If you’ve been craving a cozy, hearty meal that feels like a warm hug on a chilly day, this Instant Pot Turkey Bean Soup Recipe is an absolute must-try. I love this soup because it’s not only packed with comforting smoky flavors from the turkey but also super easy to throw together — which means you can have a nourishing dinner on the table without spending hours in the kitchen. Whether you’re feeding a crowd or meal prepping for the week, this recipe hits the spot every single time.
When I first tried this Instant Pot Turkey Bean Soup Recipe, I was amazed by how the pressure cooker transformed simple ingredients into a bowl of pure comfort. The beans become creamy without losing their texture, and that smoked turkey drumstick adds the perfect depth of flavor. Trust me, once you make this soup, you’ll find yourself turning to it for quick dinners, family gatherings, or whenever you need that soul-warming meal your kitchen can effortlessly deliver.
Why You’ll Love This Recipe
- Speedy Comfort: The Instant Pot gets this soup simmered and ready in just over an hour, so you don’t have to wait all day for flavor.
- Smoky, Hearty Flavor: The smoked turkey leg adds a depth you won’t get from plain broth — making every spoonful rich and satisfying.
- Perfect Texture: Pureeing the beans just enough gives you a creamy but chunky soup that’s never boring to eat.
- Family-Friendly: My loved ones go crazy for this — it’s healthy, flavorful, and easy to serve, making it an all-around winner.
Ingredients You’ll Need
These ingredients might seem simple, but together they work magic in your Instant Pot. Each one builds layers of flavor, and I’ve shared tips so you get the best quality for your soup.
- Extra virgin light olive oil: Use light olive oil here for sautéing; it has a milder flavor and higher smoke point than extra virgin, perfect for starting your soup base.
- Large onion: Adds sweetness and depth—chop it finely so it melds smoothly into the broth.
- Carrot: Brings a subtle natural sweetness and great color to brighten the soup.
- Celery stalk: Provides that classic base flavor combo often called “mirepoix”—don’t skip it!
- Chopped parsley: Toss it in early for herbal freshness that balances the smoky notes.
- Garlic cloves: Use a garlic press to release maximum flavor; fresh garlic really makes a difference here.
- Water: Six cups give just enough liquid to cook the beans and turkey without watering down flavors.
- Smoked turkey drumstick: This is the star protein—adds smokiness and richness you can’t beat. If you can’t find a drumstick, smoked turkey wings are a good substitute.
- Bay leaves: Infuse gentle earthiness — just remember to remove them before serving!
- Dried black beans: Make sure to sort and rinse these well to avoid any grit, and they’ll soften perfectly under pressure.
- Kosher coarse salt: Helps season the soup evenly — I always recommend kosher salt over table salt for better control.
- Fresh ground black pepper: Adds just the right kick; freshly ground is best for flavor.
Variations
I like to keep this Instant Pot Turkey Bean Soup Recipe flexible to match whatever I have on hand or dietary needs. Feel free to swap veggies, spices, or proteins to make it your own — you’ll love experimenting with it!
- Vegetarian Version: I swapped the smoked turkey for smoked paprika and extra veggies once — it was surprisingly hearty and smoky without any meat.
- Spice it Up: Adding a pinch of cayenne or smoked chipotle powder gives the soup a lovely warmth that my spice-loving friends adore.
- Seasonal Add-ins: Toss in diced sweet potatoes or butternut squash in the fall for extra sweetness and texture.
- Make it Creamier: Stir in a splash of coconut milk or cream at the end for a luscious, silky finish.
How to Make Instant Pot Turkey Bean Soup Recipe
Step 1: Sauté Your Veggies for Base Flavor
Start by heating your olive oil in the Instant Pot on the sauté setting over medium-high heat. Add the chopped onions, carrots, celery, and parsley, and cook until the mixture is soft and fragrant — about 8 to 10 minutes. This step sets the foundation of flavor, so don’t rush it; I find stirring occasionally prevents sticking and helps the veggies mellow beautifully.
Step 2: Add Garlic and Liquid Ingredients
Throw in the fresh garlic (pressed, of course) and sauté just another minute — garlic burns quickly, so keep an eye on it! Then add the water, bay leaves, dried beans, smoked turkey drumstick, and ground black pepper. Give everything a gentle stir to combine.
Step 3: Pressure Cook the Soup
Seal the Instant Pot lid and set it to high pressure. Once it reaches pressure, lower the heat to maintain steady pressure and cook for 45 minutes. The waiting can feel long, but trust me — this is where the beans soften perfectly and the turkey imparts all its smokiness.
Step 4: Release Pressure and Blend
When the cooking time is up, turn off the heat and allow the pressure to release naturally — this takes another 10-15 minutes. Carefully open the lid, remove and discard bay leaves, then take out the turkey leg. Remove the skin from the drumstick and shred the meat off the bone into bite-sized pieces. Next, use your immersion blender to puree the beans to a chunky soup consistency right in the pot. Don’t over-blend — you still want texture to give your soup personality. If you’re using a traditional blender, blend in batches and pour everything back into the Instant Pot.
Step 5: Final Seasoning and Serve
Stir in the kosher salt to taste, then add the turkey meat back into the pot to warm through. Ladle the soup into bowls and get ready to dig into a hearty, smoky, and satisfying dish you’ll want to make again and again.
Pro Tips for Making Instant Pot Turkey Bean Soup Recipe
- Rinse and Sort Beans: Always rinse dried beans thoroughly and remove any debris to ensure a clean taste and even cooking.
- Don’t Skip Sautéing: Taking time to sauté the veggies builds a richer flavor base you can definitely taste in the final dish.
