Hearty Instant Pot Mixed Bean Soup

A satisfying and flavorful bean soup cooked to perfection in the Instant Pot.

Ingredients

1⁄2	pinto beans
1⁄2	black beans
1⁄2	lentils
1⁄2	split peas
1	kidney beans
2	chickpeas
1	tablespoon olive oil
1 1⁄2	ham
1	teaspoon garlic (~1 clove, finely chopped)
2	onions (finely chopped)
2	carrots (diced)
1	celery (diced)
1	corn
1	bay leaf
1	tablespoon unsalted butter
2 1⁄2	cups unsalted chicken broth
1⁄4	teaspoon salt
1⁄4	teaspoon ground black pepper
1	tablespoon coriander (finely chopped, more if desired)

Instructions

• 1. Begin by placing the pinto beans, black beans, lentils, split peas, kidney beans, and chickpeas in a bowl. Allow them to soak overnight. Alternatively, if using canned legumes, measure out 16 oz, rinse them thoroughly, and set aside.
  2. To start the cooking process, activate the “sauté” mode on your Instant Pot. Drizzle olive oil into the pot, let it heat for 1 minute, and then sauté the ham for an additional 1 minute.
  3. Introduce the finely chopped garlic, onions, diced carrots, and celery to the pot. Sauté for 3 minutes until they begin to soften.
  4. Next, add the drained (or rinsed if using canned) lentils, beans, corn, bay leaf, and unsalted butter. Stir the ingredients together a few times to combine.
  5. Pour in the unsalted chicken broth, secure the lid, and adjust the steam handle to the “sealed” position. Choose the “meat stew” mode and set the timer to cook for 25 minutes.
  6. Cover the valve with a kitchen towel to prevent steam from escaping, then switch the steam handle to “venting” position. Season the soup with salt and pepper, stirring to incorporate the flavors.
  7. Serve the soup in bowls and garnish generously with finely chopped coriander.

Jul 18, 2024