Introduction

This Instant Pot Bean Soup is a hearty and flavorful dish packed with a variety of beans and warm spices. Perfect for chilly days, it combines wholesome ingredients with simple cooking steps to deliver comfort in a bowl.

Instant Pot Bean and Butternut Squash Soup Recipe - Recipe Image

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

Step 1: Place the dry beans in a large bowl at least twice their size and fill about 3/4 full with water. Let the beans soak for at least 8 hours, or quick-soak them if you need to prepare the soup immediately.
Step 2: Heat olive oil on high using the Instant Pot’s sauté function until warm. Add the minced onions and sauté until translucent. Add the garlic and cook for another minute or two. Turn off the Instant Pot.
Step 3: If using no salt vegetable bouillon cubes, add them now. If your bouillon contains salt, wait to add salt and balsamic vinegar until just before serving.
Step 4: Add the water, soaked beans, diced butternut squash, minced celery, bay leaves, thyme, marjoram, smoked paprika, and paprika to the pot. Stir everything well.
Step 5: Cook the soup on high pressure for 16 minutes. Allow the pressure to release naturally for at least 15 minutes, then finish releasing pressure manually until the pin drops and you can open the lid safely.
Step 6: Stir in nutritional yeast if using, then add balsamic vinegar, kosher salt, and black pepper. Adjust seasoning if needed, and serve warm.

Tips & Variations

Try quick-soaking beans by boiling them for 5 minutes and then letting them sit for an hour to reduce soaking time.
For a creamier texture, blend a portion of the soup and stir it back in before serving.
Substitute butternut squash with sweet potato or carrots for a slightly different flavor.
Nutritional yeast adds a cheesy umami flavor and is optional for those avoiding dairy.

Storage

Store the soup in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in portioned containers for up to 3 months. Reheat gently on the stove or in the microwave until hot, stirring occasionally to ensure even warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried ones?

While this recipe is designed for dried beans to absorb the flavors fully during cooking, you can use canned beans. Reduce the cooking time significantly and add canned beans after the sauté step to avoid overcooking.

Do I need to soak the beans overnight?

Soaking beans overnight helps reduce cooking time and improves digestibility. However, if time is short, quick-soaking them or cooking them longer in the Instant Pot without soaking is possible, though the texture may vary slightly.

Instant Pot Bean and Butternut Squash Soup Recipe

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★★★★★

4.7 from 387 reviews

A hearty and flavorful Instant Pot bean soup featuring a diverse mix of beans, aromatic spices, and nutritious vegetables. This easy-to-make recipe delivers a comforting and protein-packed meal perfect for any day.

Author: Ella
Prep Time: 10 minutes (plus 8 hours soaking time)
Cook Time: 16 minutes pressure cook + 15 minutes natural pressure release + 5 minutes sautéing
Total Time: Approximately 9 hours (including soaking time)
Yield: 6–8 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Beans and Vegetables

1 (1 lb.) bag 15 or 16 bean soup mix, about 2 cups
2 cups diced butternut squash
1 cup minced celery
2 cups minced onions
1 Tbsp. minced garlic

Liquids and Seasonings

2 Tbsp. olive oil
2 no salt vegetable bouillon cubes
7 cups water
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

Soak the Beans: Place the dry beans in a large bowl at least twice the size of the dried beans and fill about 3/4 full with water. Let the beans soak for at least 8 hours, or use a quick-soak method if you want to prepare the recipe immediately.
Sauté Aromatics: Heat the olive oil on high in the Instant Pot using the sauté setting until warm. Add minced onions and sauté until translucent, about 3-5 minutes. Add minced garlic and sauté for another 1-2 minutes. Turn the Instant Pot off after sautéing.
Add Bouillon: If you are using no salt vegetable bouillon cubes, add them now to the pot. If your bouillon contains salt, wait and add it later with the balsamic vinegar before serving to control salt levels.
Add Remaining Ingredients: Pour in the soaked beans along with water, diced butternut squash, minced celery, bay leaves, dried thyme, dried marjoram, smoked paprika, and paprika. Stir everything thoroughly to combine.
Pressure Cook: Seal the Instant Pot and set it to cook on high pressure for 16 minutes. Once cooking is complete, let the pressure release naturally for at least 15 minutes, then manually release any remaining pressure until the lid can be safely opened.
Finish and Season: Stir in the nutritional yeast if using, followed by the balsamic vinegar, kosher salt, and ground black pepper. Adjust seasoning to taste and serve hot.
Storage: Store leftover soup in a cold refrigerator for up to 1 week, or freeze for up to 3 months for longer preservation.

Notes

You can quick-soak the beans by boiling them in water for 2 minutes and then letting them sit, covered, for 1 hour before cooking.
The nutritional yeast is optional but adds a savory, cheesy flavor, boosting the umami profile.
If using salted bouillon cubes, add the salt later to prevent over-seasoning.
This soup freezes well, making it ideal for meal prep.
Natural pressure release enhances flavor and texture by allowing beans to finish cooking gently.

Keywords: Instant Pot bean soup, 15 bean soup, pressure cooker soup, vegetarian bean soup, hearty bean soup, easy bean recipe