- Use an Immersion Blender: It’s my favorite tool here because it keeps the cleanup easy and lets you control the soup’s texture perfectly.
- Natural Pressure Release is Key: Letting the Instant Pot release pressure naturally prevents beans from breaking apart too much and keeps flavors balanced.
How to Serve Instant Pot Turkey Bean Soup Recipe
Garnishes
I love topping this soup with a sprinkle of fresh parsley or chopped green onions for a pop of color and freshness. A little dollop of sour cream or Greek yogurt adds a creamy tang that balances the smoky flavors perfectly. If you like a bit of heat, a drizzle of hot sauce or some crushed red pepper flakes works wonders, too!
Side Dishes
My go-to sides are simple crusty bread or warm cornbread, perfect for dipping into this thick, savory soup. A fresh green salad with light vinaigrette pairs nicely to brighten the meal without being heavy. For a heartier option, roasted root vegetables complement this dish beautifully.
Creative Ways to Present
For dinner parties, I like serving this soup in rustic bread bowls — it’s impressive, fun, and eliminates dishes. Garnishing with microgreens or edible flowers can add elegance if you’re hosting a special occasion. You could also layer the soup with a sprinkle of cheese and broil briefly for a cheesy turkey bean casserole twist.
Make Ahead and Storage
Storing Leftovers
I store leftover Instant Pot Turkey Bean Soup in airtight glass containers in the fridge for up to 4 days. I’ve found the flavors actually deepen after resting overnight, making day two just as good (if not better!) than freshly made.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers, leaving some headspace for expansion. When I want to eat it, I thaw it overnight in the fridge and reheat gently on the stovetop. The texture holds up well, and the flavors stay vibrant.
Reheating
To reheat, I warm the soup slowly on low to medium heat on the stove, stirring occasionally to prevent sticking. If it’s thicker than I like, I add a splash of water or broth to loosen it up without diluting flavor. Microwave works in a pinch, but stovetop reheating preserves the soup’s texture best.
FAQs
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Can I use canned black beans instead of dried beans?
Absolutely! If you’re short on time, canned black beans can work. Add them after the turkey has cooked, since canned beans don’t need long cooking and adding them too early can make them mushy. Just rinse and drain well before using.
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What can I substitute for smoked turkey drumstick?
If smoked turkey legs aren’t available, smoked turkey wings or even smoked ham hocks make great substitutes. They’ll provide that signature smoky depth. Alternatively, you can use regular turkey parts combined with smoked paprika for flavor.
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How thick should the soup be?
The texture is up to you! I prefer it a bit chunky with some beans pureed to create a creamy base. If you like a brothier soup, blend less or add a bit more water after cooking. This recipe is forgiving and adaptable to your preference.
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Can I make this soup in a slow cooker instead?
You can, but the cooking time will be significantly longer—often 6 to 8 hours on low. The Instant Pot helps soften those dried beans much faster, so if using a slow cooker, make sure your beans are soaked beforehand and adjust seasoning to taste.
Final Thoughts
This Instant Pot Turkey Bean Soup Recipe has become one of my absolute favorites for good reason—it’s flavorful, easy, and downright comforting. Cooking it in the Instant Pot takes the guesswork out of making dried beans and lets that smoky turkey really shine. Honestly, I can’t recommend it enough if you want a meal that feels homemade but fits into your busy life effortlessly. Give it a try and see how it warms not just your kitchen, but your heart too.
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 and nutritious meal combining smoked turkey, black beans, and fresh vegetables. Cooked under pressure for a rich, flavorful broth, this soup is easy to prepare and perfect for a comforting dinner.
Ingredients
Vegetables and Herbs
- 1 large onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 cup chopped parsley
- 3 garlic cloves, pressed
Liquids and Staples
- 1/2 tbsp extra virgin light olive oil
- 6 cups water
- 1 1/4 tsp kosher coarse salt
- 1/4 tsp fresh ground black pepper
Proteins and Spices
- 1 smoked turkey drumstick (about 11 oz meat)
- 2 bay leaves
- 2 cups dried black beans
Instructions
- Sauté Vegetables: Place olive oil in a 6-quart pressure cooker over medium-high heat. Add the onions, carrot, celery, and parsley, sautéing until fragrant, about 8 to 10 minutes.
- Add Garlic: Add the pressed garlic and cook for 1 minute more to release its aroma.
- Add Remaining Ingredients: Pour in the water, then 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 pressure cooker lid. Place the pressure cooker topper and bring to high pressure. Once at high pressure, lower heat to medium-low to maintain pressure, cooking for 45 minutes to tenderize the beans and turkey.
- Release Pressure: Turn off the heat and allow the steam to release naturally until the pressure is fully released, then remove the lid.
- Prepare Turkey Meat: Discard the bay leaves. Set the turkey drumstick aside to cool slightly, then remove and discard the skin. Cut the turkey meat off the bone into bite-sized pieces.
- Puree Soup: Using an immersion blender, puree the beans in the pressure cooker directly, leaving the soup chunky or to your preferred consistency. Alternatively, blend the soup in batches with a traditional blender and return it to the pot.
- Finish Soup: Stir in the kosher salt and add the cut turkey meat back into the soup. Heat through if necessary.
- Serve: Ladle the soup into 8 bowls and serve warm.
Notes
- The smoked turkey drumstick used yields approximately 11 oz of meat once cooked and skinned.
- Use an immersion blender for easier pureeing directly in the pot, reducing cleanup.
- Adjust the pureeing to your desired texture for chunkier or smoother soup.
- This recipe can be doubled but make sure your pressure cooker can accommodate the volume.
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
