Instant Pot Bean Soup Recipe

I absolutely love this recipe because it’s a comforting and hearty dish that brings warmth with every spoonful, especially during those cozy nights in. Plus, the blend of smoked paprika and thyme gives it such a delicious depth of flavor that keeps me coming back for more, all while being super easy to whip up in my Instant Pot!

I adore how cozy this Instant Pot Bean Soup is, filled to the brim with the nutritional heft of lovely beans and great vegetables. The foundation of the soup, robust with the richness of olive oil, onions, and garlic, gets a depth of flavor from the smoked paprika and ground cumin that’s almost unexplainable in its warmth.

I use vegetable broth and tomatoes for a base that could almost stand on its own, but I also throw in bay leaves and thyme for a few whispers of flavor that make the soup taste like more than it is; it’s just beans and vegetables, after all.

Ingredients

• Olive Oil: Provides healthy fats and enhances flavor.
• Onion: Adds savory depth and is rich in antioxidants.
• Garlic: Boosts immune health and adds aromatic flavor.
• Carrots: Rich in beta-carotene and natural sweetness.
• Celery: Low in calories, adds crunch, and supports digestion.
• Smoked Paprika: Offers smoky warmth with antioxidants.
• Mixed Beans: High in protein, fiber, and essential nutrients.
• Diced Tomatoes: Provides acidity and vitamin C boost.
• Apple Cider Vinegar: Adds a tangy finish and aids digestion.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 can (15 ounces) diced tomatoes, undrained
• 6 cups vegetable broth
• 2 cups dried mixed beans, rinsed and sorted
• 2 bay leaves
• 1 tablespoon apple cider vinegar
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Put the Instant Pot on the ‘Sauté’ setting and warm up the olive oil. Toss in the diced onion and sauté it until it becomes translucent, which should take about 3-4 minutes.

2. Include the minced garlic, carrots, and celery. Sauté for 2-3 more minutes until the veggies have softened.

3. Mix in the smoked paprika, ground cumin, dried thyme, and ground black pepper. Cook, stirring, for about 1 minute until fragrant.

4. Combine the vegetables and spices with the juice from the can of diced tomatoes.

5. Add the vegetable broth and deglaze the pot by stirring, scraping up any bits that are stuck to the bottom.

6. Place the rinsed and sorted dried mixed beans and the bay leaves in the pot. Stir them into the mix.

7. Make sure the valve is set to ‘Sealing,’ and then close the lid on the Instant Pot. Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 35 minutes, and make sure the Instant Pot is set to high pressure.

8. Once the timing for the cooking is done, let the pressure drop of its own accord for about 15-20 minutes, then release any remaining pressure by changing the valve to ‘Venting.’

9. With the lid off, stir the apple cider vinegar into the soup. Make sure to give the soup a taste, and then add any necessary salt based on that taste.

10. Serve the soup made from beans hot. It can be garnished with freshly chopped parsley. It is a very hearty soup and very flavorful. Enjoy!

Equipment Needed

1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Wooden spoon or spatula
6. Can opener
7. Measuring cup
8. Ladle
9. Serving bowls

FAQ

• Q: Can I use canned beans for this recipe?A: Yes, canned beans are suitable for your use. Cut the cooking time to 10 minutes. Because canned beans are already cooked, they need only to be heated.
• Q: How can I make this soup spicier?A: To add some extra heat, you can mix in a pinch of cayenne pepper or a diced jalapeño.
• Q: Is it possible to make this in a slow cooker instead of an Instant Pot?A: Of course! Fry on an open fire or in a hot pan for 3-5 minutes, until the edges are nice and brown.
• Q: Can I freeze leftover bean soup?A: Absolutely, this soup does very well when frozen. Let it cool down all the way before moving to containers that are airtight or to freezer bags, and you can keep it for 3 months.
• Q: What can I use instead of apple cider vinegar?A: The perfect replacements for apple cider vinegar in this recipe are white wine vinegar or lemon juice.
• Q: Do I need to soak the dried beans before cooking?With the Instant Pot, there is no need to soak, but it is advisable to give a quick rinse to eliminate any leftover bits.
• Q: How can I make this recipe vegetarian?A: This recipe is inherently vegetarian because it calls for broth from vegetables. To modify the recipe for a vegan version, be sure that your broth is vegan-approved.

Substitutions and Variations

Olive oil:
Coconut oil or avocado oil can be used as substitutes.
Diced tomatoes:
Utilize either fresh tomatoes (2 cups, diced) or canned crushed tomatoes.
Smoked paprika:
Replace with conventional paprika or a bit of liquid smoke for comparable depth of flavor.
Vegetable broth:
Substitute with chicken broth or water and a bouillon cube for an added flavor boost.
Apple cider vinegar:
Utilize white vinegar or lemon juice, which have similar acidity.

Pro Tips

1. Bean Soak Hack If you want to reduce cooking time and improve the texture of the beans, consider soaking them overnight. This can help them cook more evenly and reduce the pressure cooking time by about 5-10 minutes.

2. Flavor Layering For more depth of flavor, add a splash of apple cider vinegar at the end of the sauté process, before adding the broth and beans. This can enhance the spices and also balance the flavors.

3. Vegetable Additions Feel free to add more vegetables such as bell peppers or zucchini. These can be added when you include the carrots and celery to boost the nutritional content and flavor.

4. Broth Boost To intensify the flavor of the vegetable broth, consider adding a piece of kombu (a type of seaweed) while cooking. Remove it before serving for a subtle umami enhancement.

5. Finishing Touch Add a dash of lemon juice or a sprinkle of vitamin C-rich nutrition like fresh spinach right before serving. This can brighten up the dish and enhance the flavor profile.