Instant Pot Vegan Bean Soup Recipe

Dried mixed beans: A blend of various beans that provide a rich and hearty texture to the soup.

Onion: Adds a sweet and savory base flavor to the soup.

Garlic: Enhances the overall flavor with its pungent and aromatic qualities.

Vegetable broth: Serves as the liquid base, adding depth and richness to the soup.

Diced tomatoes: Adds a tangy and slightly sweet flavor, along with a bit of texture.

Cumin: Provides a warm, earthy flavor that complements the beans.

Paprika: Adds a mild, smoky flavor and a touch of color.

Salt: Enhances all the flavors in the soup.

Pepper: Adds a bit of heat and depth to the overall flavor.

When preparing this vegan bean soup, it's crucial to properly rinse and sort the dried beans to remove any debris or small stones. This step ensures a clean and safe final dish. Additionally, when using the sauté mode on the Instant Pot, make sure to cook the diced onion and minced garlic until they are fully translucent to develop a deeper flavor base for your soup. This will enhance the overall taste and aroma of the dish.

• dried mixed beans - Substitute with canned mixed beans: Using canned beans can save time as they are already cooked. Just be sure to rinse them well to remove excess sodium.

• dried mixed beans - Substitute with lentils: Lentils cook faster and don't require soaking, making them a convenient alternative.

• onion - Substitute with leek: Leeks provide a milder flavor and can add a different texture to the soup.

• onion - Substitute with shallots: Shallots offer a sweeter and more delicate flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic provides a more robust flavor.

• garlic - Substitute with shallots: Shallots can add a subtle garlic-like flavor with a hint of sweetness.

• vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor to the soup.

• diced tomatoes - Substitute with tomato sauce: Tomato sauce can provide a similar flavor and texture, though it will make the soup slightly thicker.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can be used for a smoother texture while maintaining the tomato flavor.

• cumin - Substitute with ground coriander: Ground coriander offers a citrusy, slightly sweet flavor that can complement the soup.

• cumin - Substitute with chili powder: Chili powder often contains cumin along with other spices, adding a similar depth of flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the soup, enhancing its flavor profile.

• paprika - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat, though use sparingly as it is much spicier than paprika.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the soup.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture and potential spoilage.

• Transfer the cooled bean soup to airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The cold environment will help maintain the flavors and texture.

• For longer storage, place the containers in the freezer. The bean soup can be frozen for up to 3 months without significant loss of quality.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps preserve the texture and flavor.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, use the microwave, heating in short intervals and stirring in between to ensure even warming.

• If the soup appears too thick after reheating, add a splash of vegetable broth or water to achieve the desired consistency.

• Adjust the seasoning after reheating, as freezing and thawing can sometimes dull the flavors. A pinch of salt or a dash of pepper can make a big difference.

• Enjoy your Instant Pot Vegan Bean Soup with a slice of crusty bread or a fresh salad for a complete and satisfying meal.

• For stovetop reheating:

  1. Pour the leftover bean soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through and steaming, it's ready to serve.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for additional 1-minute intervals if necessary.

• For Instant Pot reheating:

  1. Pour the leftover soup back into the Instant Pot.
  2. Set the Instant Pot to the sauté mode.
  3. Stir occasionally until the soup is heated through and bubbling.
  4. Serve immediately once hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat for about 20-30 minutes, stirring halfway through.
  4. Once the soup is hot and steaming, remove from the oven and serve.

• Instant Pot: An electric pressure cooker used to cook the soup quickly and efficiently.

• Sauté function: A feature on the Instant Pot that allows you to sauté ingredients directly in the pot.

• Measuring cups: Used to measure the dried mixed beans, vegetable broth, and diced tomatoes accurately.

• Measuring spoons: Used to measure the cumin, paprika, salt, and pepper.

• Knife: Used to dice the onion and mince the garlic.

• Cutting board: A surface to safely dice the onion and mince the garlic.

• Wooden spoon: Used to stir the ingredients while sautéing and after cooking.

• Ladle: Used to serve the hot soup into bowls.

• Bowls: Used to serve the soup.

Pre-soak the beans: Soak the dried mixed beans overnight to reduce cooking time in the Instant Pot.

Use pre-diced vegetables: Buy pre-diced onion and garlic to save prep time.

Batch cooking: Double the recipe and freeze portions for quick future meals.

Quick release: After the natural release, use the quick release method to save a few extra minutes.

Pre-measure spices: Measure out the cumin, paprika, salt, and pepper ahead of time.