Instant Pot Bean and Butternut Squash Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish and Season: Stir in the nutritional yeast if using, balsamic vinegar, kosher salt, and ground black pepper. Mix thoroughly to combine all flavors.
- 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
