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5 from 4 votes

Instant Pot Pinto Bean Soup

Homemade Instant Pot pinto bean soup recipe with dry beans, no soaking required to start from scratch. Perfect for dinner and a dish the kids will love too!
Prep Time15 minutes
Cook Time1 hour 7 minutes
Total Time1 hour 22 minutes
Course: Appetizer, Entree, Main Course, Soup
Cuisine: American, Mexican
Keyword: bean, easy, healthy, instant pot, pinto bean, pressure cooker, soup
Servings: 5
Author: Justine

Equipment

  • 1 pressure cooker

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 6oz | Calories: 172kcal | Carbohydrates: 29g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 977mg | Potassium: 822mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4610IU | Vitamin C: 57mg | Calcium: 100mg | Iron: 3mg