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+ servings
A blue bowl filled with turkey and bean soup.

Instant Pot Cajun 15 Bean Turkey Soup

Arlene Mobley - Flour On My Face
Instant Pot Cajun 15 Bean Turkey Soup is made with leftover turkey and 15 bean soup mix.
5 from 5 votes
Prep Time 15 mins
Cook Time 35 mins
Natural Release 20 mins
Total Time 1 hr 10 mins
Course Soup
Cuisine American
Servings 8 Servings
Calories 352 kcal



  • 1 Bag HamBeens® Cajun 15 BEAN SOUP®
  • 2 ½ cups cooked turkey cubed
  • 2 cups thawed frozen onion and pepper mix (or fresh onion and peppers)
  • 2 cups carrots sliced
  • ½ cup celery sliced
  • 2 tablespoons garlic minced
  • 2 large dried bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 8 cups chicken broth
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Prep the dried beans

  • Open the bag of beans, remove the season pack and set aside.  Pour the dried beans into a colander. Rinse under cold water and remove any debris. Pour the beans into the bottom of the pot.

Make the soup

  • Add the cubed turkey, the sliced carrots, sliced celery and frozen onions and pepper to the pot.
  • Next add the minced garlic, dried thyme, salt, peppers and dried bay leaves. Sprinkle the seasoning pack into the pot.
  • Pour the chicken broth over the ingredients.
  • Stir to combine. Lock the lid into place. Turn the vent to the sealed position.
  • Press the manual button and set the time to 35 minutes. Pressure cook for 35 minutes and natural release the steam for 20 minutes.
  • Carefully open the lid away from your face. Check the texture of the largest beans. If the beans are still hard. Lock the lid in place, press manual and set the time for 15 minutes. Allow the pressure to naturally release for 10 minutes. Check the beans again. They should be done.


Recipe Expert Tips

  • Time Saving Tip: Always chop or cut up the vegetables ahead of time if you can. I like to prep the veggie the night before I am making soup. It makes the cooking time fly by because all you need to do is add the ingredients to the pot and set the Instant Pot to cook.
  • Dried Beans: Buy quality dried beans and use them before the expiration date if possible. Older dried beans can take longer to cook.
  • Cooking the beans: If some of the beans are still hard lock the lid back in place and pressure cook on manual for an additional 15 minutes.
  • Turkey: Cooked turkey or chicken can be used in this recipe.


Serving: 1Bowl | Calories: 352kcal | Carbohydrates: 57g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1511mg | Potassium: 1351mg | Fiber: 16g | Sugar: 6g | Vitamin A: 8406IU | Vitamin C: 25mg | Calcium: 52mg | Iron: 2mg
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