkey for a frugal feast.
- Nutritious & Hearty: Packed with protein, fiber, and veggies to keep you fueled.
- Versatile: You can easily customize ingredients and texture to suit your tastes.
Ingredients You’ll Need
The ingredients in this Instant Pot Turkey Bean Soup Recipe are straightforward but work together beautifully to create layers of flavor. Most of these are pantry staples that come alive with the smoky turkey drumstick.
- Extra virgin light olive oil: A delicate oil that lightly sautés the veggies without overpowering the soup.
- Large onion: Adds a sweet base and depth when cooked down.
- Carrot: Gives a subtle sweetness and nice color contrast.
- Celery stalk: Brings earthy undertones and texture.
- Chopped parsley: Freshens up the soup and adds a herbal note.
- Garlic cloves: Pressed garlic infuses every bite with savory aroma.
- Water: The perfect neutral base to meld all ingredients.
- Smoked turkey drumstick: The star ingredient that lends smoky richness and protein.
- Bay leaves: Steep in warm, woodsy flavor.
- Dried black beans: Creamy, hearty beans pack in fiber and bulk.
- Kosher coarse salt: Enhances and balances all the flavors.
- Fresh ground black pepper: Provides gentle heat without overwhelming the palate.
Variations
I love that this Instant Pot Turkey Bean Soup Recipe is a fantastic foundation for experimenting. You can tweak it easily to your preferences or what you have on hand, so feel free to get creative!
- Use white beans instead of black beans: I swapped in cannellini beans once and ended up with a lighter texture that my kids adored.
- Add diced tomatoes or tomato paste: For a tangier, slightly acidic twist, which pairs beautifully with smoky turkey.
- Swap smoked turkey drumstick for smoked sausage: When I was short on turkey, smoked sausages gave a fun twist and saved a trip to the store.
- Make it spicier: Toss in some chili flakes or a diced jalapeño if you love a little heat.
- Vegetarian option: Skip turkey and use vegetable broth with smoked paprika for a smoky depth.
How to Make Instant Pot Turkey Bean Soup Recipe
Step 1: Sauté Your Veggies for Flavor
First things first: heat your olive oil in the Instant Pot with the sauté function on medium-high. Toss in the chopped onions, carrots, celery, and parsley, stirring occasionally. This step is key because it builds a fragrant, savory base — you want to cook them until they’re tender and smelling amazing, about 8 to 10 minutes. Don’t rush it; this layering of flavors is what makes the soup so comforting.
Step 2: Add Garlic and Liquids
Next, add the pressed garlic cloves and cook everything for another minute — garlic burns quickly, so keep an eye on it. Then, pour in the water, bay leaves, dried black beans, smoked turkey drumstick, and freshly ground black pepper. Give it a good stir to combine all those wonderful flavors.
Step 3: Pressure Cook for Tenderness
Secure the pressure cooker lid and lock it in place. Set the cooker to high pressure and cook the beans and turkey for 45 minutes. Don’t be tempted to open it sooner — the gradual pressure release will give you tender, flavorful beans without a ton of fuss. Once the cooking cycle is complete, let the steam release naturally before unlocking the lid.
Step 4: Blend and Finish Your Soup
After removing the bay leaves and setting the turkey aside, discard the skin and shred the meat off the bone into bite-sized pieces. My favorite part? Using an immersion blender right in the pot to puree some of the beans — but not all — so your soup stays chunky and satisfying. If you don’t have one, no worries: just blend the soup in batches and pour it back in the Instant Pot before stirring in salt and turkey. This balance of creamy and chunky textures really brings the soup alive.
Pro Tips for Making Instant Pot Turkey Bean Soup Recipe
- Don’t Skip the Sauté: Taking the time to sweat your veggies first makes a huge difference in depth of flavor.
- Natural Pressure Release: Letting the pressure come down on its own keeps beans tender and soup intact.
- Blend Partially: Pureeing about half of the beans thickens the soup without losing satisfying texture.
- Prepare Turkey Properly: Removing skin and shredding turkey meat before adding back avoids greasy soup and perfect bites.
How to Serve Instant Pot Turkey Bean Soup Recipe
Garnishes
When I serve this soup, I usually top it with a sprinkle of freshly chopped parsley for color and a hint of freshness. Sometimes I add a dollop of sour cream or a little shredded sharp cheddar for extra creaminess and tang, especially when it’s chilly outside. Crusty bread or crunchy tortilla strips on the side give a delightful texture contrast that really rounds out the meal.
Side Dishes
This soup shines when paired with simple sides like cornbread, garlic bread, or even a crisp green salad. My family often loves adding roasted vegetables or steamed broccoli alongside, making the meal balanced and satisfying without lots of extra effort.
