Instant Pot Soup Beans – Delicious And Easy To Make
Are you looking for a delicious and easy to make Instant Pot soup bean recipe? You’ve come to the right place! Instant Pot soup beans are a hearty, flavorful, and nutritious dish that’s perfect for cold weather. The best part is, you don’t need to spend hours simmering your beans on the stove – the Instant Pot does all the work for you. In this article, you’ll learn how to make soup beans in your Instant Pot, as well as tips and tricks for cooking them to perfection.
What is Instant Pot Soup Beans?
Instant Pot soup beans is a type of soup that is made with dried beans, vegetables, and spices cooked in an Instant Pot. It is a hearty, flavorful, and nutritious dish that is perfect for cold weather. The best part is, you don’t need to spend hours simmering your beans on the stove – the Instant Pot does all the work for you. By using an Instant Pot, you can save time, energy, and money. This is a great way to make a nutritious meal for your family in a short amount of time.
Prep Time: 10 minutes
To make Instant Pot soup beans, you’ll need to start by prepping your ingredients. This process can take up to 10 minutes, depending on how many vegetables and spices you’ll be using. Start by washing and drying your beans, then measuring out the desired amounts. Peel and cut any vegetables you’ll be adding to the pot, such as carrots and celery. Finally, measure out any spices you’ll be using. Once you’ve prepped your ingredients, you’re ready to start cooking.
Cook Time: 35 minutes
Once you’ve prepped your ingredients, you’re ready to start cooking. Place the beans, vegetables, and spices into your Instant Pot. Then, add enough water to cover the ingredients. Secure the lid and set the Instant Pot to “Manual” and set the timer to 35 minutes. Once the timer is up, let the pressure release naturally for 10 minutes before releasing the remaining pressure.
Ingredients:
- 1 cup of dried beans (such as pinto beans, black beans, or navy beans)
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 onion, diced
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1 teaspoon of dried thyme
- 1 bay leaf
- 2-3 cups of water
Instructions:
1. Start by washing and drying your beans and measuring out the desired amounts. Peel and cut any vegetables you’ll be adding to the pot, such as carrots and celery. Finally, measure out any spices you’ll be using.
2. Place the beans, vegetables, and spices into your Instant Pot. Then, add enough water to cover the ingredients.
3. Secure the lid and set the Instant Pot to “Manual” and set the timer to 35 minutes.
4. Once the timer is up, let the pressure release naturally for 10 minutes before releasing the remaining pressure.
5. Once the pressure is released, open the lid and stir the soup. Taste and adjust the seasoning as desired.
6. Serve the soup hot with your favorite toppings, such as cheese, sour cream, or diced avocado. Enjoy!
Equipment:
- Instant Pot
- Measuring cups and spoons
- Knife and cutting board
- Spoon
Notes:
- This recipe can easily be doubled or tripled if you’re feeding a crowd.
- You can substitute any type of bean for this recipe.
- Feel free to add any additional vegetables and spices to customize the flavor of the soup.
Nutrition: Per Serving
- Calories: 118
- Fat: 0.4g
- Carbs: 22.4g
- Protein: 5.6g
Recipe Tips:
- Make sure to rinse and sort the beans before cooking. This will help to remove any dirt or debris.
- You can use vegetable broth instead of water for added flavor.
- If you’d like to add some heat to the soup, add a pinch of red pepper flakes or a diced jalapeno pepper.
- If you’d like to make the soup thicker, you can mash a few of the beans before serving.
- For a creamier soup, add a splash of cream or coconut milk before serving.
- Serve the soup with crusty bread for a delicious and filling meal.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
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