This Red Kidney Beans Soup is cooked in the instant pot with plenty of fresh vegetables and olive oil. I love serving this beans soup with rice and pickled vegetables. I tend to add some kick to the soup by spreading sliced, raw jalapenos & red chilis to soup bowl.
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Mediterranean Beans Soup
I grew up in Albania and as in many other Mediterranean countries we cook plenty of beans soup, especially in winter time. The most typical Albanian bean soup is made with navy beans and you can find that recipe in my blog too – Instant Pot Bean Soup, Albanian Fasule. We call beans fasule.
Red beans were a bit more rate to find, but we enjoyed cooking them anytime we could find them. They’re healthy and contain a lot of minerals, high fiber and protein. It’s a great food to add to your diet to help with heart health, blood sugar and other health issues.
Typically beans in the Mediterranean are cooked with onions, garlic, peppers, tomatoes and carrots. Then each country adds their own signature herb or spice, and usually most serve it with rice or a salad. And of course we cook it with olive oil:) and drizzle with olive oil when we serve it as well.
Soaking The Beans
I’m not sure if soaking the beans is still considered a best practice, but I continue soaking the beans. I usually soak them the night before and next day I drain and rinse them.
Red Kidney Beans Soup Recipe Notes
Before I get into the recipe, please see some of my notes and process pictures below.
- Cooking time in the instant pot might vary. I usually cook for an hour on the beans/chili setting, de-pressurize, check if it is cooked then add more time if needed. This time it took me 1 hr and 40 mins to get the soup cooked as I wanted.
- You can use other types of multi-cookers to make this soup, even a regular pressure cooker. Please follow safety instructions of each device.
- Some recipes require an almost surgical precision with instructions. But this beans recipe is so easy, you just need to saute everything, add beans, add tomato paste, water and cook. That’s it!!
Here’s a picture of all the ingredients before I started cooking. Hope it helps you visualize quantities and help with shopping list.
Another image that I thought might be helpful is the below collage of 4 process pictures taken while I was cooking the soup.
Instant Pot Red Kidney Beans Soup [V]
- Instant Pot
- 3 cups red kidney beans
- 1 yellow onion
- 3 garlic cloves
- 3 carrots
- 1 green bell pepper
- 1 red bell pepper
- 2 tbsps tomato paste
- 4 tbsps olive oil
- 1 tsp salt (add to taste)
- 6 cups hot water
- 1 bunch fresh parsley, chopped leave about 1 tbsp or so for decorating at the end
- Clean beans from impurities like small rocks. Soak them overnight if possible.
- Chop onion and bell peppers. Clean and chop the parsley too.
- Start sauteing onions and minced garlic in olive oil. Once onions become translucent add bell peppers.
- While bell peppers are sauteing, peel carrots and slice them. You can also buy carrots already sliced.
- Add carrots to pot, stir and saute some more. Add the beans.
- Mix everything well, add tomato paste and chopped parsley. Add salt & water. Stir one more time.
- Close the lid to Instant pot, cook for an hour. De-pressurize following safety instructions and check for taste and consistency. Add more to cooking time if needed. It took me 1 hr 40 minutes to cook the soup this last time but time varies on beans.
- Cooking time varies on the beans, there’s no way you can read that on the label or get that information before hand. So usually I would cook the beans on a day that I’m home. This is a very easy recipe, with little active cooking time. Instant pot does the rest, but you need to check on it to make sure soup reaches the perfect consistency.
- I tend to use less salt while cooking this soup because I love serving it with pickled vegetables and olive oil which are kind of salty and make up for less salt in soup. So please add salt as needed, especially if you are not serving the soup with something salty.
- If I have leftovers, I store them in the refrigerator for few days. If you want to make enough for freezing, then store in airtight snap containers and it should be good for up to 6 months. I haven’t tested longer than that because if I freeze this soup, we’ll usually have before winter is over.
If you would like to save this recipe for later, please save the below image in Pinterest. You can reach out to me if you made it or have questions in social media:)