Description

A hearty and flavorful Instant Pot bean soup made with a variety of beans, vegetables, and aromatic herbs and spices. This comforting soup features soaked beans cooked to perfection with butternut squash, celery, and a blend of thyme, marjoram, and paprika, finished with nutritional yeast and balsamic vinegar for a rich, savory depth.

Ingredients

Scale

Beans and Vegetables

1 (1 lb.) bag 15 or 16 bean soup mix, about 2 cups
2 cups minced onions
1 cup minced celery
2 cups diced butternut squash

Seasonings and Broth

2 Tbsp. olive oil
1 Tbsp. minced garlic
2 no salt vegetable bouillon cubes
7 cups water
5 bay leaves
1 Tbsp. dried thyme
1 Tbsp. dried marjoram
1 Tbsp. smoked paprika
1 Tbsp. paprika
2 tsp. kosher salt
½ tsp. ground black pepper
1 Tbsp. balsamic vinegar

Optional Additions

¼ cup nutritional yeast (optional)

Instructions

Soak the Beans: Place the dry bean soup mix in a large bowl at least twice the size of the beans. Fill the bowl about three-quarters full with water and soak the beans for at least 8 hours. You may also quick-soak if you’re short on time.
Sauté Aromatics: Set the Instant Pot to the sauté function on high, heat the olive oil until warm, then add minced onions. Sauté until the onions are translucent. Add the minced garlic and cook for another minute or two. Then turn the Instant Pot off.
Add Bouillon Accordingly: If using no salt vegetable bouillon cubes, add them now to the pot. If the bouillon contains salt, wait and add it later with the balsamic vinegar and kosher salt.
Combine Ingredients: Add the soaked beans, water, diced butternut squash, minced celery, bay leaves, dried thyme, marjoram, smoked paprika, and paprika into the Instant Pot. Stir well to combine all ingredients evenly.
Pressure Cook: Seal the Instant Pot lid and set it to cook on high pressure for 16 minutes. After cooking, let the pressure release naturally for at least 15 minutes. Then, carefully finish releasing the pressure manually until the pin drops and the lid can be opened.
Finish Soup: Stir in the nutritional yeast if you are using it. Add the balsamic vinegar, kosher salt, and ground black pepper. Mix well and adjust seasoning to taste before serving.
Storage: Store leftovers in a cold fridge for up to 1 week or freeze for up to 3 months to enjoy later.

Notes

Soaking the beans before cooking reduces cooking time and improves digestibility.
If you are short on time, you can quick-soak the beans instead of an overnight soak.
Nutritional yeast is optional but adds a savory, cheesy flavor and extra nutrients.
Adjust salt quantities based on whether your vegetable bouillon contains salt or not.
This soup freezes well, making it perfect for meal prep and future meals.

Prep Time: 10 minutes plus 8 hours soaking time
Cook Time: 16 minutes pressure cooking plus 15 minutes natural release
Category: Soup
Method: Instant Pot
Cuisine: American

Keywords: Instant Pot bean soup, vegetarian bean soup, healthy bean soup, butternut squash soup, pressure cooker soup, easy soup recipe