Instant Pot Turkey White Bean Rosemary Soup
By Rebecca White, Pleasant Little Kitchen
Images
Serves
Makes 6 to 8 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, crushed
- ½ cup carrots, peeled and diced
- ½ cup shallots (or onion), diced
- 2 ½ teaspoons kosher salt
- 1 pound great northern beans, soaked overnight and drained
- 4 rosemary sprigs
- 1 cup water
- 8 cups low sodium chicken stock
- 1 bay leaf, torn into four pieces
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon red wine vinegar
- 2 cups cooked turkey, chopped
Procedure
Utilize leftover turkey and the Instant Pot to make this easy, healthy and flavorful soup. A touch of red pepper gives a kick to every bite. The four rosemary sprigs add a layer of sweet earthiness while the white beans create a creamy texture. All elements combined together to make a comforting soup, perfect for the day after Thanksgiving.
Tie two pairs of rosemary sprigs with kitchen twine. Set aside.
Add the oil, garlic, shallots, carrots, ½ teaspoon kosher salt and 1 pair of rosemary sprigs into the Instant Pot. Using the sauté feature, cook for 5 minutes, stirring occasionally.
Remove the garlic cloves.
Add the beans to the Instant Pot. Stir to coat with the rosemary infused oil.
Add the water, chicken stock, bay leaf and red pepper flakes to the beans. Stir well to combine.
Secure the lid on the Instant Pot and using the soup feature, cook the bean soup for 7 minutes.
Turn off the Instant Pot and let the pressure release naturally for 20 minutes.
After 20 minutes release any remaining pressure. Once the pressure is released, remove the lid. Stir in the red wine vinegar and turkey.
Wait five minutes and serve warm with crusty bread.
Tie two pairs of rosemary sprigs with kitchen twine. Set aside.
Add the oil, garlic, shallots, carrots, ½ teaspoon kosher salt and 1 pair of rosemary sprigs into the Instant Pot. Using the sauté feature, cook for 5 minutes, stirring occasionally.
Remove the garlic cloves.
Add the beans to the Instant Pot. Stir to coat with the rosemary infused oil.
Add the water, chicken stock, bay leaf and red pepper flakes to the beans. Stir well to combine.
Secure the lid on the Instant Pot and using the soup feature, cook the bean soup for 7 minutes.
Turn off the Instant Pot and let the pressure release naturally for 20 minutes.
After 20 minutes release any remaining pressure. Once the pressure is released, remove the lid. Stir in the red wine vinegar and turkey.
Wait five minutes and serve warm with crusty bread.
Instant Pot Turkey White Bean Rosemary Soup
By Rebecca White, Pleasant Little Kitchen
Serves
Makes 6 to 8 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, crushed
- ½ cup carrots, peeled and diced
- ½ cup shallots (or onion), diced
- 2 ½ teaspoons kosher salt
- 1 pound great northern beans, soaked overnight and drained
- 4 rosemary sprigs
- 1 cup water
- 8 cups low sodium chicken stock
- 1 bay leaf, torn into four pieces
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon red wine vinegar
- 2 cups cooked turkey, chopped
Procedure
Utilize leftover turkey and the Instant Pot to make this easy, healthy and flavorful soup. A touch of red pepper gives a kick to every bite. The four rosemary sprigs add a layer of sweet earthiness while the white beans create a creamy texture. All elements combined together to make a comforting soup, perfect for the day after Thanksgiving.
Tie two pairs of rosemary sprigs with kitchen twine. Set aside.
Add the oil, garlic, shallots, carrots, ½ teaspoon kosher salt and 1 pair of rosemary sprigs into the Instant Pot. Using the sauté feature, cook for 5 minutes, stirring occasionally.
Remove the garlic cloves.
Add the beans to the Instant Pot. Stir to coat with the rosemary infused oil.
Add the water, chicken stock, bay leaf and red pepper flakes to the beans. Stir well to combine.
Secure the lid on the Instant Pot and using the soup feature, cook the bean soup for 7 minutes.
Turn off the Instant Pot and let the pressure release naturally for 20 minutes.
After 20 minutes release any remaining pressure. Once the pressure is released, remove the lid. Stir in the red wine vinegar and turkey.
Wait five minutes and serve warm with crusty bread.
Tie two pairs of rosemary sprigs with kitchen twine. Set aside.
Add the oil, garlic, shallots, carrots, ½ teaspoon kosher salt and 1 pair of rosemary sprigs into the Instant Pot. Using the sauté feature, cook for 5 minutes, stirring occasionally.
Remove the garlic cloves.
Add the beans to the Instant Pot. Stir to coat with the rosemary infused oil.
Add the water, chicken stock, bay leaf and red pepper flakes to the beans. Stir well to combine.
Secure the lid on the Instant Pot and using the soup feature, cook the bean soup for 7 minutes.
Turn off the Instant Pot and let the pressure release naturally for 20 minutes.
After 20 minutes release any remaining pressure. Once the pressure is released, remove the lid. Stir in the red wine vinegar and turkey.
Wait five minutes and serve warm with crusty bread.