Pressure Cooker Bean Soup

Name: Pressure Cooker Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
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

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

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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

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

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

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

Stir well to combine all ingredients and scrape any browned bits from the bottom of the pot.
7

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

Once the cooking cycle is complete, allow for a natural pressure release for 15 minutes, then carefully release any remaining pressure.
10

Open the lid and remove the bay leaves.
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

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

If the soup is too thick, add a little more broth or water to reach your desired consistency.
14

Ladle the hot soup into bowls and garnish with 2 tbsp chopped fresh cilantro.
15

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

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Questions

Do I need any special equipment for Pressure Cooker Bean Soup?

Beyond a knife and a board, the method uses an immersion blender (step 11) and a blender (step 11). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

What can I use instead of smoked paprika in Pressure Cooker Bean Soup?

The entry for Pressure Cooker Bean Soup calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

How hot is Pressure Cooker Bean Soup?

Moderately. The heat in Pressure Cooker Bean Soup comes from 1/4 tsp red chili flakes, optional, for heat. For a milder plate, halve the chili flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Pressure Cooker Bean Soup low-carb?

A serving of Pressure Cooker Bean Soup carries 16 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

How many calories are in Pressure Cooker Bean Soup?

One serving (the recipe makes 6) is about 180 calories, with 4 g protein, 16 g carbohydrate and 3 g fat, plus 4 g fiber and 995 mg sodium. The figures are estimates computed from the ingredient list.

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