Pinto Bean Soup

Super easy recipe

Vegan, gluten-free  and made in just one pot!


– Sun dried tomatoes – Carrot – Celery stalk – Cloves garlic – Red chili pepper – Diced tomatoes – Pinto beans – Vegetable stock

Step 1

Set the Instant Pot to sauté mode. Add oil from sun dried tomatoes.

Step 2

Once hot, add chopped onions, carrots and celery and cook for 4 minutes, stirring occasionally until aromatic.

Step 3

Add the chili pepper, sun-dried tomatoes, and garlic. Stir and add oregano, sage, cumin, salt, pepper and bay leaves. Cook another minute.

Step 4

Add canned tomatoes, give a stir a continue cooking until bubbly for another 2 minutes.

Step 5

Add beans and vegetable stock, then add salt and black pepper to taste, and stir it well. Cover with the lid and set to sealing position.

Step 6

Then, cook on high pressure for 5 minutes. Once cooked, do a quick release carefully. The beans should be well cooked, but not mushy.

Sprinkle fresh chopped parsley and serve hot!