Instant Pot Basic Bean Soup

Name: Instant Pot Basic Bean Soup
Prep time: 5 min
Cook time: 1 min
Total time: 1 min
Ingredients: ANY spices in your cupboard that you enjoy (NOTE: see the yellow “Jeffrey Sez” section for what I used); 2 tablespoons (1/4 stick) salted butter OR 2 tablespoons extra virgin olive oil; 1 onion, diced; 1 tablespoons (3 cloves) garlic, crushed or minced; 1 pound dried Great Northern or Cannellini beans (with dud beans picked out – no need to rinse or soak!); 6 cups broth of your choice (I used 6 teaspoons Garlic Better Than Bouillon + 6 cups water. You can also just water if you don’t have broth but broth adds more flavor)

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Prep Time: 5 minutes

Cook Time: 1 hours, 1 minutes

Total: 1 hours, 6 minutes

Servings: 6

Cost: $3.14 /serving

Author : Jeffrey

Ingredients

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ANY spices in your cupboard that you enjoy (NOTE: see the yellow “Jeffrey Sez” section for what I used)2 tablespoons (1/4 stick) salted butter OR 2 tablespoons extra virgin olive oil1 onion, diced1 tablespoons (3 cloves) garlic, crushed or minced1 pound dried Great Northern or Cannellini beans (with dud beans picked out – no need to rinse or soak!)6 cups broth of your choice (I used 6 teaspoons Garlic Better Than Bouillon + 6 cups water. You can also just water if you don’t have broth but broth adds more flavor)

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Instructions

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Step 1

This step is optional for extra flavor! Add the butter or olive oil to the Instant Pot. Hit Sauté and adjust so it’s in the More or High setting. Once the butter’s melted and the oil’s heated (about 3 minutes), add in the onion and sauté for 3 minutes. Then, add in the garlic and sauté for 1 minute longer.

Step 2

Pour in the broth followed by the beans. Stir, secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual at high pressure for 35 minutes. When done, allow a 20 minute natural release (meaning you do nothing for 20 minutes) and then follow with a quick release.

Step 3

Using a slotted spoon, remove 1 cup of the beans and set aside. Take an immersion blender (suggested) or potato masher and purée/mash the beans into the soup. Then, return the reserved cup of beans (NOTE: Should you wish to have a thin soup without puréeing, simply skip this step).

Step 4

Add in any spices you see fit to taste (NOTE: see the yellow “Jeffrey Sez” section for what I used).

Step 5

Ladle into bowls and enjoy!