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!
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.
Tried this recipe?Let us know how it was!