Instant Pot Bean Soup

4.46 from 31 votes

This cozy vegan easy Instant Pot bean soup recipe uses a 13 bean blend with a hearty tomato base and Tuscan kale leaves stirred in at the end.

Prep Time10

Cook Time20

Total Time30

Course: Soups + Stews

Cuisine: American

Keyword: 13 bean soup, 15 bean soup, instant pot 13 bean soup, instant pot 15 bean soup, instant pot bean soup, instant pot mixed bean soup, mixed bean soup, pressure cooked bean soup

Servings: servings

Author: Gina Matsoukas

Equipment

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Bob's Red Mill 13 Bean Soup Mix, 29-ounce (Pack of 4)

Ingredients

1 cup dried mixed beans or bean and lentil blend - *see note for what I used, soaked overnight
1 tablespoon avocado oil
2 stalks celery chopped
1 large carrot chopped
1/2 large yellow onion chopped
2 cloves garlic minced
1 bay leaf
28 ounces crushed tomatoes
4 cups vegetable broth
1 cup water
1 teaspoon herbs de provence
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
salt and pepper to taste
1 bunch Tuscan kale cleaned, stems removed and roughly chopped

Instructions

Drain and rinse bean mixture, set aside.
Add avocado oil to the Instant Pot and turn on sauté mode.
Add the celery, carrots, onion and garlic to the pot and sauté for 3-5 minutes until slightly softened.
Add the beans to the pot along with the remaining ingredients except kale, stir to combine.
Place the lid on the Instant Pot and make sure it's set to the sealing position. Program for 20 minutes on manual.
Let natural release for 10 minutes then manually release the rest of the pressure.
Remove the lid and stir in the chopped kale until wilted while the Instant Pot is on the "keep warm" setting.
Serve warm and enjoy!

Notes

*I used this 13 bean soup mix from Bob's Red Mill. Any bean blend or bean/lentil mix will work though.

Nutrition