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Warm bowls of soup contrast with chilly nights, offering comfort like nothing else. If you're looking for nourishing meals that satisfy both hunger and cravings, Instant Pot 16-bean soup recipes might be just what you need. These recipes bring diverse flavors and textures to your table, ensuring there's a perfect option for every palate. Curious about the different variations you can try? Let's explore these enticing recipes together.
Key Takeaways
- Explore classic flavors with the Instant Pot 16-Bean Soup, customizable with your choice of herbs and spices for warmth on cozy nights.
- Try the Spicy Southwest version for a zesty twist, featuring bell peppers and lime for a refreshing kick in every bowl.
- Enjoy the Italian 16-Bean Soup, infused with rich herbs and optional balsamic vinegar for a comforting, hearty meal.
- For a smoky flavor, the Smoky Ham and 16-Bean Soup combines beans with ham for a satisfying dish perfect for chilly evenings.
- Experience a vegetarian delight with the Vegetarian 16-Bean Soup, packed with nourishing kale and vibrant flavors for a healthy option.
Classic Instant Pot 16-Bean Soup
The beauty of this dish lies in its versatility. You can customize the flavors to your liking by adding different herbs and spices or even incorporating your favorite vegetables.
With the Instant Pot, you can achieve a rich and flavorful soup in a fraction of the time it would take using traditional methods. Let's explore the ingredients you'll need to create this comforting soup.
Ingredients:
- 1 bag (16 oz) mixed dried beans
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth or chicken broth
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper, to taste
- Optional: chopped fresh parsley for garnish
Cooking Instructions:
Start by rinsing the 16-bean mix under cold water and removing any debris.
Turn your Instant Pot to the sauté setting and add a splash of olive oil. Once hot, add the diced onion, carrots, and celery, sautéing until the vegetables begin to soften, about 3-5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Next, add the rinsed beans, vegetable or chicken broth, diced tomatoes (with juice), dried thyme, smoked paprika, bay leaf, salt, and pepper.
Stir everything together, ensuring the beans are submerged in the liquid. Secure the lid on the Instant Pot and set the steam release valve to sealing.
Cook on high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 15 minutes before performing a quick release for any remaining pressure.
Remove the bay leaf before serving, and garnish with fresh parsley if desired.
Extra Tips:
For an even heartier soup, feel free to add diced potatoes or spinach during the last few minutes of cooking.
If you prefer a smokier flavor, you can substitute the smoked paprika with a bit of liquid smoke or add diced smoked sausage before cooking.
Always taste and adjust the seasoning before serving, as different beans may absorb salt differently.
Enjoy your delicious, homemade 16-bean soup!
Spicy Southwest 16-Bean Soup
Spicy Southwest 16-Bean Soup is a flavorful and hearty dish that combines a variety of beans with zesty spices and vegetables. This comforting soup is perfect for chilly evenings or as a nutritious meal prep option. The Instant Pot makes it easy to achieve tender beans and infused flavors in a fraction of the time it would take on the stovetop.
With the balance of heat from spices and the richness of the beans, this soup is sure to become a favorite in your household. Packed with protein and fiber, it's not only delicious but also healthy. Serve it with crusty bread or over rice for a complete meal that warms you from the inside out.
Ingredients:
- 1 lb 16-bean mix (dried)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
To prepare the Spicy Southwest 16-Bean Soup, start by rinsing the 16-bean mix under cold water and removing any debris. Set your Instant Pot to the sauté function, add the olive oil, and let it heat up.
Add the diced onion, garlic, red and green bell peppers, carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened. Next, add the chili powder, cumin, smoked paprika, and cayenne pepper, stirring well to coat the vegetables with the spices.
Pour in the rinsed beans, diced tomatoes, and vegetable broth. Stir to combine, then secure the lid of the Instant Pot and set it to high pressure for 30 minutes.
Once the cooking time is complete, allow for a natural pressure release for about 15 minutes before carefully venting any remaining pressure. Stir in the lime juice and season with salt and pepper to taste. Serve the soup hot, garnished with fresh cilantro if desired.
Extra Tips: For an even spicier kick, consider adding diced jalapeños or a splash of hot sauce during cooking. If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender before serving.
Leftovers can be stored in the refrigerator for up to 5 days and freeze well for future meals.
