Instant Pot Bean and Butternut Squash Soup Recipe
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.
- 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.
Notes
- Soaking beans overnight helps reduce cooking time and improves digestibility.
- If short on time, use the quick-soak method for beans.
- Adjust salt according to whether the bouillon contains sodium.
- Nutritional yeast adds a cheesy, umami flavor but is optional.
- Remove bay leaves before serving.
- For a thicker soup, you can mash some beans after cooking.
- Freezing in individual portions makes for easy meal prep.
Keywords: Instant Pot bean soup, 16 bean soup, hearty vegetarian soup, pressure cooker soup, healthy bean stew, easy bean soup recipe
