Instant Pot Bean and Butternut Squash Soup Recipe

Introduction

This Instant Pot Bean Soup is a hearty and comforting dish, packed with a variety of beans and fragrant herbs. It’s perfect for a cozy meal that comes together quickly thanks to the pressure cooker. Whether you’re meal prepping or looking for a nutritious dinner, this soup delivers rich flavors and satisfying texture.

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 that’s at least twice the size of the dried beans, and fill about 3/4 full with water. Let the beans soak for at least 8 hours. Alternatively, you can quick-soak the beans if short on time.
2. Step 2: Heat the olive oil on high sauté mode in the Instant Pot until warm, then add the onions and sauté until translucent. Add the garlic and sauté for another minute or two. Turn the Instant Pot off.
3. Step 3: Add the no salt vegetable bouillon cubes now if using unsalted versions. If your bouillon contains salt, add it later with the balsamic vinegar before serving.
4. Step 4: Add the water, soaked beans, diced butternut squash, minced celery, bay leaves, dried thyme, dried marjoram, smoked paprika, and paprika. Stir everything well to combine.
5. Step 5: Seal the Instant Pot and cook on high pressure for 16 minutes. Allow the pressure to release naturally for at least 15 minutes, then manually release any remaining pressure before opening the lid.
6. Step 6: Stir in the nutritional yeast if using, balsamic vinegar, kosher salt, and ground black pepper. Adjust seasoning to taste, then serve hot.
7. Step 7: Enjoy your soup fresh, or store leftovers for later.

Tips & Variations

• For a quicker version, use canned beans and reduce the cooking time accordingly.
• Adding a splash of lemon juice or hot sauce before serving can brighten the flavors.
• Swap butternut squash for sweet potatoes or carrots for a different twist.
• Omit nutritional yeast for a dairy-free option or add grated Parmesan for a richer taste.

Storage

Store the bean soup in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in portions for up to 3 months. Reheat 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 use canned beans instead of dried?

Yes, you can use canned beans to save time. Reduce the Instant Pot cooking time to about 5 minutes since canned beans are already cooked.

Do I need to soak the beans beforehand?

Soaking helps soften the beans and reduces cooking time, but you can quick-soak or skip soaking if in a hurry, though texture may be slightly different.