Instant Pot Bean and Butternut Squash Soup Recipe
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.
- 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
