Instant Pot® Vegan 15-Bean Soup

This vegan version of the traditional 15-bean soup is the perfect comfort food. Hearty and rich, this tasty soup is so easy to make in your Instant Pot®.

Step: 1

Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 2

Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Per Serving: 390 calories; protein 23.6g; carbohydrates 67g; fat 2.2g; sodium 1214.3mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.