Let’s make an easy, comforting, healthy dinner that is about as budget-friendly as you can get!
In Fall and Winter, we crave soup. It’s one of my favorite meals to make for several reasons:
- Clean ingredients
- Leftovers! – Just reheat and serve with bread or crackers and a side salad
- Allergy-friendly – it’s so easy to make soup that is free of the top 5 allergens or fits your friend’s new vegan/paleo/keto lifestyle
- Budget-friendly – broth, vegetables, maybe some rice and meat? All inexpensive real food that we keep in our kitchen all winter long
Instant Pot Beans
I love my Instant Pot – between the quick cook time and keep warm setting, it’s a game-changer on days I forget to thaw the meat or won’t be home to make dinner.
Beans are extremely easy to make in the Instant Pot. An unopened bag of dry beans can become a warm bowl of soup in about an hour and a half.
Frequently, I cook a pot of beans in the Instant Pot without even knowing what I’m going to do with it. I just know it will help me save money and eat better that week.
If I want to turn my beans into a dessert, I always cook them in the water. But today I’m going to show you a way to cook beans that will make them perfect for all kinds of soups.
Make your Instant Pot work for you!
I won’t tell if your Instant Pot is still in its box, pinky swear. 😉
I left mine abandoned in the basement for almost a YEAR because I have a new-thing-instructions phobia, but now I have TWO Instant Pots and they’re both in constant use!
Turns out it’s so easy, a kid can do it — I’ll send you a quick video of my children unboxing and setting it up when you grab your FREE download mini eBook:
Get the Instant Pot Guidebook for FREE!
What’s in the Guidebook?
You’ll love the simplicity of your Instant Pot, and the free downloadable guidebook will help you:
- Adapt your own favorite recipes from the slow cooker
- Cook FROZEN ground beef
- Hard boil eggs perfectly
- Cook squash, steam veggies, and make applesauce in your IP
- Make dry beans in an hour and perfect rice without boiling over
- Steam veggies al dente and make Paleo cauli rice in minutes
- Cook a whole chicken and make FAST bone broth
Whether yours is still in the box or you’ve used it a little but want to know more about those techniques, or if you’re still pining for an IP on your wish list, I can’t wait to give you these simple baby steps to success!
Quick Instant Pot Soup
We make a lot of soup in the Instant Pot, and many of my favorite soups use beans as a base.
- White Bean Chili
- Hamburger vegetable soup (frequently I’ll toss a handful of leftover beans in there)
- Three bean soup
- Black bean soup
- Tuscan bean soup
- Sausage, beans, and kale soup
- Follow these directions to convert your favorite bean soup recipe for the Instant Pot
But this recipe uses fewer steps. You don’t have to cook the beans separately and then make the soup. The beans make the soup all by themselves.
I’ll show you how.
Instant Pot Bean Soup
Instant Pot bean soup is as simple as beans + broth + onion + garlic + salt = soup.
You can dress up the soup or leave it plain. Here are some ideas:
- Pinto beans – top with green onions, sour cream, and serve with tortilla chips or cornbread
- Kidney beans – slice and saute andouille sausage, stir it and a can of diced tomatoes into the beans and serve with cornbread
- Black beans – stir in some apple cider vinegar, top with salsa and sour cream, and serve with tortilla chips
- White northern beans – add a drizzle of olive oil and some fresh chopped herbs
Shredded cheese or a pot of rice goes great with many types of beans as well.
Every type of bean has its own traditional forms or preparing it and a unique flavor profile. Use your imagination (and an internet search) and you’ll be surprised how you can dress up a pot of bean soup in just a minute.
But don’t forget this recipe is also delicious just plain.
It also offers 30 bean recipes, for the bean lovers of the world and the bean haters.
Healthy Dinner Idea: Instant Pot Soup
Beans are a budget-friendly real food that makes a delicious base for any soup. They fill you up, offer plenty of fiber, and can be incredibly kid-friendly!
We also love making leftovers into Taco Casserole, one of our favorite recipes from Chef Junior!
Dry Beans in the Instant Pot
A couple of tips for cooking dry beans.
People get awkward about the side effects of eating too many beans. Here are some tips for that:
- Soak the beans for 12-72 hrs before cooking them, changing the water every 12 hours. This helps soften them up, cook faster, and some people claim that they make them easier to digest.
- Try the seasonings in this post! Traditionally, they helped make the beans easier to digest.
- Some people say that rinsing the beans after cooking them helps too. But that’s not what we’re doing here, because the bean cooking liquid becomes the broth. Bean cooking water is extremely flavorful and makes the beans incredibly delicious. Don’t rinse them for this soup!
Instant Pot Dry Beans
Dry beans. I love making dry beans. They’re so inexpensive, real food, and they cook up so easily in the Instant Pot, I mean, 5-7 minutes and you’re done preparing dinner – and most of that time is spent slicing onions and garlic.Print
Soaking your beans ensures that they cook more evenly and are nice and tender. It’s not necessary to soak the beans before cooking them in the Instant Pot, but the results will be better!
- Pour the beans into a mesh strainer or colander and rinse them thoroughly. Check them with a quick look and stir with your fingers to see if there are any rocks or pieces of dirt in your beans. I don’t know why we still have rocks in our beans in the 21st century, but here we are.
- To soak your beans, pour them into a very large glass bowl. Beans will swell to about 3 times their size while soaking. Cover them with about 2 inches of water, then cover the bowl and let it soak for 12-72 hours, changing the water and rinsing the beans every 12 hours.
- When you’re ready to cook the beans, pour them, the onion, garlic, broth, and 2 teaspoons of salt into the Instant Pot. Close the lid, seal it, and set it to the manual cook time. Set it to the appropriate time for that particular bean (see notes), then walk away. Congratulate yourself that you just spent 5 minutes prepping nearly your entire dinner.
- When the beans are done, let the pressure release naturally and cool slightly. Taste and add salt as necessary. Dress up the beans however you like, or just serve them with cornbread and shredded cheese! See notes for serving suggestions.
Slow Cooker Method:
Soak the beans for at least 12 hours. Pour the beans into the slow cooker, then stir in the onion, garlic, broth, and salt. Close the lid and cook on high for 3-4 hours or on low for 6-8 hours. Taste and add salt if needed.
Stove Top Method:
Soak the beans for at least 12 hours. Pour the beans into a very large pot, then stir in the onion, garlic, broth, and salt. Heat on high and bring to a boil. Then cover and lower the heat. Simmer for 1-2 hours, until the beans are soft. Taste and add salt if needed.
Try this recipe with these beans: black, great northern, kidney, navy, pinto, or a 6 or 9 bean soup mix!
Black beans: 20-25 min (unsoaked), 10-15 min (soaked)
Great northern beans: 25-30 min (unsoaked), 20-25 min (soaked)
Kidney beans: 25-30 min (unsoaked), 20-25 min (soaked)
Navy beans: 25-30 min (unsoaked) 20-25 (soaked)
Pinto: 25-30 min (unsoaked), 20-25 min (soaked)
Bean soup mix: This varies; I use the bean with the longest cook time to guide my time here. If that bean is not listed here, a quick internet search will tell you!
- Serving Size: 2 cups
- Calories: 373
- Sugar: 3.9g
- Sodium: 387mg
- Fat: 2.8g
- Saturated Fat: .7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 14.6g
- Protein: 27.6g
- Cholesterol: 0mg
Keywords: bean soup, seasonal food, pantry meals
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If you’re looking for a warm, comforting, versatile recipe that helps you save money and eat real food, this easy instant pot bean soup is perfect for you!