Vegan Ham And Bean Soup For The Instant Pot

Vegan Ham And Bean Soup For The Instant Pot Recipe

By Brand New Vegan


1 med onion, diced

2 med carrots, sliced

1 cup sliced portobello mushrooms

1 can chopped green chiles (4oz)

3 cloves garlic, minced

3 cups low sodium vegetable broth

3 cups water

1 package Hurst’s Hambeens Great Northern Beans (with artificial ham flavor)

included spice packet

1 tsp mexican oregano

1/2 tsp ground cumin

1/2 tsp smoked paprika

1 can fire-roasted tomatoes (15oz)


1Using SAUTE function soften the onion, carrot, and mushrooms (use a little water or broth to prevent sticking)

2Once veggies have softened, press KEEP WARM/CANCEL and add chiles and garlic – stir well.

3Stir in broth and water

4Remove spice packet from beans, rinse beans well, and add to soup

5Add contents of spice packet, oregano, cumin, and paprika and stir

6Add tomatoes to the center of the soup and do NOT stir

7Attach lid, set the vent to SEALING, and cook for 40 min on MANUAL

8Allow to vent naturally for 15 minutes

9Carefully remove any remaining pressure and stir soup

10Garnish with fresh cilantro

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