The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Instant Pot Kuru Fasulye is a Turkish Stew with white beans cooked with spicy Turkish sausage, aromatic oregano, and the perfect amount of garlic.
It costs approximately $7.66 to make this soup. The soup makes six servings for about $1.27 per serving.
I love cooking with the Instant Pot. For more great recipes made in the Instant Pot, try my Instant Pot Mexican Beef and Instant Pot Spaghetti Squash.
Let me say that I have made this dish many, many times. It’s the best-ever-crowed-pleasing dish. It feeds many, and leftovers are great.
I like to cook the sausage in with the onions and garlic until the onions are translucent and the meat gets nice and crispy ( just a lil’ bit).
This Turkish Soup is filling, nutritious, and comes together easily. I love the wholesome flavors from the blend of spices that soothe the soul on a chilly night.
Ingredients and Estimated Cost:
- 6 cups dried beans – $1.35
- 2 Tablespoons olive oil – $0.22
- ¾ cup Turkish sausage – $1.37
- ¾ cup red onion – $1.18
- 3 cloves garlic – $0.12
- 1 teaspoon dried oregano – $0.05
- 2 Tablespoons red pepper paste – $0.84
- 1 teaspoon kosher salt – $0.01
- 4 cups water – $2.52
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2023.
How To Make Kuru Fasulye
***For complete recipe instructions, see the recipe card below.
- First, presoak the dried beans overnight.
- Then, push the saute button on your Instant Pot and add the olive oil, onions, garlic, Turkish sausage, salt, and pepper into the pot. Cook them until the onions have softened and the sausage is slightly crispy.
- Next, add the red pepper paste and oregano to the onion and sausage mixture. Cook for thirty seconds to fry the paste.
- Add the beans and water and put the lid on. Turn off the saute button, set the Instant Pot to the soup function, and cook for thirty minutes.
- Finally, release the valve when the timer goes off. Ladle the soup into bowls and garnish with parsley and red pepper flakes.
- Make it vegan by simply omitting the sausage.
- If you are unable to find Turkish Sucuk sausage, feel free to use Chorizo, vegan Chorizo, Valencian sausage, Linguíça, or nothing at all.
- I used water in this recipe, but feel free to use any low-sodium broth of your choice. When doing so, cut the recommended salt in the recipe card in half. In other words, instead of adding 1 tsp of kosher salt, add ½ tsp.
SERVE: Serve with chopped fresh parsley and red pepper flakes (both optional). You can keep the stew out for no longer than two hours before it needs to be covered and refrigerated.
STORE: Place the Turkish Stew in an airtight container and store it for up to four days in the refrigerator.
FREEZE: Once cooled, place the stew in a freezer-safe container or storage bag. Freeze for 5-6 months.
THAW: Thaw overnight in the refrigerator.
REHEAT: Add the stew to a pot or saucepan and reheat on the stovetop until heated through.
This is one of my favorite features of the Instant Pot. With this feature, there is no guesswork in how long to cook the soup or for how long. The soup setting is pre-programmed to cook for thirty minutes on HIGH pressure.
Both cooking methods provide fantastic results. I love slow cooking when I need a hands-off approach in the kitchen. But when I need something fast and simple, the Instant Pot is the way to go!
Yes, cooking vegetables or pasta excessively in the Instant Pot can produce soft and mushy ingredients. You should be fine as long as you stick with the pre-programmed settings.
More Soups and Stews
- Mediterranean Lamb Stew
- Farro Soup
- Creamy Pumpkin Lentil Soup
- Best Nourishing Chicken Soup with quinoa
- Healthy Chicken Vegetable Soup
- 6 cups dried beans that were soaked overnight about ¾ of a 16 oz bag of dried beans
- 2 tbsp olive oil
- ¾ cup small dice spicy turkish sausage about 4 oz
- ¾ cup red onion small dice (about 1 small onion)
- 3 cloves of garlic finely chopped
- 1 tsp dried oregano
- 2 tbsp heaping of red pepper paste
- 1 tsp kosher salt reduce to ½ tsp if using low-sodium broth
- 4 cups of water or low-sodium broth of choice
- chopped fresh parsley optional
- red pepper flakes optional
- Presoak the dried beans overnight. Set aside.
- Push the saute button on your instant pot. Add the olive oil, onions, garlic, Turkish sausage, salt, and pepper into the pot. Cook until the onions have softened and the sausage gets a little crispy.
- Next, add the red pepper paste, and oregano to the onion and sausage mixture. Cook for about 30 seconds or so to fry the paste. The oil and everything in it will turn a deep red color at this point.
- When ready, add in the white beans, water (or low-sodium broth), and put the lid on. Turn off the saute button and set the instant pot to the soup/stew button or cook for 30-minutes.
- When the timer goes off, turn the steam release valve to release the build-up steam. Open the pot and generously ladle the desired amount of stew into your favorite bowl.
- Garnish with chopped fresh parsley and red pepper flakes (both optional).
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Comments & Reviews
Sara Welch says
This was such a hearty and satisfying dish that does not disappoint! Loved the rich flavor; easily, a new favorite recipe!
This looks so hearty and filling. I love the flavors, too. It’s so much zippier than my bean soup. I can’t wait to make this!
Nice recipe to try with your instant pot. Love the flavors. Thanks for sharing.
Shadi Hasanzadenemati says
Oh wow, this looks so delicious. My family is going to devour it!
This soup is cozy and comforting – perfect as a mid-winter meal! Plus I always love a new Instapot recipe!
It was perfect! I veganized this recipe but was very grateful for the tips on how to use my new Instant Pot. My Turkish hubby is very happy <3 <3 I am one step closer to making this dish ALMOST as good as his mother does.
I’m so glad you loved the recipe! Thanks for stopping by to let me know! 🙂
I’m half Turkish and I’ve made this with my Crockpot Express. I I use European measurements so I had to convert them but it turned out delicious! Will be making this more often.
Absolutely Sensational and very delicious