Instant Pot® Vegan 15-Bean Soup

Based on other reviews, I cooked for 45 minutes instead of 35, and the beans were obliterated. I did soak my beans over night, that maybe why. If you soak your beans, I suggest cooking for 35 minutes per the original recipe. I served with cornbread. It’s very good!

substituted 2tsp gunpowder spice for the salt/pepper/paprika. skipped celery and added spinach.

Yummy! I set it to 45 minutes after reading some comments, also added more canned tomatoes, as I had a larger can, and some frozen spinach and a few more spices.

I am a young guy in college who recently bought a pressure cooker and is trying to teach himself to cook. This is a perfectly nutritious and easy to make bean and veggie soup. Like the other reviewers, I increased the cook time to 45 minutes, and it was perfect. Thank you so much for this.

so I do not have an instant pot, but I did make it on top of my stove. I did add the Ham seasoning packet that came with the beans – and also used veggie broth. I also added frozen spinach and an extra can of tomato sauce. Very good!

This was delicious enough to make twice in the past couple of weeks. I have made this recipe as is, and I next time I made the following alterations, which worked out well for our preferences: I decreased the liquid to 5 cups of water with 5 tsp of Better-Than-Bullion (vegetable), I added a bay leaf, 2 teaspoons of freshly ground black pepper, 2 teaspoons of thyme, and increased the smoked paprika to 2 tablespoons. While that was cooking, I roasted 6 largish Roma tomatoes under the broiler, diced them and tossed them in the InstaPot after 35 minutes, pressure cooked for another 10 minutes & NPR. I don’t mind my veggies really cooked, so I added them at the beginning, but I can see that adding them during the necessary additional 10 minutes would be beneficial for many. I squeezed a lime wedge or two into my bowl for a little more acid and it was amazing. To those watching their sodium, as you probably already know, adding lime or lemon at the end will add a nice flavor. This will be a regular meal in our house. Thanks for sharing!

This was terrific! After reading some reviews, I held the carrots and celery out until after 35 min pressure cooking, 10 min release. Then I added them and did 10 min pressure, 10 min release. I used homemade bone broth, added some extra herbs/seasonings, 1 Tbl Better than Bouillon (instead of salt) and a dash of chili powder.

very good and delicious and hearty ! i followed the suggestions in the reviews. Did 35 minutes high pressure .10 min Natural release. added vegetables did 7 min high pressure with 10 minutes natural release. added in a ton of spinach at the very end!!

This tasted wonderful! I soaked the beans overnight, Used 32 oz of chicken broth instead of vegetable broth and used only 21 minutes in the IP with a 15 minute natural release. The beans were very soft. you could do a natural release of 10 minutes if you want them more firm.

It was ok. A little lacking in “zing”. I’m not such a fan of all 15 beans. Would probably be better with a few more different vegetables and less beans.

This soup came out delicious. I made the same change as others, cooking it for 45 minutes. Very hearty and tasty. With homemade bread, it’s a perfect meal.

YUM YUM YUM!!! The only change I made was to add the seasoning packet that came with the beans, I’m not vegan. It was absolutely delish!

Great vegan dish that will be enjoyed by all, not just vegans! I made almost no changes. As suggested by other reviewers, I adjusted the time to 45 minutes. The only ingredient changes that I made were that I used only 4 cups of veggie broth and tippled the tomatoes because I prefer more of a new than a soup, and tomatoes are delicious. I also threw in some red, green, and yellow peppers. The only other thing I changed was the spices. I love more spicy dishes, so I included a tsp + of one of my favorite spice blends from a local spice/olive oil/vinegar market. I will definitely make it again.

I found this smelled amazing, but didn’t have much taste. To be fair, I used low sodium stock, as my husband has been told to watch his salt. However, beyond that, I thought this could have used more spices or something to add some depth. I’d make it again, but tinker with it more.

All I did differently was to add some chopped spinach I had on hand. Husband loves it!

I also needed to add time because the beans weren’t cooked. I found the carrots overcooked at the end. If I make this again, I will cook everything but the carrots and celery for the first 35 minutes and do a 10-minute natural release. I will then add the carrots and celery and pressure cook for another 10 minutes and do another 10-minute natural release.

Very tasty. Like the other review, 45 minutes initial cook time yielded better bean consistency for my dry, older beans. I added 3 Kirkland bratwursts with the skin removed and browned for a bit of extra flavor, too.

I thoroughly enjoyed this “meatless” meal. The beans weren’t soft at the end of 35 minutes cook time and 10 minute NPR. So I put the lid back on and pressure cooked for another 10 minutes with a 10 minute NPR. This time they were done.