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
Scale
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
