Go Back
+ servings
instant pot bean soup

Instant pot bean soup

0 from 0 votes
Print Pin
Course: Main Course, Soup
Keyword: soup, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 50 minutes
Natural release: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Author: Chef Abbie Gellman RD

Ingredients

  • 1 tsp extra virgin olive oil
  • 1 onion diced
  • 2 stalks celery diced
  • 2 carrots diced
  • 1 pound bag dried beans any type of combination you like
  • 4 cups water
  • 4 cups unsalted vegetable stock
  • 2 bay leaves
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 14.5 oz can diced tomatoes with liquid
  • 3 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Press the “Sauté” button on the Instant Pot. Once preheated, add olive oil and onion, celery, and carrots. Sauté for 5 minutes, stirring frequently.
  • Add beans, water, stock, bay leaves, parsley, oregano, and thyme. Put the lid on the pot, making sure the valve is set to “Sealing.” Press the “Manual” button and set to high pressure for 45 minutes.
  • When the cooking cycle is complete, allow the pressure to naturally release for approximately 20 minutes, then quick release any remaining pressure.
  • Mix in tomatoes, lemon juice, salt, and pepper.
  • Mash some of the beans to thicken, if desired.

Video