This Winter, I have made this Easy Instant Pot Bean Soup Vegetarian Recipe probably over a dozen times. Not only is it one of my favorite winter comfort meals, but it’s super filling and nutritious! My husband and I made a commitment to eat healthier during the new year, and this soup has been a huge part of our success. And, it’s dairy-free and oil-free, it’s very simple and delicious to make. The Instant Pot speeds up the process when using dry beans and the leftovers can be frozen or used in various recipes throughout the week (think tacos, gumbo and more!)
Ingredients needed to bake Instant Pot Bean Soup Vegetarian Recipe
1 bag of 15 Bean Soup Mix (discard seasonings that are sold with the beans)
Water
Chicken Boullion Cubes (sub for vegetarian boullion cubes for vegan/vegetarian)
Onion
Garlic
Salt
Cumin
Bay Leaf
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Tools Needed to Make Easy Instant Pot Bean Soup Vegetarian Recipe:
Why You Should Eat Instant Pot Beans Everyday
Beans and lentils have zero saturated fat are low glycemic, but are high in fiber and protein. In addition to that, when paired with a whole grain like brown rice, they make a complete protein. This gives a feeling of fullness and helps to balance your blood sugar preventing spikes and crashes you see with junk food and empty carbs. Once you become used to eating this high fiber of a meal, eating daily could help you lose weight. Plus, fiber can help reduce chances of colon cancer, lower your blood pressure and even save you money!
Ways to Eat Leftover Instant Pot Bean Soup
You can eat this as a soup as it thickens up once refrigerated. Also, it can be eaten over a bed of rice with some hot sauce and french bread. Or, you could even throw in some shrimp, sausage and/or chicken to make it like a gumbo. Another great option, add the soup to a skillet with taco seasoning and it makes a wonderful vegetarian taco or taco bowl.
Moreover, if you could add tomato paste, maple syrup, paprika and chili powder turning it into a vegetarian chili! Sometimes, I will freeze the leftovers in flat quart zip lock backs, so that I can quickly heat up a couple of servings in a pinch. It’s a cost effective filling and nutritious meal that you can stretch creatively for many meals.
Cheap and Easy Instant Pot Recipes
I’m so glad we own an instant pot. Not only has it been such a game changer during our busier seasons, but it safely speeds up the cooking process for frozen or dry foods. It has a saute function that allows you to prep any garlic, onions and peppers you may want in your dish. Or, you could use it as a slowcooker or yogurt maker. Here are some other recipes from my blog that you can use Instant Pot:
Chicken Salad (cook your chicken breast in the instant pot for this recipe in under 20 minutes!)
I’m working on a whole list of Instant Pot Recipes to add to my blog. Be sure to sign up for my e-mail list at the bottom of this post so you don’t miss out on these recipes!
What to Look for When Buying a Pressure Cooker
Instead of a pressure cooker, I would look for a MULTI COOKER with a pressure cooker function. You can saute, slowcook, pressure cook, boil, make yogurt, etc. I have the Instant Pot Duo 7-in-1 and I have all of these functions. In addition to being able to handle family-sized meals, it’s a very affordable options. However, I might upgrade in the future to an Instant Pot Duo Crisp 9-in-1 Electric Pressure Cooker and Air Fryer Combo for the air fryer function! But, for now, I’m pleased with our 7-in-1 duo!
Easy Instant Pot Bean Soup Vegetarian Recipe
Ingredients
- 1 Bag of 15 Bean Soup Dry Beans Do not use seasonings that may come with bag
- 2 1/4 cups of water plus more to fill up Instant Pot Later
- 1/2 cup of chopped white onion
- 2 cloves of garlic minced
- 2 chicken bouillon cubes opt for vegetable bouillon for vegetarian/vegan
- 1 tbsp of cumin
- 1 tsp of salt
- 1 bay leaf
Instructions
- Set your Instant on the medium saute setting. Pour in ¼ cup of water (or chicken or veggie broth if you prefer) and saute chopped white onion for 5 minutes. Next, add garlic. Saute for an additional 50-60 seconds. Then, add 2 cups of water and 2 bouillon cubes. Cook and stir until bouillon cubes are fully dissolved. Turn off Instant Pot.
- Rinse beans in a strainer. Add to Instant Pot. Fill with water (or broth of your choice) until beans are covered about 2 ½ inches (be mindful not to overfill beyond the pressure cook max line shown inside pot). Add cumin, salt and bay leaf. Close and lock lid. Move valve to seal. Press bean and chili option with warm function. After the pressure has full built up, the soup will be ready in 50 minutes. Once complete, move valve from sealed to vent to release pressure. ALWAYS make sure pressure beacon has completely fallen before attempting to open your lid.
If you all decide to make this recipe, post it on Instagram and tag @deerwoodandjones and I’ll share it to my story if your settings are public! I love when people try my recipes and share it. This one is a favorite in our house. My toddler actually loves to eat it with rice!
For more recipes, sign up for the deerwood + Jones newsletter, so you can be the first to know when I’ve released a new recipe or DIY blog. You can also follow me on social media using the icons below! Thanks for hanging out on my blog. Stay warm and cozy this winter, and remember to…
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Natalie from Deerwood + Jones
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