Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.
Today I want to share a delicious recipe for Turkey Black Bean Soup, which is made using a pressure cooker. I found the original recipe in a cookbook I own (from author Coco Morante), made a couple slight changes, and the soup is scrumptious.
I don’t know about you, but when I make a turkey, there are always leftovers! A cooked turkey leg (drumstick) and wing are used in this recipe to provide flavor and meat for the soup, so it’s a wonderful way to use those leftovers.
Dried black beans are cooked with the soup in the Instant Pot, so there’s no need to pre-soak them, which is a real time-saver! The soup itself takes a little longer than an hour to cook, but almost all of it is “hands-off” time!
Here’s how to make this yummy turkey black bean soup in a pressure cooker. I’m really confident you’re going to enjoy it!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Sauté The Veggies
Measure olive oil into the inner pot and press the SAUTÉ button to heat the olive oil. Once the oil is hot (but not smoking), add diced onion, bell pepper, celery, salt, pepper, and red chili pepper flakes.
Stir to combine these ingredients, and sauté them for about 4 minutes until they have become tender. Stir in minced garlic, and cook an additional minute, stirring often, and being careful not to burn the garlic.
Add Black Beans, Turkey, And Water
Put the dried black beans and turkey into the pot. I use a large cooked turkey drumstick and one wing, with a total weight of about 12-14 ounces (including the bones).
Pour in 4 cups of water. This should be enough water to slightly submerge the veggies and beans. Once that is done, you are ready to cook!
Time To Cook!
Lock the lid of the pressure cooker in place, and flip the Pressure Release knob to SEALING. Press the CANCEL button to stop the Sauté function.
Select the MANUAL button (or the Bean/Chili or Pressure Cook button). Set the cooking timer for 1 hour and 15 minutes on HIGH pressure. Once the Instant Pot has reached full internal pressure (takes about 15 minutes), the cooking time will begin.
Once the cooking program has ended, let the pressure release NATURALLY for 25 minutes (you do nothing!). After 25 minutes, flip the Pressure Release knob to VENTING, which will let any remaining steam escape.
Once the pressure gauge has dropped back down (indicating no remaining internal pressure), it is safe to open the Instant Pot.
Shred Turkey And Finish Seasoning Soup
Use a large slotted spoon (or tongs) to remove the turkey from the pot and onto a cutting board. It will be VERY tender, and may fall apart!
Remove the turkey meat from the bones, discarding any skin or bones. Cut the turkey into small bite-sized pieces (or shred it, if you prefer it that way).
Place the turkey meat back into the pot, then add apple cider vinegar and stir until it has been incorporated into the turkey black bean soup. Take a little bite of the soup, and add more salt and pepper, to suit your taste.
Enjoy A Bowl Of Turkey Black Bean Soup
Now it’s time to enjoy a big, hot bowl of turkey black bean soup! Ladle portions of the hot soup into serving bowls, and serve immediately! If desired, garnish with cilantro and/or sour cream.
We love this soup when served with toasted garlic bread on the side, because we can dip the bread in the hot soup… it’s so good!
The black beans are tender, the broth is seasoned well, and the turkey helps add more protein and flavor to this delicious soup!
I hope you have the opportunity to try this wonderful soup. It is filing and delicious, and is a fantastic way to use up leftover turkey!
If you enjoy using an Instant Pot, be sure to check out my other recipes, including Instant Pot Beef Stew, Ground Beef Stroganoff, Pork Carnitas, and Rice Pudding!
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a great day!
Looking For More SOUP Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious soups (and other Instant Pot recipes) to enjoy, including:
- Turkey Tortilla Soup
- Grandma’s Southern-Style Chicken n’ Dumplings
- Hearty Minestrone Soup
- Turkey Mulligatawny Soup
- BroccoIi Cheese Soup (Instant Pot)
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Recipe adapted from: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 85, published by TenSpeed Press, 2018
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.
- 3 Tablespoons olive oil
- 1 medium yellow onion peeled, diced
- 1 medium green bell pepper seeded, diced
- 2 medium celery stalks diced
- 1½ teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon red chili pepper flakes
- 1¼ cups dried black beans
- 14 ounces cooked turkey drumstick (and 1 wing) bone in total amount = 14 ounces
- 4 cups water
- 1 Tablespoon apple cider vinegar
Measure olive oil into the inner pot and press SAUTÉ button to heat the olive oil. Once oil is hot (but not smoking), add onion, bell pepper, celery, salt, pepper, and red chili pepper flakes. Stir to combine; sauté for 4 minutes or until tender. Stir in garlic. Cook 1 minute, stirring often (to not burn the garlic).
Put dried beans and turkey into the pot. Pour in 4 cups of water, which should slightly submerge veggies and beans.
Lock the lid in place; flip Pressure Release knob to SEALING. Press the CANCEL button to stop the Sauté function. Select the MANUAL button (or the Bean/Chili or Pressure Cook button). Set cooking timer for 1 hour and 15 minutes at HIGH pressure. Once the Instant Pot has reached full pressure (takes about 15 minutes), the cooking time will begin.
Once cooking program has ended, let the pressure release NATURALLY for 25 minutes (do nothing!). After 25 minutes, flip the Pressure Release knob to VENTING, which lets any remaining steam escape. Once pressure gauge has dropped back down (indicating no remaining internal pressure), it is safe to open the Instant Pot.
Use a large slotted spoon (or tongs) to transfer turkey from the pot to a cutting board. Remove meat from the bones, discarding skin/bones. Cut turkey into small pieces (or shred it). Place meat back into the pot. Add apple cider vinegar; stir until incorporated. Taste soup; add more salt/pepper, if desired.
Serve soup immediately; garnish portions with cilantro or sour cream, if desired.
Here’s one more to pin on your Pinterest boards!