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instant pot potato onion pinto bean soup

Instant Pot® Potato, Onion, and Pinto Bean Soup

5 from 1 vote
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! 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 0 people
Cuisine: Soup
Ingredients Method Notes

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

Method
 

  1. Set Instant Pot to Saute for 10 minutes 
  2. Melt the non-dairy butter in the IP 
  3. When the butter has melted, add the diced onions
  4. Saute for 5 minutes or so until they become translucent, stirring occasionally 
  5. Turn the IP off 
  6. Add the rest of the ingredients to the IP
  7. Seal the lid and set the IP to Normal Pressure Cook on High Pressure for 4 minutes 
  8. Once the timer goes off and the IP is done, Quick Release the valve
  9. 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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