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
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
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
