Mixed Bean Soup Recipe Instant Pot
Description
Making a delicious and nutritious soup is easy with this Mixed Bean Soup Recipe Instant Pot. This flavorful dish combines a variety of beans, vegetables, and herbs to create a hearty and filling soup. Perfect for a quick and easy weeknight meal, this soup can be on the table in just about 30 minutes. The Instant Pot does all the work for you, making it a breeze to prepare. It’s perfect for feeding a crowd and the leftovers can be frozen for later. Serve this soup with crusty bread or your favorite crackers for a satisfying meal.
Prep Time
This soup comes together quickly, so you can have it on the table in no time. All you need to do is chop the vegetables, measure out the beans, gather the herbs, and assemble everything in the Instant Pot. Then, set the timer and let the Instant Pot do the rest. Prep time is only 10 minutes, so you can have this soup on the table in less than 30 minutes.
Cook Time
Cook time is only 15 minutes. The Instant Pot does all the work for you, so you don’t have to worry about stirring or monitoring the soup. Just set the timer, let the Instant Pot do its thing, and you’ll have a delicious soup ready in no time.
Ingredients
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (15 ounces each) pinto beans, drained and rinsed
2 cans (15 ounces each) white beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
4 cups vegetable broth
1 teaspoon salt
1 teaspoon pepper
1 cup uncooked quinoa
1/4 cup chopped fresh parsley
Instructions
1. Turn on the Instant Pot and press the “Sauté” button. Add the olive oil and let it heat up. Add the onion, carrots, and celery and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, stirring constantly. Add the thyme, oregano, and cumin and stir to combine.
2. Add the beans, tomatoes, vegetable broth, salt, and pepper to the Instant Pot. Stir to combine. Place the lid on the Instant Pot and lock it in place. Turn the steam release valve to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer to 15 minutes.
3. When the timer goes off, turn the steam release valve to the “Venting” position to release the pressure. When the pressure has been released, remove the lid and stir in the quinoa. Replace the lid and let the soup sit for 5 minutes.
4. Stir in the parsley. Serve the soup hot with crusty bread or your favorite crackers. Enjoy!
Equipment
For this Mixed Bean Soup Recipe Instant Pot, you will need: a cutting board, a knife, a large spoon, a 6-quart Instant Pot, and measuring cups and spoons.
Notes
This soup is a great way to use up any canned beans you have in your pantry. Feel free to mix and match different types of beans to create your own unique soup. You can also substitute vegetable broth with chicken broth or beef broth if preferred.
Nutrition: Per Serving
Calories: 293 kcal
Carbohydrates: 48.2 g
Protein: 14.2 g
Fat: 6.5 g
Saturated Fat: 1.1 g
Sodium: 864 mg
Potassium: 824 mg
Fiber: 9.8 g
Sugar: 5.4 g
Vitamin A: 2815 IU
Vitamin C: 15.9 mg
Calcium: 119 mg
Iron: 5.2 mg
Recipe Tips
For a creamier soup, you can add a can of coconut milk at the end. This will add a delicious creaminess to the soup without making it too rich.
To make this soup spicier, you can add a diced jalapeño pepper with the vegetables.
You can also add a can of diced tomatoes with green chilies for some extra flavor.
If you’d like to add some extra protein to the soup, you can add a can of chickpeas or kidney beans.
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