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

Instant Pot bean soup is a flavorful soup that's made with pantry-staple ingredients.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Time to Pressure 10 minutes
Total Time 40 minutes
Servings 8 servings
Calories 401kcal
Author Kate at Eating in an Instant

Equipment

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

Instructions

  • Press sauté.
  • When the pot reads "hot", add the ground Italian sausage.
  • Brown the sausage, breaking it up as you stir it.
  • 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.
  • Stir in the garlic and Italian seasoning, and cook, stirring the entire time, for 30 seconds.
  • Press cancel.
  • Pour in the chicken broth, and scrape up any browned bits from the bottom of the pot.
  • Add the beans. Do not stir.
  • Place the bay leaves on top.
  • 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.
  • 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.
  • Unlock and remove the lid, and give the soup a good stir. Season with additional salt and pepper, if desired.
  • Sprinkle the soup with fresh parsley and a sprinkle of grated Parmesan cheese, if using.

Notes

  • 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.
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 36g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 43mg | Sodium: 1145mg | Potassium: 814mg | Fiber: 10g | Sugar: 4g | Vitamin A: 3338IU | Vitamin C: 29mg | Calcium: 122mg | Iron: 4mg