Pressure Cooker Pinto Bean and Turkey Drumstick Soup - Time Lapse

Soak the beans overnight: Sort the pinto beans, removing broken beans, stones, and dirt clods. Rinse the beans and put them in a large container with the salt. Cover with 2 quarts water. Let the beans soak for at least 8 hours, or overnight.

Heat the oil in the pressure cooker pot over medium heat (saute mode in my electric pressure cooker) until shimmering. Add the onion and garlic, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Saute until the onions are softened around the edges, about 5 minutes.

Drain and rinse the beans. Pour the beans into the pressure cooker, then nestle the drumstick in the beans. Stir in the broth or water, 1 teaspoon of salt, and 1/2 teaspoon baking soda. Lock the lid on the pressure cooker, and cook at high pressure for 18 minutes in an electric PC, or 15 minutes in a stovetop PC. Turn off the heat and let the pressure release naturally, about 20 minutes. Remove the lid carefully, opening away from you - even when it’s not under pressure, the steam in the cooker is very hot.

Put the cooker back over medium heat (saute mode in an electric PC) to simmer while finishing the soup. Gently lift out the drumstick, then shred the meat, discarding the skin, tendons and bones. Puree 2 cups of beans and liquid - I use a 4 cup measure and my stick blender - and stir back into the pot. Add the shredded turkey. Taste the soup and add salt (if needed) and lots of fresh ground black pepper. Sprinkle each bowl with chopped green onions and serve.

Equipment Needed

Spice Level: