Instant Pot Bean and Butternut Squash Soup Recipe
This hearty Instant Pot Bean Soup combines a medley of beans with savory vegetables and warm spices, creating a comforting and nutritious one-pot meal. With the convenience of pressure cooking, this recipe delivers rich flavors and tender beans in under an hour, perfect for meal prep or a cozy dinner.
- Prep Time: 10 minutes plus at least 8 hours soaking time
- Cook Time: 30 minutes (including sauté and pressure cooking)
- Total Time: 8 hours 40 minutes (including soaking)
- Yield: 8 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Beans and Vegetables
- 1 (1 lb.) bag 15 or 16 bean soup mix, about 2 cups
- 2 cups minced onions
- 1 cup minced celery
- 2 cups diced butternut squash
- 1 Tbsp. minced garlic
Liquids and Seasonings
- 2 Tbsp. olive oil
- 2 no salt vegetable bouillon cubes
- 7 cups water
- 5 bay leaves
- 1 Tbsp. dried thyme
- 1 Tbsp. dried marjoram
- 1 Tbsp. smoked paprika
- 1 Tbsp. paprika
- ¼ cup nutritional yeast (optional)
- 1 Tbsp. balsamic vinegar
- 2 tsp. kosher salt
- ½ tsp. ground black pepper
Instructions
- Soak the Beans: Place the dry bean mix in a large bowl at least twice the size of the beans. Fill the bowl about three-quarters full with water and let the beans soak for at least 8 hours. Alternatively, use the quick-soak method to speed up the process.
- Sauté Aromatics: Turn the Instant Pot to sauté mode and heat the olive oil on high until warm. Add the minced onions and sauté until translucent, about 3-5 minutes. Add the minced garlic and cook for an additional 1-2 minutes. Then turn off the Instant Pot.
- Add Bouillon: If using no salt vegetable bouillon cubes, add them now to the sautéed aromatics. If your bouillon contains salt, add it with the balsamic vinegar later.
- Combine Ingredients: Add the soaked beans (drained), water, diced butternut squash, minced celery, bay leaves, dried thyme, dried marjoram, smoked paprika, and paprika into the Instant Pot. Stir everything well to combine.
- Pressure Cook: Secure the lid on the Instant Pot and set it to cook on high pressure for 16 minutes. After cooking, allow the pressure to release naturally for at least 15 minutes before manually releasing any remaining pressure and carefully opening the lid.
- Finish and Season: Stir in the nutritional yeast if using, balsamic vinegar, kosher salt, and ground black pepper. Taste and adjust seasoning as needed, then serve hot.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Notes
- Soaking the beans before cooking reduces cooking time and improves digestibility.
- If in a hurry, use the quick-soak method by boiling beans for 2 minutes, then letting them soak for an hour.
- For a richer flavor, use no salt bouillon cubes and add salt to taste at the end.
- Nutritional yeast is optional but adds a cheesy depth and extra nutrients.
- This soup thickens as it cools; reheat with a little water or broth if needed.
- Feel free to customize with additional vegetables or herbs according to preference.
Keywords: instant pot bean soup, pressure cooker bean soup, healthy bean soup, vegan bean soup, easy bean soup recipe, 15 bean soup, butternut squash soup
