Instant Pot Pinto Bean Soup Recipe
Description
Instant Pot Pinto Bean Soup is a delicious and hearty meal that is perfect for any time of year. It is packed with flavor, and comes together quickly and easily in your Instant Pot. This soup is vegan and gluten-free, so it is perfect for those with dietary restrictions. The combination of pinto beans, vegetables, and spices make this soup a hearty and flavorful meal. The best part about this recipe is that you can customize it to your tastes, by adding more vegetables or spices. So go ahead and give this Instant Pot Pinto Bean Soup recipe a try – your family will thank you!
Prep Time
This Instant Pot Pinto Bean Soup comes together quickly, and takes about 10 minutes of prep time. You will need to gather all of your ingredients, chop the vegetables, and measure out the spices. Make sure to have your Instant Pot ready to go, and you will be ready to start cooking!
Cook Time
The cooking time for this Instant Pot Pinto Bean Soup is only 15 minutes. The Instant Pot does the work for you, so all you need to do is sit back and let it do its thing. You will know when the soup is done when the Instant Pot beeps to let you know that it is done cooking. Then all you have to do is serve and enjoy!
Ingredients
For this Instant Pot Pinto Bean Soup you will need: 2 cups of dry pinto beans, 1 onion, diced, 2 cloves of garlic, minced, 2 carrots, diced, 2 stalks of celery, diced, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of oregano, 4 cups of vegetable broth, 2 tablespoons of olive oil, and salt and pepper to taste.
Instructions
1. Start by adding the olive oil to the Instant Pot and turn it to the sauté setting.
2. Once the oil is hot, add the onion, garlic, carrots, and celery and sauté for 5 minutes.
3. Next, add the cumin, chili powder, paprika, and oregano and sauté for an additional minute.
4. Add the pinto beans and vegetable broth and stir to combine.
5. Place the lid on the Instant Pot and set the valve to the sealed position.
6. Cook on high pressure for 15 minutes.
7. Once the cooking time is complete, allow the Instant Pot to naturally release for 10 minutes and then release any remaining pressure.
8. Serve the soup with a sprinkle of salt and pepper, and enjoy!
Equipment
For this Instant Pot Pinto Bean Soup recipe you will need an Instant Pot, a cutting board, a knife, and measuring spoons.
Notes
This recipe can easily be made in the slow cooker. Just add all of the ingredients to the slow cooker, and cook on low for 8 hours or on high for 4 hours. You can also freeze this soup for up to 3 months.
Nutrition: Per Serving
Calories: 220, Fat: 4g, Carbs: 34g, Protein: 11g, Fiber: 9g
Recipe Tips
If you want to add more vegetables to this soup, try adding some mushrooms, bell peppers, or zucchini. For an extra kick of flavor, add some hot sauce or chili flakes. You can also add some cooked rice or quinoa to make the soup more filling. If you are looking for a creamier texture, you can add a splash of coconut milk or a dollop of plain Greek yogurt when serving.
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