Instant Pot® Potato, Onion, and Pinto Bean Soup

Man, do I love french onion soup. My mother used to make it all the time when I was little. To this day, I often crave the gooey provolone cheese and the “au jus” sauce, as she would call it. This Instant Pot^® Potato, Onion, and Pinto Bean Soup is a quick and hearty rendition of one of my favorite childhood meals.

Instant Pot® Struggles

If you are anything like me, I struggled a lot at first with my Instant Pot^®. The first day I used it, for a brief moment, I thought about returning it. I kept getting the “burn” notification and I couldn’t seem to get the cook times quite right. It wasn’t until I finally perfected my butternut squash soup that I realized how the darn thing worked. After a few trial and errors with beans and potatoes individually, I decided to try and recreate a classic soup, but with a hearty and healthy twist. While this recipe will never live up to the wonder that is French onion soup, it is a healthy substitution that I make with pride.

Lover of the Crock-Pot?

If you do not have an Instant Pot^®, or you are intimidated by it’s many functions, have no fear! This recipe can easily be adapted for the classic Crock-Pot^®. Just place all of the ingredients into the bottom of the slow cooker and cook on low for 8-9 hours. Serve the finished soup with slice of bread and a nice side salad. It’s that simple!

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Instant Pot® Potato, Onion, and Pinto Bean Soup

This hearty Instant Pot® Potato, Onion, and Pinto Bean Soup is a healthy take on the classic French onion soup. Perfect for sick days or chilly winter weather! 

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Cuisine Soup

Ingredients

  

• 1 Tbs grapeseed oil
• 1/4 cup non-dairy butter I buy Earth Balance from Giant
• 3 large white onions diced
• 3 large potatoes diced
• 2 15 oz. canned pinto beans drained
• 1 Tbs dried oregano
• 1 Tbs garlic powder
• 1 tsp black pepper
• 6 cups vegetable stock can use water

Optional

• parsley for garnish
• salt add after cooking if desired

Instructions

 

• Set Instant Pot to Saute for 10 minutes 
• Melt the non-dairy butter in the IP 
• When the butter has melted, add the diced onions
• Saute for 5 minutes or so until they become translucent, stirring occasionally 
• Turn the IP off 
• Add the rest of the ingredients to the IP
• Seal the lid and set the IP to Normal Pressure Cook on High Pressure for 4 minutes 
• Once the timer goes off and the IP is done, Quick Release the valve
• Serve with a slice of bread and a salad! Garnish with parsley and salt if desired. 

Notes

For a slow cooker conversion, place all of the ingredients in the slow cooker, except the parsley and salt. Cook on low for 8-9 hours and voila! Garnish with dried or fresh parsley and a pinch of salt if desired. 

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All images and text ©Alexis Stambaugh for Passport Flavor™