30+ Easy and Delicious Instant Pot Bean Soup Recipes to Try Tonight

Are you looking for a quick, hearty, and healthy meal?

Instant Pot bean soups are the perfect solution! With the convenience of the Instant Pot, you can enjoy comforting, flavorful bean soups in a fraction of the time compared to traditional methods.

Whether you’re a seasoned cook or just getting started, these 30+ Instant Pot bean soup recipes are packed with nutrients, fiber, and protein to keep you satisfied throughout the day.

From creamy black bean soup to hearty split pea and ham, these recipes are versatile, customizable, and ideal for meal prep. Plus, they’re perfect for those who want to save time while still enjoying homemade meals.

In this article, we’ll explore some of the best Instant Pot bean soup recipes that will make your weeknight dinners a breeze.

30+ Easy and Delicious Instant Pot Bean Soup Recipes to Try Tonight

Instant Pot bean soups are not only a great time-saver, but they’re also an easy way to create delicious, nutritious meals.

With these 30+ recipes, you can explore different types of beans, spices, and ingredients to suit any taste or dietary preference.

Whether you prefer a vegetarian option, a smoky ham soup, or a creamy bowl of comfort, the Instant Pot makes it all possible with minimal effort.

By incorporating these hearty soups into your weekly menu, you’ll have a variety of satisfying meals that are perfect for busy days, chilly nights, or anytime you want a wholesome dish.

Instant Pot Classic Bean Soup

This Instant Pot Classic Bean Soup is a hearty and nutritious dish packed with protein and fiber. With a savory blend of beans, vegetables, and seasonings, it’s the perfect comfort food for any day. The beauty of this recipe lies in its simplicity—everything cooks in one pot, making it ideal for busy weeknights. Plus, the Instant Pot speeds up the process, turning traditional slow-cooked bean soup into a quick and easy meal.

Ingredients:

• 1 cup dried white beans (such as cannellini or navy beans)
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Turn your Instant Pot to the “Sauté” setting. Add the olive oil, and sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
2. Add the dried beans, vegetable broth, diced tomatoes (with their juice), bay leaf, thyme, salt, and pepper. Stir to combine.
3. Close the lid and seal the valve. Set the Instant Pot to “Manual” or “Pressure Cook” on high for 35 minutes.
4. Once the cooking time is up, let the pressure naturally release for 10 minutes, then quick release any remaining pressure.
5. Remove the bay leaf, taste, and adjust seasoning if necessary. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.

This Instant Pot Classic Bean Soup is a perfect balance of flavors and textures. The beans become tender and absorb the savory broth, creating a rich, satisfying soup that’s comforting without being overly heavy. With minimal prep and cleanup, this recipe is ideal for anyone looking to enjoy a delicious, homemade soup without spending hours in the kitchen. Pair it with a slice of crusty bread or a simple salad for a well-rounded meal.

Instant Pot Spicy Black Bean Soup

For those who enjoy a bit of heat, this Instant Pot Spicy Black Bean Soup delivers bold flavors with a kick of spice. Black beans are combined with smoky chipotle peppers, cumin, and lime juice, creating a zesty and flavorful soup. Perfect for lunch or dinner, this dish is filling and satisfying, and it can be easily adjusted to suit your preferred spice level.

Ingredients:

• 2 cups dried black beans
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 chipotle pepper in adobo sauce, minced (use more or less for desired spice level)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups chicken or vegetable broth
• Juice of 1 lime
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set your Instant Pot to the “Sauté” setting. Add olive oil, and sauté the onion and garlic until softened, about 3-4 minutes.
2. Add the minced chipotle pepper, cumin, chili powder, and smoked paprika. Stir for another minute to allow the spices to bloom.
3. Add the dried black beans, diced tomatoes, broth, salt, and pepper. Stir everything together.
4. Close the lid, seal the valve, and set the Instant Pot to “Manual” or “Pressure Cook” on high for 30 minutes.
5. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
6. Stir in the lime juice, taste, and adjust seasoning if necessary. Serve the soup with a dollop of sour cream or a sprinkle of cilantro for added freshness.

The Instant Pot Spicy Black Bean Soup is the perfect way to add some heat to your mealtime. The smoky flavor from the chipotle peppers, combined with the earthy black beans, creates a satisfying depth of taste. The lime juice at the end adds a refreshing burst of acidity that balances the spice, making this soup both complex and comforting. It’s easy to make and perfect for anyone craving a bold, spicy meal.

