Instant Pot 15-Bean Soup with Butternut Squash Recipe

Introduction

This Instant Pot Bean Soup is a hearty and flavorful meal that’s perfect for cozy evenings. Packed with a variety of beans, vegetables, and aromatic herbs, it comes together quickly thanks to the pressure cooker. It’s nutritious, comforting, and easy to customize.

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 the size of the beans and fill it about ¾ full with water. Let the beans soak for at least 8 hours, or use the quick-soak method if you’re short on time.
2. Step 2: Heat the olive oil on the Instant Pot’s sauté setting until warm. Add the onions and sauté until translucent, then add the garlic and cook for another minute or two. Turn off the Instant Pot.
3. Step 3: If using no salt bouillon cubes, add them now. If the bouillon contains salt, hold off and add salt later with the balsamic vinegar.
4. Step 4: Add the water, soaked beans, butternut squash, celery, bay leaves, thyme, 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. Let the pressure release naturally for at least 15 minutes before carefully manually releasing any remaining pressure and opening the lid.
6. Step 6: Stir in the nutritional yeast if using, along with the balsamic vinegar, kosher salt, and black pepper. Adjust seasoning as needed, then serve hot.

Tips & Variations

• For a quicker start, use canned beans instead of dried, adjusting cooking time accordingly.
• Add a splash of hot sauce or red pepper flakes for extra heat.
• Swap butternut squash for sweet potatoes or carrots for a different flavor and texture.
• Use vegetable broth instead of water for an even richer taste.

Storage

Store the soup in an airtight container in the refrigerator for up to 1 week. It also freezes well—keep it in the freezer for up to 3 months. To reheat, thaw if frozen and warm on the stovetop or in the microwave until hot throughout.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip soaking the beans?

Soaking helps reduce cooking time and improves digestibility, but if you’re short on time, you can use the Instant Pot’s quick-soak method or cook the beans longer. Just expect a slightly different texture.

Is nutritional yeast necessary?

Nutritional yeast adds a savory, cheesy flavor, but it’s optional. The soup will still be delicious without it.