This is an easy homemade Instant Pot pinto bean soup recipe that is packed with flavor and can be a vegetarian soup too! Load it up with vegetables and there’s no soaking required to start from scratch. Use dry pinto beans to make this healthy pressure cooker soup. Perfect Crock Pot Express dinner too.
If you’re looking for an easy and healthy pressure cooker soup this flavorful Instant Pot pinto bean soup should be on the menu this week! I have to be honest, I made this up on the fly and was thrilled that it came out so yummy the first time around!! You see I found some bags of dry pinto beans at the Dollar Store when we went to get some treats and I figured I could make something out of them for dinner. I saw I had celery, carrots, and chicken stock…so I went from there. It was so good I made it in my Crock Pot Express the following week too (pic above). Now one of our favorite Instant Pot recipes that’s perfect for cooler weather.
I had tasted pinto soup before but had never made it myself, but there’s a first time for everything right. 😉 I knew you needed pinto beans, duh, and chicken broth would make for a good base (you could easily substitute vegetable broth if you want to make a vegetarian soup)…so I went from there.
Pressure cooker soups are fabulous. I made this pressure cooker bean soup earlier this month using Northern Beans which came out amazing and is similar to this recipe though for this one I packed it with more veggies and of course used pinto beans instead which have a slightly different flavor.
I love the fact that there is no soaking required when cooking beans in your Instant Pot or Crock Pot Express. Just throw them in with some water and follow the times on this Instant Pot cooking times for beans printable.
Of course with any recipe feel free to add more vegetables or omit one that you don’t care for. If you want to make some Instant Pot pinto bean soup that is vegetarian, just use vegetable broth.
This is what you need:
- Instant Pot or Crock Pot Express – I have both and they both work great, here’s a great post sharing the differences between the two
- Pinto beans – dry in the bag
- Chicken broth – or vegetable broth
- Diced chiles – I use canned
- Diced tomatoes – I like petite diced
- Could add bacon bits or saute some diced bacon and add in
- Water – for the initial cooking of the beans
If you’re making this pinto bean soup in your Crock Pot Express the only real difference is that you use the brown button instead of saute on the Instant Pot. The rest are the same buttons and work perfect.
Once you try this Instant Pot soup using dry beans you’ve gotta’ try some of our other recipes…you’ll see just how easy they are from scratch!
- No soak Instant Pot baked beans
- Instant Pot split pea soup recipe
- Pressure cooker chili with dry beans
Instant Pot Pinto Bean Soup
- 2 c pinto beans dry, 16 oz.
- 1 onion diced
- 2 stalks celery or more, diced
- 2 carrots or more, sliced
- 1 tbsp butter
- 32 oz chicken broth
- 1/2 tsp chili powder
- 1/2 tsp garlic salt
- 4 oz chiles diced
- 1 can diced tomatoes 14.5 oz
- 6 c water
- Put water and dry beans in your Instant Pot or Crock Pot Express pot, close steam valve, and push the bean button and set time to 60 minutes.
- Allow to naturally release for 5-10 minutes and then drain water, put beans aside.
- Push the saute button on your Instant Pot or brown button on your CPE and melt your butter, then add your diced onions and spices and cook until onions start to soften. Turn pot off.
- Add all other ingredients into your pot, stir, and put lid back on.
- Close steam valve and push the soup button, high setting for 7 minutes.
- Serve!! I like it with some parmesan cheese on top too.
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