Instant Pot Bean Soup

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!


  • 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


  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.


Substitution Tip: Use any mix of dried beans.


Keywords: Instant Pot, pressure cooker, bean, beans, vegetarian, vegan