Skip to Content

Get recipes, tips and more! Get free recipes and exclusive content. SIGN UP!


Home » Cuisines » American » Instant Pot 15 Bean Soup (video)

Instant Pot 15 Bean Soup (video)

This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

This hearty 15-bean soup combines ham, broth, and a blend of spices to make the perfect comfort dish. All in the convenience of your instant pot. 

A spoon scooping up from a bowl of 15 bean soup.

Imagine this: there’s a slight cool breeze going and your curtains are dancing to the wind blowing inside your home. Your house is quickly filling up with a robust, full-of-flavor aroma. You’ve got 15-bean soup brewing in your instant pot and the timer couldn’t go off faster. This is what chilly night comfort food dreams are made of. 

Instant Pot 15 bean soup.

It’s hearty, cozy, economical, easy, and so so satisfying. And thanks to the instant pot, it can be on your table in less than an hour. Just plan ahead and let the beans soak overnight. 

A bowl of 15 bean soup with a glass of water in the background.

What goes into this soup:

This is an incredibly economical soup but it is rich in flavor. You can use leftover ham or just leave it out for a vegetarian version.

  • Veggies: Carrots, celery, and onions give this soup a great flavor base.
  • Herbs: Garlic and bay leaves are aromatics that add a rich depth of flavor.
  • Chicken broth
  • Ham. The smokiness from the ham will add more flavor to the soup.
  • Canned diced tomatoes
  • 15 bean soup mix


The 15 bean soup mix comes with a packet of seasonings. You can use the seasoning packet or you can use the blend that we have in the recipe card below. The packet includes some preservatives and anti-caking ingredients. If you want to stay away from those things or just like doing it your own way then check out our seasoning blend.

  • Salt
  • Smoked paprika
  • Cumin powder
  • Pepper

The smoked paprika captures a bit of the smokey flavor but the packet that comes with the soup mix is definitely more ‘smokey’. If you like the smokey flavor then add a bit of liquid smoke. Otherwise, the ham will add a ton of flavor to the broth as it cooks.

Ingredients for 15 bean soup

How to make this soup:

  1. Start by sauteing the vegetables directly in the instant pot.
  2. Add in the beans, broth, ham, and spices.
  3. You can use the seasoning packet that’s included in the bean soup mix, or use our carefully curated seasoning blend.
  4. Stir, cover, and cook on high pressure.
  5. Add the canned tomatoes at the very end as the acid from the tomatoes prevents the beans from cooking properly.

This recipe yields a generous portion. So whether you’ve got a crowd to feed or need leftovers for the week, this is the perfect go-to dish.

And if you’re looking to enhance this already-delicious soup, grab a loaf of your favorite crusty bread on the side. Our recipe for einkorn sourdough bread goes SO well with this 15-bean soup.

It screams of rustic, textured goodness. Mmm. Now you’ve got yourself the perfect meal. Chow down and enjoy!

Tips for success:

  • Inspect the beans to make sure there aren’t any pebbles then give them a quick rinse to wash off debris.
  • Saute the vegetables first. Sauteing the veggies will bring out the sweetness and aromas. It will add depth of flavor to the soup. It is a quick and easy step so don’t skip it.
  • Deglaze the pot if the veggies stick to the bottom after you saute them. If you notice bits of cooked-on veggies then scrape the bottom of the pot after you add the broth. That will prevent the Instant Pot from giving you a ‘burn’ notice.
  • Add the tomatoes last. Tomatoes have acid in them that can prevent the beans from getting tender. Add them at the end after the beans are fully cooked.
  • Use the right size Instant Pot. This recipe needs a 6-quart or larger pot.
  • Check the ‘best by’ date on the beans. Old beans will not get soft so make sure the package of beans is not older than 1 year.
Collage of 2 photos of instant pot 15 bean soup.

Some Other Recipes you Might Love:

Add these Instant Pot black beans to any meal. They make a great side dish and even taste delicious as a breakfast side. Try them with this easy Huevos Rancheros.

Make this Instant Pot shredded beef and use it for several meals. Add it to chimichangas, tacos, enchiladas, and sandwiches.