Italian 16-Bean Soup With Herbs
Italian 16-Bean Soup With Herbs is a hearty and flavorful dish that brings the essence of Italian cuisine right to your kitchen. This recipe combines the rich flavors of herbs, vegetables, and a variety of beans, creating a nourishing soup that's perfect for any season. The Instant Pot makes it incredibly easy to prepare, allowing the beans to cook to perfection while infusing the soup with aromatic herbs.
This soup isn't only delicious but also packed with protein and fiber, making it a great option for a filling meal. You can serve it with crusty bread or a side salad for a complete dinner. Whether you're looking for a comforting dish on a chilly day or a healthy meal to enjoy throughout the week, this Italian 16-Bean Soup will surely satisfy your cravings.
Ingredients:
- 1 cup 16-bean mix
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
To prepare the soup, start by rinsing the 16-bean mix under cold water. Set your Instant Pot to the sauté mode and heat the olive oil. Add the diced onion, garlic, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
Stir in the rinsed beans, diced tomatoes, vegetable broth, and the dried herbs. Season with salt and pepper to taste. Once everything is combined, close the Instant Pot lid and verify the valve is set to sealing. Cook on high pressure for 35 minutes.
After the cooking time is complete, let the pressure release naturally for about 10-15 minutes, then switch the valve to venting to release any remaining pressure. Open the pot, stir the soup, and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Extra Tips:
For an even richer flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes to the soup before serving.
You can also customize this recipe by adding other vegetables such as spinach or kale for extra nutrients. If you prefer a thicker consistency, use an immersion blender to blend a portion of the soup before serving. Enjoy your delicious Italian 16-Bean Soup!
Smoky Ham and 16-Bean Soup
Smoky Ham and 16-Bean Soup is a hearty and comforting dish that combines the rich flavors of smoked ham with a mix of beans for a satisfying meal. This soup is perfect for chilly days, as it warms you from the inside out and is packed with protein and nutrients.
The Instant Pot makes it easy to prepare, allowing the flavors to meld beautifully in a fraction of the time compared to traditional cooking methods. As the beans soak up the smoky goodness from the ham, you'll find that this dish not only nourishes the body but also delights the taste buds.
Whether you're cooking for a crowd or just want leftovers for the week, this recipe is sure to become a favorite in your household. Let's explore the ingredients and get started on this delicious soup!
Ingredients:
- 1 lb 16-bean mix (dried)
- 1 cup diced smoked ham
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 bay leaf
- Salt, to taste
- 1 tbsp olive oil
To cook the Smoky Ham and 16-Bean Soup, first rinse the 16-bean mix under cold water and set it aside.
Turn on the Instant Pot and select the "Sauté" function. Add the olive oil, diced onions, carrots, and celery, cooking until the vegetables are softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Next, add the diced smoked ham, smoked paprika, dried thyme, black pepper, and the rinsed beans. Pour in the chicken broth and add the bay leaf. Stir everything together, ensuring the beans are submerged in the liquid.
Seal the Instant Pot lid and set the valve to the sealing position. Select the "Manual" or "Pressure Cook" function and set the timer for 30 minutes on high pressure.
Once the cooking time is complete, allow for a natural release for about 15 minutes before opening the valve to release any remaining pressure. Remove the bay leaf and taste the soup, adding salt as needed. Serve hot, garnished with fresh herbs or a sprinkle of cheese, if desired.
Extra Tips: For a thicker soup, you can mash some of the beans with a fork or blend a portion of the soup before serving. If you prefer a spicier kick, consider adding a pinch of cayenne pepper or a diced jalapeño during the sauté step.
This soup also freezes well, so make a big batch and save some for those busy days when you need a quick meal!
Vegetarian 16-Bean Soup With Kale
Vegetarian 16-Bean Soup with Kale is a hearty and nutritious dish that combines the rich flavors of various beans with the wholesome goodness of kale. This soup isn't only packed with protein and fiber but also provides a delightful burst of color and texture.
Perfect for a cozy dinner or meal prep for the week, this Instant Pot recipe makes it easy to enjoy a comforting bowl of soup in no time. Using the Instant Pot takes the hassle out of cooking beans from scratch, ensuring they're tender and flavorful without the long soaking or cooking times typically required.
