This is a delicious and filling soup, perfect to warm you up on a frigid night.
Warm one tablespoon oil in instant pot on sauté setting and add onions. Sauté until they are sweating and translucent.
Add carrots and celery and continue to sauté for another few minutes. Mix in garlic and hawaij. Sauté for another minute.
Next add beans, peas, farro, salt, pepper and 10 cups of water. Top with turkey. seal instant pot and select bean setting (30 minutes).
Once it is done cooking, allow for natural release for 10 minutes and then vent.
Remove turkey from bowl and remove meat from bones (be careful as there are many bones).
Use an immersion blender to partially blend soup.
Return turkey to soup and enjoy!