SMOKED TURKEY & 15-BEAN SOUP (INSTANT POT)

Rinse the 15-bean mix and reserve the seasoning packet. Add all ingredients (20 oz dried 15-bean mix, 1 smoked turkey leg, 8 cups water, 8 tsp homemade chicken bouillon, 1 lb collards (reserve if needed), 1 large diced onion, 2 tbsp chopped garlic, 1 tbsp sage, 1 tbsp black pepper, 1 tbsp smoked paprika, 0.5 tbsp thyme, 3 chipotle peppers + adobo sauce to taste, splash apple cider vinegar) to an 8-quart Instant Pot, ensuring you follow its bean-fill limit. Cook on HIGH pressure for 60–65 minutes. Quick-release pressure (natural release is recommended for bean soup to prevent spraying). Open the pot only once pressure is fully released. Carefully remove the chipotle peppers and turkey leg. Discard the turkey skin, bones, and tendons, then shred the meat and return it to the pot. Check that the beans are tender. If you reserved any collard greens, add them now and simmer until tender.