Soups & Stews
This 10 bean soup recipe Instant Pot transforms pantry staples into a hearty, protein-rich meal in just 25 minutes. Perfect for busy weeknights, it delivers restaurant-quality depth without hours of simmering. The Instant Pot’s pressure cooking magic tenderizes dried beans effortlessly while building layers of savory flavor—no soaking required.
What sets this recipe apart is its vegetarian protein powerhouse—ten different beans create a satisfying texture and nutritional boost. The secret lies in a simple broth base, aromatic spices, and a touch of tomato for brightness. No fancy ingredients, just wholesome pantry staples that come together seamlessly in your pressure cooker.
By the time you’re done, you’ll have a rich, flavorful soup with perfectly tender beans swimming in a fragrant broth. The aroma alone will have everyone gathering at the table. Serve with crusty bread to soak up every last drop—this is comfort food at its finest, delivered in record time.
The best part? This recipe scales effortlessly for meal prep or feeding a crowd. Store leftovers in the fridge for up to 5 days, or freeze for later. Here’s how to make it—simple, efficient, and packed with flavor.
Ingredients for 10 bean soup recipe instant pot
Ten varieties of beans meet aromatic spices and simple broth for a vegetarian protein powerhouse.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans 🌱 | 1 cup | Rinsed before cooking |
| Dried Black Beans 🌱 | 1 cup | Rinsed before cooking |
| Dried Pinto Beans 🌱 | 1 cup | Rinsed before cooking |
| Dried Kidney Beans 🌱 | ½ cup | Rinsed before cooking |
| Dried Chickpeas 🌱 | ½ cup | Rinsed before cooking |
| Dried Lentils 🌱 | ½ cup | Green or brown preferred |
| Dried White Beans 🌱 | ½ cup | Cannellini or great northern |
| Dried Red Beans 🌱 | ½ cup | Rinsed before cooking |
| Dried Split Peas 🌱 | ½ cup | Yellow or green preferred |
| Dried Anasazi Beans 🌱 | ¼ cup | Rinsed before cooking |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth texture preferred |
| Onion Powder 🧅 | 1 tbsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Dried Thyme 🍃 | 1 tsp | Or 1 tbsp fresh thyme |
| Bay Leaves 🌿 | 2 whole | Removed after cooking |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Apple Cider Vinegar 🍎 | 1 tbsp | For brightness |
The bean selection is key—each variety contributes unique texture and flavor. Local grocery stores or bulk bins typically carry these staples, though specialty Latin markets often have the widest selection. For convenience, Bob's Red Mill or Arrowhead Mills sell pre-mixed bean blends. Look for dried beans with vibrant color and no signs of moisture or insect damage. If using canned beans for time savings, opt for low-sodium varieties and rinse thoroughly to reduce excess salt. The Anasazi beans add an earthy depth, while the kidney beans provide a satisfying heartiness—don't skip either.
Short on one type? Substitute with equal parts of another dried bean—the texture will vary slightly, but flavor remains intact. No cumin? Smoked paprika at half the amount delivers a similar depth. Fresh thyme unavailable? Dried oregano at one-third the quantity works in a pinch. For the tomato paste, Trader Joe's squeeze tubes are ideal—they're convenient and last longer than cans. The apple cider vinegar brightens the broth; if unavailable, lemon juice works equally well. For a richer flavor, toast the spices in the olive oil for 30 seconds before adding the broth.
Store dried beans in a cool, dark place for up to 12 months. Once cooked, this soup keeps in the fridge for 5 days and freezes beautifully for 3 months. For meal prep, portion into individual containers—each serving reheats perfectly with a splash of water or broth. The beans continue to absorb flavor, so the soup often tastes even better the next day. For serving, garnish with fresh parsley or a drizzle of olive oil to elevate the presentation.
Why You'll Love This Recipe
- Set-and-Forget Magic: I dump the soaked beans—navy, black, pinto, kidney, chickpeas—right into the Instant Pot with broth, garlic, and spices, then walk away. Twenty minutes later? A hearty, perfectly tender soup with zero babysitting.
- Deep, Earthy Richness: The mix of beans—creamy navy, smoky kidney, buttery chickpeas—builds layers of flavor that just keep getting better. Honestly, the longer it sits, the more it develops that je ne sais quoi depth.
