Name: Instant Pot Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Ingredients: 16 ounces ground Italian sausage (hot or mild); 1 cup diced onion; 1 cup peeled and diced carrot; 1 ¼ cups chopped celery; 1 cup seeded and diced red bell pepper; 5 cloves garlic (minced); 1/2 teaspoon salt (plus additional for seasoning); 1/2 teaspoon black pepper (plus additional for seasoning); 2 teaspoons dried Italian seasoning; 8 cups reduced-sodium chicken broth or no salt chicken broth; 15 ounce can navy beans (drained and rinsed); 15 ounce can red kidney beans (drained and rinsed); 15 ounce can cannellini beans (drained and rinsed); 2 dried bay leaves; Fresh parsley; Grated parmesan (optional)

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Instant Pot Bean Soup is a flavorful bean and sausage soup that's made with pantry-staple ingredients. This easy soup takes little prep to make!

A bowl of Instant Pot bean soup in a terra cotta colored bowl with a silver spoon in it.

Instant Pot bean soup is a hearty, cold-weather meal that's made with pantry-staple ingredients. This easy soup takes just minutes to prep.

The soup cooks entirely in the pressure cooker in no time, but it tastes like it simmered all day. Bean soup is also really flexible because the ingredients can easily be changed up to suit your tastes.

How to make Instant Pot bean soup

Step 1: Press sauté.

A pink spatula stirring Italian sausage in an Instant Pot.

Step 2: When the pot reads "hot", add the ground Italian sausage.

Step 3: Brown the sausage, breaking it up as you stir it.

Step 4: Add the diced onion, carrot, celery, and red pepper, and season with salt and pepper. Cook, stirring regularly, for about 3-4 minutes, or until softened.

Minced garlic on sauteeing vegetables in an Instant Pot.

Step 5: Stir in the garlic and Italian seasoning, and cook, stirring the entire time, for 30 seconds.
Press cancel.

Chicken broth poured into sauteed vegetable mixture in an Instant Pot.

Step 6: Pour in chicken broth, and scrape up any browned bits from the bottom of the pot.

Step 7: Add the beans. Do not stir.

Step 8: Place the bay leaves on top.

Step 9: Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 10 minutes. It should take about 10-15 minutes for the pot to come to pressure.

Step 10: Once the cooking time has finished, carefully turn the sealing valve to venting to release the pressure. You may need to do a controlled pressure release.

A black ladle holding a scoop of Instant Pot bean soup.

Step 11: Unlock and remove the lid, and give the soup a good stir.

A silver spoon and a dish of parsley next to a bowl of Instant Pot bean soup.

Ingredient notes and substitutions

Italian sausage: You can use turkey Italian sausage or chicken Italian sausage. If you use one of those types of sausage, you will need to add 2 tablespoons of olive oil to the inner pot before you brown the sausage.
Vegetables: Feel free to substitute the types and amounts of vegetables. For example, if you can't eat bell pepper, you could use more carrot and celery.
Beans: You can use different types of beans if you would like. For instance, you could use Great Northern beans instead of navy beans.
Heat: Adding a pinch or two of crushed red pepper flakes adds a bit of heat to the soup.

A bowl of Instant Pot bean soup topped with fresh parsley and grated parmesan.

Storage

Store any leftover soup in an airtight container in the refrigerator. The soup should keep for up to 4 days when properly stored in the fridge.

More Instant Pot soup recipes!

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