Soup-er easy: discover the secret to hassle-free bean soup with your instant pot

Crafting a hearty and flavorful bean soup in the Instant Pot is a breeze! Whether you’re a seasoned pro or a culinary novice, this step-by-step guide will empower you with the knowledge and techniques to create an irresistible meal in no time. Dive in and experience the magic of the Instant Pot!

Ingredients You’ll Need

• 1 pound dried beans (such as navy, black, or kidney beans)
• 8 cups water or broth
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Step-by-Step Instructions

1. Prepare the Beans: Sort and rinse the beans, removing any debris or stones. Soak the beans overnight in water or for at least 4 hours. This will reduce cooking time and improve digestibility.

2. Sauté the Aromatics: Turn on the Instant Pot to the “Sauté” setting. Add a drizzle of olive oil and sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.

3. Add the Beans and Liquid: Drain and rinse the beans, then add them to the Instant Pot along with the water or broth. Stir in the bay leaf and thyme.

4. Season and Pressure Cook: Season the soup with salt and black pepper to taste. Secure the lid on the Instant Pot and set the valve to “Sealing.” Pressure cook on high for 30-45 minutes, depending on the type of beans used.

5. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes. This helps prevent the beans from bursting open.

6. Quick Release: Carefully release any remaining pressure by moving the valve to “Venting.”

7. Mash or Blend (Optional): If desired, use a potato masher or immersion blender to partially or fully mash the beans for a thicker soup.

Variations and Additions

• Meat Lovers: Add cooked ground beef, bacon, or sausage to the soup for a boost of protein.
• Vegetables Galore: Enhance the flavor and nutrition by adding other vegetables such as bell peppers, tomatoes, or corn.
• Spices for Heat: Incorporate chili powder, cumin, or cayenne pepper to bring a touch of warmth to the soup.
• Creamy Touch: Stir in a splash of heavy cream or coconut milk for a velvety texture.

Serving Suggestions

• Garnish with Herbs: Sprinkle chopped fresh parsley, cilantro, or chives over the soup for a vibrant presentation.
• Accompany with Bread: Serve the soup with crusty bread, crackers, or cornbread for dipping.
• Add a Side Salad: Pair the soup with a fresh salad to balance the meal.

Tips for Success

• Use a Good Broth: The quality of the broth will greatly impact the flavor of the soup. Opt for a flavorful broth made from bones or vegetables.
• Don’t Overcook: Keep a close eye on the cooking time to prevent the beans from becoming mushy.
• Adjust Liquid as Needed: If the soup is too thick, add more water or broth. If it’s too thin, reduce the liquid by simmering on the “Sauté” setting.
• Season to Taste: Taste the soup throughout the cooking process and adjust the seasonings as needed.

Troubleshooting

• Beans Won’t Soften: If the beans remain firm after the cooking time, pressure cook for an additional 10-15 minutes.
• Soup is Too Salty: Taste the soup before serving and adjust the salt level accordingly.
• Soup is Too Thin: Simmer the soup on the “Sauté” setting with the lid off to reduce the liquid.
• Soup is Too Thick: Add more water or broth to thin out the soup.

The Wrap-up

Crafting bean soup in the Instant Pot is an effortless and rewarding culinary experience. By following these simple steps and incorporating your own creative touches, you can create a delectable soup that will warm you from the inside out. So, gather your ingredients, fire up the Instant Pot, and embark on a journey of culinary delight!

Questions We Hear a Lot

Q: Can I use canned beans in the Instant Pot?
A: Yes, you can use canned beans to save time. Simply rinse them before adding them to the Instant Pot and reduce the cooking time to 10-15 minutes.

Q: Can I add unsoaked beans to the Instant Pot?
A: Yes, but it will require a longer cooking time. Pressure cook unsoaked beans on high for 60-75 minutes.

Q: How do I store bean soup?
A: Store leftover bean soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.