Instant Pot Bean Soup

This recipe for easy Instant Pot bean soup is made with 15 types of beans, vegetables, spinach and herbs with a flavorful tomato broth.

It pressure cooks in 45 minutes and there's no need to soak the beans! It doesn't get better than this.

How to make Instant Pot bean soup

Featured Ingredients

• Onion, carrots and celery. Mirepoix! Necessary for almost any delicious soup. Adds flavor, texture and nutrition.
• Garlic. For flavor, of course!
• Smoked sausage. I like to use uncured turkey smoked sausage, but this is totally optional.
• Spices and herbs. Italian seasoning, smoked paprika, red pepper flakes, to be exact.
• Dried beans. I just grab a bag of dried bean mix for soup and discard the flavor packet (although you could use it and adjust the seasonings).
• Leafy greens. Handfuls of spinach or kale, or any other leafy greens.
• Stock. Unsalted vegetable or chicken stock will work.
• Crushed tomatoes. A 15-ounce can.
• Lemon. A squeeze of fresh lemon juice really takes this soup to the next level.

Equipment Needed

• Chef's knife and cutting board.
• Instant Pot (>5 quarts) or pressure cooker.
• Measuring cups and spoons.
• A wooden spoon.
• Can opener.
• Ladle, bowls and spoons for serving.

Step-by-Step Instructions

1. Set the Instant Pot to sauté. Add the olive oil.
2. Once the oil is hot, add the onion, carrots and celery and sauté, stirring occasionally, 4-5 minutes or until slightly soft.
3. Add the smoked sausage (if using) and sauté 3-4 minutes or until lightly browned.
4. Stir in the garlic, Italian seasoning, salt, black pepper, smoked paprika and red pepper flakes and sauté 30-60 seconds or until the garlic and spices are fragrant.
5. Stir in the dried bean mix and spinach or kale. Pour in the stock and crushed tomatoes.
6. Fit the lid on the Instant Pot and set the toggle to sealing. Set the Instant Pot on the bean/soup setting for 40 minutes with a 15-minute natural release.
7. Use a wooden spoon to release the toggle to steaming. Once the lid unlocks, carefully remove it.
8. Stir in the lemon juice.
9. Taste the soup and adjust the seasoning, if necessary.
10. Serve the soup with crusty whole grain baguette pieces.

Recipe Substitutions and Alternatives

• Mirepoix. If you don't have fresh on hand or don't want to chop, use a bag of frozen diced onion, carrot and celery.
• Sausage. You can skip this for a vegetarian/vegan option, but if you want meat, you can use smoked sausage or ham.
• Beans. Any variety of dried beans will work. They don't even need to be soaked!
• Leafy greens. I usually have spinach on hand (and either fresh or frozen works), but you can use any chopped leafy green like kale, chard, beet or mustard greens.
• Stock. If you don't have any, you can make some or use bouillon + water.

Nutrition Considerations

• To make it gluten free: This recipe is naturally gluten free. Be sure all other packaged ingredients are gluten free.
• To make it dairy free: This recipe is naturally dairy free.
• To make it vegan: This recipe, without the smoked sausage, is naturally vegan.
• To make it nut free: This recipe is naturally nut free. Be sure all packaged ingredients are nut free.

Easy Instant Pot Recipes:

• Instant Pot Split Pea and Ham Soup
• Instant Pot Chicken Vindaloo
• Instant Pot Peanut Butter Chicken Curry
• Instant Pot Beef Barley Soup
• Instant Pot Chicken and Lentil Curry
• Instant Pot Chunky Applesauce

Instant Pot Bean Soup

Print Recipe

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4.5 from 2 reviews

Easy Instant Pot bean soup with 15 types of beans, vegetables, spinach and herbs with a flavorful tomato broth. This soup cooks in 45 minutes and there's no need to soak the beans!

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 55 mins-1 hr
• Total Time: 1 hr 5 mins-1 hr 15 mins
• Yield: Serves 8
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• ½ medium yellow or white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 medium stalks celery, diced
• 12-ounces uncured turkey or pork smoked sausage, diced (optional)
• 4-5 cloves garlic, peeled and minced
• 1 ½ tablespoons Italian seasoning
• 2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes
• 2 cups (16 ounces) dried bean mix*, rinsed
• 3 cups baby spinach or chopped kale
• 6-7 cups unsalted vegetable or chicken stock
• 15-ounce can crushed tomatoes
• Juice of ½ medium lemon
• Whole grain baguette, for serving

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Instructions

1. Set the Instant Pot to sauté. Add the olive oil. Once the oil is hot, add the onion, carrots and celery and sauté, stirring occasionally, 4-5 minutes or until slightly soft. Add the smoked sausage (if using) and sauté 3-4 minutes or until lightly browned.
2. Stir in the garlic, Italian seasoning, salt, black pepper, smoked paprika and red pepper flakes and sauté 30-60 seconds or until the garlic and spices are fragrant.
3. Stir in the dried bean mix and spinach or kale. Pour in the stock and crushed tomatoes.
4. Fit the lid on the Instant Pot and set the toggle to sealing. Set the Instant Pot on the bean/soup setting for 40 minutes with a 15-minute natural release.
5. Use a wooden spoon to release the toggle to steaming. Once the lid unlocks, carefully remove it. Stir in the lemon juice. Taste the soup and adjust the seasoning, if necessary.
6. Serve the soup with crusty whole grain baguette pieces.

Notes

Substitution Tip: Use any mix of dried beans.

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 260
• Sugar: 8g
• Sodium: 527mg
• Fat: 5g
• Saturated Fat: 0g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 17g
• Protein: 14g
• Cholesterol: 0mg