Picture a steaming bowl of hearty bean soup, its rich aroma filling your kitchen with warmth and comfort.
This Instant Pot Bean Soup isn’t only a breeze to make but also a delight to savor on cozy evenings.
Watch as simple ingredients transform into a nourishing masterpiece, where beans, vegetables, and spices meld beautifully.
Let’s bring this delightful dish to life and savor its comforting embrace.
Kitchen Tools Required
- 1 Instant Pot
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 wooden spoon
Ingredients
- 1 cup dried beans, mixed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes
Cook & Prep Time
To efficiently manage your time while preparing and cooking Instant Pot Bean Soup, follow this timeline:
- Reading & Preparation – 5 minutes
- Briefly read through the entire recipe and gather all the necessary ingredients and equipment.
- Prep Work – 15 minutes
- Minute 1-3: Rinse and drain the dried beans.
- Minute 4-6: Chop the onion and mince the garlic.
- Minute 7-10: Dice the carrots and celery.
- Minute 11-15: Measure out the olive oil, vegetable broth, and spices (salt, black pepper, thyme, bay leaf). Open and set aside the can of diced tomatoes.
- Cooking – 40 minutes
- Minute 16-18: Set the Instant Pot to sauté mode, heat the olive oil, and add the onion and garlic. Sauté until translucent.
- Minute 19-21: Add the carrots and celery to the pot and cook for another 3 minutes.
- Minute 22: Turn off the sauté mode and add the rinsed beans, vegetable broth, salt, black pepper, thyme, bay leaf, and diced tomatoes.
- Minute 23: Close the lid, set the Instant Pot to high pressure, and start the 40-minute cooking cycle.
- Resting & Pressure Release – 10 minutes
- Minute 64-74: Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Final Steps – 5 minutes
- Minute 75-77: Carefully open the lid and stir the soup.
- Minute 78-79: Taste and adjust seasoning if necessary. Consider adding a splash of vinegar or lemon juice for brightness.
- Minute 80: Serve the soup.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Rinse and drain the dried beans.
Set the Instant Pot to sauté mode and heat the olive oil.
Add onion and garlic to the pot and sauté until translucent.
Add carrots and celery, and cook for another 3 minutes.
Turn off the sauté mode and add the rinsed beans, vegetable broth, salt, black pepper, thyme, bay leaf, and diced tomatoes.
Close the lid, set the Instant Pot to high pressure, and cook for 40 minutes.
Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Open the lid carefully and stir the soup before serving.
Serving Tips
- Crusty Bread: Serve alongside a slice of warm crusty bread to soak up the hearty soup.
- Green Salad: Pair with a fresh green salad for a light and invigorating contrast.
- Grated Parmesan: Sprinkle with grated Parmesan cheese for an added layer of flavor.
- Avocado Slices: Top with sliced avocado for a creamy and rich addition.
- Chili Flakes: Add a sprinkle of chili flakes for those who enjoy a bit of heat.
Storage
Store leftover Instant Pot Bean Soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze it for up to 3 months.
Reheat before serving.
Freezing
To freeze Instant Pot Bean Soup, let it cool completely.
Then transfer it to airtight containers.
Label with the date and freeze for up to 3 months.
Thaw in the refrigerator before reheating.
Reheating
To reheat Instant Pot Bean Soup, transfer it to a pot and warm on the stove over low heat.
Stir occasionally.
Alternatively, microwave individual servings in a microwave-safe bowl until hot.
Final Thoughts
Cooking a comforting pot of bean soup in an Instant Pot is both convenient and delicious.
The combination of hearty beans, aromatic vegetables, and flavorful spices creates a satisfying meal that’s perfect for any time of the year.
For those seeking a healthier option, this soup is an excellent choice that’s both nutritious and filling.
Don’t forget to soak your dried beans overnight for better texture and reduced cooking time.
Additionally, if you want to customize your soup’s consistency, consider using an immersion blender to achieve your desired thickness.
Finally, adjusting seasoning to your taste is key.
A splash of vinegar or lemon juice can add a revitalizing brightness to the dish, enhancing its overall flavor profile.
Enjoy your homemade Instant Pot Bean Soup, and consider sharing this delightful recipe with friends and family.
Frequently Asked Questions
Can I Use Canned Beans Instead of Dried Beans in This Recipe?
You can substitute canned beans for dried. Drain and rinse them, then add during step five. Reduce cooking time to 10 minutes on high pressure. This adjustment prevents mushiness and maintains the soup’s texture and flavor.
How Can I Make This Soup Spicier?
To spice up the soup, incorporate 1-2 teaspoons of crushed red pepper flakes or diced jalapeños when sautéing onions. Adjust heat by adding cayenne pepper or hot sauce after cooking, ensuring even distribution before serving.
What Are Some Possible Substitutes for Vegetable Broth?
You can substitute vegetable broth with chicken broth for a richer flavor, or use water with bouillon cubes for convenience. Alternatively, use mushroom broth for an umami boost or miso broth for a unique depth.
Can I Add Meat to This Bean Soup?
You can add meat to the bean soup. Sauté diced bacon or cubed ham with the onion and garlic for enhanced flavor. Alternatively, add cooked shredded chicken post-pressure cooking for a protein boost without altering cook time.
How Do I Adjust Cooking Time for Presoaked Beans?
Reduce the cooking time to 25 minutes for presoaked beans. Make certain beans are fully submerged in liquid. After cooking, allow a natural pressure release for 10 minutes. Adjust seasoning post-cooking to maintain flavor balance.
Instant Pot Bean Soup
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 1 cup dried beans mixed
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 can diced tomatoes (14.5 oz)
Instructions
- Rinse and drain the dried beans.
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add onion and garlic to the pot and sauté until translucent.
- Add carrots and celery, and cook for another 3 minutes.
- Turn off the sauté mode and add the rinsed beans, vegetable broth, salt, black pepper, thyme, bay leaf, and diced tomatoes.
- Close the lid, set the Instant Pot to high pressure, and cook for 40 minutes.
- Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Open the lid carefully and stir the soup before serving.
Notes
