Bean and Potato Soup is delicious, hearty, healthy, and easy to prepare. You can make it in Instant Pot or on the stove. It is vegan and gluten-free. It is also very affordable as it is made with simple pantry ingredients.
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Growing up we ate a lot of soups. They were never a full meal on themselves. Soups were usually a first course, similar to how salads are consumed here in North America.
Back in Russia, soups were more common than salads as the ingredients were more affordable. My mom would make a big pot and then we’d have a bowl of the soup every day for a week as the first course for dinner.
Bean and Potato Soup was one of the staples in my family. It is delicious, hearty, healthy, and very affordable since it uses canned beans as well as a few staples.
Ingredients to make Bean and Potato Soup
- Canned beans
- Seasonings (I use just simple salt, pepper, bay leaf and my favourite Vegeta seasoning mix)
- Broth (you can use Vegetable broth if you are following Vegetarian/Vegan diet or Chicken broth)
Actual measurements and the specific instructions are at the bottom of the post in the recipe card.
Why make Bean and Potato Soup in Instant Pot?
If canned beans are used in this recipe, then why would you even make this soup in Instant Pot? The answer is simple: convenience!
It is just a much easier to put all the ingredients in Instant Pot or another electric pressure cooker, close the lid, press a few buttons and forget about the soup. You can leave it on natural release and then on keep warm for a long time.
No need to watch the pot so that the water doesn’t over boil. No need to stay in the kitchen and monitor it and turn the heat down or off. However, making this soup in Instant Pot will not make it cook any faster than on the stove.
It is just a lot more convenient to make the soup in Instant Pot. But you can totally make it on the stove and I will provide the instructions as well.
How to make Bean and Potato Soup on the stove?
- Dice an onion, grate a carrot and sauté both in a little bit of oil for about 10 minutes until the mixture is soft and lightly golden.
- If you are using small mini potatoes, then no need to peel them, just cut in half. Otherwise, peel the potatoes and chop them into 1 or 2-inch pieces. Add the potatoes to the carrot-onion mixture and add water or broth.
- If you are using water, then add some Better than Bouillon (or stock powder). Add the bay leaves, salt, pepper, Vegeta seasoning, and drained canned beans. Bring to boil and simmer until potatoes are cooked.
How to make Bean and Potato Soup in Instant Pot
- Sauté diced onion and grated carrot for about 10 minutes until soft and golden in Instant Pot. I like using my ceramic insert for this often as it is non-stick.
- Add the rest of the ingredients to Instant Pot and cook for 2 minute on High Pressure.
- Do a quick release or a natural release and enjoy.
Why grate the carrots?
I use grated carrots in most of my soups. Grated carrots add just as much flavour to the soups as the chopped carrots but they practically melt into the soup and disappear.
I very strongly prefer the texture of grated carrots in the soup over diced carrots. They are practically undetectable.
If you have kids who don’t like carrots in soups, then try grating them!
If you prefer, you can, of course, finely dice the carrots.
Ingredients and variations for Bean and Potato Soup
- Feel free to use any firm soup potatoes that aren’t very starchy.
- You can use small mini potatoes and just cut them in half without peeling.
- You can use regular white or yellow potatoes that are peeled and cut up in 1-2 inch pieces.
- I personally prefer peeled potatoes.
- Use any canned beans you like except for the black beans. I find that black beans, even when rinsed, make the broth a bit grey instead of golden.
- I like using a can of mixed beans and a can of red or white beans.
Should you drain the beans or not?
- Short answer: it’s up to you!
- Some canned beans have a lot of salt added, so if you are using undrained and un-rinsed canned beans, then you will need to adjust the seasoning in the soup to account for the sodium content.
- Sometimes I use liquid from one can only.
- Most of the time I drain and rinse the beans.
- If you are following a vegan or vegetarian diet, then use vegetable broth.
- If you don’t follow a vegetarian diet, then feel free to use chicken broth if you’d like.
- I use Better Than Bouillon exclusively for soups.
- As usual, seasonings are up to you. I go with just simple salt, pepper, bay leaves, and my favourite Vegeta mix.
- You can add chili powder, paprika, some garlic powder, cumin, etc.
More Instant Pot Soup Recipes
- Instant Pot Chili
- Instant Pot Fish and Potato Soup
- Canned Salmon Soup (Instant Pot or Stove)
- Instant Pot Beet Soup with Goat Cheese
- The Ultimate Guide for Making Instant Pot Chicken Noodle Soup
- Easy Corn Soup (Instant Pot or Stove Top)
- Instant Pot Butternut Squash Soup
- Lemon Lentil Soup (Instant Pot or Stove Top)
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Bean and Potato Soup (Instant Pot or Stove)
Stove top instructions
- Finely dice the onion and grate the carrots.
- In a soup pot, heat up the oil, and sauté the onions and carrots for about 10 minutes until soft and lightly golden.
- If you are using mini potatoes, then no need to peel, just halve them. If you are using regular potatoes, then peel and dice into 1-2 inch pieces.
- Add the rest of the ingredients to the pot with the carrots and onions.
- Bring to boil, reduce the heat and simmer for about 15-20 minutes or until the potatoes are cooked.
- Remove the bay leaf, sprinkle with herbs if using and serve.
Instant Pot instructions
- Finely dice the onion and grate the carrot.
- Turn your Instant Pot on and press sauté button.
- Once the display reads Hot, add the oil first, then onion and carrots. I love using my ceramic instant pot insert when I sauté onions and carrots as it is non-stick. If you aren't using non-stick ceramic insert, then make sure to deglaze the pot with a bit of broth. Just add a few spoonfuls and scrape with a spatula so that there are no bits stuck to the bottom.
- Sauté stirring occasionally for about 8 minutes until the onions and carrots soften and turn golden.
- Meanwhile, chop the peeled potatoes into 1-2 -inch pieces. Or halve the mini potatoes, Open the canned beans, drain and rinse them.
- Turn sauté function off by pressing cancel.
- Add the rest of the ingredients to Instant Pot.
- Close and lock the lid. Turn the vent on the lid to the sealing position.
- Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 2 minutes. Depending on your Instant Pot model and how cold the broth is, it'll take around 15 minutes to come to pressure. It could take up to 20 minutes, so be patient.
- Once the Instant Pot beeps that 2 minutes of cooking are done, do a natural release or a quick release. Quick release will take about 5-7 minutes and natural release may take up 20 20-30 minutes.
- Remove the bay leaves, sprinkle with herbs if using and enjoy.
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