Instant Pot Vegan 15-Bean Soup

This vegan 15-bean Instant Pot soup is made with Italian-style tomatoes, veggies, broth, smoked paprika, and garlic for a comforting, nourishing meal.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 390 Calories

Ingredients

• 2 stalks celery, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 onion, diced
• 1 teaspoon sea salt
• 1 teaspoon smoked paprika
• 8 cups vegetable broth
• 1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
• 1 (14.5 ounce) can diced Italian-style tomatoes
• 0.5 teaspoon ground black pepper

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Combine vegetable broth, rinsed beans, diced tomatoes, onion, carrots, celery, garlic, sea salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.