Instant Pot Vegan Bean Soup

5 from 1 vote

This delicious Instant Pot Vegan Bean Soup is full of flavor and so easy to make. Can also be made on the stove or in a slow cooker. WFPB-NO recipe

Prep Time15

Cook Time45

Pressure Release15

Total Time1 15

Course: Main Course, Soup

Cuisine: American

Servings: servings

Calories: 122kcal

Author: Andrew Bernard

Equipment

6qt Instant Pot

Ingredients

1.5 quart low sodium vegetable stock , divided
1 sweet onion, diced
3 large carrots, diced
3 ribs celery, diced
6 cloves garlic, minced
1 lb uncooked 15 Bean Soup Mix (sub for other bean sub mixes that may have 14 or 16 beans)
2 teaspoon vegan worcestershire sauce
1 teaspoon liquid smoke
1 14.5oz can fire roasted tomatoes
2 bay leaves
2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon Italian seasoning
½ teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon dried sage

Instructions

Chop the onions, garlic, carrots and celery.
Add ¼ cup vegetable stock to instant pot. Turn on the saute method.
Once hot, add onions, carrots and celery and cook about 3 minutes until soft.
Add garlic and cook for 1 minute, stirring occasionally.
Turn off the saute method.
Add all the remaining ingredients, including the rest of the vegetable stock. Stir together gently. Push all the ingredients under the stock.
Put instant pot lid onto the body and close the lid. Make sure that the pressure valve is sealed.
Press manual and cook on high pressure for 45 minutes.
When the time goes off, let the pressure naturally release for 10 minutes, then release via Quick Release. *If you are not sure about this, please read your manual.
Serve with vegan garlic bread or vegan garlic knots.

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Slow Cooker Method

Heat ¼ cup vegetable stock in a skillet and saute the onions, celery, carrots, and garlic. Then add to the slow cooker with all remaining ingredients. Cook on low for 6-8 hours until the beans are tender.

Stove Top Method

In a dutch oven or heavy bottom stock pot, heat ¼ cup vegetable stock in a skillet and saute the onions, carrots, celery, and garlic for about 4-5 minutes. Then add all remaining ingredients. Cover and cook on medium low for 1 ½-2 hours or until the beans are tender.

Nutrition