This recipe is entirely vegetarian, making it a fantastic option for plant-based eaters, and the addition of kale adds essential vitamins and minerals, making it as nutritious as it's delicious.
Ingredients:
- 1 lb 16-bean mix (rinsed and drained)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups kale (chopped, stems removed)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (for serving)
Instructions:
Begin by setting your Instant Pot to the sauté function. Add the olive oil, and once hot, sauté the diced onion, garlic, carrots, and celery until they soften, about 5-7 minutes.
Stir in the rinsed 16-bean mix, diced tomatoes, vegetable broth, oregano, smoked paprika, salt, and pepper. Close the lid and set the Instant Pot to manual high pressure for 35 minutes.
Once the cooking time is complete, allow for a natural release of pressure for about 10 minutes before switching to a quick release. After releasing the pressure, carefully open the lid and stir in the chopped kale.
Let the soup sit for a few minutes to wilt the kale. Taste and adjust the seasoning if necessary. Serve hot, drizzling with a touch of lemon juice for added brightness.
Extra Tips:
For an extra depth of flavor, consider adding a bay leaf during the cooking process and removing it before serving.
You can also customize this soup by incorporating other vegetables or spices according to your preference. If you like a thicker soup, puree a portion of it and mix it back in.
This soup can be stored in the refrigerator for 3-4 days or frozen for up to three months, making it a great option for meal prep!
Curried 16-Bean Soup
Curried 16-Bean Soup is a delightful and hearty dish that brings together the nutritional power of 16 different beans with the warm, aromatic flavors of curry spices. This soup is perfect for a cozy dinner or meal prep for the week, as it's not only filling but also packed with protein and fiber.
Using an Instant Pot makes this recipe quick and easy, allowing the beans to cook to perfection while infusing them with the rich flavors of curry and other complementary ingredients.
This recipe isn't only versatile but also allows for customization based on personal preferences. Feel free to adjust the spices, add more vegetables, or even toss in your favorite protein for an extra boost. The Instant Pot considerably reduces the cooking time, making it an ideal option for busy weeknights.
Serve this delicious soup with crusty bread or over rice for a satisfying meal that everyone will love.
Ingredients:
- 1 cup of 16-bean mix (dried)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable broth or water
- 2 cups chopped kale or spinach
- 1 tablespoon olive oil
- Optional: chopped cilantro for garnish
Cooking Instructions:
- Start by rinsing the 16-bean mix under cold water to remove any dust or debris. Set the Instant Pot to the sauté function and heat the olive oil. Add the diced onions and cook until they're translucent, about 3-4 minutes.
- Then, stir in the minced garlic and cook for an additional minute until fragrant.
- Add the curry powder, cumin, turmeric, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
- Next, add the rinsed beans, diced tomatoes (along with their juices), and vegetable broth. Close the lid of the Instant Pot, ensuring the valve is set to sealing.
- Cook on high pressure for 30 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes before doing a quick release for any remaining pressure.
- Finally, stir in the chopped kale or spinach and let it wilt for a few minutes before serving.
Extra Tips:
When making Curried 16-Bean Soup, remember to soak the beans overnight for a more even cooking process, though it's not strictly necessary if you're using the Instant Pot.
Additionally, feel free to experiment with different spices or add-ins like coconut milk for a creamier texture or some heat with chili flakes.
If you have leftovers, this soup can be refrigerated for up to a week and tastes even better the next day as the flavors continue to meld. Enjoy!
Mediterranean 16-Bean Soup With Feta
For a hearty and nutritious meal, try this Mediterranean 16-Bean Soup with Feta. Packed with rich flavors and a variety of textures, this soup combines the goodness of beans with the vibrant tastes of Mediterranean spices and fresh ingredients.
The addition of feta cheese not only elevates the dish but also adds a delightful creaminess that complements the robust beans perfectly. This recipe isn't only easy to prepare in an Instant Pot, but it also makes for great leftovers, allowing the flavors to meld even further.
This soup is ideal for meal prep or cozy family dinners, making it a versatile option for any occasion. Whether you're looking to warm up on a chilly evening or impress guests with a delightful dish, this Mediterranean 16-Bean Soup is sure to satisfy.
Let's explore the ingredients and cooking instructions to create this delicious and healthy soup.
