Instant Pot 15 Bean Soup
Ingredients
The soup base
-
1
20-ounce package
15 dry bean mixture
-
1
tablespoon
olive oil
-
8
cups
filtered water
The vegetables
-
1
medium
onion, chopped
-
2
medium
carrots, chopped
-
3
ribs
celery, chopped
The flavorings
-
1
15-ounce can
crushed tomatoes, with juices
-
1
teaspoon
chili powder
-
1
teaspoon
sea salt
-
½
teaspoon
freshly-ground black pepper
-
1
medium
lemon, juiced
Instructions
- Rinse and drain the beans, then place them in the Instant Pot with water and olive oil.
- Cook the beans on high pressure for 35 minutes, then let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
- Add the chopped onion, carrots, celery, crushed tomatoes, and chili powder to the pot.
- Cook again on high pressure for 3 minutes, then let the pressure release naturally for another 10 minutes before quick releasing.
- Stir in the salt, black pepper, and lemon juice, then serve hot.
Nutrition Facts (estimated)
Servings
8
Calories
295
Total fat
2.9g
Total carbohydrates
52.1g
Total protein
16.5g
Sodium
440.4mg
Cholesterol
0mg
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