Pressure-cooking dry beans is so quick and easy! We love that using our Instant Pot means we don’t have to soak our beans overnight. Our Instant Pot Mixed Bean Soup is PACKED with flavor. It is loaded with vegetables, beans, and beef. This soup has quickly become a family favorite! My kids LOVE this soup and I love that it is so good for them.
To make our Instant Pot Mixed Bean Soup you will need:
- 2 cups of dry mixed beans, we use Bob’s Red Mill or Hurst’s
- 8 cups of broth, we used Better Than Bouillon Beef Flavor
- 1 lb. ground beef
- 1 onion, chopped
- 1 Tbsp. garlic, minced
- 1 1/2 C. carrots, chopped
- 1 1/2 C. celery, chopped
- 1 green bell pepper, chopped
- 2 tsp. chili powder
- 1 tsp. basil
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. thyme
- 1 Tbsp. extra virgin olive oil
- 1 14.5 oz can diced tomatoes
- 1 small can diced green chilies
Quick Soak:
This is the step that allows you to skip soaking the beans overnight. If you have already soaked your beans overnight go ahead and skip this step. Start by rinsing and sorting your beans. Beans can have tiny rocks and pieces of dirt in them so you want to make sure to remove anything that’s not a bean.
Now add the 2 cups of beans to the Instant Pot liner along with 6 cups of water. Put the lid on the Instant Pot and make sure the valve is turned to sealing. Set the Instant Pot on High Pressure for 2 minutes. It will take a while to come to pressure and when it does it will start counting down from 2. When the time is up you can do a quick release by carefully turning the valve to vent to release the steam. When the pressure is released and the pin on the lid has dropped you can safely open the lid. Make sure to open the lid away from yourself because there will still be some steam. Now drain and rinse your beans using a mesh strainer.
Let’s get this soup cooking:
Make sure to rinse your Instant Pot liner after your quick soak of the beans, then start by browning your beef. Press the saute button and when HOT add the beef and cook until brown.
Remove and reserve the beef and add 1 Tbsp. of oil to the pot liner along with your onion, celery, and garlic while still on saute mode. Cook for a couple of minutes until the onions are translucent.
Add the carrots and bell pepper and cook another minute or two. Press the cancel button to turn off the saute function.
FLAVOR:
Now add your beans and beef back to the pot along with all the spices and your beef broth and give everything a good stir.
Close the lid again and make sure to turn the valve to sealing so the pot will come to pressure.
Set your Instant Pot to cook on high pressure for 30 minutes. When the time is up allow for a natural pressure release of 10 minutes. Basically, just do nothing. The timer will start counting the minutes, so when it reads 10 you can release the remaining pressure by carefully turning the valve to venting.
FINISHING TOUCHES:
Open the lid and admire your beautiful soup. To finish off your Instant Pot Mixed Bean Soup, you will add a can of diced tomatoes and a can of diced green chilies. The soup is still great without this step but we prefer it with the tomatoes and the chilies as they add a wonderful flavor. Just stir them in and press the saute button and cook for a few minutes to heat them through.
TIME TO EAT!
Now your soup is ready to serve! We like it with some crusty bread to soak up all the yummy soup broth. We love this Rustic No-Knead Rosemary Parmesan Bread.
This Instant Pot Mixed Bean Soup is very filling and has all the good stuff! We hope you love it as much as we do.
MORE AMAZING INSTANT POT RECIPES:
- Zuppa Toscana-Olive Garden Copycat
- Tasty Taco Soup
- Classic Beef Stew
- Creamy Butternut Squash Soup
- Ham and Navy Bean Soup
- Blueberry Banana Steel Cut Oats
- Balsamic Dijon Ham
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Instant Pot Mixed Bean Soup with beef and veggies
This Instant Pot Mixed Bean Soup is packed with flavor. Beans, beef, and lots of veggies make for a beautifully hearty and healthy meal.
Ingredients
- 2 cups of dry mixed beans, we use Bob's Red Mill or Hurst's
- 8 cups of broth, we used Better Than Bouillon Beef Flavor
- 1 lb. ground beef
- 1 onion, chopped
- 1 Tbsp. garlic, minced
- 1 1/2 C. carrots, chopped
- 1 1/2 C. celery, chopped
- 1 green bell pepper, chopped
- 2 tsp. chili powder
- 1 tsp. basil
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. thyme
- 1 Tbsp. extra virgin olive oil
- 1 14.5 oz can diced tomatoes
- 1 small can diced green chilies
Instructions
Quick Soak: Rinse the beans and add to the Instant Pot Liner along with 6 cups of water.
Cook on high pressure for 2 minutes, then quick release the steam.
Strain the water and set the beans aside.
Rinse the Instant Pot liner.
Press the saute button and wait for it to read HOT.
Add the ground beef and cook until brown. Remove and set aside.
Add the oil, onion, garlic, and celery, and cook until the onions are translucent.
Add the carrots and bell pepper and cook for another minute or two, then press cancel to turn off the saute function.
Add the broth to the pot along with the beans and ground beef and all the seasonings.
Close the lid and make sure the valve is set to sealing.
Cook on high pressure for 30 minutes.
When the time is up, allow the pot to naturally pressure release for 10 minutes, then turn the valve to venting to release any remaining steam.
Remove the lid and add the cans of tomatoes and green chilies and stir together.
Serve with some crusty bread.
Refrigerate leftovers for up to a week.
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