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16 Bean Soup Instant Pot Recipe

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Amazing 16 Bean Slow Cooker Soup Recipe
Amazing 16 Bean Slow Cooker Soup Recipe from slowcookersociety.com

Description

This 16 bean soup instant pot recipe is perfect for a cold winter day. It's a hearty and filling soup that will warm you up and keep you full for hours. The best part is that you can make it in your instant pot, which saves time and effort.

Prep Time

The prep time for this recipe is about 15 minutes. You will need to soak the beans overnight, but this can be done in advance.

Cook Time

The cook time for this recipe is about 1 hour and 15 minutes. This includes the time it takes for the instant pot to come to pressure and the time it takes for the soup to cook.

Ingredients

  • 1 package of 16 bean soup mix
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 can of diced tomatoes
  • 6 cups of vegetable broth
  • 1 bay leaf
  • 1 tsp of thyme
  • 1 tsp of paprika
  • Salt and pepper to taste

Equipment

  • Instant Pot
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Soak the beans overnight in water.
  2. Drain and rinse the beans.
  3. Turn on the instant pot and select the sauté function.
  4. Add the onion, garlic, carrots, and celery and sauté for 5 minutes.
  5. Add the diced tomatoes, vegetable broth, bay leaf, thyme, paprika, salt, and pepper to the instant pot.
  6. Stir in the beans.
  7. Close the instant pot and set the valve to sealing.
  8. Select the manual function and set the time to 1 hour.
  9. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes.
  10. Release any remaining pressure and remove the bay leaf.
  11. Serve hot and enjoy!

Notes

  • You can use any type of bean soup mix that you like.
  • You can add any vegetables or spices that you prefer.
  • You can use chicken or beef broth instead of vegetable broth if you prefer.

Nutrition Info

  • Serving Size: 1 cup
  • Calories: 150
  • Total Fat: 1g
  • Sodium: 400mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 8g
  • Protein: 10g

Recipes FAQ

  • Can I use canned beans instead of dried beans?

    • Yes, you can use canned beans instead of dried beans. Simply drain and rinse the canned beans and add them to the instant pot with the other ingredients.

  • Can I freeze this soup?

    • Yes, you can freeze this soup. Simply allow it to cool completely and then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months.

  • Can I use a slow cooker instead of an instant pot?

    • Yes, you can use a slow cooker instead of an instant pot. Simply add all of the ingredients to the slow cooker and cook on low for 8 hours or on high for 4 hours.

Recipe Tips

  • Soaking the beans overnight will help to reduce the cooking time.
  • You can add meat to this recipe if you prefer. Simply brown the meat first and then add it to the instant pot with the other ingredients.
  • Make a double batch of this soup and freeze the leftovers for an easy meal later on.

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