Serves a Crowd

Instant Pot Bean Soup Recipe

by:
August  8, 2023
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Instant Pot Bean Soup Recipe
Photo by Luna Regina
  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

Our Instant Pot bean soup recipe is a hearty meal in digital form.

If you’re on the search for soup ideas, put this one at the top of your list. It mingles tender lentils and chewy ham in a clear, savory, aromatic bath.

Plus, may we remind you that all is brewed inside your Instant Pot while you’re doing basically whatever. The equipment tenderizes the legumes all the way through in just 30 minutes, compressing flavors into each tiny morsel.

Visit the link to get the full recipe. Happy cooking! https://healthyrecipes101.com/soup/recipe/instant-pot-bean-soup/

For more healthy recipes, please visit:
- Pinterest: https://www.pinterest.com...
- Instagram: https://www.instagram.com...
- Facebook: https://www.facebook.com...
- Twitter: https://twitter.com/healthyrecipeus... —Luna Regina

What You'll Need
Ingredients
  • 1/2 ounce pinto beans
  • 1/2 ounce black beans
  • 1/2 ounce lentils
  • 1/2 ounce split peas
  • 1 ounce kidney beans
  • 2 ounces chickpeas
  • 1 tablespoon olive oil
  • 1 1/2 ounces ham
  • 1 teaspoon garlic (~ 1 clove, finely chopped)
  • 2 ounces onions (finely chopped)
  • 2 ounces carrots (diced)
  • 1 ounce celery (diced)
  • 1 ounce corn
  • 1 bay leaf
  • 1 tablespoon unsalted butter
  • 2 1/2 cups unsalted chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon coriander (finely chopped, more if desired)
Directions
  1. Gather the legumes in a bowl and soak them overnight. Alternatively, you can measure out 16 oz of mixed canned legumes for this recipe, rinse them well, and set aside.
  2. Select the “sauté” mode on your Instant Pot. Add olive oil, heat it for 1 minute, then sauté the ham in there for 1 minute.
  3. Add garlic, onion, carrot, and celery. Cook for 3 minutes.
  4. Add the drained (or rinsed, if you’re using canned) lentils, beans, corn, bay leaf, and butter, and stir around a couple of times.
  5. Add chicken broth, close the lid, and switch the steam handle to “sealed” position. Select “meat stew” mode and adjust the timer to cook for 25 minutes.
  6. Place a kitchen towel or a piece of cloth over the valve (so the steam doesn’t get everywhere), and turn the steam handle to “venting” position. Stir in salt and pepper.
  7. Ladle the soup into serving bowls and sprinkle with a generous amount of coriander.
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