Instant Pot bean soup is a hearty, healthy vegetarian dinner, made using dried beans in your Instant Pot. Made with a packaged 15-bean soup starter, this quick and easy meal comes together, start to finish, in just 45 minutes!

Vegetarian Instant Pot Bean Soup Using Dried Beans is a meatless meal that satisfies and warms you up on the coldest day. Best of all- you can make this fast! Gone are the days where it takes hours to soften and cook dried beans. Now, with small appliances like slow cookers and electric pressure cookers you can shave hours off of your cook time.

Now that the holidays are over, many of us are looking for healthier recipes to help get our eating back on track. I took one of my most popular recipes using Hurst Beans: Hurst’s 15 Beans Soup with Leftover  Ham, took out the meat and added more veggies. I promise you won’t miss that ham bone! If you participate in Meatless Monday’s then this recipe needs to be in your lineup!

Don’t let the thought of using dried beans keep you from trying them. They are economical, healthier (nothing added it’s just beans) and so so versatile! Heck, I have even made brownies with beans!

This Instant Pot bean soup recipe can be easily adapted for use in a slow cooker. Keep the same ingredient line-up, just add it to a slow cooker. Cook on low for 7-8 hours or high for 5-6. The times will vary according to how many times you open the lid, your particular model of slow cooker or how soft you like your beans.

Watch a quick video of me putting this Instant Pot bean soup recipe together:

Today I’m making @HurstBeans 15 Bean Soup blend- in my #InstantPot ! This all veggie version of their classic favorite will be on my website later today. It’s meatless and will be made from dry bean to on the table in less than an hour!

A video posted by Heather Tallman (@basilmommaht) on Jan 6, 2017 at 10:05am PST

Vegetarian Instant Pot Bean Soup Using Dried Beans

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Ingredients

• 1 bag 15 bean soup blend from Hurst Beans (save seasoning packet for another use)
• 8 C vegetable stock (or 4 C water, 4 C stock OR all water!)
• 3 cloves garlic, chopped
• 1 small sweet onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 stalks celery with tops, chopped
• 2 carrots, peeled and chopped
• kosher salt and fresh black pepper to taste
• 1/2 tsp of ground red pepper
• 1 dried bay leaf
• 2-3 sprigs of fresh thyme
• 1 14.5 oz can of Red Gold petite diced tomatoes, undrained
• juice of 1 lemon
• 1 TB olive oil

Instructions

1. Sort, rinse and drain dried beans.
2. In a 6qt Instant Pot or electric pressure cooker, place in all ingredients EXCEPT tomatoes and lemon juice and ending with olive oil.
3. Place lid on pressure cooker and set for manual high pressure 45 minutes.
4. Be sure valve is set to SEAL.
5. It will take a few moments to come to pressure and then cook for 45 minutes.
6. Once finished, and pressure has naturally dropped, remove lid, taste for seasoning (add if you want) and stir in tomatoes and lemon juice.
7. Lightly mash a few beans if you want to.
8. Serve.
9. NOTE: Once you have taken off the lid, added lemon, tomato and any seasonings you feel it needs- you can cook a bit longer with the lid off in the Instant Pot OR a slow cooker. I like to let mine cook a bit to meld the new additions together. This is optional.and of course- if you want the beans to be softer then you need to cook another 5 minutes, with the lid on, at manual high pressure.

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A few tips about this Vegetarian Instant Pot Bean Soup Using Dried Beans recipe:

• This works best in a 6 qt or larger electric pressure cooker
• Do not overfill your pressure cooker
• Allow for a natural pressure release when it is finished. Do not do a quick release or you will risk soup splatter coming out of the valve release
• Add 1 TB of olive oil (or any light oil) as the last ingredient to help control foam
• Once the pressure is released and you open the lid, test for doneness in the largest bean
• Once you are happy with the softness of the beans taste to see if you need to add a seasoning of your choice
• Lastly, stir in 1 can of Red Gold undrained petite diced tomatoes, the juice of 1 lemon and give the beans a light mash (if you like that consistency)

If you want to add meat- add meat! This is a great recipe to build upon. Many Hurst Beans varieties come with a fantastic blend of proprietary herbs and spices that I always use. Except for today’s meatless recipe.The seasoning packet is meat free.

Here are a few of my favorite recipes that feature Hurst Beans:

Hurst Beans 15 Bean Soup with Leftover Turkey

Hurst Beans Split Pea and Asparagus Soup

Turkey ChickPea Chili

Warm White Bean Dip with Chicken and Green Chilies

Great Northern Bean Pumpkin Apple Stew

White Beans with Leftover Ham

Slow Cooker Chili

Looking for more recipes and tips using dried beans? Visit my YouTube channel!

I hope you enjoy this Vegetarian Instant Pot Bean Soup Using Dried Beans recipe!

If you have any questions, leave them in the comments and I will do my best to answer them.

For more meatless recipes just like this visit the Meatless Monday round-up with Deborah (Confessions of a Mother Runner) & Sarah (A Whisk & Two Wands)