Vegetarian 10 Bean Soup Instant Pot Recipe (GUIDE)

It’s one of those days. You know the kind – chilly, gloomy, and the kind of evening where you can feel the weight of the world pressing in. The sort of day when the idea of cooking something that’s as warming for your soul as it is for your stomach feels like the perfect antidote. This is the moment when a hearty soup steps in, ready to soothe and satisfy.

Now, if you’ve never made soup in an Instant Pot, let me tell you, you’re in for a game-changer. Imagine being able to make a soup so rich in flavor, so hearty and filling, with almost zero effort and in a fraction of the time that it would take you to stir a pot on the stove. It’s nothing short of magical. But what makes this 10 Bean Soup recipe especially great is not just the ease, but the depth of flavors. Each bite is an explosion of textures and tastes, and let me tell you, this one has become my go-to comfort dish for any occasion.

Vegetarian 10 Bean Soup Instant Pot Recipe

This recipe might sound a bit ambitious with all the beans and veggies, but don’t let that scare you off. It’s as easy as throwing everything into the Instant Pot and letting it work its magic. The result is a thick, savory, and downright soul-warming soup that will keep you coming back for more.

Here’s how to make it:

Ingredients Needed

For this soup, I wanted to make sure it was both nutritious and filling without requiring a ton of prep. A perfect balance of protein, fiber, and comfort food.

• 1 cup dry kidney beans (you can use red or white kidney beans, depending on what you like)
• 1 cup dry black beans
• 1 cup dry garbanzo beans (chickpeas)
• 1/2 cup dry split peas
• 1/2 cup dry lentils (green or brown)
• 1/2 cup dry navy beans
• 1/2 cup dry pinto beans
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 14.5 oz can diced tomatoes (or use fresh tomatoes if you’re in the mood)
• 6 cups vegetable broth (or more if you prefer a thinner soup)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• Olive oil (for sautéing)
• Fresh parsley or cilantro for garnish

Cooking Instructions

1. Sauté The Veggies

   Start by setting your Instant Pot to the ’Sauté’ mode. Drizzle in some olive oil (about a tablespoon should do it) and add the chopped onion, carrots, and celery. Sauté for about 3-4 minutes, stirring occasionally, until the veggies soften and the onions turn translucent. It’s during this step when the kitchen really starts to smell like a hug, so take a moment to appreciate that.

2. Garlic And Spices

   Add the minced garlic and let it cook for another 30 seconds to a minute, just enough for the garlic to release its flavor. Then, sprinkle in your cumin, smoked paprika, oregano, and thyme. These spices are the backbone of the flavor profile for this soup – they bring a warmth and depth that you’ll crave as the soup simmers.

3. Add The Beans And Liquid

   It’s time to add your star players – the beans. Pour them into the pot, but remember: they’re dry beans. No need to soak them. The Instant Pot will do all the heavy lifting for you. Add in the diced tomatoes, vegetable broth, and throw in that bay leaf. Season generously with salt and pepper.

4. Pressure Cook

   Close the lid of your Instant Pot, making sure the valve is set to “Sealing”. Set the Instant Pot to cook on high pressure for 35 minutes. I know, it sounds like a long time, but trust me – that’s the magic number for all those beans to cook through and become tender without turning to mush. While it cooks, you can put your feet up and relax.

5. Release And Final Touches

   Once the cooking time is up, let the Instant Pot naturally release pressure for about 10 minutes before carefully turning the valve to release the rest of the pressure. Open the lid, remove the bay leaf, and give the soup a final taste. If it needs more salt, now’s the time to adjust it. Ladle the soup into bowls and sprinkle with fresh parsley or cilantro for a pop of color.

Ingredient Science Spotlight

When I first made this soup, I was fascinated by how different beans contribute to the overall texture and flavor. Beans, especially in such a diverse mix, offer a wonderful combination of textures – some beans break down into creamy bits that make the broth rich and thick, while others hold their shape, adding a satisfying bite.

