Instant Pot Recipes Bean Soup
Description
Bean soup is a classic dish that has been around for centuries. It is a hearty and filling soup that is perfect for cold winter days. The beauty of this classic dish is that it can be adapted to suit your own taste preferences. This Instant Pot recipe for bean soup is a great way to make this traditional dish quickly and easily. It is a one-pot meal that is packed with flavor and nutrients. The beans provide protein and fiber while the vegetables add vitamins and minerals. The broth adds a delicious depth of flavor that makes this dish so satisfying.
Prep Time
This recipe takes only 10 minutes of preparation time. All you need to do is chop the vegetables and measure out the beans and spices. This dish is also great for meal prepping because all the ingredients can be prepped ahead of time and stored in the refrigerator.
Cook Time
This Instant Pot recipe for bean soup takes only 25 minutes of cook time. This is a great way to make a delicious and nutritious meal in no time. The Instant Pot does all the work for you. All you have to do is set the timer and walk away. The pressure cooker feature of the Instant Pot helps to lock in all the flavor and nutrients of the ingredients.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 2 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups cooked beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 tablespoons freshly chopped parsley, for garnish
Instructions
1. Turn the Instant Pot on and select the sauté setting. Once the display reads ‘hot’, add the olive oil and garlic. Sauté for 1 minute.
2. Add the onion, carrots, and celery. Sauté for 4 minutes, stirring occasionally.
3. Add the vegetable broth, diced tomatoes, cooked beans, oregano, and basil. Stir to combine.
4. Close the lid of the Instant Pot and set the valve to ‘sealing’. Select the soup/stew setting and adjust the cooking time to 25 minutes.
5. Once the cook time has finished, allow the pressure to naturally release for 10 minutes. Then, carefully turn the valve to ‘venting’ to release any remaining pressure.
6. Open the lid of the Instant Pot and season the soup with salt and pepper to taste. Serve the soup with freshly chopped parsley for garnish.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Ladle
Notes
This recipe can be made with any type of cooked beans. You can use canned beans or pre-soaked and cooked dried beans. You can also add in other vegetables of your choice such as zucchini, bell peppers, or mushrooms. If you would like to make this dish vegetarian, you can substitute the vegetable broth for water or a vegetable-based broth.
Nutrition: Per Serving
- Calories: 250
- Fat: 5 grams
- Carbohydrates: 37 grams
- Protein: 13 grams
- Fiber: 7 grams
Recipe Tips
This Instant Pot recipe for bean soup is a great way to use up any leftover cooked beans that you have in the refrigerator. You can also freeze the cooked beans for later use. This dish can be served as is or over cooked rice or quinoa. You can also top it with freshly grated Parmesan cheese or a dollop of sour cream. This soup is a great way to use up any vegetables that you have in the refrigerator. You can also add in some cooked chicken or sausage for added protein. This dish can also be made ahead of time and stored in the refrigerator for up to 3 days.
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