Instant Pot Hearty Mixed Bean Soup

This Instant Pot Hearty Mixed Bean Soup is a filling and nutritious meal that combines a variety of beans, vegetables, and spices to create a rich, flavorful soup. Packed with fiber and plant-based protein, this recipe is perfect for vegetarians and meat-eaters alike. With the help of your Instant Pot, this hearty bean soup comes together in just under an hour, offering a wholesome, satisfying meal for any occasion.

Ingredients:

• 1 cup dried mixed beans (such as kidney beans, pinto beans, and chickpeas)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 potato, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Turn the Instant Pot to “Sauté” and add the olive oil. Sauté the onion and garlic for 3-4 minutes until softened.
2. Add the zucchini, potato, and dried mixed beans to the pot, stirring to combine.
3. Pour in the diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Stir well.
4. Close the lid, seal the valve, and set the Instant Pot to “Manual” or “Pressure Cook” on high for 35 minutes.
5. When the cooking cycle is finished, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Taste the soup and adjust the seasoning if necessary. Serve with fresh parsley on top, and enjoy!

The Instant Pot Hearty Mixed Bean Soup is a nutritious powerhouse, packed with a variety of beans and vegetables. The Instant Pot’s pressure cooking process ensures that the beans are perfectly tender and the flavors are well developed in a short amount of time. This soup is not only delicious but also incredibly versatile, as you can swap in different beans or vegetables based on what you have on hand. Serve it as a filling main course or pair it with a side of crusty bread for an even heartier meal. It’s a perfect recipe for meal prep or to feed a crowd!

Instant Pot Lentil and Ham Bean Soup

This Instant Pot Lentil and Ham Bean Soup is a comforting, protein-packed dish with a rich, smoky flavor. The combination of hearty lentils, tender ham, and savory vegetables creates a well-rounded and satisfying meal. The Instant Pot ensures that the soup is ready in no time, making it a perfect option for busy weeknights or meal prep. This dish is a true crowd-pleaser, offering a healthy dose of fiber and protein in every bowl.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 cups cooked ham, cubed (or leftover ham bone)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Turn the Instant Pot to the “Sauté” setting. Add olive oil and sauté the onion, garlic, carrots, and celery until softened, about 4-5 minutes.
2. Add the lentils, ham, chicken broth, thyme, smoked paprika, bay leaf, salt, and pepper to the Instant Pot. Stir to combine.
3. Seal the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on high for 25 minutes.
4. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Remove the bay leaf, taste the soup, and adjust the seasoning as needed. Serve hot with a side of crusty bread or a simple salad.

This Instant Pot Lentil and Ham Bean Soup is the perfect blend of hearty lentils and flavorful ham, creating a soup that’s as filling as it is comforting. The Instant Pot speeds up the cooking process, transforming simple ingredients into a rich, flavorful soup in just under an hour. It’s a great way to use up leftover ham and a wonderful dish to make ahead for a busy week. The combination of smoky paprika and thyme brings an irresistible depth of flavor to this nourishing meal.

Instant Pot White Bean and Kale Soup

Packed with nutrients and flavor, this Instant Pot White Bean and Kale Soup is a great way to get your greens in a satisfying and hearty form. The white beans provide a creamy texture, while the kale adds a fresh, earthy note. The vegetable broth and garlic create a simple yet flavorful base, making this soup an easy weeknight dinner that’s both healthy and delicious.

Ingredients:

• 1 cup dried white beans (such as cannellini or Great Northern beans)
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Juice of 1 lemon

Instructions:

1. Turn the Instant Pot to “Sauté” and heat the olive oil. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add the dried beans, vegetable broth, rosemary, red pepper flakes (if using), salt, and pepper to the Instant Pot. Stir to combine.
3. Seal the Instant Pot lid and set the valve to “Sealing.” Set the Instant Pot to “Manual” or “Pressure Cook” on high for 35 minutes.
4. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then quick release the remaining pressure.
5. Stir in the chopped kale and lemon juice. Taste the soup and adjust the seasoning as necessary. Serve hot, and enjoy the fresh, vibrant flavors.

This Instant Pot White Bean and Kale Soup is a perfect example of how simple ingredients can come together to create something truly delicious and satisfying. The creamy white beans pair beautifully with the earthy kale, making this soup both hearty and nutritious. The Instant Pot makes this dish quick and easy, even though it has the depth of a soup that’s been simmering for hours. A squeeze of lemon at the end adds brightness and balances the richness, making this a perfect light yet filling meal.

