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You'll find warmth in every bowl, nutrition in every bite, and comfort in every sip of these Instant Pot 5-bean soup recipes. These hearty dishes not only satisfy your hunger but also cater to a variety of tastes and preferences. Whether you crave a classic blend or something with a twist, there's a recipe for you. So, which flavorful version will you try first?
Key Takeaways
- Explore various 5-bean soup recipes, including Classic, Savory Italian, and Coconut Curry for diverse flavors and textures.
- Use the Instant Pot for quick cooking, typically requiring 15 to 40 minutes depending on the recipe.
- Customize soups with added spices, vegetables, or garnishes like fresh herbs, lemon juice, or feta cheese for enhanced flavor.
- Consider using canned beans for faster prep or blending portions for a creamy texture in your soups.
- Serve soups hot with crusty bread or rice, and store leftovers for easy future meals.
Classic 5-Bean Soup
With a mix of kidney beans, black beans, pinto beans, navy beans, and garbanzo beans, this recipe delivers a delightful array of textures and tastes.
The Instant Pot allows the flavors to meld beautifully while considerably cutting down on cooking time compared to traditional methods. It's an excellent option for busy weeknights or meal prep for the week ahead.
Ingredients:
- 1 cup kidney beans (dried)
- 1 cup black beans (dried)
- 1 cup pinto beans (dried)
- 1 cup navy beans (dried)
- 1 cup garbanzo beans (dried)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Cooking Instructions:
- Rinse and soak the dried beans in water for at least 6 hours or overnight. Drain and set aside.
- Turn your Instant Pot to the sauté setting and add olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Stir in the garlic and cook for an additional minute until fragrant.
- Add the soaked beans, diced tomatoes (with juice), vegetable broth, cumin, smoked paprika, salt, and pepper to the pot. Stir well to combine.
- Close the lid of the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 40 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10-15 minutes before carefully switching the valve to venting to release any remaining pressure.
- Open the lid and stir the soup. Adjust the seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Extra Tips:
To save time, you can use canned beans instead of dried beans; just adjust the cooking time accordingly, as canned beans need only to be heated through.
You can also customize this soup by adding your favorite vegetables or spices according to your taste. For a creamier texture, consider blending a portion of the soup before serving.
Enjoy your delicious and nutritious Classic 5-Bean Soup!
Spicy Southwest 5-Bean Soup
This soup is perfect for cold days or whenever you're in the mood for something warm and comforting. The blend of beans provides protein and fiber, while the spices add a delightful kick, making it suitable for those who love a bit of heat in their meals.
Serve it with some crusty bread or a side salad for a complete dining experience.
Ingredients:
- 1 cup black beans, rinsed and drained
- 1 cup pinto beans, rinsed and drained
- 1 cup kidney beans, rinsed and drained
- 1 cup navy beans, rinsed and drained
- 1 cup garbanzo beans, rinsed and drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
Begin by setting your Instant Pot to the "Sauté" function. Add the diced onion, bell pepper, and minced garlic, cooking until the vegetables are softened, about 3-4 minutes.
Once the aromatics are ready, add in the chili powder, cumin, smoked paprika, and cayenne pepper, stirring for another minute until fragrant.
Next, add the rinsed beans, diced tomatoes (with their juices), and vegetable broth to the pot. Stir well to combine all ingredients and verify the beans are submerged in the liquid.
Close the lid of the Instant Pot, ensuring the valve is set to "sealing." Use the "Manual" or "Pressure Cook" setting and cook on high pressure for 30 minutes.
Once the cooking time is up, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to "venting" to release any remaining pressure.
Open the lid and season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.
Extra Tips:
For an added depth of flavor, consider incorporating smoked sausage or diced jalapeños for extra heat.
You can also customize the beans based on your preference or what you have on hand, as long as you keep the total amount the same.
This soup freezes well, so make a large batch and store leftovers in airtight containers for a quick meal on busy days.
Adjust the spice levels according to your taste, and feel free to add toppings like avocado or shredded cheese for an even more delightful experience!
