Instant Pot Bean Soup Food

15 BEAN SOUP IN THE INSTANT POT

15 Bean Soup in the Instant Pot image

Make and share this 15 Bean Soup in the Instant Pot recipe from Food.com.

Provided by QueenOf1211

Categories Pressure Cooker

Time 1h15m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 (20 ounce) bag of 15 bean soup dried beans
10 cups water
1 large onion, chopped
3 large carrots, chopped
1 garlic clove, minced
1 teaspoon olive oil
1 hambone from a spiral sliced ham
1 lemon, juiced
1 (10 3/4 ounce) can condensed tomato soup
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt

Steps:

Start a pot of 10 cups of water to boil (using hot water will make the Instant Pot come up to pressure faster).
Chop onions and carrot, mince garlic.
Turn the Instant Pot on Saute, add the olive oil and heat until warm, then add onions and carrots and cook until the onions start to turn translucent, then add garlic and cook a minute longer.
Add the ham bone, the beans from a package of 15 bean soup (not seasoning packet), and 10 cups of the hot water, or enough to fill the pot only to the max line.
Set the Instant Pot on Beans/Soup setting for 30 minutes.
After the timer goes off, turn the pot off for 10 minutes, then do a quick release of the pressure and take the lid off.
Remove the hambone and discard, or pick some of the meat off and add to the soup if you'd like.
Add the lemon juice, tomato soup and all of the seasonings, turn the pot on saute and cook for about 30 minutes to let the flavors meld.
Serve with corn bread.

Nutrition Facts : Calories 69.5, Fat 1.4, SaturatedFat 0.2, Sodium 630.1, Carbohydrate 14.4, Fiber 2.8, Sugar 7.2, Protein 1.8

INSTANT POT BASIC BEAN SOUP

Instant Pot Basic Bean Soup image

When the pandemic of 2020 hit, this soup was critical because it focused on a bag of beans and literally any other spices you had in your cupboard to create a heart-warming and comforting soup full of rich flavor. I suggest which spices to add for great flavor, but you can do it however you wish given the spices you already have on hand.

Provided by Jeffrey

Categories Soups & Stews

Time 1h6m

Number Of Ingredients 6

Ingredients

ANY spices in your cupboard that you enjoy (NOTE: see the yellow "Jeffrey Sez" section for what I used)
2 tablespoons (1/4 stick) salted butter OR 2 tablespoons extra virgin olive oil
1 onion, diced
1 tablespoons (3 cloves) garlic, crushed or minced
1 pound dried Great Northern or Cannellini beans (with dud beans picked out - no need to rinse or soak!)
6 cups broth of your choice (I used 6 teaspoons Garlic Better Than Bouillon + 6 cups water. You can also just water if you don't have broth but broth adds more flavor)

Steps:

This step is optional for extra flavor! Add the butter or olive oil to the Instant Pot. Hit Sauté and adjust so it's in the More or High setting. Once the butter's melted and the oil's heated (about 3 minutes), add in the onion and sauté for 3 minutes. Then, add in the garlic and sauté for 1 minute longer.
Pour in the broth followed by the beans. Stir, secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual at high pressure for 35 minutes. When done, allow a 20 minute natural release (meaning you do nothing for 20 minutes) and then follow with a quick release.
Using a slotted spoon, remove 1 cup of the beans and set aside. Take an immersion blender (suggested) or potato masher and purée/mash the beans into the soup. Then, return the reserved cup of beans (NOTE: Should you wish to have a thin soup without puréeing, simply skip this step).
Add in any spices you see fit to taste (NOTE: see the yellow "Jeffrey Sez" section for what I used).
Ladle into bowls and enjoy!

Nutrition Facts : Calories 275 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 379 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

INSTANT POT BLACK BEAN SOUP

Instant Pot Black Bean Soup image

Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).

Provided by Food Network Kitchen

Categories main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 medium white onion, chopped
5 cloves garlic, thinly sliced
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
2 1/2 cups dry black beans, picked over and non-beans removed
2 bay leaves
Kosher salt and freshly grated black pepper
Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream, for serving

Steps:

Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.

INSTANT POT® BLACK BEAN SOUP

Instant Pot® Black Bean Soup image

This is a super-easy 'dump' soup for cold evenings. Adjust seasonings based on your preferred flavor profile. We love garlic and cumin, but our children prefer mild heat. This recipe is for a 3-quart instant pot. Adjust if you have a larger pressure cooker. Really good served as-is, but exceptional with rice.

Provided by CDKIRSHNER

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 large yellow bell pepper, diced
1 stalk celery, diced
1 tablespoon minced garlic
2 cups boiling water
2 cubes chicken bouillon
1 ½ cups dry black beans
1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
⅓ cup frozen corn
1 ½ teaspoons kosher salt
1 teaspoon chili powder, or more to taste
1 teaspoon ground cumin
1 bay leaf
ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.
Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.
Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 59.5 g, Cholesterol 0.3 mg, Fat 5.1 g, Fiber 13.7 g, Protein 18.2 g, SaturatedFat 0.9 g, Sodium 1600.9 mg, Sugar 5 g

INSTANT POT® WHITE BEAN SOUP WITH PROSCIUTTO

Instant Pot® White Bean Soup with Prosciutto image

Lots of folks are a little intimidated by an Instant Pot®, but it is certainly handy when it comes to dried beans. With 20 minutes of prep time and less than 1 hour of active cooking time, this recipe for white bean and prosciutto soup is delicious and filling. Serve it for dinner with a salad and some nice bread, or for lunch with some crackers and fruit for dessert.

Provided by Bibi

Time 1h25m

Yield 6

Number Of Ingredients 11

Ingredients

7 cups low-sodium chicken broth, or more if needed
1 pound dried Great Northern beans, sorted and rinsed
1 medium onion, diced
6 cloves garlic, minced
2 large bay leaves
2 teaspoons extra-virgin olive oil
1 cup sliced carrots
1 cup chopped celery
7 ounces sliced prosciutto, diced
salt and freshly ground black pepper to taste
2 tablespoons minced fresh parsley

Steps:

Combine chicken broth, beans, onion, garlic, bay leaves, and olive oil 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 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in carrots, celery, and prosciutto. If you prefer more liquid, add additional broth at this point.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper.
Serve in individual soup bowls and garnish with parsley.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 53.5 g, Cholesterol 33.8 mg, Fat 13.5 g, Fiber 16.6 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 814.3 mg, Sugar 4.7 g

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