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Hearty Instant Pot Bean Soup: Your Go-To Quick & Easy Comfort Food

Discover the ultimate in quick and wholesome cooking with this incredible Instant Pot Bean Soup recipe. This dish is designed to bring a nourishing, flavorful meal to your table in record time, making it perfect for busy weeknights or a cozy weekend lunch. Featuring a delightful medley of sautéed onions, vibrant carrots, savory diced ham, and an abundance of hearty beans, this soup delivers maximum flavor with minimal effort. We’ll also provide stovetop and slow cooker instructions, along with a delicious vegetarian option, ensuring there’s a method for everyone.

The Instant Pot is a game-changer for this bean soup, allowing you to achieve rich, deep flavors in under an hour without the need for overnight bean soaking. Its pressure cooking capabilities not only tenderize the beans to perfection but also meld all the ingredients into a harmonious, savory experience that would typically require hours on the stovetop. This method not only saves you precious time but also enhances the nutritional value and deliciousness of your meal.

Just like our popular Instant Pot Tortellini Soup, this bean soup is a true one-pot wonder. This means less cleanup and more time to enjoy your delicious creation with family and friends. The simplicity of preparation and ease of cleaning make it an ideal choice for anyone looking for a convenient, healthy, and satisfying meal solution.

This savory bean soup thoughtfully incorporates diced cooked ham, adding a wonderful smoky depth. If you’re looking to prepare your own ham, you might want to try our fantastic Air Fryer Ham recipe. It results in perfectly seasoned ham that makes an excellent main course, with any leftovers being ideal for this comforting bean soup. Don’t worry if you don’t have an air fryer; oven directions are also included for your convenience. Using quality ingredients, even simple ones, is key to elevating the flavors in this hearty soup.

With this Instant Pot Bean Soup recipe, you can transform humble, budget-friendly ingredients into an extraordinary and satisfying meal. It’s proof that nutritious and incredibly delicious food doesn’t have to be complicated or expensive.

Essential Ingredients for Your Instant Pot Bean Soup

Crafting this flavorful Instant Pot Bean Soup begins with a selection of simple, readily available ingredients. Each component plays a crucial role in building the soup’s rich texture and comforting taste. Here’s what you’ll need:

Yellow Onion: The aromatic foundation of our soup, providing a sweet and savory base when sautéed.
Carrots: Adding natural sweetness, vibrant color, and essential vitamins to the broth. Diced carrots also contribute to the hearty texture.
Celery Stalk: A classic mirepoix component, celery offers a subtle, refreshing flavor that complements the other vegetables and ham.
Extra Virgin Olive Oil: Used for sautéing the vegetables and ham, helping to release their flavors and create a rich start to the soup.
Red Chili Pepper: A finely chopped chili pepper introduces a gentle warmth and a hint of spice. You can include or omit the seeds depending on your preference for heat.
Cooked Ham: Diced cooked ham provides a smoky, salty, and savory element that defines this soup’s robust character. You can use leftover ham or purchase pre-cooked ham.
Dried Beans: The star of the show! We recommend a blend of pinto and red kidney beans for a varied texture and deep flavor. Alternatively, a pre-packaged “bean soup mix” can be used for convenience, often containing a variety of legumes.
Chicken or Vegetable Stock: The liquid base that brings all the flavors together. Chicken stock offers a richer taste, while vegetable stock makes it suitable for a vegetarian version. Choose a low-sodium option to control the saltiness.
Salt to Taste: Essential for seasoning and balancing all the flavors. Remember to adjust after the soup has cooked, as ham and stock can already contribute significant sodium.
Fresh Parsley or Chives: For garnish, adding a burst of fresh flavor and vibrant color just before serving. These herbs brighten the soup and elevate its presentation.