Creamy 5-Bean and Vegetable Chowder
Creamy 5-Bean and Vegetable Chowder is a hearty and nutritious dish perfect for any time of year. This chowder combines a variety of beans, providing a rich source of protein and fiber, with an array of colorful vegetables that add both flavor and nutrients.
The creamy texture, achieved through the use of coconut milk, makes this chowder comforting and satisfying, while still being vegan-friendly. Whether served as a main course or as a side dish, this chowder is sure to please everyone at your table.
The Instant Pot makes cooking this chowder a breeze, allowing you to infuse flavors quickly and efficiently. With just a few ingredients and minimal prep time, you can have a delicious, filling meal ready in no time.
Perfect for busy weeknights or lazy weekends, this dish will soon become a favorite in your household.
Ingredients:
- 1 cup black beans (dry)
- 1 cup kidney beans (dry)
- 1 cup pinto beans (dry)
- 1 cup navy beans (dry)
- 1 cup chickpeas (dry)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 cups corn (fresh or frozen)
- Fresh parsley, for garnish
Cooking Instructions:
- Start by rinsing and sorting the beans to remove any debris. Then, add all the dry beans to the Instant Pot along with the diced onion, carrots, celery, minced garlic, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir well to combine.
- Close the lid of the Instant Pot and set it to manual high pressure for 35 minutes. Once the cooking time is completed, allow for a natural pressure release for about 10 minutes before performing a quick release for any remaining pressure. Open the lid carefully.
- Stir in the coconut milk and corn, and switch the Instant Pot to the sauté function. Allow the chowder to simmer for about 10 minutes to thicken slightly, stirring occasionally. Adjust seasoning if necessary.
Extra Tips:
For an even richer flavor, consider adding a splash of lemon juice or a dash of hot sauce just before serving.
You can also customize your chowder by incorporating your favorite vegetables such as diced bell peppers or zucchini. If you prefer a thicker chowder, you can blend a portion of the soup with an immersion blender before adding the coconut milk.
Enjoy your chowder with crusty bread or over a bed of rice for a complete meal!
Savory Italian 5-Bean Soup
Savory Italian 5-Bean Soup is a hearty and comforting dish that combines the robust flavors of Italian herbs with a medley of beans, making it perfect for chilly evenings. This soup isn't only delicious but also packed with protein and fiber, making it a nutritious choice for any meal.
With the convenience of the Instant Pot, you can have this savory soup ready in no time, allowing you to enjoy a homemade meal without the fuss. The beauty of this recipe lies in its versatility; you can easily customize it by adding your favorite vegetables or adjusting the seasoning to suit your palate.
Whether served as a main course or a side dish, this soup is sure to please everyone at the table. Get ready to warm up with a bowl of this delightful 5-Bean Soup!
Ingredients:
- 1 cup dried kidney beans
- 1 cup dried black beans
- 1 cup dried cannellini beans
- 1 cup dried pinto beans
- 1 cup dried garbanzo beans
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh basil for garnish (optional)
To prepare the Savory Italian 5-Bean Soup, start by rinsing and sorting the dried beans to remove any debris. Set your Instant Pot to the sauté function and heat the olive oil.
Add the chopped onion, garlic, carrot, and celery, and sauté for about 5 minutes until the vegetables are softened. Stir in the Italian seasoning, salt, and black pepper, cooking for an additional minute to release the flavors.
Next, add the rinsed beans, diced tomatoes, and vegetable broth to the pot, ensuring that the beans are fully submerged in the liquid. Close the lid of the Instant Pot, ensuring the pressure valve is set to sealing.
Cook on high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before carefully switching to a quick release to let out any remaining steam.
Open the lid, stir the soup, and adjust seasoning if necessary. Serve hot, garnished with fresh basil if desired.
Extra Tips:
For an even richer flavor, consider adding a splash of balsamic vinegar or a couple of bay leaves during cooking. If you prefer a creamier texture, you can blend a portion of the soup with an immersion blender before serving.
This soup also freezes well, making it a great option for meal prep; simply store in airtight containers for up to three months. Enjoy your savory Italian 5-Bean Soup!
