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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!
Course
Appetizer, Soup
Cuisine
Portuguese
Keyword
beans, Cannellini beans, Instant Pot Portuguese Bean Soup, soup
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
336
kcal
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 :)
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.
Nutrition
Calories:
336
kcal
|
Carbohydrates:
46
g
|
Protein:
11
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Sodium:
3205
mg
|
Potassium:
1134
mg
|
Fiber:
13
g
|
Sugar:
14
g
|
Vitamin A:
13212
IU
|
Vitamin C:
75
mg
|
Calcium:
245
mg
|
Iron:
8
mg