Instant Pot Bean and Butternut Squash Soup Recipe

Introduction

This Instant Pot Bean Soup is a hearty and flavorful comfort dish, packed with a variety of beans and aromatic spices. Perfect for a cozy meal, it combines tender beans with butternut squash and a touch of smoky paprika for a satisfying bowl.

Ingredients

• 1 (1 lb.) bag 15 or 16 bean soup mix, about 2 cups
• 2 Tbsp. olive oil
• 2 cups minced onions
• 1 Tbsp. minced garlic
• 2 no salt vegetable bouillon cubes
• 7 cups water
• 2 cups diced butternut squash
• 1 cup minced celery
• 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

1. Step 1: Place the dry beans in a large bowl at least twice their size and fill about 3/4 full with water. Soak the beans for at least 8 hours or use the quick-soak method if short on time.
2. Step 2: Heat olive oil in the Instant Pot on high sauté setting until warm. Add minced onions and sauté until translucent. Then add garlic and cook for another minute or two. Turn the Instant Pot off.
3. Step 3: If using no salt vegetable bouillon, add the cubes now. If the bouillon contains salt, add the salt later with the balsamic vinegar just before serving.
4. Step 4: Add water, soaked beans, butternut squash, celery, bay leaves, thyme, marjoram, smoked paprika, and paprika to the pot. Stir everything well to combine.
5. Step 5: Seal the Instant Pot lid and cook on high pressure for 16 minutes. Allow the pressure to release naturally for at least 15 minutes, then manually release any remaining pressure before opening the lid.
6. Step 6: Stir in the nutritional yeast if using, then add balsamic vinegar, kosher salt, and black pepper. Adjust seasoning to taste and serve warm.

Tips & Variations

• For faster preparation, use the quick-soak method by boiling the beans for 2 minutes and then soaking for 1 hour.
• Add smoked sausage or bacon for a non-vegetarian version with extra depth of flavor.
• Substitute butternut squash with sweet potatoes for a different sweetness and texture.
• Omit nutritional yeast if you prefer, or replace with grated Parmesan for a cheesy touch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to one week. It also freezes well for up to three months—thaw in the fridge and reheat gently on the stove or in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip soaking the beans?

Soaking reduces cooking time and improves digestibility. If you skip it, the beans may take longer to cook and might be harder to digest, so it’s not recommended for this recipe.

What if I don’t have an Instant Pot?

You can make this soup in a slow cooker or on the stovetop, but cooking times will be longer. On the stove, simmer soaked beans and ingredients for 1.5 to 2 hours until beans are tender.

Instant Pot Bean and Butternut Squash Soup Recipe

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★★★★★

4.4 from 125 reviews

This hearty Instant Pot Bean Soup is a nutritious and flavorful dish made with a mix of 15 or 16 dried beans, aromatic vegetables, and warming spices. The soup simmers to perfection under high pressure in the Instant Pot, delivering a rich blend of textures and tastes with tender beans, sweet butternut squash, and a hint of smokiness from smoked paprika. Enhanced with optional nutritional yeast and tangy balsamic vinegar, this soup is warming, filling, and perfect for a nutritious meal any day of the week.

• Author: Daniel
• Prep Time: 10 minutes (plus 8 hours soaking time or quick-soak time)
• Cook Time: 16 minutes pressure cooking + 15 minutes natural pressure release + 10 minutes sautéing
• Total Time: Around 9 hours including soaking; approximately 40-45 minutes active time if quick-soaked
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Beans and Broth

• 1 (1 lb.) bag 15 or 16 bean soup mix, about 2 cups
• 7 cups water
• 2 no salt vegetable bouillon cubes

Vegetables

• 2 cups minced onions
• 1 Tbsp. minced garlic
• 2 cups diced butternut squash
• 1 cup minced celery

Oils, Spices, and Seasonings

• 2 Tbsp. olive oil
• 5 bay leaves
• 1 Tbsp. dried thyme
• 1 Tbsp. dried marjoram
• 1 Tbsp. smoked paprika
• 1 Tbsp. paprika
• 1 Tbsp. balsamic vinegar
• 2 tsp. kosher salt
• ½ tsp. ground black pepper

Optional

• ¼ cup nutritional yeast

Instructions

1. Soak Beans: Place the dry beans in a large bowl at least twice the size of the beans and fill about 3/4 full with water. Let the beans soak for at least 8 hours to soften. For quicker preparation, use the quick-soak method following your preferred instructions.
2. Sauté Aromatics: Turn on the Instant Pot to the sauté setting on high, add olive oil, and heat until warm. Add the minced onions and sauté until translucent, about 3-5 minutes. Add minced garlic and sauté for an additional 1-2 minutes. Turn off the Instant Pot.
3. Add Bouillon Cubes: If using no-salt bouillon cubes, add them to the Instant Pot at this stage. If the bouillon contains salt, wait to add with balsamic vinegar later.
4. Add Remaining Ingredients: Add soaked and drained beans, water, diced butternut squash, minced celery, bay leaves, dried thyme, dried marjoram, smoked paprika, and paprika. Stir well to combine all ingredients evenly.
5. Pressure Cook: Secure the lid on the Instant Pot and set to cook at high pressure for 16 minutes. Once cooking is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release to drop the valve and open the lid safely.
6. Finish and Season: Stir in the nutritional yeast if using, along with balsamic vinegar, kosher salt, and ground black pepper. Adjust seasonings to taste and mix thoroughly.
7. Store: Serve immediately, or store leftovers in the refrigerator for up to 1 week or freeze for up to 3 months.

Notes

• For quicker preparation, use the quick-soak method for beans.
• If using salted bouillon, add it with the balsamic vinegar and seasonings at the end instead of at the beginning.
• Adjust salt according to taste, especially considering the sodium content of the bouillon.
• Nutritional yeast adds a cheesy, umami flavor and is optional for those who want a vegan-friendly boost.
• Removing bay leaves before serving is advisable as they can be tough and sharp.
• Use a large enough bowl for soaking beans to prevent overflow.

Keywords: bean soup, instant pot soup, vegetarian soup, vegan bean soup, pressure cooker soup, healthy soup, butternut squash soup, easy bean recipes