That fall season is here! Storms last night with plenty of cool temperatures in the forecast. Therefore that to me means soup weather. Plenty of good soups and stews in the instant pot including this instant pot bean soup.
Why? Because it completely simplifies any time it take me to stand over the stove. Hence this instant pot bean soup is one of my go to recipes in the Fall. I like to pair it with cornbread or sour dough baguette with plenty of butter.
Is It Spicy?
It’s really easy to change the heat in this recipe. My usual is two jalapenos and one serrano pepper with the seeds removed. But for more heat just add more peppers or more cayenne pepper.
I use bacon in my beans but ham or no meat at all can definitely be done. Just use vegetable broth in place of the beef broth. Then remove any meat and add a little more spice.
I love red beans and pinto beans but really you could use any package of beans with these ingredients for a wonderful bean soup. Using a full package in the instant pot or pressure cooker is not the best idea.
The beans need room to swell so when they do you want to use about half a small bag. I use half of a bag of red beans and half a bag of the pinto beans. Cover with plenty of broth and water.
Garlic would be plenty in this instant pot bean soup just like it would have plenty of cumin also. These you can tame down if your not a spice person. I love my soups to have plenty of flavor.
Beans themselves don’t have much flavor so this comes from the garlic, onion, broth, and spices. Not to mention the peppers. Just remember to always remove those seeds or your beans will be fire hot.
Letting them sit overnight in the fridge can double the thickness and flavor. I also say soups taste ten times better when they have sat overnight. Same goes for goulashes and stews. If you plan this for a party or gathering. Make it the day before you won’t regret it. Just be sure to store it in the fridge overnight.
- 1/2 small bag red beans
- 1/2 small bag pinto beans
- 1 container vegetable (or beef) broth
- 2 jalapenos; de-seeded and diced
- 1 serrano; de-seeded and diced
- 1 white onion; diced
- 4 strips of bacon; diced
- 1/2 bundle of cilantro; chopped
- 4 cloves garlic; minced
- 1 tablespoon cumin
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons maggi
- 1 tablespoon salt
- 1 tablespoon pepper
- Wash beans in a strainer.
- Place beans, onion, cilantro, peppers, and broth in your instant pot (pressure cooker). Give it a good stir.
- Add in bacon and garlic. Stir well.
- Add in all the spices and stir well. Cover with water to the max level.
- Place the instant pot or pressure cooker on high pressure mode. Set for 1 hour. Let it release pressure on its own.
Use your instant pot or pressure cooking guide for beans if you feel the time is longer than you would like. We have cooked these many times and feel the best is a full hour without soaking the beans before hand.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 1320mgCarbohydrates: 12gFiber: 3gSugar: 1gProtein: 6g
For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/