Description
A protein-packed and flavorful Instant Pot 15 Bean Soup made with a colorful blend of legumes, veggies, and spices—perfect for a hearty, comforting, and nutritious meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 (20 oz) package 15 bean soup mix, rinsed and sorted (discard seasoning packet if included)
- 1 (15 oz) can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional)
- Salt and pepper to taste
- 6 cups low-sodium vegetable broth (or chicken broth)
- 1 bay leaf
- Juice of 1 lemon or 1 tablespoon apple cider vinegar (optional)
Instructions
- Set Instant Pot to Sauté mode and heat olive oil.
- Add onion, garlic, carrots, and celery; cook for 3–4 minutes until softened.
- Stir in the rinsed beans, diced tomatoes, smoked paprika, oregano, cumin, chili powder, salt, and pepper.
- Pour in vegetable broth and add bay leaf. Stir to combine.
- Cancel Sauté mode, seal the lid, and set the valve to sealing.
- Pressure cook on High for 45 minutes.
- Allow natural pressure release for 15 minutes, then quick release the rest.
- Remove bay leaf. Stir in lemon juice or apple cider vinegar if using. Adjust seasoning to taste.
- Serve hot, optionally with crusty bread or a sprinkle of parsley.
Notes
- No soaking required when using the Instant Pot.
- For added protein, stir in cooked sausage or ham after pressure cooking.
- Soup thickens as it sits—add water or broth to thin if needed.
- Can be stored in the fridge for up to 5 days or frozen up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 0mg