Soups & Stews
This 10 bean soup recipe Instant Pot transforms pantry staples into a hearty, protein-rich meal in under an hour. The magic happens when dried beans, aromatic vegetables, and savory broth meld together under pressure, creating a deeply flavorful soup that's both comforting and nutritious. Perfect for busy weeknights or meal prep, this recipe delivers restaurant-quality results with minimal effort and cleanup.
The beauty of this Instant Pot version lies in its simplicity—no soaking required, and the pressure cooker handles all the heavy lifting. You'll start with a base of onions, garlic, and carrots that build flavor as they cook, then add a medley of beans (black, kidney, pinto, and more) that absorb the rich broth and develop tender, satisfying textures. The result is a soup that's packed with plant-based protein, fiber, and complex flavors that keep getting better as it sits.
What you'll end up with is a steaming bowl of hearty 10 bean soup with perfectly tender beans, caramelized vegetables, and a broth that's rich yet balanced—just the right amount of saltiness, earthiness, and subtle sweetness. Each spoonful delivers a satisfying mix of textures and flavors, making it a complete meal on its own. The best part? It's vegetarian, budget-friendly, and ready in about 45 minutes, including prep.
Serve this soup with a slice of crusty bread to soak up every last drop of that flavorful broth, or pair it with a simple green salad for a well-rounded meal. The Instant Pot makes this recipe foolproof, so you can focus on enjoying the process—and the delicious results. Let's get started!
Ingredients for 10 bean soup recipe instant pot
Pantry staples plus a handful of dried beans—this is your go-to Instant Pot meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Carrots 🥕 | 2 medium | Peeled and chopped into chunks |
| Celery Stalks 🥬 | 3 whole | Chopped into bite-sized pieces |
| Black Beans 🌱 | 1 cup | Dried, rinsed if preferred |
| Kidney Beans 🌱 | 1 cup | Dried, rinsed if preferred |
| Pinto Beans 🌱 | 1 cup | Dried, rinsed if preferred |
| Navy Beans 🌱 | 1 cup | Dried, rinsed if preferred |
| Great Northern Beans 🌱 | 1 cup | Dried, rinsed if preferred |
| Chickpeas 🌱 | 1 cup | Dried, rinsed if preferred |
| Lentils 🌱 | ½ cup | Green or brown, rinsed |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Canned Diced Tomatoes 🍅 | 1 can (14.5 oz) | Fire-roasted for depth |
| Tomato Paste 🍅 | 2 tbsp | For rich tomato flavor |
| Bay Leaves 🌿 | 2 whole | For aromatic depth |
| Cumin 🌶️ | 1 tsp | Ground for earthy warmth |
| Oregano 🌿 | 1 tsp | Dried for Mediterranean touch |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The beans are the star, so grab a mix of dried varieties from the bulk section at WinCo or Trader Joe's—they're cheaper and fresher than the pre-packaged stuff. If you're short on time, canned beans work in a pinch, but dried gives you that superior texture. The vegetable broth? Low-sodium is key—you'll be adding plenty of salt later. For the tomatoes, fire-roasted canned diced tomatoes add a smoky depth that regular ones can't match. Look for the Muir Glen brand if you're at a regular grocery store—they're consistently good.
No cumin? Smoked paprika at half the amount works in a bind, though it'll change the flavor profile slightly. Running low on bay leaves? Dried thyme at one-third the amount gives you a similar earthy note. The tomato paste can be skipped if you're really in a rush, but trust me on the extra minute—it makes the broth richer. If you're using canned beans, rinse them well to cut down on sodium. And for the love of soup, don't skip rinsing the dried beans—it removes any dirt or debris and helps prevent the soup from getting too thick.
This soup tastes even better the next day, so make a double batch if you can. Store leftovers in the fridge for 4-5 days or freeze for up to 3 months. I like to portion mine into containers with a little extra broth on top—it keeps everything moist and makes reheating a breeze. When you're ready to eat, just add a splash of water or broth if it's gotten too thick. Perfect for meal prep, especially if you're planning a week of vegetarian lunches.
Why You'll Love This Recipe
- Here’s what sold me: this soup is ridiculously adaptable. Pack it in jars for work lunches (it stays warm for hours), serve it cold as a bean salad with lime and cilantro, or turn it into a hearty stew by adding corn and tortillas for tacos. My kids ask for it at school picnics, and my partner brings it to potlucks—no one ever guesses it’s just a soup.
