Instant Pot Bean Soup Recipe
- cook TIME 30 mins
- prep TIME 5 mins
- total TIME 35 mins
Ingredients (19)
- 0.5 oz pinto beans
- 0.5 oz black beans
- 0.5 oz lentils
- 0.5 oz split peas
- 1 oz kidney beans
- 2 oz chickpeas
- 1 tbsp olive oil
- 1.5 oz ham
- 1 tsp garlic ~ 1 clove, finely chopped
- 2 oz onions finely chopped
- 2 oz carrots diced
- 1 oz celery diced
- 1 oz corn
- 1 bay leaf
- 1 tbsp unsalted butter
- 2 1/2 cup unsalted chicken broth
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp coriander finely chopped, more if desired
INSTRUCTIONS
Gather the legumes in a bowl and soak them overnight (0.5 oz pinto beans, 0.5 oz black beans, 0.5 oz lentils, 0.5 oz split peas, 1 oz kidney beans, 2 oz chickpeas). Alternatively, you can measure out 16 oz of mixed canned legumes for this recipe, rinse them well, and set aside.
Select the “sauté” mode on your Instant Pot. Add 1 tbsp olive oil, heat it for 1 minute, then sauté 1.5 oz ham in there for 1 minute.
Add 1 tsp garlic, 2 oz onion, 2 oz carrot, and 1 oz celery. Cook for 3 minutes.
Add the drained (or rinsed, if you’re using canned) lentils, beans, 1 oz corn, 1 bay leaf, and 1 tbsp butter, and stir around a couple of times.
Add 2 1/2 cup chicken broth, close the lid, and switch the steam handle to “sealed” position. Select “meat stew” mode and adjust the timer to cook for 25 minutes.
Place a kitchen towel or a piece of cloth over the valve (so the steam doesn’t get everywhere), and turn the steam handle to “venting” position. Stir in 1/4 tsp salt and 1/4 tsp pepper.
Ladle the soup into serving bowls and sprinkle with a generous amount of coriander.