Smoky Chipotle 5-Bean Soup
The Smoky Chipotle 5-Bean Soup is a hearty and flavorful dish that brings together an array of beans in a rich, smoky broth. This recipe is perfect for those chilly evenings when you crave something warm and satisfying. The addition of chipotle peppers adds a delightful kick, making this soup not only nutritious but also packed with a depth of flavor that will leave you coming back for more.
Cooking this soup in your Instant Pot makes it incredibly easy and quick, allowing the flavors to meld beautifully without the long simmering time typically required for bean soups. It's a wonderful option for meal prep, as it stores well in the fridge and can be frozen for future meals. So gather your ingredients and get ready to enjoy a bowl of this delicious smoky bean soup!
Ingredients:
- 1 cup dried black beans
- 1 cup dried pinto beans
- 1 cup dried kidney beans
- 1 cup dried navy beans
- 1 cup dried cannellini beans
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups vegetable broth
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
To cook the Smoky Chipotle 5-Bean Soup, start by rinsing and sorting the dried beans. Place them in the Instant Pot along with the diced onion, minced garlic, diced tomatoes, vegetable broth, chipotle peppers, smoked paprika, and cumin. Stir everything together, ensuring the beans are submerged in the broth.
Close the lid, set the valve to sealing, and cook on high pressure for 40 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 15 minutes before manually releasing any remaining pressure.
After the soup has finished cooking, carefully open the lid and stir the soup. If desired, use an immersion blender to puree a portion of the soup to thicken it, or leave it chunky for more texture. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if you like.
Extra Tips: When preparing the Smoky Chipotle 5-Bean Soup, consider soaking the beans overnight to reduce cooking time and enhance digestibility. If you prefer a milder flavor, adjust the number of chipotle peppers to your liking, or substitute them with a milder pepper.
This soup can also be customized by adding your favorite vegetables or spices, making it a versatile dish that fits your taste preferences. Enjoy!
Hearty 5-Bean Chili
This recipe features a robust combination of five different beans, creating a delightful texture and richness. The addition of spices and vegetables enhances the flavor, making it a satisfying and hearty meal. Serve it with some crusty bread or over a bed of rice for a complete experience!
Ingredients:
- 1 cup kidney beans (canned or soaked and cooked)
- 1 cup black beans (canned or soaked and cooked)
- 1 cup pinto beans (canned or soaked and cooked)
- 1 cup navy beans (canned or soaked and cooked)
- 1 cup garbanzo beans (canned or soaked and cooked)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 cups diced tomatoes (canned or fresh)
- 2 cups vegetable or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, cilantro
To make the hearty 5-bean chili, start by setting your Instant Pot to the sauté function. Add a splash of oil and sauté the diced onion, minced garlic, and diced bell pepper until they're softened and fragrant, about 3-4 minutes.
Next, add the diced tomatoes, broth, and all the beans to the pot along with the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together to combine well.
Seal the Instant Pot lid, ensuring the valve is set to sealing. Cook on high pressure for 15 minutes, then allow for a natural release for about 10 minutes before manually releasing any remaining pressure.
Open the lid carefully, stir the chili, and taste for seasoning before serving. Garnish with your favorite toppings and enjoy!
Extra Tips:
For an extra depth of flavor, consider adding a tablespoon of cocoa powder or a splash of hot sauce for some heat.
If you prefer a thicker chili, you can mash some of the beans with a fork after cooking. Feel free to customize the vegetables and spices to suit your taste, making this recipe versatile for any palate. Enjoy your hearty 5-bean chili!
Mediterranean 5-Bean Soup
Mediterranean 5-Bean Soup is a hearty and nutritious dish that brings together a medley of flavors and textures from the Mediterranean region. It's packed with protein from the five different beans, making it a perfect vegetarian meal that's both filling and satisfying.
With the Instant Pot, this delicious soup can be prepared in no time, allowing you to enjoy a warm and comforting bowl without spending all day in the kitchen.
This soup is versatile and can be customized based on your preference. Whether you enjoy it with a squeeze of lemon for brightness or a sprinkle of feta cheese for added richness, the Mediterranean 5-Bean Soup will surely delight your taste buds.
Serve it with crusty bread or a fresh salad for a complete meal that's perfect for any occasion.