Ingredients:
- 1 cup 16-bean mix, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- Salt and pepper to taste
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- Fresh parsley, for garnish (optional)
Cooking Instructions:
- Turn on the Instant Pot and set it to the sauté mode. Add the olive oil, followed by the chopped onions, and sauté until they become soft and translucent, about 3-4 minutes.
- Add the minced garlic, carrots, and celery, cooking for another 2-3 minutes until the vegetables are slightly tender.
- Stir in the rinsed 16-bean mix, dried oregano, ground cumin, smoked paprika, vegetable broth, and diced tomatoes. Season with salt and pepper to taste.
- Close the lid of the Instant Pot, make sure the valve is set to sealing, and cook on high pressure for 30 minutes. After the timer goes off, allow for a natural pressure release for 10 minutes before carefully switching the valve to venting to release any remaining pressure.
- Once the pressure is released, open the lid and stir in the chopped spinach until wilted. Serve the soup hot, topped with crumbled feta cheese and fresh parsley if desired.
Extra Tips:
For an extra depth of flavor, consider adding some lemon juice or zest just before serving to brighten up the soup.
If you prefer a thicker consistency, you can mash some of the beans against the sides of the pot after cooking. Feel free to customize the spices and vegetables according to your preference.
This soup can also be frozen, making it a convenient option for quick meals down the line. Enjoy your delicious Mediterranean-inspired dish!
Creamy Tomato and 16-Bean Soup
With the right spices and a creamy finish, this soup transforms traditional bean soup into a delightful culinary experience.
Whether you're looking for a healthy lunch option, a cozy dinner, or a dish to impress guests, this Creamy Tomato and 16-Bean Soup will surely satisfy your taste buds.
Let's gather our ingredients and get started!
Ingredients:
- 1 cup 16-bean mix (rinsed and drained)
- 1 can (15 oz) diced tomatoes (with juice)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable broth (or chicken broth)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt (to taste)
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tbsp olive oil
- Fresh parsley (for garnish)
Cooking Instructions:
Start by setting your Instant Pot to the sauté function.
Add olive oil and let it heat up for a minute. Sauté the chopped onion until it becomes translucent, about 3-4 minutes.
Then, add the minced garlic and sauté for another minute until fragrant.
Next, add the rinsed 16-bean mix, diced tomatoes (with their juices), vegetable broth, dried basil, oregano, black pepper, and salt. Stir everything well to combine.
Once all the ingredients are added, secure the lid on the Instant Pot and set it to cook on high pressure for 30 minutes.
After the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes, then perform a quick release for any remaining pressure.
Open the lid, stir in the heavy cream (or coconut milk), and let the soup sit for a few minutes to thicken. Garnish with fresh parsley before serving.
Extra Tips:
If you want to enhance the flavor of the soup, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for a bit of heat.
You can also customize the soup by incorporating other vegetables like carrots or celery for added texture and nutrition.
This soup stores well in the refrigerator for up to five days, making it perfect for meal prep or leftovers.
Enjoy your creamy and hearty soup!
Frequently Asked Questions
Can I Use Dried Beans Instead of Canned Beans?
Yes, you can use dried beans instead of canned beans. Just remember to soak them beforehand or adjust cooking times accordingly. Doing so enhances flavor and texture, giving your dish a heartier feel. Enjoy your cooking!
How Long Can I Store Leftover 16-Bean Soup?
When it comes to storing leftover soup, you can't let it go to waste! Keep your 16-bean soup in the fridge for up to four days. For longer storage, freeze it for up to six months.
What Is the Best Way to Reheat 16-Bean Soup?
To reheat 16-bean soup, pour it into a pot over medium heat, stirring occasionally until warmed through. You can also use the microwave; just heat in short intervals, stirring to guarantee even warming. Enjoy!
Are There Gluten-Free Options for 16-Bean Soup Recipes?
Yes, you've got gluten-free options for 16-bean soup recipes. While some use traditional ingredients, you can easily swap out gluten-containing elements for alternatives, ensuring a delightful, hearty meal that everyone can enjoy without worry.
Can I Freeze 16-Bean Soup for Later Use?
Yes, you can freeze 16-bean soup for later use. Just let it cool, portion it into airtight containers, and store in the freezer. When you're ready, thaw and enjoy a delicious meal anytime!
