Pinto bean soup is one of those classic comfort foods that brings warmth and satisfaction with every spoonful. Rich in protein, fiber, and full of flavor, it’s a simple yet hearty dish that can be enjoyed by all. And, when made in the Instant Pot, it becomes even easier to prepare without compromising on taste. You get the flavors of a slow-simmered bean soup, but with the speed and convenience of modern technology. If you’ve been looking for a healthy and satisfying meal, pinto bean soup might just be your new go-to.
Let’s dive deep into a delicious Instant Pot Pinto Bean Soup Recipe, perfect for any time of year-whether it’s a cold winter evening or you’re craving something savory for a weeknight dinner. This recipe combines the earthy richness of pinto beans with a hearty mix of vegetables and spices, making it a meal that hits all the right notes.
Instant Pot Pinto Bean Soup Recipe
This Instant Pot Pinto Bean Soup recipe is super simple yet bursting with rich, earthy flavors. The beans become tender and velvety, while the spices infuse the broth with a depth that’s both warming and satisfying. The best part? You can have a batch ready in just over an hour, with minimal hands-on time. So, if you’ve been craving something wholesome and easy to make, this recipe will check all the boxes.
Here’s a detailed step-by-step guide on how to make this wonderfully hearty dish:
Ingredients Needed
For this recipe, you’ll need the following ingredients to create the perfect Pinto Bean Soup:
- Pinto beans – 1 pound (dry, rinsed and soaked or unsoaked, depending on your preference)
- Vegetable broth – 6 cups (you can substitute with chicken broth if you prefer)
- Olive oil – 2 tablespoons (for sautéing)
- Onion – 1 large, chopped
- Garlic – 4 cloves, minced (fresh garlic gives the best flavor)
- Carrot – 2 medium, peeled and chopped
- Celery stalks – 2, chopped
- Tomatoes – 2 medium, diced (or use one 14.5 oz can of diced tomatoes)
- Bell pepper – 1, chopped (optional, but adds a nice sweetness)
- Bay leaves – 2 (they add a lovely subtle depth)
- Cumin – 1 teaspoon (brings out earthy flavors)
- Chili powder – 1 teaspoon (for a little heat and flavor)
- Smoked paprika – ½ teaspoon (adds a smoky undertone)
- Salt – 1 teaspoon (adjust to taste)
- Black pepper – ½ teaspoon
- Lime juice – 1 tablespoon (for a fresh, tangy finish)
- Fresh cilantro – 2 tablespoons (chopped, for garnish)
- Optional toppings: Sour cream, shredded cheese, avocado, or tortilla chips
Cooking Instructions
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Prepare The Beans
- If you’re soaking the beans, place them in a large bowl, cover with water, and let them soak for 6-8 hours or overnight. If you’re in a rush, you can skip the soaking step and cook the beans directly (they’ll just take a bit longer).
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Sauté The Veggies
- Set your Instant Pot to the Sauté function and heat the olive oil. Add the chopped onion, carrot, celery, and bell pepper (if using). Cook for 4-5 minutes until the vegetables start to soften and the onions turn translucent.
- Add the garlic and cook for another minute until fragrant.
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Add Spices
- Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. This step really builds the flavor profile, so don’t rush it! Let the spices bloom in the oil for about a minute.
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Add Beans And Liquid
- Pour in your soaked (or unsoaked) pinto beans, diced tomatoes, and vegetable broth. Stir to combine everything.
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Pressure Cook
- Seal the Instant Pot lid and set it to Manual/Pressure Cook on High for 35-40 minutes if you used unsoaked beans. If you soaked the beans beforehand, reduce the cook time to 25-30 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes, then do a quick release for any remaining pressure.
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Finishing Touches
- Open the lid and remove the bay leaves. Stir in the lime juice and taste for seasoning-add more salt or pepper if needed.
- Ladle the soup into bowls, and top with fresh cilantro and any optional toppings like sour cream, shredded cheese, or crispy tortilla chips.
Ingredient Insights
Here’s a closer look at some of the key ingredients and their roles in this recipe:
- Pinto Beans: Naturally creamy and mild in flavor, pinto beans are perfect for soups as they absorb the flavors of the broth. They also provide plenty of protein and fiber, making the soup filling and nutritious.
- Cumin & Chili Powder: These two spices work hand in hand to create the base of the flavor profile. Cumin adds warmth and earthiness, while chili powder gives it a subtle kick.
- Smoked Paprika: This is the secret ingredient that makes the soup feel like it’s been slow-cooked all day. It adds a smoky undertone that transforms the simple ingredients into something special.