How to Master Instant Pot Bean Soup: Step-by-Step Guide

Making this Instant Pot Bean Soup is wonderfully straightforward, transforming simple ingredients into a comforting meal in no time. Follow these steps for a perfectly cooked soup:

Prepare the Beans: Begin by sorting your dried beans. Spread them out on a clean surface to check for any small debris or imperfect beans, then discard them. Rinse the beans thoroughly under cold water to remove any dust. Place the rinsed beans in a large bowl filled with water and let them sit while you prepare the other ingredients. This brief soak isn’t strictly necessary for Instant Pot cooking, but it can help them soften slightly.
Sauté Aromatics in the Instant Pot: Turn on your Instant Pot and select the “Sauté” function. Once hot, add the extra virgin olive oil. Introduce the diced onions, carrots, and celery to the pot. Sauté for approximately four minutes, stirring occasionally, until the onions become translucent and the vegetables start to soften and release their fragrant aromas. This step is crucial for building the foundational flavors of your soup.
Incorporate Ham and Chili: Add the finely chopped red chili pepper (with or without seeds, based on your spice preference) and the diced cooked ham to the sautéed vegetables. Continue to sauté for an additional 5 minutes, stirring intermittently. This allows the ham to release its savory essence and the chili pepper to infuse its warmth into the base.
Add Beans and Stock: Drain the water from your prepped beans and give them another quick rinse. Transfer the dried beans to the Instant Pot. Pour in the chicken or vegetable stock. Give everything a good stir to ensure all ingredients are well combined and submerged in the liquid.
Pressure Cook to Perfection: Securely seal the Instant Pot lid, ensuring the steam release handle is in the “Sealing” position. Set the Instant Pot to “Manual” or “Pressure Cook” (High Pressure) for 20 minutes. While many bean soup recipes call for longer cooking times, the Instant Pot’s efficiency, especially with this blend of beans, ensures they become tender in just 20 minutes without prior soaking. The pot will take some time to come to pressure before the cooking countdown begins, typically 15-20 minutes.
Quick Pressure Release: Once the cooking cycle is complete and the timer goes off, carefully perform a quick release of the pressure. Switch the steam release handle from “Sealing” to “Venting” position. Stand clear of the steam as it vents rapidly. Once the float valve drops, you can safely open the lid. Check the beans for tenderness; if they’re not quite as soft as you’d like, you can set the pot to “Sauté” (or “Simmer” if available) and let the soup simmer for another 5-10 minutes, stirring occasionally.
Season and Serve: Taste the soup and season generously with salt and pepper to your preference. Remember that the ham and stock contribute salt, so adjust carefully. Ladle the hot soup into bowls and garnish with fresh chopped parsley or chives for a bright, aromatic finish. Serve immediately and enjoy!

For even more detailed instructions and precise measurements, please scroll down to the comprehensive recipe box located at the bottom of this page.

From the initial prep to the final serving, this nourishing soup can be ready to serve 6 people in about an hour, including the time the Instant Pot takes to come to pressure. While the active cooking time is 20 minutes, factoring in prep and pressurization, allow for a full hour to have this delicious meal on the table.

It’s important to note that if you are using a 6-quart Instant Pot, you generally cannot double this recipe. Beans expand significantly during cooking, and filling the inner pot more than halfway when cooking beans can be unsafe and may lead to improper cooking.

Expert Tips for the Best Instant Pot Bean Soup

Enhance your Instant Pot Bean Soup experience with these helpful tips and tricks:

Understanding Pressurization Time: Be aware that your pressure cooker will typically take 15 to 20 minutes to build full pressure before the actual cooking time begins. If you’re planning to serve guests at a specific time, factor this crucial pressurization period into your total preparation schedule.
Adjusting Bean Tenderness: If, after the initial 20-minute cook time and quick release, your beans aren’t as tender as you prefer, don’t fret. Simply turn the Instant Pot to the “Sauté” or “Simmer” function and let the soup gently simmer for an additional 10 minutes. This will allow the beans to soften further without becoming mushy.
The Role of Oil in Bean Structure: Adding a bit of oil, like extra virgin olive oil, at the beginning of the cooking process can help the beans maintain their shape and prevent their skins from bursting. It also plays a role in minimizing froth and foam that can sometimes occur during pressure cooking.
Ham Substitutions: No leftover ham? No problem! You can get a ham bone or ham hock from your local butcher. Look for one with a little meat still attached, as this will infuse extra flavor and add small bits of tender meat to your soup as it cooks. A ham hock also makes an excellent base for other dishes, like these fantastic Instant Pot Black Eyed Peas!
Choosing Your Broth: Both chicken and vegetable stock add wonderful depth of flavor. We used chicken stock for its richness, but if you’re aiming for a vegetarian or vegan version, vegetable stock is an excellent choice. Leftover vegetable stock can also be used in recipes like this creamy Dairy Free Pumpkin Soup.
Adding Acidic Ingredients: Be mindful of when you add acidic ingredients like tomatoes. Acidity can prevent beans from fully softening by binding to their outer layers. For best results, add tomatoes or other acidic components *after* the beans have completed their pressure cooking cycle. Once you perform the quick release, stir in the tomatoes and set the Instant Pot to “Sauté” or “Simmer” for about 10 minutes to allow them to cook down slightly.
Soaking Beans is Optional: For this Instant Pot recipe, soaking dried beans overnight is not required. The high pressure environment of the Instant Pot cooks unsoaked beans evenly and efficiently, saving you significant prep time.
Alternative Meats: If ham isn’t your preference, this soup is incredibly versatile. Leftover shredded turkey or browned sausage (Italian sausage, chorizo, etc.) would also be delicious additions, offering different flavor profiles.
Seasoning Adjustments: The saltiness of ham can vary greatly. It’s always best to taste and adjust the salt and pepper *after* the soup has finished cooking. This allows you to achieve the perfect seasoning balance for your palate.
A Bright Finish: For a touch of brightness and acidity that awakens all the flavors, add a small squeeze of fresh lemon juice just before serving. It’s a simple trick that can elevate the entire dish.

