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Instant Pot Bean Soup with Chipotle and Corn

Instant Pot Bean Soup with Chipotle and Corn

My love affair with my Instant Pot is still in full swing. It has made making soup for Fall so much easier! Dump it all in, set it and BOOM, you have a delicious bowl of soup without anything boiling over on the stove. Check out my latest Instant Pot soup recipe, Instant Pot Bean Soup with chipotle and corn.

Still not sure about the Instant Pot? I’ve compared and contrasted the Instant Pot with a Crock Pot to make things easy. Already have an Instant Pot but looking for great accessories? Check out my must-have Instant Pot accessories post.

And the Instant Pot isn’t JUST good for soup. Nope. You can also make Easy Meatball Sauce from ScratchCranberry StuffingEasy Chicken Taco Pasta and more!

Now back to the recipe for Instant Pot Bean Soup…

Instant Pot Bean Soup with Chipotle and Corn

Ingredients

6 ounces bulk Italian sausage (hot or mild depending on how spicy you like it)
15 ounce can crushed tomatoes
15 ounce can corn, drained
3 tablespoons taco seasoning
half of a 7 ounce can chipotle chillies
15 ounce can pinto beans, drained and rinsed
15 ounce can black beans, drained and rinsed
32 ounces beef broth

Instructions

Brown sausage in the IP

Turn Instant Pot onto saute mode. Add in the sausage and saute until browned. If you have a ton of oil, you can scoop a bit out.

Add in crushed tomatoes, corn and spices

Add in tomatoes, corn, spices and chipotle chilis.

Add beans and broth

Add the beans (make sure to drain and rinse them!) and broth. Close the Instant Pot lid and set pressure valve to “Sealing”. Push the manual button and use the +/- buttons to set to 12 minutes. Let the timer countdown and then move the valve to “Venting” for a quick pressure release.  Stir and Serve!

Instant Pot Bean soup with corn

Instant Pot Bean Soup with Chipotle and Corn Printable Recipe

Chipotle bean soup

Instant Pot Bean Soup with Chipotle and Corn

Yield: 6
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes

Another delicious soup recipe made quickly and easily in the Instant Pot. It's perfect for Fall!

Ingredients

  • 6 ounces bulk Italian sausage, hot or mild depending on how spicy you like it
  • 15 ounce can crushed tomatoes
  • 15 ounce can corn, drained
  • 3 tablespoons taco seasoning
  • 3 ounce can chipotle chillies, about half of the can or less depending on your spice tolerance
  • 15 ounce can pinto beans, drained and rinsed
  • 15 ounce can black beans, drained and rinsed
  • 32 ounces beef broth

Instructions

  1. Turn Instant Pot onto saute mode. Add in the sausage and saute until browned. If you have a ton of oil, you can scoop a bit out.
  2. Add in tomatoes, corn, spices and chipotle chilis.
  3. Add the beans (make sure to drain and rinse them!) and broth. 
  4. Close the Instant Pot lid and set pressure valve to "Sealing". Push the manual button and use the +/- buttons to set to 12 minutes. 
  5. Let the timer countdown and then move the valve to "Venting" for a quick pressure release. Stir and Serve!
Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 417Saturated Fat: 4gCholesterol: 21mgSodium: 1570mgCarbohydrates: 60gFiber: 19gSugar: 17gProtein: 19g

Instant Pot Bean Soup with Corn and Chipotle

15 Instant Pot Soup Recipes for those chilly days

Saturday 19th of October 2019

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Lynda Cook

Wednesday 21st of November 2018

This looks very good, I don't use my instant pot to much, other then making eggs and potatoes

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