This Turkey Bean Soup is a hearty, fiber-rich bowl of comfort—perfect for cold winter days or any time you want a filling, nutritious meal. Made with smoked turkey and dried black beans, this soup is budget-friendly, easy to prepare in a pressure cooker or Instant Pot, and freezes beautifully for convenient meal planning.
Instant Pot Smoked Turkey Bean Soup
This version of smoked turkey and black bean soup uses dried beans and a pressure cooker to shorten cook time and deepen flavor. The smoked turkey leg infuses the broth with a rich, savory note; if smoked turkey legs are not available, smoked turkey sausage or another smoked poultry cut will work as an alternative. Cooking in an Instant Pot or similar multi-cooker reduces evaporation and concentrates flavor, while stovetop or Dutch oven methods require more liquid and longer simmering time.
The recipe is ideal for weeknights because active prep is minimal: sauté the aromatics, add the beans and turkey, seal and pressure-cook, then finish by removing the turkey, shredding the meat, and gently puréeing part of the beans for a thicker texture. The final soup is satisfying, well-balanced, and high in fiber and protein. Portion and freeze extra batches for quick lunches or dinners throughout the month—label containers with date and serving size for easy use.
How to Make Smoked Turkey and Bean Soup
- Sauté the vegetables: Heat oil in the Instant Pot on the sauté setting and cook chopped onion, carrot, celery, and parsley until they are soft and fragrant, about 8–10 minutes. Add garlic and cook for another minute.
- Add liquids and aromatics: Stir in water, bay leaves, dried black beans, smoked turkey leg, and ground black pepper. Bring the mixture briefly to a simmer.
- Pressure cook: Lock the lid and set the pressure cooker to high. Cook for about 45 minutes, then allow the pot to release pressure naturally.
- Finish: Remove bay leaves and set the turkey leg aside. Remove skin from the turkey, shred or cut the meat into bite-size pieces, and return the meat to the soup. Purée part of the beans with an immersion blender or in batches in a countertop blender to achieve a slightly chunky but creamy texture. Season with salt to taste and serve hot.
Ingredients
- 1/2 tablespoon 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
- 6 cups water
- 1 smoked turkey drumstick (or leg)
- 2 bay leaves
- 2 cups dried black beans
- 1 1/4 teaspoons kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Set a 6-quart pressure cooker or Instant Pot to sauté. Add oil, then the onion, carrot, celery, and parsley. Cook until softened and aromatic, about 8–10 minutes.
- Add the pressed garlic and sauté 1 minute more, stirring so the garlic does not burn.
- Add the water, bay leaves, dried black beans, smoked turkey leg, and black pepper. Stir to combine and bring the mixture just to a simmer.
- Cover and lock the lid. Bring the cooker to high pressure and maintain pressure for 45 minutes.
- When cooking is complete, turn off the heat and allow the pressure to release naturally until the float valve drops. Carefully remove the lid.
- Discard bay leaves. Remove the turkey leg, discard the skin, and cut the meat off the bone into bite-size pieces. Return the meat to the pot.
- Use an immersion blender to purée part of the beans for a thicker soup, or transfer portions to a blender in batches and return to the pot. Leave some beans whole for texture.
- Taste and add salt as needed. Ladle into bowls and serve warm. Leftovers refrigerate for several days or freeze in individual portions.
Yield, Time, and Serving Size
Yield: 8 servings. Serving size: about 1 generous cup per serving. Prep time: 10 minutes. Cook time (including pressure and release): about 1 hour 10 minutes total.
Nutrition Highlights
Approximate nutrition per serving (generous cup): Calories 133; Protein 19 g; Carbohydrates 26 g; Fat 2 g; Fiber 16 g; Sodium varies with added salt. These values are estimates and can change based on product choices and portion sizes.
Notes
The recipe calculation assumes roughly 11 ounces of smoked turkey meat after removing skin and bone. If using smoked turkey sausage or another smoked cut, adjust the salt and cooking time slightly as needed. The soup freezes well—portion into airtight containers and label with the date for easy reheating.
Other Instant Pot Soup Ideas
For more pressure-cooker soup inspiration, try classic chicken noodle soup, a chunky beef and cabbage tomato soup, sweet potato soup with sausage and kale, or a chickpea and sweet potato stew. These soups share the same advantages: quick preparation, bold flavor, and excellent freezer performance.
