Instant Pot Bean and Butternut Squash Soup Recipe

Introduction

This hearty Instant Pot Bean Soup is a flavorful and nourishing dish, perfect for cozy dinners. Packed with a variety of beans, vegetables, and warm spices, it comes together quickly with a few simple steps. Ideal for meal prep or a comforting meal any day of the week.

Ingredients

• 1 (1 lb.) bag 15 or 16 bean soup mix, about 2 cups
• 2 Tbsp. olive oil
• 2 cups minced onions
• 1 Tbsp. minced garlic
• 2 no salt vegetable bouillon cubes
• 7 cups water
• 2 cups diced butternut squash
• 1 cup minced celery
• 5 bay leaves
• 1 Tbsp. dried thyme
• 1 Tbsp. dried marjoram
• 1 Tbsp. smoked paprika
• 1 Tbsp. paprika
• ¼ cup nutritional yeast (optional)
• 1 Tbsp. balsamic vinegar
• 2 tsp. kosher salt
• ½ tsp. ground black pepper

Instructions

1. Step 1: Place the dry beans in a large bowl at least twice their size and fill the bowl about three-quarters full with water. Let the beans soak for at least 8 hours. For a quicker option, you can use the quick-soak method if you want to prepare the recipe immediately.
2. Step 2: Turn your Instant Pot to sauté on high and heat the olive oil until warm. Add the minced onions and sauté until translucent. Then add the minced garlic and cook for another minute or two. Turn off the Instant Pot sauté mode.
3. Step 3: Add the no salt vegetable bouillon cubes now if they contain no salt. If they do have salt, wait and add salt later with the balsamic vinegar before serving.
4. Step 4: Add 7 cups of water, soaked beans, diced butternut squash, minced celery, bay leaves, dried thyme, dried marjoram, smoked paprika, and paprika. Stir all ingredients well to combine.
5. Step 5: Seal the Instant Pot lid and cook on high pressure for 16 minutes. After cooking, allow the pressure to release naturally for at least 15 minutes before manually releasing any remaining pressure. Only then open the lid.
6. Step 6: Stir in the nutritional yeast if using, then add the balsamic vinegar, kosher salt, and ground black pepper. Mix well, then serve warm.

Tips & Variations

• For a vegetarian-friendly boost, nutritional yeast adds a cheesy, savory flavor without dairy.
• Feel free to swap butternut squash with sweet potato or carrots for a different touch of sweetness.
• If you prefer a thicker soup, mash a portion of the beans before serving.
• Add a pinch of red pepper flakes for a subtle heat.

Storage

Store the soup in an airtight container in the refrigerator for up to 1 week. It also freezes well—place in freezer-safe containers and store for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove or in the microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip soaking the beans?

While soaking helps soften the beans and reduces cooking time, you can quick-soak the beans by boiling them for a few minutes and letting them sit. This speeds up the process if you’re short on time.

Can I use a different type of bean mix?

Yes, other dried bean mixes can be used, but adjust cooking times as needed. Some beans may require longer or shorter pressure cooking.

Instant Pot Bean and Butternut Squash Soup Recipe

Print Recipe

★★★★★

5 from 135 reviews

This hearty Instant Pot Bean Soup is a nutritious and comforting meal featuring a 15 or 16 bean soup mix, aromatic vegetables, and warm spices. Enhanced with butternut squash and flavored with herbs like thyme and marjoram, this soup cooks quickly under high pressure, delivering a rich and flavorful dish perfect for a satisfying lunch or dinner.

• Author: Tara
• Prep Time: 10 minutes (plus 8 hours soaking time)
• Cook Time: 16 minutes (pressure cooking) plus 15 minutes natural release
• Total Time: 8 hours 41 minutes (including soaking)
• Yield: 8 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans and Legumes

• 1 (1 lb.) bag 15 or 16 bean soup mix (about 2 cups)

Vegetables and Aromatics

• 2 cups minced onions
• 1 Tbsp. minced garlic
• 2 cups diced butternut squash
• 1 cup minced celery

Liquids and Seasonings

• 2 Tbsp. olive oil
• 2 no salt vegetable bouillon cubes
• 7 cups water
• 5 bay leaves
• 1 Tbsp. dried thyme
• 1 Tbsp. dried marjoram
• 1 Tbsp. smoked paprika
• 1 Tbsp. paprika
• ¼ cup nutritional yeast (optional)
• 1 Tbsp. balsamic vinegar
• 2 tsp. kosher salt
• ½ tsp. ground black pepper

Instructions

1. Soak the Beans: Place the dry beans in a large bowl at least twice their volume, filling about 3/4 full with water. Let the beans soak for at least 8 hours or use a quick-soak method if you’re short on time.
2. Sauté Aromatics: Set the Instant Pot to sauté on high and heat the olive oil until warm. Add the minced onions and cook until translucent. Stir in the garlic and sauté for another 1-2 minutes before turning the Instant Pot off.
3. Add Bouillon: If using no salt vegetable bouillon cubes, add them now to the pot. If your bouillon contains salt, save it to add later along with the balsamic vinegar.
4. Add Remaining Ingredients: Add the soaked beans, 7 cups water, diced butternut squash, minced celery, bay leaves, dried thyme, dried marjoram, smoked paprika, and regular paprika to the Instant Pot. Stir everything together well.
5. Pressure Cook: Close the Instant Pot lid and set it to cook on high pressure for 16 minutes. Once cooking is complete, allow the pressure to release naturally for at least 15 minutes before carefully releasing any remaining pressure manually and opening the lid.
6. Finish and Season: Stir in the nutritional yeast if using, balsamic vinegar, kosher salt, and ground black pepper. Mix thoroughly to combine all flavors.
7. Store and Serve: Serve the soup hot. Store leftovers in a cold refrigerator for up to 1 week, or freeze for up to 3 months for longer storage.

Notes

• Soaking the beans overnight softens them and reduces cooking time, but quick-soaking works in a pinch.
• If your vegetable bouillon contains salt, add it with the balsamic vinegar at the end to better control sodium levels.
• Nutritional yeast adds a cheesy, savory flavor and is optional for extra umami and nutrients.
• Allowing natural pressure release prevents bean skins from bursting and keeps the soup texture intact.
• This soup freezes well and can be thawed and reheated for convenient future meals.

Keywords: Instant Pot, bean soup, vegetarian soup, pressure cooker recipe, healthy soup, butternut squash, easy soup recipe, high protein soup