Description
Instant Pot Bean Soup is a hearty and flavorful dish that warms the soul with every spoonful. This easy-to-make recipe combines a variety of beans with fresh vegetables and a blend of spices, creating a comforting meal perfect for chilly evenings or gatherings with friends. With the convenience of an Instant Pot, you can whip up this nutritious soup in no time, impressing your guests and satisfying your cravings. Enjoy it topped with fresh herbs or avocado slices for an extra touch of deliciousness.
Ingredients
Scale
- 1 cup mixed beans (black, pinto, kidney)
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 cup diced carrots
- 1 cup chopped celery
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tbsp olive oil
Instructions
- Rinse mixed beans under cold water. Chop the onion, garlic, carrots, and celery.
- Set Instant Pot to 'Sauté' mode. Add olive oil and sauté onions, garlic, carrots, and celery until fragrant (about 3 minutes).
- Stir in cumin and chili powder for another minute.
- Pour in vegetable broth and add rinsed beans; stir well. Close lid securely and set vent to 'Sealing.'
- Select 'Manual' and cook on high pressure for 35 minutes.
- Allow natural pressure release for 10 minutes before switching to 'Venting.' Give soup a final stir before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg