Pressure Cooker Bean Soup
A hearty, protein-packed soup with mixed beans, vegetables, and spices, made quickly in a pressure cooker.
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
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1
If using an electric pressure cooker (like Instant Pot), turn on the sauté function and heat 1 tbsp olive oil.
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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.
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3
Add 4 minced garlic cloves and cook for another 30 seconds until fragrant.
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4
Stir in 2 tbsp tomato paste and cook for 1 minute to caramelize slightly.
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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.
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6
Stir well to combine all ingredients and scrape any browned bits from the bottom of the pot.
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7
Close the pressure cooker lid and set the valve to the sealing position.
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8
Cook on high pressure for 15 minutes if using pre-soaked beans, or 30 minutes if using quick-soaked or partially soaked beans.
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9
Once the cooking cycle is complete, allow for a natural pressure release for 15 minutes, then carefully release any remaining pressure.
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10
Open the lid and remove the bay leaves.
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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.
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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.
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13
If the soup is too thick, add a little more broth or water to reach your desired consistency.
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14
Ladle the hot soup into bowls and garnish with 2 tbsp chopped fresh cilantro.
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15
Serve with crusty bread or a side salad for a complete meal.