Creative Ways to Present
For holiday dinners or special occasions, I’ve served this Instant Pot Turkey Bean Soup Recipe in mini pumpkin bowls or hollowed-out bread bowls, which never fail to impress guests. Garnishing with microgreens or a drizzle of chili oil adds a pop of color and spice for an elevated, cozy presentation.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge, where it stays fresh for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day. Just give it a good stir before reheating to recombine any settling ingredients.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. When I want a quick meal later, I just thaw it overnight in the fridge and reheat gently. The smoky turkey and beans hold up perfectly without losing flavor or texture.
Reheating
To reheat, I usually warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of water or broth helps loosen it if it’s too thick. Alternatively, you can microwave it in a covered bowl, stirring halfway through to ensure even heating.
FAQs
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Can I use canned beans instead of dried beans?
You can use canned beans, but since canned beans are already cooked, I’d recommend sautéing the veggies and turkey first, then adding canned beans with water or broth and simulating the simmer phase without pressure cooking. This keeps the beans from turning mushy. Keep in mind the cook time will be shorter.
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What can I substitute for smoked turkey drumstick?
If you don’t have smoked turkey drumstick, smoked turkey wings or smoked sausage are great alternatives. You can also add smoked paprika or chipotle powder to mimic that smoky flavor if you’re using plain turkey or chicken.
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Is this soup spicy?
This Instant Pot Turkey Bean Soup Recipe isn’t spicy by default, but you can easily add chili flakes or hot sauce if you want more heat. I like it mild for family dinners, but the spice level is totally customizable.
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Can I make this soup in a slow cooker instead?
Yes, just sauté the veggies first in a pan, then add all ingredients to the slow cooker and cook low for 6-8 hours or high for 3-4 hours until beans are tender. The Instant Pot just speeds things up but the slow cooker works great too.
Final Thoughts
This Instant Pot Turkey Bean Soup Recipe has become a go-to comfort food in my kitchen, especially on chilly evenings when I want something warm and wholesome without spending hours cooking. I love that it is forgiving, adaptable, and full of vibrant, homey flavors — plus it’s easy to double or halve. I can’t recommend enough giving this recipe a try; it’s like a warm hug in a bowl that your whole family will appreciate as much as mine does.
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
Description
This Instant Pot Turkey Bean Soup is a hearty and nourishing meal that combines smoky turkey, protein-packed black beans, and fresh vegetables for a comforting bowl of soup. Using the pressure cooker speeds up the cooking process, making it both convenient and flavorful, perfect for a nutritious weeknight 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
Liquids and Broth
- 6 cups water
Meat
- 1 smoked turkey drumstick*
Beans and Spices
- 2 bay leaves
- 2 cups dried black beans
- 1 1/4 tsp kosher coarse salt
- 1/4 tsp freshly ground black pepper
Instructions
- Sauté Vegetables: Heat the olive oil in a 6-quart pressure cooker over medium-high heat. Add the chopped onions, carrots, celery, and parsley. Cook, stirring occasionally, until the mixture becomes fragrant and the vegetables soften, about 8 to 10 minutes.
- Add Garlic: Stir in the pressed garlic cloves and cook for an additional 1 minute to release its aroma.
- Add Remaining Ingredients: Pour in 6 cups of water, then add the bay leaves, dried black beans, smoked turkey drumstick, and freshly ground black pepper. Bring the mixture to a boil.
- Pressure Cook: Cover and lock the lid of the pressure cooker. Set the pressure cooker to high pressure. Once high pressure is reached, lower the heat to medium-low to maintain pressure and cook the beans for 45 minutes.
- Release Pressure and Prepare Turkey: Turn off the heat and allow the steam to release naturally before unlocking and removing the lid. Discard the bay leaves. Remove the turkey drumstick, discard the skin, and cut the meat off the bone into bite-size pieces.
- Blend Beans: Using an immersion blender, puree the beans directly in the pot, leaving some texture for a chunky soup. Alternatively, blend the beans in batches in a traditional blender and return them to the pot.
- Season and Combine: Stir in the kosher salt, then return the turkey meat to the soup. Mix well to combine all the flavors.
- Serve: Ladle the soup into 8 bowls and serve hot for a satisfying meal.
Notes
- The nutritional values are calculated based on 11 oz of smoked turkey meat without skin.
- You can adjust the blender consistency depending on your preference for a chunky or smoother soup.
- If you do not have a smoked turkey drumstick, turkey leg can be used as a substitute, but it may alter the smoky flavor slightly.
- Make sure to soak the black beans overnight or check that your pressure cooker settings accommodate dried beans safely.
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