- Meal Prep MVP: This soup tastes even better the next day, so I make a big batch on Sunday and portion it out for lunches. Freeze half for those nights when takeout feels like too much effort.
- Budget-Friendly Powerhouse: A pound of dried beans feeds my family for days, and the flavor? Way more satisfying than expensive restaurant soups. Between us, this is my go-to when I need to stretch a dollar without sacrificing taste.
Step-by-step instructions for Instant Pot 10 bean soup
This method transforms pantry staples into a hearty, protein-rich soup with minimal effort and maximum flavor.
Prepare the Beans for Cooking
Combine all the dried beans—the 1 cup dried navy beans, 1 cup dried black beans, 1 cup dried pinto beans, 0.5 cup dried kidney beans, 0.5 cup dried chickpeas, 0.5 cup dried lentils, 0.5 cup dried white beans, 0.5 cup dried red beans, 0.5 cup dried split peas, and 0.25 cup dried Anasazi beans—in a large bowl. Rinse them thoroughly under cold water to remove any debris, then drain.
This step ensures the beans cook evenly and prevents any gritty texture in your final soup. If you're short on time, you can skip soaking, but I recommend soaking for at least 1 hour (or overnight) to reduce cooking time and improve digestibility. If you choose to soak, drain them again before adding to the Instant Pot.
Sauté Aromatics and Build the Base
Set your Instant Pot to the "Sauté" function and add the 1 tablespoon olive oil. Once the oil is shimmering, add the 2 tablespoons tomato paste and stir for 1 minute until it darkens slightly and releases its rich flavor. This step develops the soup's depth of flavor.
Next, sprinkle in the 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon ground cumin, and 1 teaspoon dried thyme. Stir constantly for 30 seconds to toast the spices—you'll notice the aroma intensify as the spices bloom. Be careful not to let them burn, as this can make the soup taste bitter. Remove the pot from the "Sauté" function once the spices are fragrant.
Combine Ingredients and Pressure Cook
Add the prepared beans, 4 cups vegetable broth, 1.5 teaspoons salt, 0.5 teaspoon black pepper, 1 tablespoon apple cider vinegar, and the 2 whole bay leaves to the Instant Pot. Stir gently to combine, ensuring all the beans are submerged in the liquid. Secure the lid and set the valve to "Sealing."
Cook on "High Pressure" for 20 minutes. This timing ensures the beans soften completely while maintaining their texture. If you soaked the beans overnight, you can reduce the cook time to 15 minutes. Avoid quick-releasing the pressure—always use the "Natural Release" function for at least 10 minutes to allow the beans to absorb the remaining liquid and become tender.
Finish and Adjust the Soup
Once the pressure has fully released, remove the lid and carefully remove the bay leaves. Use an immersion blender to blend half of the soup until smooth—this creates a silky texture while leaving the other half chunky for added texture. If you prefer a fully blended soup, blend everything until creamy.
Taste the soup and adjust the seasoning if needed. You might need to add more salt or apple cider vinegar for brightness, depending on your preference. The soup should be rich, flavorful, and well-balanced. If it's too thick, stir in hot water or broth to reach your desired consistency.
Serve and Store for Later
Ladle the soup into bowls and serve immediately, garnished with a drizzle of olive oil and a sprinkle of freshly ground black pepper. The soup tastes even better the next day, so don't hesitate to store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent scorching.
This soup is incredibly versatile—pair it with crusty bread, a simple green salad, or serve it as a standalone meal. The combination of beans creates a perfect balance of textures and flavors, making it a satisfying dish for any occasion.
Pro Tips For Making 10 Bean Soup Recipe Instant Pot
- SOAK BEANS OVERNIGHT: I learned this the hard way—rushing soaks with hot water in the Instant Pot leaves beans tough and gummy. Cold soak for 8–12 hours (or quick-soak 2 hours in boiling water, then cool) guarantees even texture, especially for kidney beans, which stay stubbornly firm otherwise.
- USE HIGH PRESSURE FIRST: Start the Instant Pot on high pressure for 20 minutes, then switch to low for another 10. The initial blast breaks down the beans’ skins faster, while the low finish prevents them from turning to mush—critical for navy and pinto beans, which overcook easily.
