Instant Pot Vegan Bean Soup Recipe
A hearty and delicious vegan bean soup made easily in the Instant Pot.
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Main Ingredients
- 1 cup dried black beans rinsed and sorted
- 1 cup dried kidney beans rinsed and sorted
- 1 cup dried pinto beans rinsed and sorted
- 1 large onion chopped
- 3 cloves garlic minced
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 can diced tomatoes 14.5 oz can
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
1. Add all ingredients to the Instant Pot.
2. Close the lid and set the valve to sealing.
3. Cook on high pressure for 30 minutes.
4. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Stir the soup and adjust seasoning if necessary.
6. Serve hot and enjoy!
Calories: 250kcal | Carbohydrates: 45g | Protein: 12g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 800mg | Potassium: 900mg | Fiber: 15g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 4mg
Bean Soup, Instant Pot, Vegan