How to Make Instant Pot® Vegan 15-Bean Soup - A Step-by-Step Guide

There's nothing quite as comforting and satisfying as a big bowl of hearty bean soup on a chilly evening. And with the help of the Instant Pot®, you can have a delicious and nutritious 15-bean soup on the table in no time. This vegan recipe is not only incredibly easy to make, but it's also packed with protein, fiber, and flavor.

What makes this 15-bean soup even more enticing is that it's completely plant-based, making it a perfect option for those following a vegan or vegetarian die...

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Ingredients

  • 1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
  • 1 (14.5 ounce) can diced Italian-style tomatoes
  • 8 cups vegetable broth
  • 2 carrots, diced
  • 1 onion, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 10 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Nutrition

    390 cal.

    • Total Fat: 2g
    • Sodium: 1214mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 27g
    • Total Sugars: 10g
    • Protein: 24g
    • Vitamin C: 10mg
    • Calcium: 67mg
    • Iron: 5mg
    • Potassium: 1514mg