Instant Pot Portuguese Bean Soup

Red soup with carrot cubes, beans and celery in tomato sauce

Who craves soups? This Instant Pot Portuguese Bean Soup recipe is loaded with wonderful tomato flavors and tons of delicious mixed veggies. Serve up a serving or two, and enjoy!

Red soup with carrot cubes, beans and celery in tomato sauce

When it comes to comfort food, there's nothing more warm and cozy than a piping hot bowl of soup! Pair this with some crushed-up crackers or homemade rolls, and you've created quite the meal.

Who says that soup has to be boring? A bowl of this Portuguese soup proves that to be false, time and time again. Every bite that you enjoy will have you noticing new ingredients and tastes!

Why You'll Love This Recipe

I'm drawn to the flavor of this recipe time and time again. The more times I make it, the more times I crave it. It's a fast and easy way to eat healthy without even really trying.

  • Ready in less than 30 minutes
  • Loaded with vitamins and minerals
  • A simple soup recipe that feeds a crowd

What is Portuguese Bean Soup?

This simple soup recipe is popular in Hawaii, and the rich flavor proves why. It's the perfect combination of beans, veggies, and spices and makes for a fast and simple weeknight meal.

Recipe Video

Recipe Ingredients

Instant Pot Portuguese Bean Soup ingredients

Garlic cloves - Minced garlic adds so much flavor to this recipe. 

Carrot - Chopped up the carrot into slices so that the taste and texture stand out. 

Celery - Adding celery adds fiber and gives a nice crunchy texture. 

Onion - Sweet onion is my favorite to add to this soup. 

Olive oil - Any type of oil will work, but I prefer using extra virgin olive oil. 

Dried thyme - Add dried herbs rehydrates them, and adds flavor into the recipe. 

Black pepper and salt - To taste. 

Chicken broth - You can also use Instant Pot Bone Broth or Instant Pot Turkey Stock.

Canned tomatoes - Fresh tomatoes, if they're ripe and in a season would be a great addition, too. 

Parsley - Fresh parsley is great to mix in or add as a topping. 

Cooked Cannellini beans - These beans hold their shape and don't get mushy. If you don't have cooked beans, you can use the Instant Pot to make them. Basically, cook 1 cup of beans with 4 cups of water for one hour. You can check out Instant Pot White Beans for a step-by-step recipe.

How to make Instant Pot Portuguese Bean Soup

Step One: Pour the olive oil into the Instant Pot and add the chopped vegetables. (carrots, celery, and onions)

Step Two: Press the "saute" button for 7 minutes. Stir with a wooden spoon. 

Instant Pot Portuguese Bean Soup

Step Three: Add garlic, thyme, salt and pepper to the Instant Pot.

Instant Pot Portuguese Bean Soup

Step Four: Add chicken broth.

Instant Pot Portuguese Bean Soup

Step Five: Add canned tomatoes and fresh parsley. 

Step Six: Pressure cook at normal for 10 minutes.

Instant Pot Portuguese Bean Soup

Step Seven: After the time has passed, release the pressure naturally and add in the beans. Stir. 

Instant Pot Portuguese Bean Soup

It will look like a soup at that point, and the beans will end up sinking to the bottom. This is why it's important to stir right before serving.

Instant Pot Portuguese Bean Soup

Dish and serve. 

Instant Pot Portuguese Bean Soup

Variations

The great thing about making soup is that you can always add in other ingredients. It's a fast and easy way to change up the texture and flavor.

  • Add cabbage, green onions, etc.
  • Add a Ham shank to add more salty flavor and chunks of ham
  • Portuguese sausages are a great addition to boost protein
  • Macaroni or other types of noodles can easily be added as well

Helpful Tips

  • There's no need to soak or prepare the beans before adding them to the Instant Pot!
  • You can swap out the chicken broth for beef broth or even vegetable broth as well.

FAQs

What foods can you pair with this soup recipe?

You can pair this simple soup recipe with Instant Pot Coconut Rice or even Instant Pot Cornbread as well.

How do you store leftover soup?

To store leftovers, let the soup cool down all the way and then store it in an airtight container in the refrigerator for up to 3-4 days.

To reheat the leftover soup, you can just add it to the stovetop and warm up that way.

Can I freeze soup?

Yes, you can add soup to the freezer. Just store it in an airtight container and store it in the freezer.

When it's time to eat it, move it to the fridge and let it thaw before reheating.

Instant Pot Portuguese Bean Soup

Instant Pot Soup Recipes

Looking for even more simple soup recipes? You're going to love these other tasty dishes!

Love this recipe? Please leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment below. Thanks!

Red soup with carrot cubes, beans and celery in tomato sauce

Instant Pot Portuguese Bean Soup

Instant Pot Portuguese Bean Soup is a great way to add protein and veggies into your diet. The perfect comfort soup recipe!
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Course: Appetizer, Soup
Cuisine: Portuguese
Keyword: beans, Cannellini beans, Instant Pot Portuguese Bean Soup, soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: Corrie

Ingredients

  • 1 tablespoon olive oil
  • 1 carrot chopped
  • 1 celery chopped
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ cup chicken broth
  • ½ cup canned tomatoes
  • parsley optional
  • ½ cup cooked cannellini beans

Instructions

  • Pour the olive oil into the Instant Pot and add the chopped carrots, celery, and onion.
  • Press the "saute" button on the pot at normal for 7 minutes.
  • Add garlic, thyme, salt and pepper and stir.
  • Add the canned tomatoes, chicken broth and fresh parsley.
  • Close the lid and cook on high pressure for 10 minutes.
  • When cooking time is complete, wait for a natural pressure release.
  • Add the cannellini beans and stir.
  • Serve and enjoy 🙂

Nutrition

Calories: 336kcal Carbohydrates: 46g Protein: 11g Fat: 15g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Sodium: 3205mg Potassium: 1134mg Fiber: 13g Sugar: 14g Vitamin A: 13212IU Vitamin C: 75mg Calcium: 245mg Iron: 8mg

Video

Notes

  • We are using cooked cannellini beans for this recipe. If you have dry beans, you can cook them for 1 hour in the Instant Pot beforehand.
  • You can swap out the chicken broth for beef broth or even vegetable broth as well.
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