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Instant Pot Bean Soup Recipe: Hearty & Simple Instant Pot Bean Soup Recipe: Hearty & Simple


Instant Pot Bean Soup Recipe: Hearty & Simple

Written by: Lucas Johnson

Looking for a hearty and simple bean soup recipe? Try our Instant Pot bean soup recipe for a delicious and satisfying meal. Perfect for a quick and easy dinner!

Whipping up my hearty Instant Pot bean soup is a breeze! Just toss in beans, veggies, and spices, then let the magic pot do its thing. Delicious, healthy, and oh-so-easy!

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Dried beans, humble and unassuming, yet when cooked, they transform into comforting, hearty soup. Trust me, this instant pot bean soup recipe is pure magic! Simple ingredients, a quick stir, button click and bam! You've got a feast for your senses. Your kitchen will smell like grandma’s on a Sunday afternoon. Get ready to roll up your sleeves, and let's wreak some delicious havoc, shall we?

Ingredients for Delicious Instant Pot Bean Soup

  • Dried beans: Essential base ingredient, provides heartiness and protein to the soup, creating a satisfying and nutritious meal.
  • Vegetable broth: Infuses the soup with flavor and depth, serving as the liquid base for a rich and savory broth.
  • Onion: Adds aromatic flavor and sweetness to the soup, enhancing the overall taste profile with its savory notes.
  • Carrots: Bring a subtle sweetness and vibrant color to the soup, adding a hint of natural sweetness to the dish.
  • Celery: Provides a refreshing crunch and subtle herbal flavor, contributing to the overall complexity of the soup.
  • Garlic: Introduces a pungent and robust flavor to the soup, elevating the taste profile with its aromatic essence.
  • Dried thyme: Infuses the soup with earthy and floral notes, enhancing the overall depth of flavor in each spoonful.

Adding a small piece of kombu seaweed to the bean soup while cooking can enhance the flavor and add extra nutrients.

Essential Tools for Making Bean Soup in the Instant Pot

  • Instant Pot: Essential for pressure cooking the beans and vegetables quickly without compromising flavor or nutrients.
  • Chopping board: Needed for safely and efficiently chopping the onion, carrots, and celery for the soup.
  • Knife: Essential for cutting the vegetables and garlic into small, uniform pieces for even cooking.
  • Measuring cup: Necessary for accurately measuring the dried beans and vegetable broth for the recipe.

Common Questions About Making Bean Soup in the Instant Pot

Can I use canned beans instead of dried beans for this soup recipe?
Yes, you can substitute canned beans for dried beans in this recipe. Just be sure to adjust the cooking time accordingly as canned beans require less time to cook.
How can I add more flavor to this bean soup?
You can enhance the flavor of the bean soup by adding herbs like rosemary or bay leaves, a splash of balsamic vinegar, or a dollop of pesto before serving.
Can I freeze this bean soup for later?
Absolutely! This bean soup freezes well. Just let it cool completely, then transfer it to airtight containers or freezer bags. It will keep well in the freezer for up to 3 months.
Is it necessary to soak the dried beans before cooking them in the instant pot?
No, soaking the beans is not required for this recipe. The instant pot will cook the dried beans perfectly without the need for soaking.
Can I add meat to this bean soup?
Yes, you can add cooked sausage, ham, or bacon to this bean soup for extra flavor and protein. Just add it in before cooking in the instant pot.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes


  • 1 cup dried beans
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste


  1. Rinse the dried beans and add them to the Instant Pot.
  2. Add the vegetable broth, onion, carrots, celery, garlic, and thyme to the pot.
  3. Close the lid and set the Instant Pot to high pressure for 25 minutes.
  4. Once done, allow the pressure to release naturally for 10 minutes, then do a quick release.
  5. Season with salt and pepper to taste before serving.

Nutritional value:

Per Serving in Calories: 250 kcal | Carbohydrates: 45 g | Protein: 12 g | Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Monounsaturated Fat: 0.5 g | Polyunsaturated Fat: 0.5 g | Cholesterol: 0 mg | Sodium: 800 mg | Dietary Fiber: 12 g | Sugar: 6 g | Calcium: 120 mg | Potassium: 800 mg | Iron: 4 mg | Vitamin A: 500 µg | Vitamin C: 10 mg

Tips for Preparing and Storing Bean Soup Ahead of Time

Make Ahead Instructions

  • Prepare the bean soup as directed and let it cool completely.
  • Store the soup in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stove or in the microwave before serving.

Freezing Instructions

  • Allow the bean soup to cool completely.
  • Transfer the soup to a freezer-safe container or resealable bags.
  • Label with the date and store in the freezer for up to 3 months.
  • Thaw in the refrigerator overnight before reheating on the stove or in the microwave.

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