Instant Pot Turkey Bean Soup Recipe

Oh, I absolutely love sharing this Instant Pot Turkey Bean Soup Recipe with you! It’s one of those cozy, soulful soups that feels like a warm hug in a bowl — perfect for chilly nights or when you want something nourishing without standing over the stove for hours. The smoked turkey drumstick adds this beautiful depth of flavor that makes every spoonful satisfying and comforting.

What’s great about this Instant Pot Turkey Bean Soup Recipe is how hands-off it is once you get everything prepped. I remember the first time I made it; I was amazed at how the beans turned out perfectly tender without soaking overnight, and that smoky turkey note really makes it stand out. You’ll find this recipe is straightforward, hearty, and a great crowd-pleaser when you need a wholesome meal in a hurry.

this …

Ingredients You’ll Need

This Instant Pot Turkey Bean Soup Recipe calls for simple, wholesome ingredients that blend into a deliciously hearty meal. Sourcing good quality dried beans and a smoked turkey drumstick really makes a difference, so look for those at your local butcher or farmer’s market if you can.

• Extra virgin light olive oil: Adds a subtle, fruity richness and helps soften the vegetables.
• Large onion: Provides a savory base and sweetness once sautéed.
• Carrot: Adds natural sweetness and texture.
• Celery stalk: Brings that classic soup flavor and aroma.
• Chopped parsley: Freshens up the flavor and color.
• Garlic cloves: Gives a punchy, aromatic depth when pressed.
• Water: The cooking liquid that makes everything meld together.
• Smoked turkey drumstick: The star ingredient for smoky, meaty flavor.
• Bay leaves: A subtle herbaceous note that rounds out the soup.
• Dried black beans: Hearty and filling, they soak up all those comforting flavors.
• Kosher coarse salt: Essential for seasoning and balancing the flavors.
• Fresh ground black pepper: Adds a mild spicy kick.

Variations

I love experimenting with this Instant Pot Turkey Bean Soup Recipe depending on what I have on hand or my mood. It’s really forgiving, so don’t hesitate to make it your own!

• Vegetarian option: I once swapped out the smoked turkey for smoked paprika and mushrooms to get a similar depth without meat—delicious and smoky!
• Spice it up: Adding a pinch of cayenne or chili flakes gives a nice warming edge that my family really enjoyed on a cold day.
• Different beans: Black beans are great, but mixing in kidney or pinto beans adds a lovely variety in texture.
• Herb swaps: If you don’t have parsley, fresh cilantro works beautifully for a brighter finish.

How to Make Instant Pot Turkey Bean Soup Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by heating olive oil in your 6-quart Instant Pot on the sauté setting. Toss in the chopped onion, carrot, celery, and parsley. Cook, stirring occasionally, until everything is fragrant and the onions become translucent—about 8 to 10 minutes. This is one of those steps you’ll see transform humble veggies into a flavor-packed base that gives your soup so much character.

Step 2: Add Garlic, Then Liquid and Main Ingredients

Add the pressed garlic and cook for just a minute until it’s fragrant—don’t let it burn! Then pour in the water, toss in the bay leaves, dried black beans, the smoked turkey drumstick, and the black pepper. Give everything a gentle stir, and you’re ready for the pressure cooking magic.

Step 3: Pressure Cook the Soup

Seal your Instant Pot lid and set it to high pressure. Once it reaches pressure, lower the heat to maintain that setting and cook for 45 minutes. I love how predictable the Instant Pot is here — you can walk away knowing the beans will soften without any monitoring or soaking.

Step 4: Release Pressure and Finish the Soup

When cooking finishes, carefully let the steam release naturally to avoid splashes. Remove the bay leaves and set the turkey drumstick aside. After it cools enough to handle, remove the skin and shred the meat into bite-sized pieces. I like to puree the beans with an immersion blender right in the pot, leaving some chunks for texture — but if you prefer smooth, blend longer or in a regular blender in batches. Finally, stir in salt and return the shredded turkey to the soup. Give it a good stir and you’re ready to serve!

How to Serve Instant Pot Turkey Bean Soup Recipe

Garnishes

I’m a big fan of simple garnishes like a sprinkle of fresh chopped parsley or a tiny drizzle of good olive oil right before serving. Sometimes I add a squeeze of lemon to brighten the smoky flavors. If you want to get fancy, a dollop of sour cream or Greek yogurt adds a lovely creamy contrast.

Side Dishes

Crusty bread is my go-to here, especially something rustic like a sourdough boule to soak up all that delicious broth. You could also serve it alongside a simple green salad or roasted seasonal vegetables for a well-rounded meal.

Creative Ways to Present

For special dinners, I like serving the soup in mini cast-iron pots or rustic stoneware bowls to keep it warm longer and add a cozy vibe. It’s also fun to set up a garnish bar with chopped herbs, grated cheese, and crunchy croutons so guests can customize their bowls.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely and store it in airtight containers in the fridge for up to 4 days. It actually tastes better the next day because the flavors meld together, so it’s perfect for easy weekday lunches or dinners.

Freezing

Freezing this Instant Pot Turkey Bean Soup Recipe works wonderfully. Portion it into freezer-safe containers or bags, leaving room for expansion. When thawing, I always defrost in the fridge overnight to keep the texture intact and prevent lumps.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. If it thickens too much, add a splash of water or broth to loosen it up. I avoid microwaving because slow, gentle warmth keeps the turkey tender and the beans creamy.

FAQs

Final Thoughts

This Instant Pot Turkey Bean Soup Recipe is one of those meals that sticks with you for all the right reasons. It’s hearty, warming, and comes together quicker than you’d expect with the Instant Pot doing most of the work. I love making a big batch to enjoy throughout the week and even bringing it to potlucks—the way the smoky turkey flavor shines always gets compliments. You really can’t go wrong with this recipe, so I hope you give it a try and make it your own!

Print