Soups & Stewscleaneatingkitchen5.0
Instant Pot 15 Bean Soup Recipe
On a cold winter's day, there's nothing better than a hot bowl of soup. This Instant Pot 15 Bean Soup is the perfect no-soak recipe that you can make in a fraction of the time in the pressure cooker compared to the stovetop. Vegan, gluten-free, and so delicious.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- colander
- pot
📝 Preparation Steps
1
Rinse and drain the beans in a fine-mesh colander. Pick through them to remove any debris.
2
Pour the beans into a 6-quart or 8-quart Instant Pot.
3
Add the olive oil and water.
olive oil1 tablespoon
4
Lock on the lid and set the time to ⏱️ 35 minutes at high pressure. When the cooking time is up, let the pressure come down naturally for ⏱️ 10 minutes. Use the quick-release to get rid of any remaining pressure, and then carefully remove the lid.
5
Stir in the chopped onion, carrots, celery, crushed tomatoes, and chili powder.
onion, chopped1carrots, chopped2chili powder1 teaspoon
6
Lock on the lid and set the time to ⏱️ 3 minutes at high pressure.
7
When the cooking time is complete, let the pressure come down naturally for ⏱️ 10 minutes. Use the quick-release to get rid of any remaining pressure, and then carefully remove the lid.
8
Stir in the sea salt, black pepper, and lemon juice.
sea salt1 teaspoonlemon, juiced1
9
Serve hot.
Nutrition Facts
calories
295 calories
fat Content
2.9 g
serving Size
1/8 of recipe
fiber Content
13.1 g
sugar Content
5.5 g
sodium Content
440.4 mg
protein Content
16.5 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
52.1 g
saturated Fat Content
0.5 g
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