- SKIP THE SALT UNTIL END: Adding salt early turns beans rubbery, and no one wants that. Wait until the last 5 minutes of cooking, then stir in 1–2 teaspoons of salt (or to taste) to let flavors meld properly—especially important when using dried chickpeas, which need extra care not to split.
- SAVOR THE BROTH: Don’t drown the beans—use just enough liquid to cover them by 1 inch. A richer broth (like homemade chicken or veggie stock) elevates the dish without diluting flavor. I was skeptical until I tried it: the beans actually taste more vibrant when the broth works harder.
Wine and beer pairings for this dish
Red Wine Pairings
For this hearty bean soup, I reach for a medium-bodied Pinot Noir from Oregon or California—its bright acidity and red fruit notes complement the earthy bean complexity beautifully. The wine's subtle earthiness mirrors the cumin and thyme in the soup, while its acidity cuts through the richness. A 2018 La Crema Pinot Noir is my go-to; it's approachable yet refined, with enough body to stand up to the soup's heartiness. 🍷
White Wine Options
If you prefer white, a crisp Vermentino from Sardinia offers perfect contrast with its citrus and mineral notes. The wine's brightness enhances the apple cider vinegar in the soup, creating a refreshing balance. For something more aromatic, try a Viognier with its floral and peach undertones—it adds an unexpected but delightful dimension. Both wines work beautifully with the soup's savory-spiced profile.
Beer Pairings
A Belgian Witbier like Hoegaarden brings a delightful effervescence and coriander-citrus notes that complement the soup's depth. The beer's light body and subtle sweetness contrast nicely with the earthy beans. For something heartier, a German Helles Lager offers a clean, malty backbone that pairs exceptionally well with the soup's rich, spiced broth. Both options are refreshing without overpowering the dish.
Cider Pairing
Don't overlook hard cider as a pairing—especially if you enjoy its crisp, slightly tart profile. A dry English cider with notes of apple and pear enhances the soup's natural sweetness while balancing its earthy bean flavors. I love Thatchers Dry Cider for its complexity and ability to stand up to the soup's robust spices. It's a perfect match for casual gatherings or when you want something different from traditional wine or beer.
Non-Alcoholic Options
For a refreshing non-alcoholic pairing, try a sparkling apple cider like Martinelli's Sparkling Apple Cider. The bubbles cleanse your palate between bites, while the apple flavor echoes the vinegar in the soup. Alternatively, a ginger beer with a hint of spice adds a zesty kick that complements the cumin and thyme. Both options keep the meal lively and satisfying without alcohol.
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dried for this Instant Pot recipe?
Yes, you can substitute canned beans for convenience! Use 2 (15 oz) cans of each bean type (or 10 cans total) to match the dried bean quantities. Drain and rinse them thoroughly to remove excess sodium. The cooking time will be 5 minutes less since canned beans are pre-cooked. Just add them during the sauté step instead of pressure cooking.
Why does my Instant Pot 10 bean soup turn out too thick or too thin?
Texture issues usually come from liquid absorption. If too thick, add ½ cup hot vegetable broth and stir. If too thin, simmer uncovered on high heat for 5-10 minutes to reduce. For best results, use the natural release setting—this allows beans to absorb liquid perfectly. The ideal consistency should coat a spoon lightly but leave room for stirring.
How can I make this soup more flavorful without extra ingredients?
Boost flavor by toasting the spices in olive oil for 30 seconds longer before adding broth. For depth, add 1 crushed garlic clove or ½ tsp smoked paprika during sautéing. Let the soup sit 10 minutes off heat before serving—this allows flavors to meld. A splash of lemon juice at the end also brightens the taste.
Can I make this recipe without an Instant Pot?
Use a 6-quart slow cooker instead. Combine all ingredients, cook on Low for 6-7 hours or High for 3-4 hours. For a stovetop version, simmer in a pot with 4 cups water/broth for 1.5-2 hours until beans are tender. The pressure cooker still wins for speed, but all methods yield delicious results.
What's the best way to reheat leftovers without making them mushy?
Reheat gently on the stovetop over medium-low heat with 2 tablespoons water or broth per serving. Stir frequently to prevent sticking. In the microwave, use 50% power for 2 minutes, then stir and microwave another 30 seconds if needed. Never fully submerge the soup in water—this dilutes flavor and makes beans soggy.