Ingredients:
- 1 cup dried chickpeas
- 1 cup dried kidney beans
- 1 cup dried black beans
- 1 cup dried cannellini beans
- 1 cup dried pinto beans
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups vegetable broth
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
- Lemon wedges, for serving
Cooking Instructions:
Start by rinsing and sorting the dried beans, removing any debris. Soak the beans overnight in water or use the quick-soak method by boiling them for 2 minutes and then letting them sit for 1 hour.
Once the beans are prepped, set your Instant Pot to the sauté mode. Add the olive oil and sauté the onions, garlic, carrots, and celery until the vegetables are softened, about 5 minutes.
Next, add the soaked beans, diced tomatoes, vegetable broth, oregano, cumin, paprika, salt, and pepper to the pot. Stir well to combine all the ingredients.
Seal the Instant Pot lid and set it to cook on high pressure for 35 minutes. Once finished, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
Serve the soup hot, garnished with fresh parsley and lemon wedges.
Extra Tips:
For a creamier texture, consider blending a portion of the soup before serving. You can also add some spinach or kale in the last few minutes of cooking for an extra boost of nutrition.
If you prefer a spicier kick, feel free to add red pepper flakes or a diced jalapeño during the sautéing process. Enjoy your Mediterranean 5-Bean Soup with a side of crusty bread for a delightful meal!
Coconut Curry 5-Bean Soup
Coconut Curry 5-Bean Soup is a delightful and nourishing dish that combines the rich flavors of coconut milk and aromatic spices with the hearty texture of five different beans. This soup is perfect for a cozy dinner or meal prep, as it's not only filling but also packed with protein and fiber. The Instant Pot makes the cooking process a breeze, allowing you to enjoy a warm bowl of soup in no time.
The combination of coconut milk and curry powder gives this soup a unique twist, turning a simple bean soup into a vibrant and flavorful dish. With a blend of spices and vegetables, this recipe will tantalize your taste buds and warm your soul. Serve it with rice or crusty bread for a complete meal that everyone will love.
Ingredients:
- 1 cup dried kidney beans
- 1 cup dried black beans
- 1 cup dried chickpeas
- 1 cup dried pinto beans
- 1 cup dried navy beans
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Cooking Instructions:
Start by rinsing and sorting the dried beans to remove any debris. Since this recipe uses dried beans, you'll need to soak them overnight or use the quick-soak method by boiling them for 2 minutes and letting them sit for 1 hour.
In the Instant Pot, select the sauté function and heat the olive oil. Add the diced onion, and cook until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
Next, add the soaked and drained beans to the Instant Pot along with the coconut milk, vegetable broth, curry powder, cumin, turmeric, salt, and pepper. Stir well to combine. Close the lid and set the valve to sealing. Cook on high pressure for 35 minutes.
Once the cooking time is complete, allow for a natural release of pressure for 10 minutes before doing a quick release. Stir the soup well, taste, and adjust seasoning if necessary. Garnish with fresh cilantro before serving.
Extra Tips:
For added flavor, consider sautéing some diced vegetables such as carrots or bell peppers along with the onion. You can also adjust the spice level by adding chili powder or fresh chili peppers if you like a bit of heat.
This soup can be stored in the refrigerator for up to a week or frozen for later use, making it a great option for meal prep. Enjoy this nutritious and comforting soup on a chilly day!
Lemon Herb 5-Bean Soup
Lemon Herb 5-Bean Soup is a rejuvenating, vibrant dish that combines the goodness of five different beans with the bright flavors of lemon and herbs. This soup isn't only hearty and fulfilling but also packed with protein and fiber, making it a perfect meal for any time of the year.
The Instant Pot makes the cooking process quick and easy, allowing all the flavors to meld together beautifully in a fraction of the time. This recipe is great for meal prep, as it can be stored in the refrigerator for several days or frozen for later use.
The addition of fresh lemon juice and herbs at the end elevates the dish, providing a zesty finish that will leave you wanting more. Serve it with crusty bread or over a bed of rice for a complete meal.