- I’ll be real: this recipe costs me about $3 for a full pot, and it feeds six. The black beans stretch forever, the veggies are cheap staples, and I’ve never once thrown out leftovers. Reheat it, freeze it, or eat it straight from the pot—it’s the kind of meal that makes grocery day feel like a win. Plus, the more you make, the more you realize you need to make it again. (Yes, even on a Tuesday night.)
Step-by-step instructions for hearty 10 bean soup in the Instant Pot
This soup comes together faster than you'd expect—just toss everything in the Instant Pot and let it work its magic.
Sauté the Aromatic Base
Turn your Instant Pot to the "Sauté" function and set the heat to medium. Add the diced yellow onion, chopped carrots, and celery stalks from the ingredients list. Cook for 5-7 minutes until the vegetables soften slightly and the onion becomes translucent. This step builds the flavor foundation—don't skip it.
Next, add the minced garlic cloves and cook for 30 seconds until fragrant. Be careful not to let the garlic burn—it should smell amazing but not bitter. Stir everything together to make sure the vegetables are evenly coated with any rendered oils. This aromatic base will infuse the entire soup with depth.
Add Dry Beans, Lentils, and Seasonings
Press the "Cancel" button to stop sautéing. Add the 1 cup black beans, 1 cup kidney beans, 1 cup pinto beans, 1 cup navy beans, 1 cup great northern beans, 1 cup chickpeas, and 0.5 cup lentils to the pot. These are all dried beans, so they'll absorb the broth and become tender during cooking.
Stir in the 2 whole bay leaves, 1 tsp cumin, 1 tsp oregano, 1.5 tsp salt, and 0.5 tsp black pepper. The spices will distribute evenly throughout the soup, creating a warm, earthy flavor profile. Give everything a good mix to ensure the spices coat the beans and vegetables.
Pour in Liquids and Tomatoes
Add the 4 cups vegetable broth, 1 can (14.5 oz) diced tomatoes, and 2 tbsp tomato paste to the Instant Pot. The broth should just cover the beans—if it looks too thin, you can add a splash of water later. Stir everything together until the tomato paste dissolves completely and the mixture is well combined.
This is where the magic happens—the broth and tomatoes will transform the dry beans into tender, flavorful morsels. The tomato paste adds a rich, concentrated flavor that ties everything together. Make sure the bay leaves are submerged so they infuse the soup with their aromatic qualities.
Pressure Cook to Perfection
Secure the lid on your Instant Pot and set the valve to "Sealing." Select the "High Pressure" setting and cook for 25 minutes. This time allows the beans and lentils to become tender while keeping the vegetables intact. The Instant Pot will handle all the work—just let it do its thing.
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before using the quick-release function. This gradual release prevents the beans from becoming mushy and ensures they hold their shape. You'll know the soup is ready when the pressure indicator drops and the lid can be safely lifted.
Adjust and Serve
Carefully remove the lid and give the soup a taste. If it needs more salt, add a pinch at a time—you can always adjust the seasoning to your preference. Remove the bay leaves as they can be tough to eat. Stir the soup one last time to ensure everything is well incorporated.
Serve the soup hot, either as a hearty main dish or alongside crusty bread. Each spoonful will be packed with protein, fiber, and flavor—perfect for a cozy meal. This soup keeps well in the refrigerator for up to 5 days, so you can make a big batch and enjoy it all week long.
Pro Tips For Making 10 Bean Soup Recipe Instant Pot
- Sauté the Onion Low and Slow: I used to blast the onion on high heat, and it’d turn bitter before softening. For this soup, keep it on medium-low for 5-6 minutes—just until it’s translucent but not browned. That way, the flavor stays sweet and mellow, not burnt, and blends better with the beans later.
- Chop Celery and Carrots Uniformly: Big chunks of celery and carrots stay crunchy while the beans soften. Cut them into ¼-inch dice so they cook through evenly in the Instant Pot’s pressure cycle. (Yes, it takes a minute longer to prep, but the texture will be consistent.)
- Skip the Crowded Pot: I learned this the hard way—packing the Instant Pot too full with beans and veggies leads to a mushy, watery soup. Aim for a 2:1 liquid-to-bean ratio and leave at least 1 inch of headspace. The pressure will build better, and the soup won’t turn into a sad, thin stew.
