Instant Pot Dried Bean Soup Recipe
Description
This Instant Pot Dried Bean Soup recipe is a delicious and easy way to enjoy a hearty meal. This soup is perfect for any time of the year and is loaded with flavor. It is packed with a variety of dried beans, vegetables, and seasonings that create an amazing flavor combination. This soup is also incredibly easy to make, as all it requires is a few simple ingredients, a few minutes of prep time, and a few minutes of cook time in your Instant Pot. Plus, this soup is budget-friendly, as it only requires a few simple ingredients. So, if you are looking for a great way to enjoy a delicious and hearty meal, then this Instant Pot Dried Bean Soup recipe is perfect for you.
Prep Time
This Instant Pot Dried Bean Soup recipe requires only a few minutes of prep time. All you need to do is gather your ingredients, chop the vegetables, and measure out the seasonings. Once you have done this, you are ready to begin cooking. This soup also requires minimal cooking time, as it only requires a few minutes in your Instant Pot.
Cook Time
This Instant Pot Dried Bean Soup recipe requires only a few minutes of cook time. Once all the ingredients are in the pot, the soup cooks on high pressure for 10 minutes. After this, the soup is ready to be enjoyed.
Ingredients
- 1 cup of dried black beans
- 1 cup of dried kidney beans
- 1 cup of dried pinto beans
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of oregano
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 6 cups of vegetable broth
- 1 can (14.5 ounces) of diced tomatoes
- 2 tablespoons of tomato paste
- 1 bay leaf
- 2 tablespoons of freshly chopped parsley
Instructions
1. Begin by gathering all the ingredients. Then, dice the onion and mince the garlic.
2. Next, turn your Instant Pot to the “Sauté” setting and heat the olive oil. Once the pot is hot, add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant.
3. Then, add the cumin, smoked paprika, oregano, chili powder, and salt to the pot and stir to combine. Next, add the beans and stir again.
4. Add the vegetable broth, diced tomatoes, tomato paste, and bay leaf to the pot and stir to combine. Then, place the lid on the Instant Pot and make sure the valve is set to “sealing.”
5. Set the Instant Pot to “High Pressure” and cook for 10 minutes. Once the time is up, allow the pressure to naturally release for 10 minutes before carefully releasing the remaining steam.
6. Once the steam has been released, carefully open the lid and stir in the freshly chopped parsley. Serve the soup warm and enjoy.
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Wooden spoon
Notes
To make this vegan, use vegetable broth instead of chicken broth. To make this gluten-free, use gluten-free broth.
Nutrition: Per Serving
Calories: 308, Fat: 8g, Carbohydrates: 42g, Protein: 20g, Sodium: 1208mg.
Recipe Tips
- Be sure to measure out all of the ingredients before beginning to cook.
- Be sure to check the beans for any pebbles or dirt before adding them to the pot.
- If you like a thicker soup, you can add a few tablespoons of tomato paste or a can of crushed tomatoes.
- If you like a spicier soup, you can add some hot sauce or jalapeños.
- If you like a creamier soup, you can add some coconut milk or heavy cream.
- If you like a heartier soup, you can add some diced potatoes or sweet potatoes.
- This soup tastes even better the next day, as the flavors have time to meld together.
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