Instant Pot Bean Soup
This Instant Pot Bean Soup is hearty, nutritious and full of beans and vegetables! The best part is that you’ll have this family favorite on the table in less than 30 minutes!
- Prep time
- 10 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp olive oil
- 1 onion
- 3/4 cup diced bacon
- 1 cup diced carrots (2 small carrots)
- 3/4 cup diced celery (1 stick)
- 2 garlic cloves
- 1 cup diced potato (2 small potatoes)
- 3 cup chicken stock
- 1 cup diced canned tomato
- 2 can (14 ounces/400 grams) cannellini beans (drained)
- 1/3 cup dried lentils (mixed or one type)
- 2 inch piece of parmesan rind (optional)
- 2 bay leaves
- 1 sprig fresh rosemary
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 2 cup fresh spinach (coarsely shredded if large)
Instructions
- 1
Press “saute” on the Instant Pot and once the pot is becoming warm (just a minute or so) add olive oil, bacon, onion, carrots and celery.
- 2
Saute for 5 minutes until softened but not browned, stirring regularly.
- 3
When there is just a minute to go, add the garlic.
- 4
Press “cancel” on the instant pot.
- 5
Then add drained beans, chicken stock, diced potato, lentils, tomato pulp, parmesan rind (if using), bayleaves, rosemary sprig and salt and pepper.
- 6
Stir well, scraping any bits that have caught on the bottom.
- 7
Place the lid on ensuring the vent is turned to “sealing”.
- 8
Press “pressure cook” (or manual) and set the time for 6 minutes.
- 9
When the time is up, leave the instant pot in “keep warm” mode for 10 minutes then press “cancel’ and do a manual release and add the spinach.
- 10
The heat should be enough to wilt the spinach. If not, press “saute” and simmer for a minute or two
- 11
Press “cancel”, remove the Parmesan rind (if using) and serve the Instant Pot Bean Soup with freshly grated Parmesan cheese.
- 12
Place a large saucepan over medium high heat, then add olive oil, bacon, onion, carrots and celery.
- 13
Saute for 5 minutes until softened but not browned, stirring regularly.
- 14
When there is just a minute to go, add the garlic.
- 15
Then add drained beans, chicken stock, diced potato, lentils, tomato pulp, parmesan rind (if using), bayleaves, rosemary sprig and salt and pepper.
- 16
Stir well, scraping any bits that have caught on the bottom.
- 17
Bring the soup to a simmer, then turn down to low and place the lid on.
- 18
Simmer for 30-40 minutes or until the vegetables and lentils have softened and the soup is thick. Stir occasionally, checking that the soup isn’t catching on the bottom.
- 19
When ready, stir in the spinach and simmer for just a minute or two until wilted. Remove the Parmesan rind before serving. Taste and adjust the seasoning to your taste.
- 20
Serve the Instant Pot Bean Soup with freshly grated Parmesan cheese.