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–+ servings
bean soup in instant pot

Instant Pot Bean Soup

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 6 servings

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

For best results, soak the dried beans overnight to reduce the cooking time and improve texture. If you prefer a thicker soup, use an immersion blender to purée a portion of the soup before serving. Adjust the seasoning to taste, and consider adding a splash of vinegar or lemon juice for extra brightness.
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