This Turkey Bean Soup is a hearty, filling, fiber-rich soup – the kind of soup that sticks to your bones on a cold winter day.
Instant Pot Smoked Turkey Bean Soup
This turkey and bean soup is inexpensive and easy to make. I start with dried beans and used my pressure cooker (my favorite pot to make beans) because it cuts the cooking time in half and the flavors really get into the soup.
The smoked turkey leg adds wonderful flavor to the soup. If you can’t find smoked turkey legs, you can use smoked turkey sausage instead.
You can also do this in a large pot or dutch oven, but keep in mind it will take twice as long to cook and you’ll have to add more liquid to the pot as it evaporates, where as in the pressure cooker you don’t get much evaporation.
This is also great to freeze for the month, it thaws and reheats perfectly so you can make your own healthy freezer meals. I freeze them in portions and use a sharpie to write the name, date, and calories or points.
How to Make Smoked Turkey Bean Soup
As I mentioned above, this turkey and bean soup comes together quickly in the Instant Pot so it’s perfect for weeknights.
- Cook the veggies. Cook the onions, carrots, celery and parsley over medium high heat for 8 to 10 minutes. Add the garlic and cook for an additional minute.
- Add the other ingredients. Add the water, bay leaves, beans, turkey, and black pepper. Bring to a boil. Lock the lid and bring to high pressure. Cook for 45 minutes. Allow to natural release.
- Blend. Discard the bay leaves and remove the turkey legs. Remove the skin and cut the meat off the bone. Use an immersion blender to puree the beans.
- Enjoy. Add the salt, return the turkey to the soup, and ladle into bowls.
More Instant Pot Soup Recipes To Try
- Instant Pot Chicken Noodle Soup
- Short Rib Soup
- Sweet Potato Soup with Sausage
- Chunky Beef, Cabbage, and Tomato Soup
Instant Pot Turkey Bean Soup
- Place the olive oil and onions, carrots, celery and parsley in a 6 quart pressure cooker over medium high heat and cook until fragrant, about 8 to 10 minutes.
- Add the garlic and cook 1 minute.
- Add water, bay leaves, beans, turkey leg, and black pepper and bring to boil.
- Cover and lock the lid on the pressure cooker.
- Place pressure cooker topper in place and bring to high pressure.
- Lower the heat to medium-low so pressure is maintained; cook beans for 45 minutes.
- Turn off heat and wait for the steam to release.
- Once steam is completely released, remove lid and set aside.
- Discard bay leaves and set turkey legs aside.
- Discard skin from the turkey leg and cut meat off bone into bite size pieces.*
- Using an immersion or traditional blender, puree the beans leaving the soup chunky, or to your desired consistancy.
- If you use the immersion blender you can puree the beans right in the pressure cooker.
- If you use a traditional blender, blend in batches and return the beans to the pot after beans are pureed.
- Add the salt and return the turkey to the soup.
- To serve, ladle soup into 8 bowls.