There’s something undeniably comforting about a steaming bowl of soup, especially when it’s packed with hearty beans, vibrant vegetables, and aromatic herbs. Vegetarian bean soup is not only a warm hug in a bowl, but it’s also an incredibly nutritious and budget-friendly option that fits perfectly into a busy lifestyle. And let’s be honest-cooking it in an Instant Pot elevates it to a whole new level of convenience. No more hours of simmering on the stove, hovering over the pot, stirring occasionally, and praying the beans don’t turn to mush.
Instant Pot cooking allows the flavors to meld beautifully, giving you that slow-cooked depth of flavor in a fraction of the time. Whether you’re a vegetarian, someone who wants to cut back on meat, or just in need of a cozy, protein-packed dinner, this recipe has you covered.
Vegetarian Bean Soup Instant Pot Recipe
This isn’t just any bean soup. It’s a vibrant medley of textures and flavors:
- Creamy yet chunky beans that carry the soup’s body.
- Tender, flavorful vegetables that add sweetness and color.
- Aromatic herbs and spices that make your kitchen smell like heaven.
- Optional additions like smoked paprika or a splash of apple cider vinegar to give a tangy, smoky punch.
The beauty of an Instant Pot version is that it transforms dried beans into a perfectly tender texture while keeping the vegetables just right-not overcooked and mushy.
Ingredients Needed
Here’s what you’ll need to gather for this delicious soup. Don’t worry; it’s mostly pantry staples:
Dry Goods & Protein
- 1 cup dried beans (a mix of kidney, black, and navy beans works well)
- 4 cups vegetable broth (low sodium recommended)
- 1 can (14 oz) diced tomatoes, with juices
Vegetables
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup chopped kale or spinach (optional, for added greens)
Spices & Herbs
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried thyme
- ½ tsp dried oregano
- Salt and pepper, to taste
Extras (Optional But Amazing)
- A squeeze of lemon or splash of apple cider vinegar for brightness
- Fresh parsley for garnish
- Crusty bread for serving
Cooking Instructions
Follow these steps to create a flavorful, protein-packed soup in your Instant Pot:
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Prep The Beans
- Rinse and sort the dried beans. If you have time, soak them for 4-6 hours; if not, the Instant Pot can handle unsoaked beans too.
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Sauté Aromatics
- Turn on the Instant Pot to ’Sauté’ mode.
- Add a splash of olive oil, then sauté onion, garlic, celery, and carrots until softened and fragrant, about 5 minutes.
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Add Seasonings
- Stir in smoked paprika, cumin, thyme, oregano, and a pinch of salt and pepper. Let the spices bloom for a minute.
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Add Beans, Broth, And Tomatoes
- Pour in the vegetable broth, beans, and canned tomatoes. Give everything a good stir.
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Pressure Cook
- Seal the Instant Pot lid and set to ’Manual’ or ’Pressure Cook’ mode for 35 minutes if using unsoaked beans (25 minutes if pre-soaked).
- Once done, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
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Add Greens And Finish
- Stir in kale or spinach if using.
- Adjust seasoning and add a squeeze of lemon or apple cider vinegar to brighten the flavors.
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Serve
- Ladle into bowls, garnish with parsley, and serve with crusty bread. Enjoy the warm, hearty goodness!
Ingredient Science Spotlight
Let’s geek out for a moment: why this soup works so well.
- Beans: Packed with protein, fiber, and minerals. Pressure cooking not only tenderizes them but also reduces anti-nutrients like phytic acid, making nutrients more bioavailable.
- Carrots & Celery: These aromatic vegetables are rich in vitamins and provide a natural sweetness and depth to the broth.
- Garlic & Onion: Contain sulfur compounds that add flavor and have potential immune-boosting properties.
- Tomatoes: Add acidity, which balances the richness of the beans and enhances flavor absorption.
- Spices: Smoked paprika and cumin are fat-soluble, meaning they release flavor better when cooked with a bit of oil.