Storing Your Delicious Bean Soup

If you find yourself with any delightful leftovers of this Instant Pot Bean Soup, proper storage is key to maintaining its freshness and flavor. You can store the soup in the refrigerator for up to 5 days, making it excellent for meal prep or quick lunches throughout the week.

To ensure safe storage, it’s important to cool the soup quickly. Ideally, bring the soup down to room temperature within two hours of cooking. For faster cooling, you might transfer the soup to a shallow dish or divide it into smaller containers. This helps it cool more rapidly and prevents it from staying in the “danger zone” temperature range for too long.

Once cooled, transfer the soup to an airtight container. This will protect it from absorbing other odors in the fridge and prevent spoilage. Label and date the container for easy tracking.

Can Instant Pot Bean Soup Be Frozen?

Absolutely, this bean soup freezes exceptionally well! Beans maintain their texture beautifully when frozen, making this a fantastic recipe for batch cooking and long-term storage. If you don’t manage to eat all the soup within a few days, you can confidently store it in the freezer for up to 3 months.

To freeze, first ensure the soup has cooled completely to room temperature. Then, transfer it into freezer-safe bags or containers, leaving a little headspace at the top for expansion. Label and date each container clearly before placing them in the freezer. This smart freezing technique also works wonderfully for other hearty dishes, such as this appetizing Hamburger Soup with Vegetables.

Reheating Your Frozen or Refrigerated Soup

Reheating your bean soup is simple, whether it’s from the fridge or freezer, ensuring a convenient and warm meal anytime:

From the Refrigerator: For soup stored in the fridge, simply transfer the desired portion to a saucepan and heat gently over medium-low heat on the stovetop, stirring occasionally, until it is thoroughly heated through. Alternatively, microwave individual portions in a microwave-safe bowl, stirring halfway through, until hot.
From the Freezer: If reheating from frozen, the most ideal method is to defrost the soup overnight in the refrigerator. Once thawed, you can reheat it as described above. For a quicker option, you can add the frozen soup directly to a saucepan over medium-low heat. Keep the heat low and stir frequently to break up the frozen block and ensure even heating. Continue cooking until the soup is simmering and heated completely through. Add a splash of extra stock or water if the soup appears too thick after reheating.

Delicious Variations to Personalize Your Bean Soup

One of the best aspects of this Instant Pot Bean Soup is its incredible versatility. Feel free to experiment with different ingredients and seasonings to tailor it to your unique taste preferences:

