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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.