Instant Pot 15 Bean Soup
This hearty 15-bean soup is a budget-friendly masterpiece made effortless with the Instant Pot. Using a classic dried bean blend and a variety of aromatic vegetables, this nutritious soup offers deep flavors in just one hour without the need for soaking. Perfectly balanced with fire-roasted tomatoes and a bright splash of lime juice, it is a protein-rich meal that pairs wonderfully with crusty bread.
Instructions
- 1
Discard the seasoning packet from the hurst's 15 bean soup mix (1). Rinse the beans thoroughly in a colander.
- 2
Transfer the rinsed beans to the Instant Pot. Add the vegetable broth (4 cup), water (4 cup), soy sauce (2 tbsp), garlic (3 clove), sweet onion (1), green bell pepper (1), jalapeno (1), green chiles (1 can), celery (2 stalk), carrots (2), cumin (0.75 tsp), thyme (0.75 tsp), and bay leaf (1). Secure the lid and set the valve to 'Sealing'.
- 3
Select 'Manual' or 'Pressure Cook' mode on High Pressure and set the timer for 45 minutes.
- 4
When the timer goes off, allow the pressure to release naturally. Alternatively, perform a slow manual release by carefully venting small bursts of steam using a wooden spoon over the valve.
- 5
Open the lid and stir in the fire roasted diced tomatoes (1 can), spinach (2 handful), and lime juice (2 tbsp). Mix until the spinach is wilted and adjust seasoning with extra salt or pepper if desired.
Nutrition Facts
Per portion