Instant Pot Bean Soup
Perfect for busy days or cozy nights, this Instant Pot Bean Soup is a delicious solution for those seeking a hearty, and nourishing meal.
Servings 6 servings
Calories 154kcal
Equipment
- electric pressure cooker
Ingredients
- 1 cup dried beans such as navy beans, black beans, or a bean mix
- 1 tablespoon olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken
- 14 ounces diced tomatoes 1 can
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper to taste
Instructions
- Rinse the dried beans thoroughly under cold water and pick out any debris or stones. If you have time, soak the beans in water for a few hours or overnight. If not, proceed without soaking.
- Set the Instant Pot to "Sauté" mode. Add a drizzle of olive oil and sauté the chopped onion, carrots, celery, and garlic for about 3-5 minutes until they begin to soften.
- Add the rinsed beans, broth, diced tomatoes, dried thyme, dried rosemary, salt, and pepper to the Instant Pot. Stir everything together.
- Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 40 minutes.
- Allow the pressure to release naturally for about 15-20 minutes. Carefully switch the valve to "Venting" to release any remaining pressure.
- Open the lid, taste the soup, and adjust the seasonings if needed.
- Garnish with grated parmesan cheese if desired.
Notes
Many say that soaking the beans isn't necessary when cooking them in the Instant Pot. We are doing it here to shorten the cooking time.
Nutrition
Serving: 1g | Calories: 154kcal | Carbohydrates: 26g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 665mg | Potassium: 580mg | Fiber: 6g | Sugar: 4g | Vitamin C: 10mg | Calcium: 57mg | Iron: 3mg | Net Carbohydrates: 20g