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instant pot portuguese bean soup in a white bowl with a spoon

Instant Pot Portuguese Bean Soup

Meghna
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.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Soup
Cuisine American
Servings 6 people
Calories 232 kcal

Equipment

  • 6 quart instant pot

Recipe Video

Ingredients
 

  • 2 cups cabbage - **roughly chopped into ¼ inch chunks.
  • 1 cup potatoes - **Yukon gold potatoes peeled & diced into ½ inch cubes.
  • ½ cup carrots - **diced into small cubes.
  • ½ cup celery - **roughly chopped.
  • 1 cup onion - **yellow onion roughly chopped.
  • 1 tablespoon garlic - **minced.
  • ⅓ cup chickepea macaroni pasta - **you can also use whole wheat macaroni pasta.
  • 15 ounce Red kidney beans - **drained & rinsed from the can.
  • 15 ounce crushed tomatoes - **from the can.
  • 15 ounce tomato sauce - **from the can.
  • 1 tablespoon balsamic vinegar
  • 2 tablespoon olive oil - **extra light or light olive oil.
  • salt to taste - **add according to your own personal taste preference.

Seasonings

  • 1 teaspoon paprika - **use sweet paprika.
  • 1 teaspoon ground black pepper - **we used freshly crushed black pepper.
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ½ teaspoon red pepper flakes - **skip if heat intolerant.

Liquid

  • 3.5 cups vegetable stock - **use our homemade instant pot veggie stock. It stores well & tastes amazing.

Instructions
 

Saute veggies

  • Set the instant pot on saute function and set it on NORMAL heat setting. Add oil, when the oil becomes moderately hot add the onion, garlic, carrots and celery. Saute for 1 min. Add salt to quicken the process. Now, add all the seasonings mentioned above in the "seasonings" section of the ingredient list. Saute for another 30 seconds. Than, add the peeled and diced potatoes and saute for 1 min. This will help build flavor. Cancel the saute function.
    sauteing veggies in instant pot

Deglaze pot

  • Add the vegetable 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 any stuck food particles and prevent the burn error. Do not rush this step!
    deglazing pot with a steel ladle

Layer Ingredients

  • Now, add the chopped cabbage on top of the potatoes and spread it out in a single layer with the help of a spatula. Add the drained and rinsed red kidney beans on top of the cabbage. Spread them out with the help of a spatula. Now throw the gluten free chickpeas macaroni pasta on top of the beans. Do not stir or mix. Finally add the crushed tomatoes and tomato sauce on top and spread them out gently in a single layer with the help of a spatula. Drizzle the balsamic vinegar.
    layered soup ingredients in instant pot

Pressure cook soup

  • Secure the lid of the instant pot and seal the valve. Pressure cook on high pressure for just 5 mins. Once the cooking cycle is over the instant pot will begin to beep. Immediately perform a quick pressure release by moving the valve from the seasling to the venting position. Open the pot carefully only when the metal floating pin on top of the lid drops. Give the soup a very good stir.
    Portuguese bean soup in instant pot

Serve Portuguese bean soup

  • At this point you can adjust the consistency of the soup. If you prefer more soupy consistency add more veggie stock. Add chopped fresh parsley and mix well with the soup. Serve the Portuguese bean soup immedaitely and enjoy. This post contains lots of tips, step by step photos, ingredients subsitutions etc. SCROLL UP to get them all!
    portuguese bean soup in a white bowl with a spoon

Notes

  1. Soup consistency: We love this vegan Portuguese bean soup thick like a stew. If you prefer soupy consistency add about 5 cups veggie stock.
  2. 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.
  3. 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.
  4. Spicy flavor: Add about ½ teaspoon cayenne, 1 tablespoon hot sauce for a spicy soup!
  5. 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!
  6. Best Potatoes for the soup: Use either Yukon gold potatoes or red potatoes for this recipe. Dice the potatoes into no more than ½ inch cubes. 
 
Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a restricted diet please do use your own preferred nutritional calculator.
 
Nutrition Facts
Instant Pot Portuguese Bean Soup
Amount per Serving
Calories
232
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Sodium
 
926
mg
40
%
Potassium
 
1007
mg
29
%
Carbohydrates
 
39
g
13
%
Fiber
 
10
g
42
%
Sugar
 
10
g
11
%
Protein
 
10
g
20
%
Vitamin A
 
2641
IU
53
%
Vitamin C
 
32
mg
39
%
Calcium
 
89
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 232kcalCarbohydrates: 39gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 926mgPotassium: 1007mgFiber: 10gSugar: 10gVitamin A: 2641IUVitamin C: 32mgCalcium: 89mgIron: 4mg
Keyword Instant Pot Portuguese Bean soup, Portuguese bean soup instant pot, Portuguese bean soup pressure cooker, vegan Portuguese bean soup
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