5 Bean Soup Vegetarian Recipe Instant Pot Made Easy

Nothing beats a warm, hearty bowl of soup on a chilly day, and this 5 Bean Soup Vegetarian Recipe made in the Instant Pot is the perfect comfort food. Packed with protein-rich beans, fresh vegetables, and flavorful herbs, this soup is both nourishing and delicious.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your routine, this recipe is easy to prepare, satisfying, and budget-friendly. Plus, the Instant Pot makes cooking a breeze — no soaking required, and it’s ready in under an hour!

In this post, I’ll walk you through everything you need to know to make this wholesome soup, including key ingredients, equipment, step-by-step instructions, and tips for variations. You’ll also find nutrition facts and serving suggestions to make this your go-to recipe.

If you love soups and want to explore more, check out some of my other favorites like Bread And Gravy Recipe or the hearty Boots And Sonny’S Chili Recipe.

Why You’ll Love This Recipe

This 5 Bean Soup is a vegetarian delight that’s loaded with flavor, fiber, and protein. It’s incredibly versatile, allowing you to swap in your favorite beans or vegetables.

The Instant Pot method cuts down cooking time drastically compared to traditional stovetop recipes, while still delivering rich, deep flavors.

It’s an excellent way to get a balanced meal in one pot, perfect for meal prepping or feeding a crowd. Plus, it’s naturally gluten-free and vegan if you skip the optional toppings.

The soup keeps well in the fridge, and it even tastes better the next day when all the flavors have melded.

Ingredients

• 1 cup dried black beans
• 1 cup dried kidney beans
• 1 cup dried pinto beans
• 1 cup dried navy beans
• 1 cup dried chickpeas (garbanzo beans)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Optional toppings: chopped fresh parsley, vegan sour cream, shredded cheese

Equipment

• Instant Pot or electric pressure cooker
• Measuring cups and spoons
• Cutting board and knife
• Wooden spoon or silicone spatula
• Ladle for serving

Instructions

1. Rinse and sort your dried beans. Since we’re using multiple types, make sure to remove any small stones or debris. No need to soak beans overnight with the Instant Pot, but rinsing is essential.
2. Set your Instant Pot to ‘Sauté’ mode. Add the olive oil and let it heat for about 1 minute.
3. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables soften and onions become translucent.
4. Add minced garlic, smoked paprika, cumin, thyme, oregano, salt, and pepper. Stir well and cook for an additional 1-2 minutes to toast the spices.
5. Add the rinsed beans, canned tomatoes (with juice), and vegetable broth. Stir to combine all ingredients evenly.
6. Secure the lid on your Instant Pot. Set the valve to the sealing position.
7. Cook on high pressure for 40 minutes. After the cooking time is complete, allow the pressure to naturally release for 15 minutes before switching the valve to venting to release any remaining pressure.
8. Open the lid carefully. Stir the soup and check for seasoning. Adjust salt and pepper if needed.
9. If you prefer a thicker soup, set the Instant Pot back to “Sauté” and simmer uncovered for 10-15 minutes, stirring occasionally to reduce the liquid.
10. Serve hot, topped with fresh parsley or your favorite garnishes.

Tips & Variations

Tip: Feel free to substitute any of the beans with your favorites or what you have on hand. Cannellini or great northern beans work well too!

For an extra flavor boost, add a splash of apple cider vinegar or a squeeze of fresh lemon juice right before serving.

Want to make it spicier? Add a diced jalapeño or a pinch of cayenne pepper with the garlic.

Try adding chopped kale or spinach in the last 5 minutes of cooking for a green twist.

Nutrition Facts

Serving Suggestions

This soup is a meal on its own, but you can pair it with crusty bread or a light salad for a complete lunch or dinner. It goes particularly well with a slice of sourdough or garlic bread.

For a more indulgent option, top it with shredded cheese or a dollop of sour cream.

If you’re looking for other comforting meals, you might enjoy the Breakfast Wellington Recipe for brunch or the savory Braised Pork Ribs With Radish Recipe for dinner.

Conclusion

This 5 Bean Soup Vegetarian Recipe is a fantastic way to enjoy a hearty, flavorful meal that’s both healthy and satisfying. Thanks to the Instant Pot, you can have this nutritious soup on your table quickly without the need for soaking beans overnight.

It’s perfect for meal prepping and freezes beautifully for later meals. The combination of beans, vegetables, and spices creates a rich, comforting dish that will keep you warm and energized.

Whether you’re a vegetarian, vegan, or just looking to add more plant-based meals to your diet, this soup is a versatile and delicious option. Don’t forget to experiment with toppings and spice levels to suit your taste.

Happy cooking!

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