pressure cooker bean soup
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4.86 from 7 votes

Pressure Cooker Bean Soup

This is a really easy pressure cooker bean soup that is healthy and only requires a few ingredients. Very versatile where you can make it vegetarian if you want or load it up with bacon and either way it is full of flavor. The perfect Instant Pot soup during the winter and year round really. 
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer, Entree, Main Course, Soup
Cuisine: American
Keyword: healthy, instant pot, italian wedding soup, pinto bean, pressure cooker
Servings: 6
Calories: 147kcal
Author: The Typical Mom



  • Put dry uncooked beans into Instant Pot or pressure cooker with 4 cups of water.
  • Close lid and steam valve and set to bean setting for 35 minutes.
  • Do a natural release (test beans to see if they're tender enough for your liking, if not reset for another 10 minutes) drain beans, set aside.
  • Turn Instant Pot to saute (or do on the stovetop if you have a traditional pressure cooker). Add olive oil, diced onion, and bacon.
  • Cook until onions are softened and bacon is cooked to your liking (doesn't need to be crispy, just cooked as it is pork).
  • Turn Instant Pot off/cancel...important step.
  • Add all other ingredients left, including beans you set aside, and gently stir.
  • Close lid and steam valve and set to soup setting for 10 minutes.
  • Quick release and serve...can top with grated parmesan cheese and/or chives.


Serving: 4oz | Calories: 147kcal | Carbohydrates: 5g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 697mg | Potassium: 280mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 17.2mg | Calcium: 32mg | Iron: 0.7mg