Instant Pot Bean Soup
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!
Servings: 6
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.2 tablespoons olive oil, 1 small yellow onion, 3 cloves garlic, 2 carrots, 3 celery stalks
- Stir in the salt, pepper, red pepper flakes, Italian seasoning, smoked paprika, cumin and tomato paste and continue cooking for 1 minute.1 ¼ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, 1 tablespoon Italian seasoning, 1 teaspoon smoked paprika, ½ teaspoon cumin, 2 tablespoon tomato paste
- Stir in the beans, chicken broth and diced tomatoes.1 ½ cups dried beans, 6 cups chicken broth or vegetable broth, 14.5 ounce can 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.1 tablespoon freshly squeezed lemon juice, 1 cup fresh or frozen green beans, 3 cups kale
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.
Nutrition
Serving: 1 serving | Calories: 267 kcal | Carbohydrates: 41 g | Protein: 15 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 5 mg | Sodium: 1540 mg | Potassium: 1136 mg | Fiber: 11 g | Sugar: 7 g
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