Aromatic Additions: After you sauté the onions, consider adding some minced garlic for an extra layer of pungent flavor. A teaspoon of dried Italian seasoning, a pinch of smoked paprika, or a dash of cumin can also elevate the soup’s aromatic profile.
Fresh Herb Power: While dried herbs are convenient, fresh herbs can truly brighten a dish. If using fresh, delicate herbs like cilantro, dill, or additional parsley, stir them in just before serving. For more robust, woody herbs like rosemary or thyme, add them during the sautéing phase or with the stock to allow their flavors to infuse properly during cooking.
Boost with Greens: For an added nutritional punch and a slight thickening effect, stir in a handful of fresh spinach or kale after the pressure cooking is complete. Let it sauté or simmer for a few minutes until the greens wilt beautifully into the hot soup.
Vegetable Medley: This soup is an excellent way to use up leftover vegetables. Diced potatoes, green beans, zucchini, or even squash are all wonderful additions. If adding root vegetables like potatoes, you can add them along with the initial sauté. Softer vegetables like zucchini or green beans can be added towards the end of the pressure cooking cycle, or during the final simmer.
Mindful of Acidity: As mentioned in our tips, if you decide to include acidic ingredients such as fresh or canned tomatoes, always add them *after* the beans have fully cooked. The acid can prevent the beans from tenderizing properly if introduced too early in the pressure cooking process.
Bean Bonanza: Don’t limit yourself to pinto and kidney beans! Experiment with a variety of dried beans or a mix. Black beans, garbanzo beans (chickpeas), navy beans, or Lima beans all work beautifully and will slightly alter the flavor and texture. If you’re a pinto bean enthusiast, you’ll love these amazing Instant Pot Pinto Beans!
Pre-Packaged Convenience: For ultimate ease, pick up a pre-packaged mixed bean soup blend. These often come with a seasoning packet that can make an incredibly flavorful soup with minimal fuss.
Alternative Broths: While chicken and vegetable stock are our top recommendations, don’t hesitate to use turkey or beef stock if that’s what you have on hand. They will impart a different but equally delicious depth of flavor.
Garnish for Flair: Garnishing isn’t just for looks; it adds extra flavor and texture! Beyond fresh chives or parsley, consider a dash of hot sauce or diced jalapeños for heat, topped with fresh cilantro for freshness. A swirl of sour cream or a dollop of Greek yogurt can add creaminess, while shredded cheddar cheese or crispy crumbled bacon bits offer indulgent richness.

Achieving a Thicker, Heartier Soup

If you prefer a thicker, more substantial bean soup, there are a couple of easy techniques you can employ:

Partial Purée: Once the soup has finished cooking and the pressure has been released, use a slotted spoon to remove about a cup of the cooked beans and set them aside. Then, using an immersion blender directly in the Instant Pot, or by carefully transferring a portion of the soup to a regular blender (blend in batches and be extremely cautious with hot liquids!), purée the soup until it reaches your desired consistency. Once thickened, stir the reserved whole beans back into the pot. This method gives you a creamy base with delightful pockets of whole beans.
Reduce on Sauté Mode: For a simpler approach, after the soup is cooked, remove the lid and switch the Instant Pot to the “Sauté” function (or “Simmer” if available). Let the soup gently simmer without the lid for several minutes, stirring occasionally. This will allow some of the liquid to evaporate, naturally thickening the soup to your preferred texture. Keep a close eye on it to prevent scorching.

Do I Need to Soak Beans for the Instant Pot?

One of the most common questions regarding bean soup, especially when using a pressure cooker, is whether to soak the beans first. The good news for this Instant Pot Bean Soup recipe is: **no, soaking is not required.**

When I prepare this soup, I typically do not soak the beans overnight. My usual method involves simply washing and rinsing the dried beans thoroughly, then placing them in a bowl of water while I prep the other ingredients. The powerful pressure cooking environment of the Instant Pot ensures that unsoaked beans cook evenly and quickly to a tender consistency.

However, there are valid reasons why some people choose to soak beans, primarily for ease of digestion. If you prefer to soak your beans for this reason, you certainly can. The most common method is an overnight soak: place the beans in a large bowl, cover them with several inches of water, and let them sit for 8 to 12 hours, or overnight.

If you’ve opted for soaking, remember to drain the soaking water and rinse the beans again before adding them to the Instant Pot. For pre-soaked beans, you can reduce the pressure cook time to 15 minutes on high pressure. After cooking, perform a natural release for 15 minutes (allowing the pot to depressurize on its own without intervention), then carefully do a quick release of any remaining pressure. Finally, season, garnish, and serve.

For more details on natural versus quick pressure release methods, refer to the dedicated section below.

Another option is the **quick soak method** using your Instant Pot. To do this, add your dried beans to the Instant Pot with plenty of water. Lock the lid, set to high pressure for 1 minute of cook time. Once the timer goes off, allow the beans to soak in the hot, pressurized environment for 1 hour without releasing the pressure. After the hour, drain and rinse the beans, then set them aside. You can then proceed with the original recipe directions, sautéing the onions and carrots, and adding the quickly soaked beans back to the pot. When using quick-soaked beans, I suggest reducing the main pressure cook time to 10-15 minutes (instead of 20 minutes for unsoaked beans). Always perform a quick release and then garnish and serve.

