This post may contain affiliate links. Please read our disclosure policy.
Instant Pot Bean Soup is a quick and easy weeknight dinner that’s loaded with flavor! It’s made delicious with an array of colorful veggies and a sprinkle of bold seasonings like smoked paprika and crushed red pepper flakes. It may be meatless, but this hearty soup is loaded with protein-packed beans that are sure to hit the spot!
Why You’ll Love This
- It’s so easy to make. The pressure cooker has seriously redefined what I consider to be quick and easy! Thanks to my Instant Pot, this soup comes together with just about 20 minutes of prep work on my end and the steps are oh so easy to follow.
- Perfect for meatless Mondays. Whether you’re a full-time herbivore or just want something meatless on the table, this is a great recipe for you! This soup won’t leave you hungry for more. It’s fully satisfying by being both filling and flavorful.
- Get your veggie fix! Having a hard time eating enough veggies? This soup is here to help. In just about every bite of this soup, you’ll enjoy kale, green beans, tomatoes, celery, carrots, and onions.
Ingredients You’ll Need
Here is a list of ingredients you will need to make Instant Pot bean soup with vegetables. Make sure to scroll down to view the full recipe for exact measurements.
- Olive oil
- Yellow onion
- Garlic
- Carrots
- Celery
- Salt + pepper
- Red pepper flakes
- Italian seasoning
- Smoked paprika
- Cumin
- Tomato paste
- Dried beans
- Chicken broth
- Diced tomatoes – You can use fire roasted tomatoes for added flavor.
- Lemon juice – For the best flavor, use freshly squeezed lemon juice.
- Green beans
- Kale
How To Make Instant Pot Bean Soup
Here is a general overview of the steps involved to make bean soup in the Instant Pot. Be sure to scroll to the bottom of this post for the full recipe.
Sauté the veggies. Set your pressure cooker to the “sauté” setting and add oil. Sauté the onions, garlic, carrots and celery until softened. This should take about 5 minutes.
Make it flavorful. Sprinkle in all of your seasonings and give it a good stir. Let the veggies cook with the seasonings for about 1 more minute.
Add a few more ingredients. Stir in the beans, broth, and diced tomatoes to combine.
Cook the soup. Set the valve to the “sealing” position. Pressure cook on high pressure for 40 minutes, then switch the valve to the “venting” position. Do a manual pressure release.
Stir in the final ingredients. Remove the lid. Stir in the freshly squeezed lemon juice, green beans and kale. Cover the pot and let everything sit, undisturbed, for up to 10 minutes.
Substitutions and Variations
Here are just a few easy ways you can customize this veggie soup!
- Switch up the dried beans. You can feel free to use great northern, kidney, or really any other kind of dried bean you’d like. You can even used canned! Simply use 2 cans of you beans of choice and be sure to drain and rinse them before adding to the soup. This will also reduce the cook time from 40 minutes to only 20.
- The green beans can be frozen. Yes! No need to use all fresh produce here. Frozen green beans work just as fabulously in this soup as fresh. They may require just a minute or two longer of cook time.
- Use vegetable broth. If you want this soup to be 100% vegetarian-friendly, swap the chicken broth with vegetable broth.
- Not a kale fan? No worries! Feel free to swap the kale with another leafy green like spinach, collard greens, swiss chard, or whatever else floats your boat.
Tips for Success
I have a few tips and tricks below to help you make the best Instant Pot bean soup. Check out how to make this easy recipe even better!
- Get the freshest flavor. Freshly squeezed lemon juice adds just the right amount of zest and brightness to this recipe! The bottled stuff from concentrate just never creates the same pizzazz.
- Follow the Instant Pot instructions with care. If it’s your first time using your pressure cooker, I recommend watching some videos online for basic how-to steps. You don’t want to cook this soup on the wrong setting and have it not work!
- Don’t over-cook the veggies. When you sauté the veggies at the very beginning, it should just be for about 5 minutes to soften them. If you over-cook them during this time, they’ll get mushy while pressure cooking for 40 minutes.
Storage and Reheating Instructions
Good news! Instant Pot bean soup reheats like a dream in the microwave. To keep it fresh for about 3-4 days, be sure to keep it stored in an airtight container in the fridge. I also always recommend letting your food cool fully to room temperature prior to storing.
What to Serve with Instant Pot Bean Soup
This soup is one of my favorites to make because it’s a complete well-rounded meal all in one bowl! For similar soup recipes, check out some more of my favorites right here:
Instant Pot Bean Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 3 celery stalks, diced
- 1 ¼ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 2 tablespoon tomato paste
- 1 ½ cups (276 g) dried beans, great northern, kidney, etc
- 6 cups (1420 ml) chicken broth or vegetable broth
- 14.5 ounce (411 g) can diced tomatoes
- 1 tablespoon freshly squeezed lemon juice
- 1 cup (110 g) fresh or frozen green beans
- 3 cups (201 g) kale, roughly chopped
Instructions
- Set your Instant Pot to the sauté setting. Add oil. Once heated, add onion, garlic, carrots and celery, cooking for 4-5 minutes, until softened.
- Stir in the salt, pepper, red pepper flakes, Italian seasoning, paprika, cumin and tomato paste and continue cooking for 1 minute.
- Stir in the beans, chicken broth and diced tomatoes.
- Set valve to the “sealing” position. Pressure cook on high pressure for 40 minutes. Once the timer is done, switch the valve to the “venting” position and release the pressure manually.
- Remove lid and stir in the lemon juice, green beans and kale. Cover and let sit for 5-10 minutes before serving, until kale is wilted.
Notes
- You can also use canned beans if preferred. If so, use 2 cans beans of choice, drain and rinse before adding to the soup. This will also reduce the cook time to 20 minutes vs. 40.
- Swap kale with another leafy green, like spinach, collard greens, swiss chard, etc.
- For extra flavor, use fire roasted tomatoes.
This soup has so much flavor! I think the beauty of it is that using Julie’s base of stock and seasonings above you can throw in whatever beans and other vegetables you might have on hand. I used canned garbanzo and kidney beans and it came out great. I froze a few servings in my souper cubes for lunch meal prep as well!