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pinto bean soup cooked in the pressure cooker in a beige bowl

Easy Instant Pot Bean Soup with Ground Turkey

Easy Instant Pot bean soup made with dried beans and a few simple ingredients is a delicious and affordable meal that is so good for you! Packed with protein and fiber, this soup has a light broth that is filling and satisfying.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
pressurize time: 15 minutes
Total Time: 55 minutes
Servings: 10 servings
Author:Andrea

Equipment

  • 1 Pressure Cooker at least 6 quarts

Ingredients

  • 1 lb dried pinto beans soaked for at least 8 hours
  • 1 lb ground turkey
  • 1 cup onions diced
  • 3 garlic cloves minced
  • 1 cup celery sliced
  • 1 cup red peppers chopped
  • 14 ounce canned diced tomatoes with chilis, like Ro-Tel
  • 2 tablespoon better than bouillon
  • 4 cups warm water
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 2 teaspoon salt
  • 1 teaspoon black pepper

Instructions

Soak the dried pinto beans

  • The night before or the morning of, place the dried beans in a large bowl and cover with cold water. Allow them to soak for at least 6-8 hours. Drain the water and give them one final rinse, then prepare as instructed.

Make the Instant Pot Bean Soup

  • Set the pressure cooker on sauté mode and letting it heat up. Add in the olive oil when warmed, and sauté the onions and garlic for 2-3 minutes, till soft and fragrant. 
    1 cup onions, 1 tablespoon olive oil, 3 garlic cloves
  • Add in the ground turkey making sure to break it up well with a wooden spoon or spatula, and cook for about 5-8 minutes.
    1 lb ground turkey
  • Stir in remaining vegetables, canned tomatoes and seasoning and give it a good stir, then press cancel on the Instant Pot.
    1 cup celery, 1 cup red peppers, 14 ounce canned diced tomatoes, 1 teaspoon cumin, 2 teaspoon salt, 1 teaspoon black pepper
  • Mix the bouillon with the warm water to make a chicken stock, stirring until well incorporated. 
    2 tablespoon better than bouillon, 4 cups warm water
  • Add in the beans and and bouillon water giving it one final stir. The beans should be covered with about 1 inch of liquid, so add a bit more plain water or stock if need be. 
    1 lb dried pinto beans
  • Close the lid, making sure it’s set to sealed, and cook on Bean/Chili mode, which will cycle for 30 minutes. It should take about 15 minutes to come to pressure.
  • Allow a natural pressure release for about 5 minutes, then do a quick release. When all the pressure has been released, remove the lid and serve! Garnish with your favorite toppings.

Notes

Quick soak method for soaking beans: Boil 6 cups of water and add water and dry beans to a pot, cover and let sit for 1 hour. Drain then use as directed.
To make in the slow cooker:  add all ingredients to the pot, making sure to break up the ground turkey, and cook on low for 6-8 hours.
To cook on the stove top: sauté the onions and garlic, then the ground meat. Add in remaining ingredients, cover and cook on a low simmer for 1-2 hours, until beans are tender but firm. Pinto beans typically take 90-120 minutes to cook thoroughly. 

Nutrition

Serving: 1.5cups | Calories: 242kcal | Carbohydrates: 33g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 577mg | Potassium: 931mg | Fiber: 8g | Sugar: 3g | Vitamin A: 574IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 3mg
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