Instant Pot Vegan Bean Soup Recipe

Black beans: These are small, black, and packed with protein and fiber.

Kidney beans: Large, red beans that are also high in protein and fiber.

Pinto beans: Medium-sized, speckled beans that add a creamy texture.

Onion: Adds a sweet and savory flavor to the soup.

Garlic: Provides a pungent and aromatic taste.

Carrots: Adds sweetness and a slight crunch.

Celery: Adds a fresh, slightly peppery flavor.

Diced tomatoes: Adds acidity and a rich tomato flavor.

Vegetable broth: The base of the soup, providing depth and flavor.

Cumin: Adds a warm, earthy flavor.

Paprika: Adds a mild, smoky flavor.

Dried oregano: Adds a slightly bitter, aromatic flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a mild heat and depth.

When using an Instant Pot for this vegan bean soup, it's crucial to ensure that the dried beans are thoroughly rinsed and sorted to remove any debris or small stones. This step not only enhances the flavor but also ensures the safety and quality of your dish. Additionally, consider sautéing the onion and garlic in the Instant Pot on the sauté setting before adding the other ingredients. This extra step can deepen the flavors and add a richer taste to your soup.

• dried black beans - Substitute with dried navy beans: Navy beans have a similar texture and cooking time, making them a good alternative.

• dried kidney beans - Substitute with dried cannellini beans: Cannellini beans have a creamy texture and mild flavor, which works well in soups.

• dried pinto beans - Substitute with dried great northern beans: Great northern beans have a similar size and texture, making them a suitable replacement.

• chopped onion - Substitute with leeks: Leeks provide a milder, slightly sweet flavor that can enhance the soup.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the flavor.

• chopped carrots - Substitute with parsnips: Parsnips have a similar texture but a slightly sweeter taste, which can add depth to the soup.

• chopped celery - Substitute with fennel: Fennel has a similar crunch and adds a subtle anise flavor that complements the other ingredients.

• diced tomatoes - Substitute with tomato sauce: Tomato sauce can provide a similar tomato flavor and consistency in the soup.

• vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth.

• cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor that can replace cumin in the soup.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky flavor that enhances the soup.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar herbaceous flavor that works well in soups.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the soup.

• Allow the soup to cool completely before storing. This helps prevent condensation and keeps the soup fresh longer.

• Transfer the soup to airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label the containers with the date. This ensures you know when the soup was made and helps you keep track of its freshness.

• Store the soup in the refrigerator for up to 5 days. The flavors will meld together beautifully over time, making it even more delicious.

• For longer storage, freeze the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• When using freezer bags, lay them flat in the freezer. This saves space and allows the soup to freeze more quickly and evenly.

• To reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave, stirring every few minutes to ensure even heating.

• If the soup has thickened too much during storage, add a splash of vegetable broth or water to reach the desired consistency.

• Adjust the seasoning after reheating. Sometimes, soups can lose a bit of their punch after being stored, so a little extra salt or pepper might be needed.

• Instant Pot: A multi-functional electric pressure cooker used to cook the soup quickly and efficiently.

• Measuring cups: Used to measure the dried beans and vegetable broth accurately.

• Cutting board: A surface to chop the vegetables like onions, carrots, and celery.

• Chef's knife: A sharp knife for chopping the vegetables and mincing the garlic.

• Can opener: Used to open the can of diced tomatoes.

• Mixing spoon: For stirring the soup before serving and adjusting the seasoning.

• Garlic press: An optional tool to mince the garlic more easily.

• Colander: Used to rinse and sort the dried beans before adding them to the Instant Pot.

• Measuring spoons: For measuring the spices like cumin, paprika, oregano, salt, and pepper.

Use canned beans: Substitute dried beans with canned beans to cut down on cooking time.

Pre-chop vegetables: Prepare and chop vegetables in advance to streamline the cooking process.

Batch cooking: Make a larger batch and freeze portions for quick meals later.

Instant pot presets: Utilize the preset functions on your instant pot for faster setup.

Pre-made broth: Use store-bought vegetable broth instead of making your own to save time.