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Image of a spoon in a bowl of hearty Instant Pot Bean Soup make with sautéd onions, carrots, diced ham with plenty of beans garnished with sliced red pepper and cilantro.
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Instant Pot Bean Soup

Course Soup
Cuisine American
Keyword bean soup, instant pot
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings

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 beans from the package, sort for debris or unwanted beans, wash and leave on a large bowl filled with water until ready to cook.
  • Meanwhile, turn your Instant Pot on to saute mode. Add the extra virgin olive oil, onions, carrots and celery and cook for 4 minutes, stirring occasionally.
  • Add the chili pepper, ham, and continue to cook for an extra 5 minutes, stirring occasionally.
  • Remove beans from the water, rinse, drain and add to the Instant Pot along with the stock and salt.
  • Give a stir, place the lid on and cook on high pressure for 20 minutes.
  • Turn the Instant Pot off and switch the steam release handle from sealing to venting position for a quick release carefully. Check if the beans are tender, if not, continue to cook for a few more minutes.
  • Sprinkle with fresh parsley or chives and serve.

Notes

Beans are usually hard, but if they are a new harvest, they will cook much faster than old beans. It could possibly take longer than 20 minutes to cook through old beans.
I highly advise against overcooking beans as they'll turn into a cream. You want them soft, but not soggy and mushy.
Cook time can also vary upon the type of pressure used. I used an Instant Pot.