Description
This Instant Pot Bean Soup is a hearty, wholesome blend of 15 or 16 bean soup mix infused with savory spices, vegetables, and a touch of nutritional yeast for an optional cheesy flavor. Perfect for a comforting, protein-rich meal made quickly in your pressure cooker.
Ingredients
Scale
Main Ingredients
- 1 (1 lb.) bag 15 or 16 bean soup mix, about 2 cups
- 2 Tbsp. olive oil
- 2 cups minced onions
- 1 Tbsp. minced garlic
- 2 no salt vegetable bouillon cubes
- 7 cups water
- 2 cups diced butternut squash
- 1 cup minced celery
- 5 bay leaves
- 1 Tbsp. dried thyme
- 1 Tbsp. dried marjoram
- 1 Tbsp. smoked paprika
- 1 Tbsp. paprika
- ¼ cup nutritional yeast (optional)
- 1 Tbsp. balsamic vinegar
- 2 tsp. kosher salt
- ½ tsp. ground black pepper
Instructions
- Soak Beans: Place the dry beans in a large bowl at least twice the volume of the beans and fill it about 3/4 full with water. Let the beans soak for at least 8 hours to rehydrate. Alternatively, use a quick-soak method if pressed for time.
- Sauté Aromatics: Use the Instant Pot’s sauté setting and heat the olive oil on high until warm. Add the minced onions and cook until translucent, then add the garlic and sauté for another minute or two. Turn the Instant Pot off.
- Add Bouillon: Add the no salt vegetable bouillon cubes now if using a no salt variety. If your bouillon contains salt, add it later along with the balsamic vinegar before serving.
- Add Remaining Ingredients: Pour in the water, soaked beans, diced butternut squash, minced celery, bay leaves, dried thyme, dried marjoram, smoked paprika, and paprika. Stir everything thoroughly to combine.
- Pressure Cook: Close the lid and set the Instant Pot to cook on high pressure for 16 minutes. Once the cooking time is done, allow the pressure to release naturally for at least 15 minutes before manually releasing any remaining pressure and opening the lid.
- Finish and Serve: Stir in the nutritional yeast if using, then add the balsamic vinegar, kosher salt, and ground black pepper. Mix well and serve hot.
- Storage: Refrigerate leftover soup for up to 1 week or freeze for up to 3 months to enjoy later.
Notes
- Soaking the beans overnight helps reduce cooking time and improves digestibility.
- If short on time, quick-soak the beans by boiling them for a few minutes, then letting them soak in hot water for an hour before cooking.
- Nutritional yeast adds a cheesy flavor but is optional to keep the soup lighter.
- Adjust salt based on whether your vegetable bouillon contains salt.
- Natural pressure release helps retain moisture and texture in the beans.
- This soup freezes well, making it ideal for meal prep.
- Prep Time: 10 minutes active, plus 8 hours soaking
- Cook Time: 16 minutes pressure cook plus 15 minutes natural release
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot bean soup, pressure cooker soup, vegetarian bean soup, healthy bean recipe, quick bean soup