Instant Pot Tuscan Bean Soup

This Instant Pot Tuscan Bean Soup is a hearty and flavorful dish inspired by the flavors of Italy. The combination of white beans, tomatoes, garlic, and fresh herbs creates a soup that is rich, savory, and comforting. With the addition of spinach and a touch of balsamic vinegar, this soup has an extra layer of depth that makes it irresistible. Using the Instant Pot, you can have this Mediterranean-inspired meal ready in under an hour, making it perfect for a weeknight dinner or weekend gathering.

Ingredients:

• 2 cups dried white beans (such as cannellini or Great Northern beans)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set the Instant Pot to “Sauté” and heat the olive oil. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the dried beans, diced tomatoes (with their juice), vegetable broth, oregano, basil, salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on high for 35 minutes.
4. Once the cooking cycle is finished, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
5. Stir in the chopped spinach and balsamic vinegar. Taste and adjust seasoning as needed. Serve hot with a drizzle of olive oil and crusty bread on the side.

The Instant Pot Tuscan Bean Soup is a delightful, Mediterranean-inspired dish that brings comfort and bold flavors to your table. The creamy beans, savory tomatoes, and fresh spinach combine with the balsamic vinegar for a unique depth of flavor that feels both hearty and light at the same time. This recipe is perfect for a quick yet satisfying dinner, and the Instant Pot ensures that you don’t have to spend hours waiting for it to come together. It’s a simple yet elegant meal that can be enjoyed any time of year.

Instant Pot Black Bean and Sweet Potato Soup

This Instant Pot Black Bean and Sweet Potato Soup is a vibrant, hearty, and nutritious dish. The earthy black beans complement the natural sweetness of the tender sweet potatoes, while the spices add a flavorful kick. This soup is perfect for those looking for a comforting, vegetarian meal that is high in fiber, protein, and vitamins. With the help of the Instant Pot, the cooking time is shortened, making it ideal for a quick weeknight dinner that’s both satisfying and healthy.

Ingredients:

• 1 cup dried black beans, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• 1 tablespoon olive oil
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Instructions:

1. Turn the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion and garlic, sautéing for 3-4 minutes until fragrant and softened.
2. Add the diced sweet potatoes, black beans, vegetable broth, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid and set the valve to “Sealing.” Set the Instant Pot to “Manual” or “Pressure Cook” on high for 30 minutes.
4. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Stir in the lime juice and taste the soup, adjusting the seasoning as needed. Garnish with fresh cilantro if desired and serve hot.

This Instant Pot Black Bean and Sweet Potato Soup is a perfect example of how simple ingredients can create a deeply flavorful and satisfying dish. The sweet potatoes add a natural sweetness that complements the smoky and spicy flavors from the cumin and paprika, while the black beans bring richness and protein. The Instant Pot makes this soup incredibly easy to prepare, and the result is a bowl full of nourishment that will leave you feeling full and satisfied. It’s an excellent choice for a healthy, vegetarian meal that doesn’t compromise on flavor.

Instant Pot Split Pea and Ham Soup

This Instant Pot Split Pea and Ham Soup is a classic comfort food that is both hearty and satisfying. The split peas break down into a creamy base, while the smoky ham adds depth of flavor. This soup is not only easy to make but also a great way to use up leftover ham from holiday meals. With the Instant Pot, the cooking time is drastically reduced, making this a great option for a quick yet hearty meal.

Ingredients:

• 2 cups dried split peas, rinsed
• 2 cups cooked ham, cubed (or ham bone)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion, garlic, carrots, and celery, sautéing for 4-5 minutes until softened.
2. Add the split peas, ham, chicken broth, bay leaf, thyme, salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on high for 25 minutes.
4. After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Remove the bay leaf, taste the soup, and adjust the seasoning as necessary. Serve hot with a slice of crusty bread or crackers for extra comfort.

This Instant Pot Split Pea and Ham Soup is a comforting, classic dish that delivers all the flavors you love in a fraction of the time. The creamy texture of the split peas pairs perfectly with the savory ham, creating a rich and hearty soup that will warm you up on even the coldest days. With the Instant Pot, this soup is easy to prepare and doesn’t require hours of simmering, making it a perfect solution for a fast and filling dinner. It’s a great way to enjoy a wholesome, family-friendly meal with minimal effort.

