Instant Pot 15 Bean Soup
Creamy Instant Pot 15 Bean Soup is loaded with tender beans and aromatic flavor. It's protein-packed, affordable and requires no pre-soaking!
Servings: 8 servings
Calories: 286kcal
Ingredients
- 1 pound 15 bean soup mix dried (2 1/4 cups) & rinsed
- 1 medium onion finely chopped
- 2 large garlic cloves minced
- 2 large celery stalks chopped
- 3 medium carrots chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon turmeric
- 14 ounces can coconut milk full fat or light
- 3 ounces tomato paste
- 6 cups vegetable broth low sodium
- 3/4 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon oil for frying
Instructions
- Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion, garlic, celery and carrots. Saute for 3 minutes, stirring occasionally. Add chili powder, cumin, turmeric and saute for another 30 seconds, stirring once. Press Cancel.
- Add 15 bean soup mix, coconut milk, tomato paste, vegetable broth, salt and pepper. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 45 minutes.
- After wait 10 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release. Open the lid and stir.
- Serve soup hot with your favorite garnishes and bread.
Video
Notes
- Store: Refrigerate soup in an airtight container for up to 3-4 days.
- Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.
Nutrition
Calories: 286kcal | Carbohydrates: 45g | Protein: 14g | Fat: 6g | Saturated Fat: 4g | Sodium: 355mg | Fiber: 16g | Sugar: 7g