Instant Pot Portuguese Bean Soup is loaded with veggies, red kidney beans and packed with flavors. You'll love this gluten free & nutrient dense plant based soup recipe. It is inspired by the traditional Portuguese bean soup Hawaiian style.

Portuguese Bean Soup Instant Pot

Today's soup recipe is the plant based version of the easy local Portuguese bean soup recipe.

This Portuguese cabbage and bean soup is loaded with nutrient dense veggies and gluten free chickpeas macaroni. You'll love the rich flavorful tomato base of this plant based soup. The flavors are awesome.

You can totally control the consistency of this easy Portuguese bean soup. We love it thick, however you can add more veggie stock to make it thin and soupy.

Ingredients & Substitutions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Chickpeas Macaroni: Chickpeas pasta is naturally gluten free. If you are not gluten intolerant you can sub it with whole wheat macaroni.
• Veggies: Potatoes, carrots, cabbage, celery.
• Beans: Red kidney beans. You can sub the red kidney beans with great northern beans or even garbanzo beans.
• Aromatics: Onion & garlic. Use yellow onion or shallots.
• Tomatoes: Tomato sauce and crushed tomatoes.
• Seasonings: Sweet paprika, Thyme, oregano, ground or crushed black pepper, red pepper flakes (optional) & salt according to your own personal taste preference. You can skip the dried thyme and oregano and use Italian seasoning.
• Balsamic vinegar: You can sub it with fresh lemon juice and lemon juice.
• Cooking fat: We used extra light or light olive oil. You can sub it with avocado oil.
• Vegetable stock: Try our homemade best instant pot vegetable stock. You can make it with fresh vegetables and also veggie scraps. It's fantastic, economical and stores well.
• Fresh herbs: Freshly chopped parsley. Add lots of fresh parsley for flavor and added nutritional boost!

Tips for success

• Soup consistency: We love this vegan Portuguese bean soup thick like a stew. If you prefer soupy consistency add about 5 cups veggie stock.
• Avoid burn: Add the tomatoes at the end and do not stir or mix the soup before pressure cooking. Also, deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula to loosen any stuck food particles.
• For smoky flavor: If you have liquid smoke in your pantry add this to the Portuguese bean soup recipe. It'll add a layer of smoky flavor to the soup. We didn't add any liquid smoke because we ran out of it.
• Spicy flavor: Add about ½ teaspoon cayenne, 1 tablespoon hot sauce for a spicy soup!
• White potatoes: If you want to avoid white carbs than do replace the white potatoes with sweet potatoes or yams. Dice the sweet potatoes into ½ inch cubes. The cook time won't change!

How to make instant pot Portuguese bean soup?

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step#1 Sauté veggies, deglaze pot

• Sauté veggies: Sauté the aromatics, celery & carrots for 1 min on NORMAL HEAT settings on sauté mode. Add salt to quicken the process. Add the seasonings & sauté for just 30 secs. Than, add the potatoes and sauté for another 1 min. This will help build flavor. Cancel the Sauté function.
• Deglaze pot: Add veggies stock and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen food particles and prevent the burn error!

• Layer Ingredients: Add the chopped cabbage, layer it on top of the potatoes. Add the drained and rinsed kidney beans, spread it out on top of the cabbage. Than, add the gluten free chickpeas macaroni pasta on top of the red kidney beans. Drizzle the balsamic vinegar. Do not stir or mix.
• Pressure cook: Secure the lid, seal the valve and pressure cook on high pressure for just 5 mins followed by quick pressure release. Give the soup a good stir.
• Serve: Add chopped fresh parsley and serve the vegan Portuguese soup.

Serving Ideas

Portuguese bean soup pressure cooker recipe is very filling and delicious! You don't need much to accompany this soup. Here's a few ideas to pair with this vegan soup:

• Crusty whole wheat bread.
• Whole wheat Sourdough bread.
• A light salad.
• Instant pot Moroccan couscous.
• Easy Cowboy caviar with avocado.

How to store

Fridge: You can store the leftover soup in air tight containers in the fridge for upto 5 days. Follow the reheating directions shared below.

Freezer: We love freezing the leftovers in heavy duty freezer safe containers or bags. The soup lasts for 2-3 months in the freezer. Follow the reheating directions shared below.

How to reheat

• From fridge: The chickpea macaroni pasta soak up a lot of liquid when stored in the fridge. You might need to add some more water or stock before reheating the soup in the microwave oven until warm or hot. We normally reheat for 2 mins on high in the microwave oven.
• From freezer: Thaw the vegan Hawaiian Portuguese bean soup overnight in the fridge. Follow the reheating directions shared above. I also love to add a splash of lemon juice before serving the soup. The lemon juice adds a layer of fresh and bright flavor.

FAQs

More plant based recipes you might like

• Air fryer mushrooms and onions.
• Air fryer smashed brussel sprouts.
• Air fryer carrots and potatoes.
• Hasselback sweet potatoes air fryer
• Air fryer roasted radishes.
• Air fryer baby gold potatoes.
• Butternut squash fries air fryer.
• Broccoli and cauliflower air fryer.
• Air fryer roasted beets.
• Instant pot Moroccan couscous.
• Instant pot buckwheat porridge.
• Instant pot Thai red curry tofu.
• Best instant pot vegetable stock.
• Easy cowboy caviar with avocado.
• Instant pot lentil soup with potatoes.
• Bean and potato soup instant pot.

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I LOVE HEARING FROM YOU! If you try this Instant Pot Portuguese bean soup recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make.