Quick Release vs. Natural Release: Understanding Instant Pot Pressure Release

A significant amount of pressure builds up inside the Instant Pot during cooking, especially with fuller pots. Understanding the different pressure release methods is crucial for both safety and achieving the desired food texture. You can either allow for a natural pressure release or perform a quick release.

Natural Release (NR)

A natural release occurs when you simply let the Instant Pot sit untouched after the cooking cycle finishes and the timer goes off. The pot gradually depressurizes on its own as it cools down, and the steam slowly escapes. This process can take anywhere from 10 to 30 extra minutes, depending on the volume and type of food inside. During a natural release, the food continues to cook gently, which is often beneficial for certain dishes.

Natural release is generally recommended for:

Foamy or Starchy Foods: Such as oatmeal, pasta, or beans (if you’re concerned about foam) to prevent splattering of food particles through the steam release valve.
Meats: Like this tender Instant Pot Turkey Breast, which benefits from the resting period for increased tenderness and moisture retention. A natural release prevents the meat from becoming tough due to a sudden drop in pressure. This method is perfect if you plan to use leftovers for a delicious Instant Pot Turkey Soup with Noodles!
Soups and Stews: To allow flavors to deepen and settle, and to prevent sudden boiling over.

During a natural release, the floating valve on the lid will gradually lower, but it will not fully drop until the pressure inside the pot is sufficiently low. Never attempt to force the valve open if it’s still raised, as this indicates there is still significant pressure inside.

Quick Release (QR)

A quick release involves manually opening the steam release valve immediately after the cooking cycle is complete. This allows the steam to escape rapidly, depressurizing the pot in typically 2 to 5 minutes. This method effectively stops the cooking process quickly, which is ideal for delicate foods or when you need to prevent overcooking.

For this Instant Pot Bean Soup, we recommend a quick release. It’s faster and helps achieve perfectly tender beans without them becoming mushy. However, this method comes with a crucial **word of caution!** ⚠️

When you perform a quick release, a powerful jet of hot steam will erupt from the valve. It is essential to be extremely careful to avoid steam burns. Always use an oven mitt or a long-handled utensil to turn the venting knob from the “Sealing” to the “Venting” position. Depending on the food you’re cooking and how full the pot is, you might notice some splattering of liquid through the valve, so keep your face and hands clear.

Before attempting a quick release for the first time, make sure to read your Instant Pot’s instruction manual thoroughly to understand its specific features and safety precautions. In general, after the timer signals the end of the cooking cycle, turn the venting knob (using protection) until the steam starts to release. Keep it open until all the steam has stopped, and the floating valve has completely dropped. Only then is it safe to open the lid.

Once you’ve mastered the quick release, a world of delicious, fast meals opens up to you!

Stovetop Directions for Hearty Bean Soup

Even without an Instant Pot, you can still enjoy a wonderfully hearty bean soup. It simply requires a little more time and attention on the stovetop, but the results are just as comforting and delicious. Here’s how to adapt the recipe:

Pre-Soak Your Beans: For stovetop cooking, pre-soaking your dried beans overnight is highly recommended. This significantly reduces the cooking time and helps ensure the beans cook through evenly. Place beans in a large pot, cover with plenty of water (at least 2-3 inches above the beans), and let them soak for 8-12 hours. Drain and rinse thoroughly before cooking.
Sauté Aromatics: Heat a large, heavy-bottomed stockpot or Dutch oven over medium heat. Add the olive oil, then introduce the diced onions, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened. This builds the flavor base for your soup.
Simmer to Perfection: Add the drained, soaked beans, along with the chicken or vegetable stock, diced ham, and chili pepper to the pot. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 2 to 2 ½ hours. Stir intermittently every 20-30 minutes to prevent sticking and ensure even cooking. The soup is ready when the beans are completely tender.
Quick Version with Canned Beans: For an even faster stovetop bean soup, skip the dried beans and use canned beans (rinsed and drained). This will drastically cut down the cooking time to approximately 30 minutes. Follow steps 2 and 3, but once the aromatics are sautéed, add the canned beans, stock, ham, and chili. Simmer for about 20-30 minutes, or until the carrots are tender and the flavors have melded.
Season and Serve: Once the beans are tender (or the canned version is heated through and vegetables are soft), taste and adjust seasoning with salt and pepper as needed. Garnish with fresh herbs and serve hot.

