Make a plant-based and gluten-free three-bean soup from scratch in just 45 minutes of cooking time with this Pressure Cooker Bean Soup!
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Make healthy eating easy with this Pressure Cooker Bean Soup. Simply saute up some simple veggies and spices, stir in water and beans, and pressure cook for about 40 minutes before dinner is ready! This tasty soup is budget-friendly, plant-based, and dairy-free as well -- making it the perfect healthy new addition to your family's menu!
Though I'm not gluten-free, I try my best to eat my carbs from a variety of sources. By getting my carbs from oats, beans, potatoes, fruits & veggies, & non-wheat grains, as well as whole grain wheat, I find I eat a more diverse -- and hopefully more nutritious --- diet that I would be eating otherwise.
In this, I've been trying to work more beans into my diet. While I've been playing around with a black bean brownie recipe, throwing beans onto our salads, and -- of course -- making hummus, I have discovered an unfortunate, and probably common, issue.
Digestive issues, that is. 😐
Eek! I know. But before you go running away -- I promise that will be it on that topic -- you'll want to read on because I discovered a way to lessen the impact beans have on my system.
Enter the pressure cooker. As Dr. Steven Gundry says, pressure cooking legumes can make them easier on your digestive system.
So, I played around with a few pressure cooker bean recipe ideas and landed on this 3-bean pressure cooker soup. It's a straightforward, but flavorful soup with budget-friendly and easy to find ingredients like onions, carrots, celery, pantry spices, salt, and water.
And the soup cooks up in about an hour total, making it pretty much a miracle, compared to how long I've had to cook up dried beans on the stovetop in the past!
So, pull out your pressure cooker, grab your dried beans, and get ready for a delicious and gluten-free way to enjoy some healthy carbs tonight.
This quick Pressure Cooker Bean Soup is...
- Ready in about an hour
- Easy to make
If you're looking for a quick and healthy plant-based meal you can make on a budget, this pressure cooker bean soup is for you. After briefly sauteing onions, carrots, and celery, we will add dried beans, spices, and water to the pressure cooker or Instant pot and the soup will be ready after about only 40 minutes of cooking time!
What goes well with bean soup?
Thankfully, bean soup is very filling so you can serve it on its own, but you can also serve it with sides if you desire. If I serve it with sides, I like to do so tortilla chips or warm rolls. You can also top the soup with pumpkin seeds, mozzarella or Mexican cheese, sour cream, and/or green onions to make it more filling.
How do you thicken bean soup?
I prefer to thicken my bean soup by pureeing some of the beans. You can do this by partially blending with an immersion blender or blending half of the soup in a blender (just make sure to remove the lid vent) before mixing it back into the rest of the soup.
How long does it take to cook beans in a pressure cooker or Instant Pot?
Most beans will cook up in a pressure cooker in about 40-42 minutes. Larger beans (lima, kidney, or other large beans) take a bit longer to cook.
Other healthy soup and chili recipes you'll love:
- Leftover White Bean Chili
- Colorado Pork Green Chili
- Steak Soup
- Instant Pot Turkey Chili
- Pressure Cooker Spiced Red Lentil & Butternut Squash Soup
- Minestra Soup
- Taco Stuffed Sweet Potatoes
- One-Pot Orecchiette with Sausage
Or check out my full list of 15 Quick & Healthy Dinner Recipes or my 43 Favorite Pantry Recipes!
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A quick and affordable pressure cooker or Instant pot recipe, this Pressure Cooker Bean Soup recipe is plant-based, delicious, and ready in about an hour! Make it for a quick and healthy dinner, or add it to your weekly menu as a plant-based recipe the whole family will love.
- 2 tablespoons olive oil
- 1 ½ cup diced onions, cut into ¼" dice
- 1 ½ cup sliced carrots, cut into ¼" cubes
- 1 ½ cup diced celery, cut into ¼" dice
- 3 large garlic cloves, minced
- 1 teaspoon dried cumin
- ½ teaspoon dried coriander
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- 1 ½ teaspoon salt
- ½ cup dried pinto beans
- ½ cup dried great northern beans
- ½ cup dried black beans
- 5 ½ cup water
- Heat your pressure cooker's saute setting to medium-high heat. Add olive oil and heat it up until the oil sputters when flicked with water.
- Add the onions, carrots, and celery to the pot and saute for 4-5 minutes, or until the onions and celery start to become transparent.
- Stir the garlic into the veggie mixer and satue for another 1 minute, or until the garlic becomes transparent.
- Add the cumin, coriander, chili powder, and cayenne pepper (if using). Cook, stirring frequently, for 2 minutes, or until the spices are nice and fragrant.
- Pour the beans, salt, and water into the pressure cooker and give the soup a few good stirs.
- Turn off the pressure cooker's saute feature. Cover the pot with the pressure cooker lid and lock it in.
- Pressure cook the soup at high heat for 42 minutes. Quick-release the pressure and remove the lid when the pot is de-pressurized.
- Blend the soup with an immersion blender until about half of the soup is blended -- we want some bean and veggie chunks left to give the soup texture -- or pour half of the soup into a blender and blend until smooth (or about 15-20 seconds) before stirring back into the rest of the soup.
- Ladle the soup into bowls and serve!
Leftovers store covered in the fridge for 4-5 days.
The soup can also freeze in a freezer-safe container for 2-3 months.
Amount Per Serving Calories 181Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 611mgCarbohydrates 28gFiber 8gSugar 5gProtein 8g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.