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.

There’s nothing quite like a bowl of warm, hearty bean soup, especially when it’s made in a time-saving Instant Pot. Imagine a mix of tender beans, vibrant vegetables, and aromatic herbs, all simmered together to create a soup that’s both comforting and bursting with flavor.

I don’t know about you, but when it’s cold outside, I want something hearty and filling. This Instant Pot Bean Soup is the perfect recipe for those chilly days when you crave something wholesome and satisfying. It’s a simple, nutritious meal that’s sure to become a family favorite!

Instant Pot Bean Soup is more than just a meal; it’s comfort in a bowl. With its rich flavors, nutritious ingredients, and ease of preparation, it’s the perfect solution for busy weeknights or lazy weekend dinners.

This soup is not only delicious but also a versatile canvas for your culinary creativity. So grab your Instant Pot, your favorite beans and veggies, and let’s get cooking!

With each spoonful, you’ll discover why this bean soup is a must-try for any home cook.

Common Questions About Instant Pot Bean Soup

Do I Need to Soak the Beans Before Cooking?

Soaking beans can help them cook faster, but it’s not necessary. Instant Pot cooking does a great job of cooking unsoaked beans thoroughly.

This is just another reason why I love my Instant Pot so much. Lately, it’s been the best part of my kitchen. 

Can I Use Canned Beans Instead of Dry Beans?

Yes, you can use canned beans. Just reduce the cooking time as they are already cooked. This could be a great way to save even more time.

What’s the Best Way to Release Pressure from the Instant Pot?

Allow natural release for about 15-20 minutes, then carefully switch to quick release for any remaining pressure. I like to use a wooden spoon to flip the pressure valve as an additional safety measure.

Storage

This delicious soup is great for leftovers. I actually like to use it in meal prep. Sometimes it’s nice to just have things planned out for the week!

Refrigerator

Store the cooled soup in an airtight container in the refrigerator for 3-4 days.

Freezer

Freeze the soup in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Tips

I love how the flavors of this recipe all blend together. That’s another great thing about pressure-cooking this instant pot meal. 

• Rinse Beans Well: Make sure to rinse the beans thoroughly before cooking.
• Layer the Flavors: Sauté your vegetables before adding the beans and liquid for added depth of flavor.
• Check for Seasoning: Adjust salt, pepper, and herbs after cooking to suit your taste.
• Consistency is Key: Add more broth if you prefer a thinner soup.
• Garnish for Extra Flair: Top with parmesan cheese, fresh herbs, or a dollop of sour cream.

Ingredients

You might also consider throwing in a leftover ham bone. It can only add more flavor, right?

• Dried beans (like navy, black, or a bean mix)
• Olive oil
• Chopped onion, carrots, and celery
• Minced garlic
• Vegetable or chicken broth
• Diced tomatoes (canned)
• Dried thyme and rosemary
• Salt and black pepper
• Fresh parsley or parmesan cheese for garnish

How to Make Instant Pot Bean Soup

If you’ve got teenagers, you know that cooking beans is the way to fill them up. This recipe is a great option if you’re looking to satisfy any hungry crowd!

1. 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.
2. 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.
3. Add the rinsed beans, broth, diced tomatoes, dried thyme, dried rosemary, salt, and pepper to the Instant Pot. Stir everything together.
4. Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 40 minutes.
5. Allow the pressure to release naturally for about 15-20 minutes. Carefully switch the valve to “Venting” to release any remaining pressure.
6. Open the lid, taste the soup, and adjust the seasonings if needed.
7. Garnish with grated parmesan cheese if desired.

Kitchen Supplies You’ll Need for Instant Pot Bean Soup

Make sure you save the recipe card for later. My guess is that you’ll be getting plenty more requests to make this hearty soup!

• Instant Pot or electric pressure cooker
• Cutting board and knife (for chopping veggies)
• Small bowl (for mixing seasonings)
• Measuring cups and spoons
• Wooden spoon or spatula
• Immersion blender (optional, for creamier texture)

What to Serve With Instant Pot Bean Soup

There are several things that will serve to enhance the great flavor of this soup. Personally, I’m a big fan of some good, buttery bread along with it!

• Crusty bread or garlic toast
• A simple green salad
• Grilled cheese sandwich for a hearty meal
• A sprinkle of cheddar cheese or a dollop of sour cream on top

Why You Should Make Instant Pot Bean Soup

If you’re looking to satisfy a mob of hungry people, this recipe will earn a five-star rating. Next time you have a large gathering, consider this hearty soup!

• Quick and Easy: The Instant Pot simplifies the cooking process, making it quick and hassle-free.
• Nutritious and Filling: Packed with protein and fiber-rich beans and veggies.
• Versatile: Easily adaptable with different types of beans and add-ins.
• Perfect for Any Season: Great as a cozy winter meal or a light summer dish.
• Crowd-Pleaser: A hit with both adults and kids alike.

Variations and Add-Ins for Instant Pot Bean Soup

Guys, let me know in the comments how this recipe goes for you. If you’ve made any changes, I’d love to hear about them!

• Meat Lovers: Add smoked ham hock, ham shank, or leftover holiday ham.
• Spicy Kick: Include a dash of hot sauce or some red pepper flakes.
• Vegetable Variations: Throw in extra veggies like spinach, kale, or red peppers.
• Different Bean Options: Experiment with pinto beans, cannellini beans, or black-eyed peas.
• Creamy Element: Stir in some cream or coconut milk for a richer soup.

If you love this easy dinner recipe, you’re going to love these other quick and easy meals too. Please click each link below to find the easy, printable recipe!

More Great Bean Recipes

Three Bean Salad

Instant Pot Baked Beans

Ham and Bean Soup

Senate Bean Soup – Instant Pot

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