15 Bean Soup in Instant Pot
Hearty and packed with protein and fibre, this 15 bean soup in Instant Pot is easy to make and doesn't need soaking.
Servings: 4
Calories: 145kcal
Equipment
- Instant Pot
Ingredients
- 10 oz 15 bean mix pre-packaged (without seasonings) or home-made mix
- 1 tbsp avocado oil
- 1 carrot, medium diced
- 1 celeriac head diced
- 1 red bell pepper, small diced
- 1 yellow onion, large finely diced
- 2 garlic cloves minced
- 2 sun-dried tomatoes chopped
- 4 cups vegetable broth
- 1 tsp ginger, fresh grated
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp black pepper freshly ground
- 1 Bay leaf
- Fresh parsley, chopped to garnish
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
Instructions
- In a colander rinse well the beans under cold water, then drain.
- On your Instant Pot turn the “Sauté” function to “Normal”, then add oil and onion and cook stirring frequently until translucent (about 3 minutes).
- Add garlic and cook for 30 seconds, then add the rest of the vegetables and cook for three more minutes, stirring continuously, until fragrant.
- Press “Cancel” to turn off the “Sauté function”, then add the beans, spices, vegetable broth, tomato paste and diced tomatoes and mix well to combine.
- Put the lid on and lock it in place, then pressure cook on “High” for 35 minutes (it will take about 10 minutes to pressurize).
- Let the steam release naturally for 15 minutes, then press “Cancel” and remove the lid.
- Season with salt, mix and divide into serving bowls. Serve warm, garnished with fresh parsley leaves.
Nutrition
Serving: 513g | Calories: 145kcal | Carbohydrates: 23.46g | Protein: 7.24g | Fat: 4.75g | Sodium: 755mg | Fiber: 4.8g | Sugar: 6.63g | Vitamin A: 3888IU | Vitamin C: 55.7mg | Calcium: 103mg | Iron: 3mg