Easy Instant Pot Mixed Bean Soup
There is nothing quite like the comforting aroma of a hearty soup simmering on the stove. This vegetarian mixed bean soup is a delightful blend of beans, fresh carrots, celery, and garlic. It is incredibly fresh and flavorful, much better than any store-bought version. With a simple recipe and common pantry ingredients, it’s the perfect meal for any day of the week.
I highly recommend giving this recipe a try!
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PREP TIME
10 mins
COOK TIME
25 mins
TOTAL TIME
35 mins
COURSE
Main Course
CUISINE
American
CALORIES
308 kcal
Ingredients
How to Make The Best Mixed Bean Soup
- You don’t need a long list of ingredients for complex flavor. Basic, fresh aromatics like onion, carrots and celery make all the difference.
- Saute Onions: Press “saute” on the Instant Pot and add olive oil and onions to the Instant Pot. Turn on the saute setting for 10 minutes, and cook, stirring only occasionally, to allow the onions to brown around the edges
- Add Aromatics: Add garlic, carrots, and celery. Cook for an additional 2-3 minutes, until vegetables are slightly tender.
- Add Beans and Liquid: Add mixed beans, Italian seasoning, smoked paprika, salt, vegetable broth, and water. Stir well. Pressure Cook: Close the lid and set the valve to “sealing”. Pressure cook on high for 25-30 minutes. Natural Release: Let the pressure release naturally for 10-15 minutes, then quick-release any remaining pressure.
- Ladle the soup into bowls and enjoy!
