Everyone has their own version of comfort food and Instant Pot Bean Soup is mine.

I love soup.

If there is a soup of the day on a menu, you can bet that I’m asking about it.

From broth soups like miso soup to thick and chunky soups like Cheesy Ham and Corn Chowder, I love them all.

I’ve even made this recipe with different beans, depending on my mood.

I’ve used cannellini beans, navy beans, white lima beans and on the rare occasion, pinto beans.

The possibilities are endless

So many types of beans

According to the Ontario Bean Growers Association, there are over 400 types of beans grown around the world.

Most types of beans are consumed locally, and we only find out about them if we travel to that part of the world.

Beans are consumed around the world.

You find them in everything from appetizers to desserts.

They’re a wonderful source of fiber and protein, especially for vegetarians and vegans.

For those of us trying to keep carbs lower, adding meat and vegetables to bean dishes helps to balance out the higher carbs.

For those looking to lose weight, broth based bean soups can help you feel fuller and eat less.

Yay for that!

Tips for Instant Pot Bean Soup Success

Be sure to gather your ingredients before you start cooking, especially if you’ve never made bean soup before.

You don’t want to be in the middle of cooking and realize you’re missing an ingredient you need to make the dish.

I you’re new to cooking, soups are a great place to start learning because leaving out an ingredient here or there is usually OK.

I always try to make a recipe exactly as it is written the first time and then adapt it to my own taste later.

Here are a some extra tips to make sure your soup is as yummy as possible.

1. Assemble all of your ingredients in the order that you will use them.
2. Peel and dice your onion.
3. Mince the garlic.
4. Slice the carrots and dice the celery
5. If possible, cook with someone and have them read the recipe to you as you cook because cooking is more fun with people so you don’t skip any steps, not that I’ve ever done that (cough cough yes I have).
6. If you’re cooking this on your own, read through the entire recipe before you start cooking. There are not that many steps, and I write recipes as if people are brand new cooking.
7. Have fun. Cooking is a skill I believe anyone can learn and master with practice. Everyone who cooks well has messed up and thrown a meal in the garbage. Fortunately soup is easy so, you should be just fine.

Let’s get cooking!

I like recipes that share pictures of the cooking process so I do that when I can.

So many times I’ve looked at something and wondered if it looks right so I include the pictures of the cooking process when I can.

Happy eating!

Follow along with pictures of the cooking process.

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One final note about this and any soup you make.

Recipes are a guideline.

Some people like their food spicy.

If that’s you, add some hot sauce to the bowl.

It you want more meat flavor or want to keep the cost down, add a smoked ham hock or ham bone to impart flavor without adding more meat.

If there’s a recipe you would like to see adapted for your Instant Pot, send me an email at whatsup@movingtowardbetter.com and let me know what it is.

Who knows?

Maybe you’ll be the inspiration for a future recipe.

Additional Instant Pot recipes you might like

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Final notes about this soup

One of the best things to serve with this soup is corn bread.

It ups the comfort factor in a huge way.

For those, like me, who are avoiding wheat, try Bob’s Red Mill Gluten Free Cornbread Mix.

Want to make this recipe? Save it to your favorite Pinterest board so you can always find it.

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