Instant Pot Mixed Bean Soup Recipe
Description
This Instant Pot Mixed Bean Soup Recipe is a delicious and comforting meal that is perfect for chilly days. It’s a hearty, vegan-friendly soup that will be sure to warm you up. The best part? It’s made in the Instant Pot in only 30 minutes, making it an easy and effortless meal. It’s packed with plant-based protein, fiber, and other nutrients from a variety of beans, plus fresh vegetables like carrots, celery, and onions. The flavorful broth is made from vegetable stock and tomato paste, and it’s finished with a unique blend of herbs and spices. This Instant Pot Mixed Bean Soup Recipe is sure to become a family favorite!
Prep Time
This Instant Pot Mixed Bean Soup Recipe is a fast and easy meal that can be ready in 30 minutes. The prep time for this recipe is only 10 minutes. This includes chopping the vegetables and measuring out the ingredients. You can make it even faster by buying pre-chopped vegetables.
Cook Time
The cook time for this Instant Pot Mixed Bean Soup Recipe is only 20 minutes. This includes the time it takes for the Instant Pot to come to pressure and the time to cook the soup. This makes it a great option for busy weeknights or when you need a quick meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 cups vegetable stock
- 1 (14.5-ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can white beans, drained and rinsed
- 2 tablespoons chopped fresh parsley (optional)
Instructions
1. Set the Instant Pot to the “saute” setting. Add the olive oil and heat until shimmering. Add in the onion, carrots, and celery and cook until softened, about 5 minutes. Add in the garlic, oregano, basil, smoked paprika, cumin, sea salt, and black pepper, and cook for 1 minute more.
2. Add the vegetable stock, diced tomatoes, and tomato paste to the pot. Stir to combine. Add the black beans, red kidney beans, and white beans to the pot and stir to combine.
3. Secure the lid on the Instant Pot, making sure the valve is set to “sealing.” Set the Instant Pot to “manual” for 10 minutes. Once the cook time is complete, let the pressure release naturally for 10 minutes, then carefully move the valve to “venting” to release the remaining pressure.
4. Once the pressure has been released, remove the lid and stir in the fresh parsley (if using). Serve the soup hot.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
Notes
This Instant Pot Mixed Bean Soup Recipe is a great way to use up any leftover beans you have. Feel free to use whatever combination of beans you prefer. You can also add other vegetables, such as corn, zucchini, or bell peppers.
Nutrition: Per Serving
This Instant Pot Mixed Bean Soup Recipe yields 4 servings. Each serving contains 256 calories, 6.2 grams of fat, 41.9 grams of carbohydrates, and 11.2 grams of protein.
Recipe Tips
To make this Instant Pot Mixed Bean Soup Recipe even more flavorful, you can add a few tablespoons of minced fresh herbs, such as rosemary, thyme, or oregano. You can also add a dash of cayenne pepper for a kick of heat. For extra protein, you can add cooked chicken or turkey to the soup.
For an even creamier soup, you can add a few tablespoons of heavy cream or coconut cream before serving. You can also top the soup with freshly grated Parmesan cheese or a dollop of Greek yogurt.
This Instant Pot Mixed Bean Soup Recipe can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.
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