Instant Pot Chickpea and Spinach Soup

This Instant Pot Chickpea and Spinach Soup is a light yet hearty vegetarian dish that is bursting with nutrients. The chickpeas provide a great source of protein and fiber, while the spinach adds vitamins and a burst of color. The spices and vegetable broth create a flavorful base, making this soup an ideal choice for anyone looking for a healthy and comforting meal. With the Instant Pot, the cooking time is cut down, allowing you to enjoy this nutritious soup in no time.

Ingredients:

• 2 cups dried chickpeas, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Juice of 1 lemon

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the chickpeas, vegetable broth, turmeric, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on high for 35 minutes.
4. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Stir in the chopped spinach and lemon juice, and taste the soup, adjusting the seasoning as needed. Serve hot, garnished with fresh herbs or a dollop of yogurt if desired.

This Instant Pot Chickpea and Spinach Soup is a wonderful vegetarian option that’s both nourishing and flavorful. The chickpeas offer a rich, creamy texture, while the spinach adds a burst of freshness. The spices bring warmth and complexity to the broth, making each spoonful comforting and satisfying. This quick and easy recipe is perfect for anyone looking for a nutritious, plant-based meal that’s full of flavor and easy to prepare with the help of the Instant Pot.

Instant Pot White Bean and Kale Soup

This Instant Pot White Bean and Kale Soup is a delicious and nutritious meal that combines hearty white beans with the earthy flavors of kale. It’s an ideal recipe for anyone looking for a healthy, filling, and vegan-friendly soup. The beans provide a creamy texture, while the kale adds a nutritious green boost. This soup is perfect for a weeknight dinner, as it cooks quickly in the Instant Pot, making it both convenient and satisfying.

Ingredients:

• 2 cups dried white beans (such as great northern or cannellini), rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 bunch kale, stems removed and chopped
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon olive oil
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the dried white beans, vegetable broth, rosemary, thyme, bay leaf, salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on high for 30 minutes.
4. After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Stir in the chopped kale and lemon juice, and let the soup sit for a few minutes to wilt the kale. Taste and adjust the seasoning if needed. Serve hot.

This Instant Pot White Bean and Kale Soup is a perfect balance of creamy, hearty beans and vibrant, nutrient-packed kale. The rosemary and thyme infuse the soup with savory herbal notes, while the lemon juice brightens the flavors, making it incredibly fresh and satisfying. It’s a wholesome, plant-based meal that’s easy to prepare and full of vitamins, fiber, and protein. The Instant Pot does all the hard work, so you can enjoy a comforting bowl of soup in no time, perfect for both busy weeknights and lazy weekends.

Instant Pot Lentil and Vegetable Soup

This Instant Pot Lentil and Vegetable Soup is a wholesome, veggie-packed meal that is both filling and full of flavor. The lentils add a rich, hearty texture, while the mix of vegetables brings color and nutrients to the soup. It’s a simple, vegan, and gluten-free option that is easy to make in the Instant Pot. With a combination of spices, broth, and fresh ingredients, this soup is perfect for any time of the year, offering comfort and nourishment in every bowl.

Ingredients:

• 1 1/2 cups dried green or brown lentils, rinsed
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion, garlic, carrots, and celery, and sauté for 4-5 minutes until softened.
2. Add the lentils, zucchini, diced tomatoes, vegetable broth, cumin, smoked paprika, coriander, salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on high for 25 minutes.
4. After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Stir the soup and taste for seasoning, adding more salt or pepper as needed. Serve hot, garnished with fresh herbs if desired.

This Instant Pot Lentil and Vegetable Soup is a wonderfully balanced meal that combines protein-rich lentils with a colorful assortment of vegetables. The blend of spices enhances the natural flavors, creating a warming, satisfying dish that is both nutritious and delicious. It’s the perfect meal for anyone looking for a vegan, gluten-free option that doesn’t skimp on flavor. Thanks to the Instant Pot, this soup is ready in no time and can be easily adapted to include your favorite seasonal vegetables or herbs.

Instant Pot Tomato and White Bean Soup

This Instant Pot Tomato and White Bean Soup is a hearty, comforting dish that combines the rich, tangy flavors of tomatoes with creamy white beans. The beans add thickness to the soup, making it feel like a meal, while the tomatoes provide a bright, acidic contrast. Perfect for a quick weeknight dinner, this soup is vegan and easy to make. It’s a simple yet satisfying dish that pairs well with a slice of crusty bread or a sprinkle of fresh basil.