If you have any leftover cooked beans from either method, don’t miss out on making these delightful Mexican Beans!

Slow Cooker Directions for Effortless Bean Soup

The slow cooker offers a convenient “set it and forget it” approach, allowing you to have a delicious bean soup ready by evening with minimal fuss. Here’s how to prepare it:

Prepare the Beans: Just like with the stovetop method, soaking your dried beans is essential for slow cooker cooking. Place the beans in a large bowl, cover them with water about 2 inches above the beans, and let them soak for at least 8 hours or overnight. This ensures they cook thoroughly and become tender. Drain the soaked beans and transfer them to your slow cooker pot.
Sauté and Combine: While optional, sautéing the aromatics beforehand significantly deepens the flavor of your slow cooker soup. In a large stockpot or skillet, heat the olive oil over medium-high heat until it shimmers. Add the carrots, celery, and onion, and sauté until they are soft and fragrant, typically less than 10 minutes. Transfer these sautéed vegetables to the slow cooker pot with the beans. Stir in the stock, diced ham, and chili pepper, along with any other desired seasonings.
Slow Cook to Perfection: Cover the slow cooker with its lid. Cook on high for 4 to 5 hours, or on low for 8 to 10 hours, or until the beans and vegetables are perfectly tender. Cooking times can vary based on your slow cooker and the age of the beans, so check for tenderness towards the end of the cooking window.
Season and Serve: Once the soup is cooked, taste and adjust the seasoning with salt and pepper as needed. Dish out into bowls, garnish with fresh herbs, and serve your wonderfully warm and flavorful slow cooker bean soup.

Why Choose the Instant Pot for Your Bean Soup?

The Instant Pot has revolutionized home cooking, and for good reason. When it comes to dishes like bean soup, it truly shines, offering unparalleled speed, convenience, and flavor development compared to traditional methods:

Lightning-Fast Cooking: The most compelling reason to use an Instant Pot is its speed. While a slow cooker might take all day and a stovetop pot hours, the Instant Pot pressurizes food, dramatically reducing cooking times. It tenderizes tough beans and meats, melding all the flavors in minutes, not hour after hour. This means a hearty, comforting bean soup can be on your table in under an hour, from start to finish.
Intense Flavor Infusion: Pressure cooking not only speeds up the process but also locks in moisture and flavor. The high-pressure environment forces liquids and seasonings deep into the ingredients, resulting in a more intensely flavored and cohesive soup.
Effortless Cleanup: With most Instant Pot recipes, everything goes into one pot. This means you only have one inner pot to clean, significantly simplifying your post-meal chores. The stainless steel inner pot is often dishwasher safe, adding to the convenience.
Enhanced Safety: Modern electric pressure cookers like the Instant Pot are designed with multiple safety features, making them a much safer option than older stovetop pressure cooker models. You can cook with peace of mind.
Multi-Functional Versatility: The Instant Pot is much more than just a pressure cooker. It typically combines 7 (or more) kitchen appliances in one. It can sauté and sear ingredients before pressure cooking, eliminating the need for a separate pan. Many models also include functions for slow cooking, steaming, making yogurt, and even baking bread or cheesecakes. This makes it an incredibly versatile and space-saving kitchen appliance.

So, for a multi-functional, safe, and efficient way to create delicious, complex meals like this Instant Pot Bean Soup in less than an hour with minimal cleanup, the Instant Pot is an absolute kitchen hero!

It’s also fantastic for other comforting dishes like this tender Instant Pot Pulled Pork.