This combination ensures a soup that’s not just delicious, but nutritionally smart too.
Expert Tips
- Bean Prep: Soaking beans is optional but reduces cooking time and gas-causing compounds.
- Layering Flavor: Sauté spices with aromatics instead of just dumping them in raw-this maximizes flavor.
- Texture Control: If you like creamier soup, mash a portion of the beans before adding greens.
- Freezing: This soup freezes beautifully. Make a large batch and store in portions for quick meals.
- Seasoning Adjustments: Always taste after cooking. Instant Pot soups can taste slightly muted initially; adjusting with salt, pepper, or acid at the end is key.
Recipe Variations
- Spicy Kick: Add red pepper flakes or a diced jalapeño while sautéing.
- Southwestern Style: Toss in corn, black beans, and a handful of chopped cilantro at the end.
- Italian Twist: Use Italian herbs like basil and rosemary, and add a sprinkle of Parmesan on top.
- Creamy Bean Soup: Blend half the soup and stir back in for a creamy texture without cream.
Final Words
This vegetarian bean soup is one of those recipes that feels like it’s been perfected over time but is ridiculously simple to make. It’s hearty, filling, and full of complex flavors that develop beautifully in an Instant Pot. The best part? It’s endlessly customizable. Every time you make it, you can try a new bean combo, tweak the spices, or toss in seasonal vegetables.
FAQs
What Beans Are Best For A Vegetarian Bean Soup In The Instant Pot?
Popular beans for vegetarian bean soup include navy beans, black beans, kidney beans, and pinto beans. These beans are hearty, cook well in the Instant Pot, and have a smooth texture that complements soups.
Can I Use Dried Beans For A Vegetarian Bean Soup In The Instant Pot?
Yes, you can use dried beans in the Instant Pot. The cooking time for dried beans is typically 25-35 minutes on high pressure, depending on the type of bean. Make sure to rinse and sort the beans before cooking.
Do I Need To Soak Dried Beans Before Cooking Them In The Instant Pot?
No, soaking dried beans is not required when using the Instant Pot. The pressure cooking method allows beans to cook thoroughly without pre-soaking, though soaking may reduce cooking time and improve digestibility.
How Long Does It Take To Make Vegetarian Bean Soup In The Instant Pot?
Cooking times vary based on the beans used, but most vegetarian bean soups in the Instant Pot take around 30-40 minutes under high pressure, followed by a natural pressure release of 10-15 minutes.
Can I Add Vegetables To My Vegetarian Bean Soup In The Instant Pot?
Absolutely! Common additions include carrots, celery, onions, garlic, and tomatoes. You can also add spinach or kale for extra nutrition. Just be sure to chop them into bite-sized pieces so they cook evenly.
What Seasonings Are Best For A Vegetarian Bean Soup?
Essential seasonings for vegetarian bean soup include salt, pepper, garlic powder, onion powder, cumin, smoked paprika, and thyme. You can also add bay leaves for extra flavor.
Can I Make The Soup Creamy In The Instant Pot?
Yes! To make the soup creamy, you can blend part of the beans with a bit of the broth or use an immersion blender directly in the pot. Adding coconut milk or a splash of cream also works well.
Is It Possible To Freeze Vegetarian Bean Soup Made In The Instant Pot?
Yes, vegetarian bean soup freezes well. Allow the soup to cool completely, then transfer it to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months.
Can I Use Vegetable Broth Instead Of Water In The Instant Pot?
Yes, vegetable broth adds more flavor to the soup compared to using water. You can substitute an equal amount of vegetable broth for the water in your recipe.
How Do I Avoid The Soup From Being Too Watery?
To avoid watery soup, ensure you’re using the correct ratio of beans to liquid. Typically, for dried beans, use about 4 cups of liquid (vegetable broth or water) for every 1 pound of beans. If the soup turns out too watery after cooking, you can simmer it on the ’Saute’ setting to reduce the liquid.