Ingredients:

• 2 cups dried white beans (such as cannellini or navy beans), rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh basil for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the dried white beans, crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on high for 30 minutes.
4. After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Stir the soup and adjust the seasoning as needed. Serve hot, garnished with fresh basil if desired.

This Instant Pot Tomato and White Bean Soup is a perfect blend of comforting flavors, with the rich creaminess of the white beans complementing the bright, tangy tomatoes. The basil and oregano bring an herbal note that enhances the depth of flavor in this simple yet satisfying soup. It’s a quick and easy meal that’s perfect for busy nights, and the Instant Pot makes it even more convenient. Whether enjoyed as a main dish or paired with a side salad, this soup is sure to become a family favorite.

Instant Pot Black Bean Soup

This Instant Pot Black Bean Soup is a rich and hearty dish that’s full of flavor and packed with protein. The earthy black beans provide the perfect base for this soup, while aromatic spices and vegetables enhance the taste. A perfect comfort food that is also high in fiber, this soup is an easy and quick recipe for busy weeknights. You can enjoy it as a standalone meal or pair it with your favorite toppings like sour cream, cilantro, or shredded cheese for extra flavor.

Ingredients:

• 2 cups dried black beans, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion, garlic, and red bell pepper, sautéing for 3-4 minutes until softened.
2. Add the rinsed black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, bay leaf, salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on high for 30 minutes.
4. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Remove the bay leaf, stir the soup, and adjust seasoning as needed. Serve hot, garnished with fresh cilantro if desired.

This Instant Pot Black Bean Soup is a flavorful, hearty dish that’s full of protein, fiber, and vibrant spices. The black beans are tender and creamy, while the cumin, chili powder, and smoked paprika give the soup a deep, smoky flavor. It’s an easy-to-make recipe that’s perfect for those looking for a quick, healthy, and filling meal. Serve it with your favorite toppings to customize it to your taste. This recipe is great for meal prep, as the flavors only get better the next day, making it a perfect option for busy weeks ahead.

Instant Pot Split Pea Soup with Ham

Instant Pot Split Pea Soup with Ham is a classic comfort food made quick and easy with the pressure cooker. The split peas cook to a creamy texture, and the smoky ham adds depth and richness. This soup is the perfect blend of savory, hearty flavors, making it a filling meal on chilly days. Using the Instant Pot, this soup is ready in no time and is ideal for feeding a crowd or for meal prepping for the week.

Ingredients:

• 2 cups dried split peas, rinsed
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 lb ham, diced (use leftover ham or a ham steak)
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 tablespoon olive oil

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion, garlic, carrots, and celery, sautéing for 4-5 minutes until softened.
2. Add the diced ham, split peas, chicken broth, bay leaf, thyme, pepper, and salt. Stir to combine.
3. Seal the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on high for 30 minutes.
4. After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Remove the bay leaf, stir the soup, and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

This Instant Pot Split Pea Soup with Ham is the ultimate cozy meal that’s both comforting and satisfying. The split peas cook to a smooth, velvety consistency, while the ham adds savory depth and flavor to the soup. It’s a perfect dish for cold weather or when you need a hearty meal to fill you up. The Instant Pot makes this recipe incredibly quick, so you can enjoy the flavors of a slow-cooked meal in a fraction of the time. This is a great meal to make in large batches and enjoy for several days, as the soup only gets better as it sits.

Instant Pot Sweet Potato and Black Bean Soup

This Instant Pot Sweet Potato and Black Bean Soup is a flavorful and nutritious meal that’s packed with wholesome ingredients. The sweet potatoes offer a subtle sweetness that perfectly balances the richness of the black beans. This vegan-friendly soup is full of vitamins and fiber, making it both filling and healthy. With a blend of spices, it has a warm, comforting flavor profile that’s perfect for any time of year.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups dried black beans, rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Lime wedges for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on high for 30 minutes.
4. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Stir the soup, taste for seasoning, and adjust as needed. Serve hot, garnished with lime wedges if desired.

This Instant Pot Sweet Potato and Black Bean Soup is a perfect balance of flavors, with the sweet potatoes providing natural sweetness and the black beans adding richness and depth. The combination of cumin, chili powder, and smoked paprika gives the soup a warm, comforting flavor that’s perfect for cooler weather. This easy-to-make soup is a great vegan option that’s full of nutrients, fiber, and protein. It’s a great dish for meal prep, as it holds up well in the fridge and tastes even better the next day.

Note: More recipes are coming soon!