Instant Pot Bean Soup
A hearty and comforting soup made with a variety of beans and aromatic vegetables, perfect for cozy evenings.
Ingredients
Main Ingredients
- 1 pound dry beans Soak large beans first for optimal flavor
- 8 cups veggie broth or chicken stock This adds depth and richness
- 1.5 teaspoon salt To enhance the flavors perfectly
- 0.5 teaspoon pepper For a subtle kick
- 8 cloves garlic, smashed For aromatic pungency
- 1 large onion, diced Or use leek or shallots for a milder flavor
- 2 teaspoons dried herbs Like rosemary, oregano, sage, or thyme; 1 tablespoon of fresh herbs can also be used
- 2 bay leaves bay leaves To impart depth of flavor
- 1 tablespoon olive oil For richness
- 14 ounces can diced tomatoes Optional, for added texture and acidity
- 1 splash apple cider vinegar Provides a pleasant tanginess
For Serving
- to taste olive oil For drizzling
- to taste fresh herbs Like Italian parsley or cilantro
- to taste chili flakes For an extra kick
Instructions
Preparation
- Combine all the ingredients into your Instant Pot and give everything a good stir.
Cooking
- Seal the Instant Pot lid properly and set it to pressure cook for 25-35 minutes.
- Allow the pressure to naturally release once the cooking time is up.
Finishing Touches
- Taste the soup and adjust the salt according to your preference.
- Stir in a small amount (about 1/2 to 1 teaspoon) of apple cider vinegar.
- Ladle the soup into bowls and top it off with olive oil, fresh herbs, and chili flakes.
Notes
Feel free to experiment with different bean varieties and adjust herbs as needed. This recipe is naturally vegan when using veggie broth.