Introduction

This hearty Instant Pot Bean Soup is a comforting and flavorful dish perfect for busy weeknights. Packed with a variety of beans, vegetables, and warm spices, it’s both nutritious and easy to prepare. Whether you’re a fan of plant-based meals or just looking for a filling soup, this recipe won’t disappoint.

Instant Pot Bean and Butternut Squash Soup Recipe - Recipe Image

Ingredients

1 (1 lb.) bag 15 or 16 bean soup mix, about 2 cups
2 Tbsp. olive oil
2 cups minced onions
1 Tbsp. minced garlic
2 no salt vegetable bouillon cubes
7 cups water
2 cups diced butternut squash
1 cup minced celery
5 bay leaves
1 Tbsp. dried thyme
1 Tbsp. dried marjoram
1 Tbsp. smoked paprika
1 Tbsp. paprika
¼ cup nutritional yeast (optional)
1 Tbsp. balsamic vinegar
2 tsp. kosher salt
½ tsp. ground black pepper

Instructions

Step 1: Place the dry beans in a large bowl that’s at least twice the size of the dried beans, and fill about 3/4 full with water. Let the beans soak for at least 8 hours, or use a quick-soak method if you want to prepare the recipe immediately.
Step 2: Heat the olive oil on high sauté in the Instant Pot until warm. Add the onions and sauté until translucent. Then add the garlic and cook for another minute or two. Turn the Instant Pot off.
Step 3: Add the no salt vegetable bouillon cubes now if using. If your bouillon contains salt, add salt and balsamic vinegar later before serving.
Step 4: Add water, soaked beans, diced butternut squash, minced celery, bay leaves, thyme, marjoram, smoked paprika, and paprika. Stir well to combine.
Step 5: Seal the Instant Pot and cook on high pressure for 16 minutes. Allow the pressure to release naturally for at least 15 minutes, then manually release any remaining pressure before opening the lid.
Step 6: Stir in nutritional yeast if using, balsamic vinegar, kosher salt (if not added earlier), and black pepper. Mix well and serve hot.

Tips & Variations

For a quicker option, use canned beans but reduce the cooking time accordingly since they don’t need pressure cooking.
Add a splash of hot sauce or a pinch of cayenne pepper for extra heat.
Substitute butternut squash with sweet potatoes or carrots for a different flavor profile.
Try garnishing with fresh herbs like parsley or cilantro for brightness.
Use vegetable broth instead of water for a richer taste.

Storage

Store the soup in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it for up to 3 months. To reheat, thaw if frozen and warm on the stovetop over medium heat, stirring occasionally until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip soaking the beans?

Soaking the beans helps reduce cooking time and improve digestibility. While you can cook unsoaked beans, it will require longer cooking, and the texture may vary.

Can I make this soup vegan?

Yes, this recipe is naturally vegan. Just ensure your vegetable bouillon cubes are vegan-friendly and skip any optional non-vegan additions.

Instant Pot Bean and Butternut Squash Soup Recipe

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★★★★★

4.6 from 79 reviews

This comforting Instant Pot Bean Soup is a hearty, flavorful blend of a 15 or 16 bean soup mix with aromatic vegetables, herbs, and spices. Perfect for a nutritious and filling meal, this recipe features butternut squash, celery, and a medley of dried herbs, all pressure cooked to tender perfection. The addition of nutritional yeast adds a subtle savory depth, while balsamic vinegar brightens the flavors. Ready in under an hour with minimal hands-on time, this soup is ideal for busy cooks seeking a delicious, wholesome dish.

Author: Elias
Prep Time: 10 minutes (plus 8 hours soaking time)
Cook Time: 16 minutes pressure cook plus 15 minutes natural release
Total Time: 8 hours 41 minutes
Yield: 8 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Beans and Broth

1 (1 lb.) bag 15 or 16 bean soup mix, about 2 cups
7 cups water
2 no salt vegetable bouillon cubes
2 Tbsp. olive oil

Vegetables and Aromatics

2 cups minced onions
1 Tbsp. minced garlic
2 cups diced butternut squash
1 cup minced celery

Herbs and Spices

5 bay leaves
1 Tbsp. dried thyme
1 Tbsp. dried marjoram
1 Tbsp. smoked paprika
1 Tbsp. paprika
2 tsp. kosher salt
½ tsp. ground black pepper

Optional and Finishing Touches

¼ cup nutritional yeast (optional)
1 Tbsp. balsamic vinegar

Instructions

Soak the beans: Place the dry beans in a large bowl at least twice their size and fill it about three-quarters full with water. Let them soak for at least 8 hours or use a quick-soak method to speed up the process.
Sauté aromatics: Set the Instant Pot to sauté mode on high and heat olive oil until warm. Add minced onions and cook until translucent, then add garlic and sauté for another minute or two. Turn off the Instant Pot sauté function.
Add bouillon cubes: If using no salt vegetable bouillon cubes, add them now to the pot. If the bouillon contains salt, add it later with the salt and vinegar.
Add remaining ingredients: Add the soaked beans (drained if needed), water, diced butternut squash, minced celery, bay leaves, dried thyme, dried marjoram, smoked paprika, and regular paprika. Stir everything well to combine.
Pressure cook: Seal the Instant Pot and cook on high pressure for 16 minutes. After cooking, allow the pressure to release naturally for at least 15 minutes, then manually release any remaining pressure before opening the lid.
Finish and season: Stir in the nutritional yeast if using, balsamic vinegar, kosher salt, and ground black pepper. Adjust seasoning as desired.
Store and serve: Serve hot. The soup can be refrigerated in a covered container for up to 1 week or frozen for up to 3 months.