- Add Garlic Late: Tossing garlic in with the onions means it burns before the beans are done. Instead, wait until the last 5 minutes of cooking (or right before serving) to add it—raw or lightly sautéed. It’ll keep its bright, punchy flavor instead of tasting bitter. (Trust me, this is the thing that matters most.)
Make-ahead tips for this dish
Double Batch Prep
Make this soup in double batches—it only takes an extra 5-10 minutes of prep time but saves you from reheating later. I like to use a 6-quart Instant Pot for the full recipe, then split it into two 3-quart freezer-safe containers. This way, you get two full meals ready for the week. The flavor actually improves after the first day, so it’s perfect for meal prep. 💪
Freezer-Friendly Portions
For freezing, divide the soup into 1-cup portions in airtight containers or heavy-duty freezer bags. Leave ½ inch of headspace to prevent expansion cracks. Label each container with the date—this soup stays delicious for up to 3 months. When reheating, thaw overnight in the fridge or use the defrost function on your Instant Pot for 15 minutes before warming. 🥶
Broth Boost for Reheating
If your soup seems too thick after reheating, add ¼ cup vegetable broth or water per serving. Stir well and let it simmer for 2-3 minutes to restore the perfect consistency. I also like to add a splash of lemon juice (about ½ tsp per bowl) to brighten the flavors after freezing. This trick works wonders for restoring freshness. ✨
Prep Ahead Shortcuts
Chop all your vegetables the night before and store them in a ziplock bag in the fridge. The dried beans can be rinsed and measured out in advance, too. When you’re ready to cook, just dump everything into the Instant Pot—this cuts your active prep time to under 10 minutes. Pro tip: Use pre-minced garlic from the store to save even more time. 🌟
Garnish for Freshness
Keep a stash of garnishes on hand to revive reheated soup. A sprinkle of fresh cilantro, a drizzle of hot sauce, or a few toasted pumpkin seeds add texture and flavor. I also like to add a dash of smoked paprika right before serving—it gives that smoky depth that makes the soup feel fresh again. 🌶️
Instant Pot Safety Reminder
Always let the pressure release naturally for 10 minutes before quick-releasing—this prevents splattering when you open the lid. If you’re freezing the soup, cool it to room temperature first to avoid condensation buildup in the freezer. And remember: never store hot soup in the fridge—it can raise the fridge’s temperature and spoil other foods. 🔥
Nutrition facts
Frequently asked questions
Can I substitute canned beans for dried in this Instant Pot recipe?
Yes, you can use canned beans—but with adjustments! Use 2.5 cups total canned beans (drained and rinsed) instead of the 5 cups dried called for. The cooking time will be shorter (15 minutes high pressure instead of 25), but the texture will be slightly softer. For best results, combine canned and dried beans (e.g., 1 cup dried + 1.5 cups canned) to balance texture and flavor.
Why does my Instant Pot 10 bean soup turn out too thick?
This usually happens when beans absorb too much liquid during cooking. To fix it, stir in ½ to 1 cup extra broth or water after pressure cooking, then cook on "Sauté" for 2-3 minutes to adjust consistency. For prevention, start with 4.5 cups broth instead of 4 cups—the beans will soak up less liquid during cooking.
How can I make this soup spicier?
Add heat with ½ tsp cayenne pepper or 1 tbsp hot sauce during the sauté step, or stir in 1 chopped jalapeño (seeds removed for mild heat) with the tomatoes. For smoky depth, increase smoked paprika to 1 tsp. Always taste as you go—you can add more, but you can't remove excess spice easily!
Can I make this soup in a regular pot instead of an Instant Pot?
For stovetop cooking, combine all ingredients in a large pot with 6 cups broth (double the recipe's liquid). Simmer for 1.5-2 hours until beans are tender, stirring occasionally. The flavor will develop more slowly, but you'll get that same hearty texture. For faster results, use a pressure cooker (non-Instant Pot) with 25 minutes high pressure.
What's the best way to reheat leftover 10 bean soup?
For best results, reheat on the stovetop over medium-low heat with ¼ cup broth or water per serving to restore moisture. In the Instant Pot, use the "Sauté" function for 3-5 minutes. Avoid microwaving—it can make beans mushy. If the soup seems too thick after reheating, add more liquid and simmer for 2 extra minutes.