Recipe
Easy Instant Pot Bean Soup, Vegan, Oil-Free
This bean soup is a lifesaver for busy days where you don't have time to cook and want something comforting.
Ingredient batch: 1× original. Base yield: 10 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
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- Yield
- 10 servings
- Prep
- 5 minutes
- Cook
- 50 minutes
- Total
- 60 minutes
- Additional Time
- 5 minutes
Ingredients
- 1/2 cup dried black beans
- 1/2 cup dried garbanzo beans
- 1/2 cup pinto beans
- 1/2 cup great northern beans
- 1/8 cup dry red lentils
- 1/8 cup dry brown or yellow lentils
- 1/8 cup dry split peas
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp marjoram
- 1/2 tsp paprika
- 1/2 tsp sage
- 1/2 tsp ground black pepper
- 5 cups water
- 28 oz can of crushed tomatoes
- 15 oz can of corn kernels drained
- 2 1/2 tsp sea salt
- 1/4 cup fresh cilantro optional
- Fresh sliced avocado optional
Instructions
- Put the 7 kinds of dry beans in the Instant Pot and rinse & sort them.
- Add the spices (do NOT add salt now).
- Add 5 cups water.
- Close lid, set valve to sealing, and press "Pressure Cook" or "Manual" to pressure cook on high pressure for 50 minutes.
- Allow it to release naturally for 10-30 minutes, then gently release the pressure by slowly turning the valve to "venting."
- Stir in the whole can of crushed tomatoes, corn kernels, salt, and fresh cilantro (if desired!). Serve with fresh, ripe avocado slices.
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https://adfreecook.com/instant-pot-bean-soup/