Instant Pot Vegetable & Bean Soup

A chunky tomato soup of mixed vegetables and cannellini beans.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 1 leek, sliced
  • 2 cloves garlic, crushed
  • 1 tbsp tomato purée
  • 1 tsp dried mixed herbs
  • 1 litre hot vegetable stock (2 stock cubes)
  • 400g tin cannellini or haricot beans, drained and rinsed
  • 400g tin chopped tomatoes
  • 1 bay leaf
  • Salt and black pepper to taste

Method

  1. Select Sauté and heat the oil. Cook the onion, carrots, celery and leek for 5 minutes. Add the garlic, tomato purée and mixed herbs and cook for 1 minute.

  2. Add the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the beans and bay leaf.

  3. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 5 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Remove the bay leaf and stir well. For a thicker soup, mash some of the beans against the side of the pot.

  6. Season to taste and serve hot.