Ingredients

1 (1 lb.) bag 15 or 16 bean soup mix, about 2 cups

2 Tbsp. olive oil

2 cups minced onions

1 Tbsp. minced garlic

2 no salt vegetable bouillon cubes

7 cups water

2 cups diced butternut squash

1 cup minced celery

5 bay leaves

1 Tbsp. dried thyme

1 Tbsp. dried marjoram

1 Tbsp. smoked paprika

1 Tbsp. paprika

¼ cup nutritional yeast (optional)

1 Tbsp. balsamic vinegar

2 tsp. kosher salt

½ tsp. ground black pepper

Instructions

Step 1: Place the dry beans in a large bowl at least twice their size and fill it about 3/4 full with water. Let the beans soak for at least 8 hours. Alternatively, use a quick-soak method if short on time.

Step 2: Heat the olive oil on high sauté in your Instant Pot until warm. Add the minced onions and sauté until translucent. Then add the garlic and sauté for another minute or two. Turn the Instant Pot off.

Step 3: If your vegetable bouillon cubes have no salt, add them now. If they contain salt, add them with the balsamic vinegar later before serving.

Step 4: Add the water, soaked beans, diced butternut squash, minced celery, bay leaves, thyme, marjoram, smoked paprika, and paprika. Stir well to combine all ingredients.

Step 5: Cook on high pressure for 16 minutes. When the cooking time ends, allow the pressure to release naturally for at least 15 minutes. After that, manually release any remaining pressure and open the Instant Pot lid.

Step 6: Stir in the nutritional yeast if using, followed by the balsamic vinegar, kosher salt, and ground black pepper. Mix well and adjust seasoning as needed, then serve hot.

Tips & Variations

Quick-soak the beans by boiling them for 2 minutes, then letting them sit covered for 1 hour to speed up the process.

For added depth, sauté some diced carrots with the onions and celery.

Try swapping butternut squash for sweet potatoes or pumpkin for a different twist.

Add a pinch of cayenne pepper for a spicy kick.

Omit nutritional yeast for a dairy-free version or add a splash of coconut milk for creaminess.

FAQs

Can I use canned beans instead of dried?

Yes, you can use canned beans to save time. Reduce the cooking time in the Instant Pot, as canned beans are already cooked. Simply sauté the vegetables, add the rest of the ingredients, and simmer until heated through.

Do I need to soak the beans?

Soaking the beans helps them cook evenly and reduces cooking time, as well as improves digestibility. If you’re short on time, quick-soaking or using canned beans are good alternatives.