- Lime Juice: Adding a burst of acidity at the end balances the richness of the beans and broth, lifting the flavors and making the soup feel fresh and vibrant.
- Vegetable Broth: You can use vegetable or chicken broth, but vegetable broth gives a lighter, more plant-based flavor that works well with the beans.
Expert Tips
- For Creamier Soup: After cooking, use an immersion blender to blend a portion of the soup, then stir it back in. This will make the soup thicker and creamier, without needing any cream or heavy dairy.
- Soak Beans for Better Texture: While you can cook unsoaked beans, soaking them overnight helps them cook faster and makes them more digestible.
- Don’t Skip the Lime: The lime juice really brightens the whole dish, so don’t leave it out! You could also add a splash of vinegar for a tangy twist.
- Add Some Heat: If you like it spicy, throw in a diced jalapeño or use hot chili powder. You can also add a pinch of cayenne pepper or crushed red pepper flakes for an extra punch.
Recipe Variations
This soup is wonderfully versatile, and there are plenty of ways to mix it up:
- Meat Lovers: Add smoked sausage, chorizo, or even ground turkey to the pot. Just brown the meat during the sauté step before adding the beans and broth.
- Vegetarian/Vegan: Keep the soup plant-based by sticking with vegetable broth and omitting any meat. You can also make it heartier by adding more vegetables like zucchini, spinach, or sweet potatoes.
- Spicy Pinto Bean Soup: For a real kick, add a few chopped chipotle peppers in adobo sauce or a dash of hot sauce during cooking.
- Herb Twist: Experiment with adding herbs like oregano, thyme, or bay leaves. They will complement the beans and give the soup a slightly different flavor profile.
Final Words
Whether you’re feeding a hungry family, prepping for meal prep, or just looking for a cozy bowl of soup, this Instant Pot Pinto Bean Soup has all the components of a satisfying, healthy meal. The Instant Pot cuts down on cooking time significantly while still delivering rich, tender beans and a flavorful broth. It’s one of those recipes that gets better as it sits, and it freezes beautifully if you want to save leftovers for later.
FAQs
How Long Does It Take To Cook Pinto Beans In An Instant Pot For Soup?
Cooking pinto beans in an Instant Pot typically takes 30-40 minutes on high pressure when soaked. If the beans are unsoaked, it will take about 60-70 minutes.
Do I Need To Soak Pinto Beans Before Cooking Them In An Instant Pot?
No, soaking pinto beans is optional when using the Instant Pot. Soaked beans cook faster, but unsoaked beans will also cook well under pressure with a slightly longer cook time.
What Ingredients Are Essential For Making Instant Pot Pinto Bean Soup?
Essential ingredients include pinto beans, vegetable or chicken broth, onions, garlic, tomatoes, and seasonings such as cumin, chili powder, and bay leaves.
Can I Add Meat To My Instant Pot Pinto Bean Soup?
Yes, you can add meats like ham, bacon, sausage, or chicken to enhance the flavor. Simply sauté the meat in the Instant Pot before adding the beans and liquids.
Can I Use Dried Pinto Beans For Instant Pot Pinto Bean Soup?
Yes, dried pinto beans are perfect for this recipe. Just make sure to rinse them well before adding them to the Instant Pot. Adjust the cook time based on whether the beans are soaked or not.
How Do I Make Instant Pot Pinto Bean Soup Thicker?
To thicken the soup, you can mash a portion of the beans with a potato masher or immersion blender. You can also add cornstarch slurry or blend some of the soup in a blender and return it to the pot.
Can I Freeze Leftover Instant Pot Pinto Bean Soup?
Yes, you can freeze leftover pinto bean soup. Allow the soup to cool completely, then transfer it to an airtight container or freezer-safe bag. It will last up to 3 months in the freezer.
How Can I Adjust The Spiciness Of The Instant Pot Pinto Bean Soup?
To adjust the spiciness, you can increase or decrease the amount of chili powder, cumin, or add a fresh jalapeño. If it’s too spicy, balance the heat with a bit of cream, coconut milk, or additional broth.
Can I Make A Vegetarian Instant Pot Pinto Bean Soup?
Yes, simply use vegetable broth instead of chicken broth and omit any meat. You can also enhance the flavor with additional vegetables, such as carrots, celery, and bell peppers.
How Do I Ensure My Pinto Beans Are Cooked Properly In The Instant Pot?
To ensure properly cooked beans, make sure you add enough liquid (generally 4 cups of broth or water for every 1 pound of beans). Use the manual or pressure cook setting on high, and allow for natural pressure release for best results.