Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Appetizer, Dinner, Lunch, Main Course
Instant Pot Pinto Bean Soup (Vegan)
10
minutes
minutes
1
hour
hour
15
minutes
minutes
1
hour
hour
25
minutes
minutes
Servings:
8
people
Author:
Alpa Jain
Pinto bean soup is a hearty and nutritious soup made with few pantry ingredients. Check out how to make this vegan and gluten-free soup in the instant pot using dry pinto beans.
Equipment
Instant Pot 6 qt
Ingredients
▢
1
lb
Pinto beans
(dry)
▢
7
cup
Vegetable stock
(or water)
Vegetables
▢
2
count
Tomatoes
(medium size, chopped)
▢
1
cup
Onion
(chopped)
▢
2
count
Celery
(stalks, diced)
▢
2
count
Carrot
(large, diced)
▢
2
tablespoon
Garlic
(chopped)
Spices and herbs
▢
2 ½
teaspoon
Salt
▢
2
tablespoon
Jalapeno pepper
(diced or chopped, adjust to taste)
▢
1
count
Bay leaf
▢
1
teaspoon
Cumin powder
▢
½
teaspoon
Red chili powder
(adjust as per taste)
For garnishing
▢
Cilantro
(chopped)
▢
Lime juice
(as per taste)
Instructions
Put all the ingredients into the instant pot liner.
Close and lock the instant pot lid with the pressure valve in sealing position.
Pressure cook on high-pressure mode for 40 minutes. (turn 'keep warm' setting on)
Allow the pressure to release naturally for 10 minutes.
Remove the remaining pressure manually by turning the pressure valve in the venting position.
While serving add a few drops of lime juice and garnish with chopped cilantro.
Notes
If the beans are old it can take longer to cook, if they are not well cooked, you can pressure cook them for additional 10-15 minutes.
Nutrition
Calories:
95
kcal
(5%)
|
Carbohydrates:
18
g
(6%)
|
Protein:
6
g
(12%)
|
Fat:
1
g
(2%)
|
Saturated Fat:
1
g
(6%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
742
mg
(32%)
|
Potassium:
303
mg
(9%)
|
Fiber:
6
g
(25%)
|
Sugar:
1
g
(1%)
|
Vitamin A:
134
IU
(3%)
|
Vitamin C:
7
mg
(8%)
|
Calcium:
45
mg
(5%)
|
Iron:
2
mg
(11%)