Instant Pot® Vegan 15-Bean Soup Recipe
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®.
I thoroughly enjoyed this "meatless" meal. The beans weren't soft at the end of 35 minutes cook time and 10 minute NPR. So I put the lid back on and pressure cooked for another 10 minutes with a 10 minute NPR. This time they were done.
I also needed to add time because the beans weren't cooked. I found the carrots overcooked at the end. If I make this again, I will cook everything but the carrots and celery for the first 35 minutes and do a 10-minute natural release. I will then add the carrots and celery and pressure cook for another 10 minutes and do another 10-minute natural release.
It was ok. A little lacking in "zing". I'm not such a fan of all 15 beans. Would probably be better with a few more different vegetables and less beans.
very good and delicious and hearty ! i followed the suggestions in the reviews. Did 35 minutes high pressure .10 min Natural release. added vegetables did 7 min high pressure with 10 minutes natural release. added in a ton of spinach at the very end!!
This soup came out delicious. I made the same change as others, cooking it for 45 minutes. Very hearty and tasty. With homemade bread, it's a perfect meal.
This vegetarian 15-bean soup is loaded with veggies and just the right amount of seasoning. Serve with a chunk of crusty bread.
Cut time by not having to soak the beans when you make this vegan black bean soup using your Instant Pot®.