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.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 10 servings
- Prep
- 5 minutes
- Cook
- 50 minutes
- Total
- 60 minutes
- Additional Time
- 5 minutes
Ingredients
- 118 mL dried black beans (volume measure)
- 118 mL dried garbanzo beans (volume measure)
- 118 mL pinto beans (volume measure)
- 118 mL great northern beans (volume measure)
- 30 mL dry red lentils (volume measure)
- 30 mL dry brown or yellow lentils (volume measure)
- 30 mL dry split peas (volume measure)
- 4.9 mL oregano (volume measure)
- 4.9 mL garlic powder (volume measure)
- 4.9 mL onion powder (volume measure)
- 4.9 mL marjoram (volume measure)
- 2.5 mL paprika (volume measure)
- 2.5 mL sage (volume measure)
- 2.5 mL ground black pepper (volume measure)
- 1183 mL water (volume measure)
- 794 g can of crushed tomatoes
- 425 g can of corn kernels drained
- 12 mL sea salt (volume measure)
- 59 mL fresh cilantro optional (volume measure)
- Fresh sliced avocado optional — count retained
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 10 servings.
- 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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