Ingredients:
- 1 cup dried black beans
- 1 cup dried kidney beans
- 1 cup dried pinto beans
- 1 cup dried cannellini beans
- 1 cup dried navy beans
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
To begin, rinse and sort the dried beans to remove any debris. Add the beans, onion, garlic, carrots, celery, vegetable broth, thyme, oregano, bay leaf, salt, and pepper to the Instant Pot.
Secure the lid and set the valve to sealing. Cook on high pressure for 35 minutes. Once the cooking time is complete, allow for a natural release for about 15 minutes before carefully releasing any remaining pressure.
After the pressure has been released, stir in the lemon zest and juice. Taste and adjust seasoning if necessary. Remove the bay leaf before serving and garnish with fresh parsley.
This soup can be enjoyed immediately, or it can be cooled and stored in the refrigerator for up to a week.
Extra Tips:
For an even more robust flavor, consider adding a splash of balsamic vinegar or a teaspoon of smoked paprika. You can also experiment with different herbs or spices to suit your taste.
If you prefer a creamier texture, blend a portion of the soup before serving. Finally, always verify that your dried beans are fresh, as older beans may require longer cooking times and may not soften properly.
Quick and Easy 5-Bean Soup for Busy Nights
When you're short on time but still want a hearty and nutritious meal, this Quick and Easy 5-Bean Soup is the perfect solution. Using an Instant Pot, you can whip up this filling soup in no time, making it an excellent choice for busy nights. Packed with a variety of beans and vegetables, this soup isn't only delicious but also loaded with protein and fiber, helping you feel satisfied without spending hours in the kitchen.
This recipe is incredibly versatile, allowing you to adjust the ingredients based on what you have on hand or your family's preferences. Whether you prefer a spicier kick or more vegetables, feel free to experiment. In just about 30 minutes, you'll have a warm bowl of goodness ready to serve, making it a fantastic go-to meal for any weeknight.
Ingredients:
- 1 cup dry mixed beans (kidney, black, pinto, navy, and garbanzo)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: fresh herbs for garnish (parsley or cilantro)
To make the Quick and Easy 5-Bean Soup, start by rinsing the mixed beans under cold water and draining them. Set your Instant Pot to the sauté function and heat the olive oil. Once hot, add the chopped onion, garlic, carrot, and celery, and sauté until the vegetables are softened, about 5 minutes.
Next, add the rinsed beans, diced tomatoes (with their juice), vegetable broth, ground cumin, smoked paprika, salt, and pepper. Stir everything together.
Close the Instant Pot lid securely, ensuring the valve is set to sealing. Set it to manual high pressure for 15 minutes. Once the cooking time is up, allow for a natural pressure release for about 10 minutes before switching the valve to venting to release any remaining pressure. Open the lid carefully, stir the soup, and taste for seasoning. Serve hot, garnished with fresh herbs if desired.
Extra Tips:
For an even richer flavor, consider adding a bay leaf during the cooking process and removing it before serving. You can also customize the soup by adding other vegetables like spinach or zucchini for added nutrition. If you're short on time, using canned beans is an option—just reduce the cooking time to 10 minutes and add them in at the end to warm through. Enjoy your delicious, easy 5-bean 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. Dried beans offer a fresher taste and often have more nutrients than canned varieties. Enjoy!
How Long Can I Store Leftover 5-Bean Soup?
You can store leftover 5-bean soup in the fridge for about 3 to 5 days. If you want to keep it longer, freeze it for up to 3 months in an airtight container.
Can I Freeze 5-Bean Soup for Later Use?
Yes, you can freeze 5-bean soup for later use! Simply let it cool, then portion it into airtight containers or freezer bags. It'll stay tasty for up to three months in the freezer. Enjoy!
What Can I Substitute for Vegetable Broth?
What if you don't have vegetable broth on hand? You can substitute it with water, or even better, use a mix of water and seasonings like soy sauce or miso for added flavor.
Are There Gluten-Free Options for the Soup Recipes?
Absolutely, you can use gluten-free ingredients like quinoa, lentils, or certain beans. Just check labels for hidden gluten in seasonings or broth. You're set for a delicious, gluten-free soup that everyone can enjoy!
