Recipe For Bean Soup In Instant Pot

July 10, 2023 Post a Comment

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Description

Bean soup is a hearty and nutritious meal that is perfect for any day of the week. With the help of an Instant Pot, this recipe becomes incredibly easy and convenient to prepare. This soup is loaded with protein, fiber, and essential vitamins and minerals, making it a great addition to any healthy diet. In this recipe, we will be using dried beans, which are much more economical and flavorful than canned beans.

Prep Time

The prep time for this recipe is minimal, as most of the work is done by the Instant Pot. You will need to rinse and soak your beans overnight, which takes about 5 minutes of active time. The actual prep time for the soup is about 10 minutes.

Cook Time

The cook time for this recipe is about 45 minutes. This includes the time it takes for the Instant Pot to come to pressure, the actual cooking time, and the natural release time.

Ingredients

1 pound dried beans (any variety)
1 onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1 bay leaf
1 teaspoon dried thyme
1 teaspoon paprika
6 cups vegetable or chicken broth
Salt and pepper to taste
2 tablespoons olive oil

Equipment

Instant Pot
Knife and cutting board
Measuring cups and spoons
Colander

Method

Rinse the beans under cold water and remove any debris.
Soak the beans overnight in a large bowl with enough water to cover them by a few inches.
The next day, drain the beans and rinse them again.
Turn on the Instant Pot and select the "Saute" function.
Add the olive oil, onion, garlic, carrots, and celery to the pot and saute for about 5 minutes, until the vegetables soften.
Add the drained beans, bay leaf, thyme, paprika, and broth to the pot and stir to combine.
Close the lid and make sure the valve is set to "Sealing."
Select the "Manual" or "Pressure Cook" function and set the timer for 30 minutes.
Once the cooking time is up, allow the pressure to release naturally for about 15 minutes, then carefully turn the valve to "Venting" to release any remaining pressure.
Open the lid and discard the bay leaf.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
Season with salt and pepper to taste and serve hot.

Notes

If you don't have an immersion blender, you can use a regular blender to puree the soup. Just be sure to let it cool slightly and blend in batches to avoid any accidents.
If you prefer a chunkier soup, you can skip the blending step and serve the soup as is.
This recipe is very versatile, so feel free to add any other vegetables or spices that you like.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition Info

One serving of this bean soup (based on 6 servings) contains approximately:

Calories: 305
Protein: 17g
Fat: 6g
Carbohydrates: 48g
Fiber: 16g
Sugar: 5g
Sodium: 961mg

Recipes FAQ

Can I use canned beans instead of dried beans?

You can, but the soup may not be as flavorful or nutritious. If using canned beans, drain and rinse them before adding them to the Instant Pot and reduce the cook time to 10 minutes.

Can I use a different type of bean?

Yes, feel free to use any type of dried bean that you like. Just keep in mind that some beans may require a longer cooking time than others.

Can I make this recipe vegan?

Yes, simply use vegetable broth instead of chicken broth and omit the optional toppings.

Recipe Tips

Be sure to rinse and soak your beans overnight to help reduce cooking time and improve digestibility.
Use a good quality broth for the best flavor.
Feel free to add any other vegetables or spices that you like to customize the soup to your taste.
For a creamier soup, add a splash of heavy cream or coconut milk before serving.
Garnish with fresh herbs, croutons, or grated cheese for extra flavor and texture.