Instant Pot Vegetarian 15 bean soup (No Presoak and Soak!)
Easy Vegetarian 15 bean soup made in the Instant Pot! From dried beans to a nutritious, healthy, delicious soup ready in under 1 hour. Serve with a crusty bread for a fantastic meal combo.
Rinse the beans and soak them in 8 cups of water overnight or 8 hours before cooking. Drain the water and set the beans aside.
Set the Instant Pot to SAUTE mode for 3 minutes. Once hot, add the oil, onion, and garlic. Saute for 2 minutes.
Next add carrots, celery, and saute briefly.
Now add the drained 15 bean mix.
Add the spices, salt, pepper, diced tomatoes, and 7 cup vegetable stock.
Secure the pressure cooker lid and turn the vent to a SEALING position. Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 20 minutes. Allow the steam to release naturally.
Add Lemon Juice, and taste and season with salt and additional pepper, if desired.
For a creamier texture, pulse the soup with an immersion blender a few times.
Transfer in bowls, sprinkle cheese and parsley, and serve with crusty bread.
No Presoaking Method
Rinse the beans and set it aside.
Set the Instant Pot to SAUTE mode for 3 minutes. Once hot, add the oil, onion, and garlic. Saute for 2 minutes.
Next add carrots, celery, and saute briefly.
Now add the drained 15 bean mix.
Add the spices, salt, pepper, diced tomatoes, and 8 Cup vegetable stock.
Secure the pressure cooker lid and turn the vent to a SEALING position. Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 40 minutes. Allow the steam to release naturally.
Add Lemon Juice, and season with salt and additional pepper, if desired.
Transfer in bowls, sprinkle cheese and parsley, and serve with crusty bread.
This soup will keep well in the refrigerator for upto a week.
Notes
VARIATIONS - If you like using any of the below.Add a handful of spinach to the soup.Add 1 can of Green Chiles. Seasoning - Add a dash of Soy Sauce and Balsamic Vinegar for entirely new flavors.