Instant Pot Bean and Butternut Squash Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