Perfect Pairings: What to Serve with Your Bean Soup

This Instant Pot Bean Soup is wonderfully hearty and satisfying enough to stand alone as a main meal, much like a robust Turnip Green Soup. However, sometimes a little something extra can elevate the dining experience. Here are some fantastic serving suggestions:

Fresh Salad: For a refreshing contrast, pair your soup with a light, crisp salad. My go-to is an easy Panzanella Salad, which cleverly combines greens and crusty bread in one exceptional side dish. A simple mixed green salad with a vinaigrette dressing also works beautifully.
Artisan Bread: A thick slice of homemade bread is perfect for dipping into the rich broth. Consider our Overnight Sourdough Bread. While it requires a bit of planning the day before, it yields a delightfully chewy crust and soft interior, making it an ideal companion for a comforting Sunday lunch. Any crusty bread or rolls will do wonders.
Cornbread: For a classic Southern touch, serve your bean soup with cornbread. My personal favorite is Dairy-free Cornbread, which is moist and flavorful. For those with dietary restrictions, this Keto Cornbread also looks like a fantastic option. The slightly sweet and crumbly texture of cornbread perfectly complements the savory soup.
As a Starter: If you’re planning a multi-course meal, this bean soup makes an excellent starter. Follow it up with a robust main course like this satisfying Chicken Leg Quarters Recipe.
Smoked Meats (for the BBQ Enthusiast): If you have a smoker, the smoky flavors of a smoked meat dish would be phenomenal alongside or even stirred into this soup. Try our Smoked Chicken Quarters or a flavorful Smoked Corned Beef Brisket.

More Delicious Instant Pot Recipes to Explore

Once you fall in love with the convenience and efficiency of your Instant Pot, you’ll want to try even more recipes. Here are some other favorites to add to your repertoire:

Instant Pot Broccoli: Perfectly cooked, tender-crisp broccoli in minutes.
Instant Pot Potatoes Colcannon: A comforting Irish mashed potato dish.
Instant Pot Buffalo Chicken Dip: A crowd-pleasing, creamy, and spicy appetizer.
Instant Pot Hot Chocolate: A rich and creamy hot chocolate for a cozy treat.

We hope you enjoy this hearty and convenient Instant Pot Bean Soup! If you try this recipe, please leave a comment below and share your experience. I’d absolutely love to hear how it turned out for you! You can also give us a shoutout on social media—just tag @easywholesome or use the hashtag #easywholesome so I can be sure to see your wonderful creations!

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Instant Pot Bean Soup

Author Erin Dooner

Course Soup

Cuisine American

Servings 6 servings

Print Recipe

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

▢ 1 medium yellow onion diced
▢ 2 large carrots peeled and diced
▢ 1 celery stalk diced
▢ 2 tablespoons extra-virgin olive oil
▢ 1 red chili pepper, with or without seeds (seeds will make it hot) finely chopped
▢ 2 cups cooked ham diced
▢ 20 ounces (570 grams) dried beans pinto, red, or a pack of bean soup beans
▢ 7 ½ cups (1.75 l) chicken or vegetable stock
▢ salt to taste
▢ fresh parsley or chives to taste chopped

Instructions

Remove dried beans from the package, carefully sort for any debris or unwanted beans, then wash and rinse them thoroughly. Place the rinsed beans in a large bowl filled with water and set aside while you prepare the other ingredients.
Meanwhile, turn your Instant Pot on to the “Sauté” mode. Add the extra virgin olive oil, then the diced onions, carrots, and celery. Cook for about 4 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
Add the finely chopped chili pepper and diced ham to the pot. Continue to sauté for an additional 5 minutes, stirring occasionally, allowing the flavors to meld.
Drain the water from the prepped beans, rinse them once more, and then add them to the Instant Pot. Pour in the chicken or vegetable stock and add salt to taste.
Give all ingredients a good stir to combine. Securely place the lid on the Instant Pot and ensure the steam release handle is in the “Sealing” position. Cook on high pressure for 20 minutes.
Once the cooking cycle is complete, turn off the Instant Pot and carefully switch the steam release handle from “Sealing” to “Venting” position to perform a quick release. Be cautious of the hot steam. After the pressure has fully released and the float valve has dropped, open the lid. Check if the beans are tender; if not, you can continue to simmer the soup on “Sauté” mode for a few more minutes until desired tenderness is reached.
Taste the soup and adjust seasonings as needed. Sprinkle with fresh chopped parsley or chives before serving.

Notes

The cooking time for dried beans can vary significantly based on their age. Newly harvested beans will typically cook much faster than older beans. While 20 minutes is generally sufficient in the Instant Pot for most dried beans without soaking, older beans might require a few additional minutes of pressure cooking or simmering.

It’s important to avoid overcooking the beans, as they can turn mushy or creamy. Aim for soft and tender beans that still hold their shape, rather than a soggy consistency.

Note that cook time can also vary depending on the specific model and brand of pressure cooker you are using. This recipe was developed using an Instant Pot.

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