3 Bean Chili Soup in Instant Pot
3 Bean Chili Soup in Instant Pot recipe. This easy and healthy vegetarian chili soup is a winter meal, add meat for a versatile soup.
- Prep Time: 5 min
- Cook Time: 23 min
- Total Time: 28 min
- Yield: 4 1x
- Category: Lunch, dinner, Soup
- Method: Instant pot
- Cuisine: American
Ingredients
1. 1 tablespoon extra virgin olive oil
2. ½ cup onions chopped medium
3. 2 cloves garlic minced
4. 1 can diced tomato paste or juice (14.5 ounces)
5. 1 1/2 cups of white beans
6. 1 1/2 cups of pinto/red beans
7. 1 1/2 cups black beans
8. 1 cup of water
9. 2 teaspoons of chili powder
10. 1 teaspoon of smoked paprika powder
11. 1 1/2 teaspoons of cumin
12. 1 teaspoon of mustard powder
13. 1 teaspoon of Himalayan salt
14. 1teaspoon of ground fresh black pepper
Instructions
- In your instant pot, set the pot to sauté, add the chopped onions and garlic cloves to sauté for a few minutes until tender.
- Add the remaining ingredients to the instant pot. Stir them and add the spices as well. Place the lid on.
- Select the instant pot to your settings bean chilly (third button on the left) if you add meat then use the meat stew button.
- Leave to cook until the time is up (23min) and releases the pressure.
- Serve with some fresh buns or rusks or biscuits of your choice. (even grate some parmesan over the soup and add some hot spices or soy sauce if preferred)
Notes
Use canned beans or the measures given on the recipe for other beans.
Different types of beans can be used, its your choice. Use navy beans or butter/kidney beans and chickpeas if you prefer.
Stored for 5 days covered in a refrigerator will be good.
Its freezable as well in a freezer bag or zip lock bag.