Here’s an easy Crockpot Express pinto bean soup recipe that can be made with dry pinto beans and no soaking is required! A hearty dinner that is healthy and can be vegetarian as well. Add all the vegetables you love and let your new pressure cooker do the work for you.
Are you looking for Crockpot Express recipes? Are you new to using a pressure cooker? Well this easy Crockpot Express pinto bean soup recipe is amazing and you can make it homemade with dry beans without any soaking needed. Of course if you are limited in time you can use canned beans as well, I will show you how to make it both ways below. One of many yummy dinner ideas listed on our Crock Pot Express recipes page. (affiliate links present)
You can make it a vegetarian soup if you wish by using vegetable broth, or I used chicken broth for added flavor. Either way it is delicious and a hearty dinner.
Another great thing about this Crockpot Express pinto bean soup recipe is it is full of tender vegetables and is a really cheap meal that feeds a lot of people. There was plenty for 6 people and just needed a side of bread for a complete meal.
If you wanted to add meat you could use leftover ham which would taste amazing, or buy some diced ham in the meat section as a yummy addition. Your choice to add or not. I didn’t have any or else I would’ve put it in.
If you’re new to using your Crock Pot Express it is an easy pressure cooker to use. Of course there are many different functions but I use this function the most.
I will explain step by step how to make this healthy soup below, this is what you’ll need to make Crockpot Express pinto bean soup
- Pinto beans – dry or canned
- Chicken broth – or vegetable broth if you want a vegetarian soup
- Vegetables – carrots and celery are great
- Chiles – diced in a can
Here’s a printable recipe for Crockpot Express pinto bean soup.
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Crockpot Express Pinto Bean Soup
- 2 c pinto beans dry beans or canned
- 1 onion diced
- 1 tbsp butter
- 1/4 tsp chili powder
- 1/2 tsp garlic salt
- 32 oz chicken broth or vegetable broth
- 1 can chiles 4 oz.
- 1 can petite diced tomatoes 14.5 oz.
- 2 carrots peeled and cut into dials
- 2 stalks celery cut
- 6 c water
- Wash your dry pinto beans and put into your Crockpot Express with 6 cups of water.
- Close lid and steam valve and push bean button, then make sure it is on high for 60 minutes.
- When done allow to naturally release for about 5 minutes or so, and then release. You can do a quick release but be careful because some liquid may escape from steam valve when releasing. Press stop button.
- Use a strainer and drain your beans, set aside. (if using canned beans skip these steps, just drain and rinse your canned beans in a strainer and follow instructions below)
- Press brown/saute, then start and put your butter and diced onions inside your pot.
- Cook for several minutes or until onions start to soften, add chili powder and garlic salt and coat onions. Press stop.
- Add your beans back into the pot with all other ingredients listed above and stir well until combined.
- Put lid on, close and close steam valve again. Press soup button, high setting, for 7 minutes (use – or + to adjust time). Then press start. When done do a quick release and serve. Can top with shredded Parmesan or mozzarella cheese.