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–+ servings
instant pot bean soup vegan recipe

Easy Instant Pot Bean Soup, Vegan, Oil-Free

This bean soup is a lifesaver for busy days where you don't have time to cook and want something comforting.
Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 5 minutes
Total Time 1 hour
Servings 10 servings
Calories 210kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 210kcal | Carbohydrates: 36g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 385mg | Fiber: 10g | Sugar: 7g