Crockpot Express Pinto Bean Soup

5 from 2 votes

Crockpot Express Pinto Bean Soup

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.

Prep Time15

Cook Time1 8

Total Time1 23

Course: Main Course, Soup

Cuisine: American, Mexican

Keyword: bean, crock pot express, homemade, pinto bean, pressure cooker, soup

Servings:

Author: Justine

Equipment

1 pressure cooker

Ingredients

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

Instructions

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.

Nutrition