Description
This hearty Instant Pot Turkey Bean Soup is a comforting and nutritious dish, featuring tender smoked turkey, black beans, and a flavorful mix of vegetables. Perfect for a wholesome meal, the soup is easy to prepare using an electric pressure cooker, which makes the beans tender and infuses the soup with rich smoky flavors in just over an hour.
Ingredients
Scale
Soup Base
- 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
Soup Liquids and Seasoning
- 6 cups water
- 2 bay leaves
- 1 1/4 tsp kosher coarse salt
- 1/4 tsp fresh ground black pepper
Main Ingredients
- 1 smoked turkey drumstick* (skin removed after cooking, meat cut into bite-size pieces)
- 2 cups dried black beans
Instructions
- Sauté Vegetables: Heat the extra virgin olive oil in a 6-quart pressure cooker over medium-high heat. Add the chopped onions, carrot, celery, and parsley, cooking until fragrant and softened, about 8 to 10 minutes.
- Add Garlic: Add the pressed garlic cloves to the pot, and cook for 1 minute to release their aroma.
- Add Liquids and Main Ingredients: Pour in 6 cups of water, add the bay leaves, dried black beans, smoked turkey drumstick, and freshly ground black pepper. Stir gently and bring the mixture to a boil.
- Pressure Cook: Cover and lock the lid on the pressure cooker, place the pressure cooker topper in place, and bring the cooker to high pressure. Once at high pressure, reduce the heat to medium-low to maintain pressure, and cook for 45 minutes to tenderize the beans and infuse flavor.
- Release Pressure and Remove Lid: Turn off the heat and wait for the pressure to release naturally. Once steam is fully released, carefully remove the lid and set it aside.
- Prepare Turkey Meat: Remove the bay leaves and set the turkey drumstick aside. Discard the skin from the turkey leg and cut the turkey meat off the bone into bite-size pieces.
- Puree Beans: Using either an immersion blender or a traditional blender, puree the beans while leaving the soup chunky or to your desired consistency. If using an immersion blender, blend directly in the pressure cooker. For a traditional blender, blend the soup in batches and return the pureed beans to the pot.
- Season and Combine: Stir in the kosher salt and add the turkey meat back into the soup. Mix to combine all the flavors evenly.
- Serve: Ladle the hot soup into 8 bowls and enjoy this nourishing meal.
Notes
- The nutrition calculation is based on 11 ounces of smoked turkey meat after removing skin and bone.
- You can adjust the thickness of the soup by blending more or less of the beans to your texture preference.
- Ensure to use a smoked turkey drumstick for the rich, deep flavor characteristic of this soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
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