Each type of bean also brings a unique nutritional profile to the table: kidney beans are rich in iron, black beans are a great source of antioxidants, and chickpeas contribute a hearty dose of protein. Split peas and lentils add fiber and a subtle earthy flavor. Together, they make this soup a powerhouse of nutrition.

Tomatoes add acidity, which cuts through the richness of the beans, while the spices (cumin, smoked paprika, oregano) infuse the broth with a warm, slightly smoky flavor. The bay leaf adds a subtle, aromatic depth that makes it feel like you’ve been cooking for hours – even though the Instant Pot just did the heavy lifting in a fraction of the time.

Expert Tips

1. Don’t Skip The Sauté Step

   While you might be tempted to skip the sautéing part to save time, don’t! Sautéing the veggies and spices before pressure cooking creates a richer, deeper flavor. The onions caramelize, the garlic gets fragrant, and the spices bloom in the oil. It’s the flavor foundation that makes the soup sing.

2. Season After Cooking

   Beans tend to absorb salt during cooking, so you may need to add a bit more salt after the soup has finished cooking. Taste it before serving and adjust accordingly.

3. Don’t Overfill Your Instant Pot

   This recipe works great as long as your Instant Pot isn’t too full. Be sure you have enough space for the beans to cook and expand. If you want to make a double batch, you might need to cook it in two rounds.

4. Let It Sit

   Soups often taste better the next day, once all the flavors have had time to meld. If you have time, let the soup sit in the fridge overnight. Reheat it slowly the next day – the flavors will be even more intense.

Recipe Variations

• Add Greens: If you want to add more veggies to the mix, throw in a handful of spinach, kale, or Swiss chard after the cooking cycle finishes. Just let it wilt in the hot soup for a few minutes before serving.
• Spicy Version: For a bit of heat, toss in a chopped jalapeño or a pinch of red pepper flakes when sautéing the veggies.
• Smoky Kick: If you love that smoky flavor, add a little chipotle in adobo sauce or some smoked sausage (vegetarian or not) for extra depth.
• Creamy Touch: After cooking, you can take a portion of the soup and blend it with an immersion blender to create a creamier base. This works especially well if you like your soup thicker, like a stew.

Final Words

This vegetarian 10 bean soup is more than just a dish; it’s a reminder that meals can be simple yet bursting with flavor. It’s the kind of soup that hits all the right notes – earthy, savory, and satisfying without being overly heavy. And best of all, it’s one of those meals that will leave your kitchen smelling like home, long after the last spoonful is gone.

FAQs

What Beans Are Included In A Vegetarian 10 Bean Soup Recipe For The Instant Pot?

A vegetarian 10 bean soup typically includes a variety of beans such as kidney beans, pinto beans, black beans, navy beans, garbanzo beans (chickpeas), Great Northern beans, lima beans, lentils, split peas, and mung beans. These beans provide a mix of textures and flavors, as well as a rich source of protein and fiber.

How Long Does It Take To Cook Vegetarian 10 Bean Soup In An Instant Pot?

Cooking a vegetarian 10 bean soup in an Instant Pot generally takes about 30 minutes on the ’Manual’ or ’Pressure Cook’ setting, followed by a natural pressure release of 10 minutes. The total cooking time may vary slightly depending on the type of beans used and the specific Instant Pot model, but it typically takes around 1 hour including prep time.

Can I Adjust The Seasoning And Vegetables In The Vegetarian 10 Bean Soup Recipe?

Yes, you can definitely customize the seasoning and vegetables in the vegetarian 10 bean soup. Common seasonings include garlic, onions, bay leaves, cumin, smoked paprika, thyme, and salt. You can also add vegetables like carrots, celery, tomatoes, and spinach. Feel free to adjust the ingredients based on personal preferences or dietary needs, but be sure to maintain the balance of liquid for proper cooking.