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Pressure Cooker Bean Soup

A hearty, protein-packed soup with mixed beans, vegetables, and spices, made quickly in a pressure cooker.

40 minEasyServes 6180 cal/serving

AmericanSoupPressure CookerVeganVegetarianLow CarbGluten-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 cup mixed dry beans, soaked overnight or quick-soaked
  • 1/2 yellow onion, finely diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 4 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 can diced tomatoes (14 oz), with juice
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp red chili flakes, optional, for heat
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh cilantro, chopped

Instructions

  1. 1

    If using an electric pressure cooker (like Instant Pot), turn on the sauté function and heat 1 tbsp olive oil.

  2. 2

    Add 1/2 finely diced yellow onion, 2 peeled and diced carrots, and 2 diced celery stalks to the pot and sauté for 3-4 minutes until the vegetables begin to soften.

  3. 3

    Add 4 minced garlic cloves and cook for another 30 seconds until fragrant.

  4. 4

    Stir in 2 tbsp tomato paste and cook for 1 minute to caramelize slightly.

  5. 5

    Add 1 cup soaked overnight or quick-soaked mixed dry beans, 1 can with juice diced tomatoes (14 oz), 4 cups vegetable broth, 2 bay leaves, 1 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp smoked paprika, and 1/4 tsp optional, for heat red chili flakes.

  6. 6

    Stir well to combine all ingredients and scrape any browned bits from the bottom of the pot.

  7. 7

    Close the pressure cooker lid and set the valve to the sealing position.

  8. 8

    Cook on high pressure for 15 minutes if using pre-soaked beans, or 30 minutes if using quick-soaked or partially soaked beans.

  9. 9

    Once the cooking cycle is complete, allow for a natural pressure release for 15 minutes, then carefully release any remaining pressure.

  10. 10

    Open the lid and remove the bay leaves.

  11. 11

    For a creamier texture, use an immersion blender to partially blend some of the soup, or transfer about 2 cups to a regular blender, blend until smooth, then return to the pot.

  12. 12

    Stir in 1 tbsp fresh lemon juice, and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper to taste.

  13. 13

    If the soup is too thick, add a little more broth or water to reach your desired consistency.

  14. 14

    Ladle the hot soup into bowls and garnish with 2 tbsp chopped fresh cilantro.

  15. 15

    Serve with crusty bread or a side salad for a complete meal.

Questions

How long does Pressure Cooker Bean Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Pressure Cooker Bean Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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