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Instant Pot Recipes 15 Bean Soup

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Hearty "15 Bean Soup" Recipe Easy Instant Pot Soup Recipes
Hearty "15 Bean Soup" Recipe Easy Instant Pot Soup Recipes from www.blessthismessplease.com

Description

Instant Pot 15 Bean Soup is a quick and easy meal that you can make in the Instant Pot. It is a hearty soup made with dried beans, vegetables, and herbs. The ingredients come together to create a rich, savory flavor that is sure to please everyone in the family. This soup is perfect for a cold winter night or a busy weeknight when you don't have a lot of time to cook. It can be served as a main dish or as a side dish. With the Instant Pot, you can whip up a delicious meal in no time.

Prep Time

This recipe takes about 15 minutes to prepare. You will need to soak the beans overnight, but the actual hands-on time is very minimal. You will also need to chop the vegetables and herbs, but this can be done in advance if you prefer.

Cook Time

Once the pressure cooker is heated up, the soup will take about 20 minutes to cook. The pressure cooker will need to build pressure first, and then the cook time will begin. At the end of the cook time, you will need to wait for the pressure to release naturally before opening the lid.

Ingredients

  • 1 pound of 15 Bean Soup Mix (soaked overnight)
  • 1 large onion, diced
  • 3 cloves of garlic, minced
  • 2 stalks of celery, diced
  • 2 carrots, diced
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 2 bay leaves
  • 1/2 teaspoon of black pepper
  • 6 cups of vegetable broth
  • 1 28 ounce can of diced tomatoes, undrained
  • 1/4 cup of fresh parsley, chopped
  • Salt to taste

Instructions

1. Soak the beans overnight in a large bowl filled with cold water.

2. Drain and rinse the beans.

3. Turn the Instant Pot on to the sauté setting and add the onion, garlic, celery, and carrots. Cook until the vegetables are soft, about 5 minutes.

4. Add in the oregano, thyme, bay leaves, and black pepper. Stir to combine.

5. Add in the vegetable broth, beans, tomatoes, and parsley. Stir to combine.

6. Lock the lid and turn the Instant Pot to the pressure cook setting. Cook for 20 minutes.

7. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before opening the lid.

8. Taste and adjust the seasoning with salt if needed.

9. Serve with crusty bread and enjoy!

Equipment

  • Instant Pot
  • Large bowl
  • Knife
  • Cutting board
  • Measuring spoons

Notes

Be sure to use the correct amount of water when soaking the beans. If you use too much water, the beans will become too soft and will not hold their shape when cooked. If you use too little water, the beans will not be able to absorb enough water and will take longer to cook.

Nutrition: Per Serving

  • Calories: 302
  • Total Fat: 3g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 714mg
  • Total Carbohydrates: 51g
  • Dietary Fiber: 16g
  • Sugars: 7g
  • Protein: 17g

Recipe Tips

  • If you would like a thicker soup, you can mash some of the beans with a potato masher or use an immersion blender to blend some of the soup until it reaches your desired consistency.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • If you would like to add some more protein to the soup, you can add cooked chicken, sausage, or beef.
  • This soup can also be made in the slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours.

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