Easy Pressure Cooker Bean Soup

I always pass those multi-bean mixes when I’m perusing the bulk bin section at the supermarket. I’m tempted to buy them, but then I wonder how all those different varieties will cook together. I make enough beans and lentils to know that cooking times and textures vary. 

Honestly, it’s taken me a long time to figure it all out and keep track of what results in the perfect bean in my book. No reason to ruin the good thing I’ve got going.

But last week, there I was again, staring at the mother of all bean mixes – 13 bean and lentil mix. 

I finally gave in. 

Now, this wasn’t a seasoned soup mix. Just beans and lentils, and no instructions. I was left to my own devices to figure it out. 

I’m happy to say, figure it out, I did. 

I used my Instant Pot again. As I’ve mentioned before, I hesitate to put too many Instant Pot recipes on the blog because not everyone has one, but I do have to admit that it has changed my cooking world. I never used a pressure cooker until I got one and now I use it at least 2 times per week for everyday meals. I also mention it because I got mine on Black Friday for a great deal and that is coming up soon. So, in case you are thinking about it…

What resulted is by far the easiest and best bean soup I’ve made. With so many different varieties like red and brown lentils, black beans, black-eyed peas, and lima beans in the mix, the lentils turned to mush to create a thick broth while the other beans got soft and creamy. 

I’ve been eating it all week. Added bonus, it’s even better as leftovers. Thicker, like a stew. 

You only need a few ingredients and it’s ready in about an hour. I expect any kind of bean mix will work, although I’ve only tried it with this 13 variety I found. A little chicken stock and onion and the perfect cool weather meal is served. 

What you’ll need:

2 tablespoons extra virgin olive oil
1 small onion, diced
2 cups dry 13-bean mix
8 cups chicken or vegetable stock
1/2 to 1 teaspoon fine sea salt, to taste

How to make it:

Set your Instant Pot (IP) to saute. Add the olive oil and then the onion, cook for 3 minutes, until the onion begins to soften. (If you are using a classic pressure cooker and not an IP, you can complete this step in a skillet on the stove.) Turn off the IP. 

Stir in the beans and then the stock. Secure the lid with the vent closed. Set to Manual, High, and 22 minutes. Once it is done cooking, let the steam release naturally for 30 minutes (i.e. don’t use the manual steam release).  

Remove the lid and stir in salt to taste, and serve. 

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