You could easily measure out the ingredients for this soup into a large mason jar or a gallon sized zip lock bag so that it will truly be ready to go when you need it.
Don’t have all 7 kinds of beans to make this recipe? Use what you have. I used a total of 2 cups for larger beans, and about 1/2 cup total for the smaller beans.
This soup isn’t spicy – it’s mild flavored, with a tomato-y base and savory. It’s kid friendly (as long as the kids normally like beans, they’ll probably like this) and allergy-friendly – no nuts, no dairy, no eggs, no soy, nada nada nada!
Making Bean Soup In The Instant Pot
First, measure out all the dry beans.
I used a half cup of the larger beans – the black beans, great northern beans, pintos, and garbanzos – and then I used an eighth cup of the smaller ones – the lentils and peas.
See how pretty they all look?
Next, you’ll want to sort out any bad looking beans. Any beans that look like they already went bad before being dried.
Once your beans are sorted, it’s time to wash them. If you have a small child who insists on helping you with everything in the kitchen, now is their time to shine. My daughter (turning five in a few days, aww) didn’t want to stop washing these beans!
Once the beans are thoroughly washed, carefully pour out the excess water. You can rinse them off a few more times if you want.
For the spices, I used 1 teaspoon of garlic powder, onion powder, oregano, and marjoram:
I also used a half teaspoon of ground sage, ground black pepper, and paprika. You could probably use smoked paprika if you have it, but this time I just used sweet paprika.
After the spices are in, add 5 cups of water.
It’s important that you do NOT add any salt at this point before the beans have been cooked. Adding salt now will result in the beans not getting cooked thoroughly and maintaining a hard, crunchy texture.
How To Cook Instant Pot Bean Soup
Put the lid on the Instant Pot, set the sealing valve to “sealing,” and press “Manual” or “Pressure Cook” to pressure cook (on high pressure) for 50 minutes.
After it beeps that it’s done, I let it do a natural release for 10-30 minutes, and then gently release the pressure by slowly turning the sealing valve to “Venting.”
After the pressure has dropped, open the lid on the Instant Pot and add in the entire cans of crushed tomatoes and whole kernel corn. Be sure to drain the corn first, as you don’t need the extra water in the can to go in your soup.
If you like cilantro, you can add in 1/4 of fresh cilantro. Roughly chop it if you wish. I love cilantro but my kids were not big fans of it and ended up picking it out of the soup.
I recommend serving this soup with some freshly sliced, ripe avocado. The creamy avocado is a great vegan sour cream replacement! If you have some store-bought or homemade vegan sour cream, you could use that too.
Easy Instant Pot Bean Soup, Vegan, Oil-Free
- 1/2 cup dried black beans
- 1/2 cup dried garbanzo beans
- 1/2 cup pinto beans
- 1/2 cup great northern beans
- 1/8 cup dry red lentils
- 1/8 cup dry brown or yellow lentils
- 1/8 cup dry split peas
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp marjoram
- 1/2 tsp paprika
- 1/2 tsp sage
- 1/2 tsp ground black pepper
- 5 cups water
- 28 oz can of crushed tomatoes
- 15 oz can of corn kernels drained
- 2 1/2 tsp sea salt
- 1/4 cup fresh cilantro optional
- Fresh sliced avocado optional
- Put the 7 kinds of dry beans in the Instant Pot and rinse & sort them.
- Add the spices (do NOT add salt now).
- Add 5 cups water.
- Close lid, set valve to sealing, and press "Pressure Cook" or "Manual" to pressure cook on high pressure for 50 minutes.
- Allow it to release naturally for 10-30 minutes, then gently release the pressure by slowly turning the valve to "venting."
- Stir in the whole can of crushed tomatoes, corn kernels, salt, and fresh cilantro (if desired!). Serve with fresh, ripe avocado slices.