Instant Pot baby back ribs get incredibly tender in the pressure cooker. This is a quick way to make ribs taste like they slow-cooked all day.

Helpful Tools

Some of the following links are affiliates. If you click on these links and purchase something, we may receive a small commission. You don’t pay any extra but it will help us keep the lights on. 

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below. 

Check out our soup cookbook. It is filled with wholesome and hearty soups. Each soup recipe is from scratch with real ingredients and filling enough to be enjoyed as a main-course meal. 

A spoon scooping up from a bowl of 15 bean soup.

Instant Pot 15 Bean Soup

This rich and filling 15 bean soup is easy to make with the Instant Pot (or another electric pressure cooker). You can start this recipe with dried beans and skip the soak but if you prefer to soak the beans first we include cooking instructions for that as well.
5 from 7 votes
Print Pin Video Save
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 100kcal
Author: Dahn Boquist


  • 1 tablespoon olive oil
  • 3 large carrots sliced
  • 3 celery stalks diced
  • 1 large onion chopped
  • 2 garlic cloves finely minced
  • 1 bag 15 bean soup mix
  • 2 bay leaves
  • 6 cups water or chicken broth
  • 2 cups diced cooked ham (about 10 ounces)

Seasoning blend (or use the included seasoning packet)

  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ¾ teaspoon chili powder
  • ¾ teaspoon cumin powder
  • ½ teaspoon black pepper
  • ½ teaspoon liquid smoke optional

Add in last:

  • 1 15-ounce can diced tomatoes


  • Sort through the beans and remove any pebbles that may have snuck in. Rinse the beans and set aside.
  • Turn the pressure cooker to saute mode and add the olive oil. When the oil is hot, add the carrots, celery, and onion. Cook until soft. Add the garlic and saute for 30 seconds to release the aroma. Press the cancel button. 
  • Add the rinsed beans, bay leaves, broth or water, diced ham, and the seasoning blend or the included seasoning packet.  Stir well and scrape any cooked-on bits off the bottom of the pot. 
  • Secure the lid and make sure the pressure valve is in the sealed position. 
  • Cook on high pressure for 45 minutes. 
  • Let the pressure cooker release pressure naturally, about 20.  
  • Remove the bay leaves. 
  • Stir in the canned tomatoes.


  • Use a 6 quart or larger pressure cooker for this recipe. 
  • Make sure you scrape the bottom of the pot after you saute the veggies. If any cooked-on bits are stuck to the bottom of the Instant Pot you will get a burn notice. 
  • Older beans will take longer to cook. Check the ‘best by’ date and make sure it isn’t expired. If you do have older beans you can still use them but you will need to adjust the cooking time. Start by adding 5 minutes to the pressure cook time and adjust as needed. 
  • Do not add the tomatoes until the beans finish cooking. The acid from the tomatoes will prevent the beans from cooking properly. 
  • To thicken the soup smash some of the beans with a fork or use an immersion blender to give some of the soup a quick blitz. The blended or smashed beans will act as a natural thickener. 
  • If the pressure cooker does not release all the pressure after 20 minutes you can release the rest of the pressure manually. Use a towel to protect your hands in case the vent sprays moisture. 

Cooking Times for High Altitudes

  • Above 2000 feet = 47 minutes
  • Above 3000 feet = 49 minutes
  • Above 4000 feet = 51 minutes
  • Above 5000 feet = 54 minutes

Cooking Times For Soaked Beans

  • If you soak the beans overnight first, reduce the cooking time to 25 minutes.



Serving: 1 | Calories: 100kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 479mg | Fiber: 12g | Sugar: 6g

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

Related Recipes

Never Miss a New Recipe!

Enter your email address below to sign up for our newsletter and get your free copy Weeknight Dinners from Scratch eBook!

Close up view of a serving of pot roast, potatoes and carrots
Previous Post
Slow Cooker Pot Roast with Gravy
Panna cotta serving with spoon and bite, puddle of strawberry sauce
Next Post
Vanilla Panna Cotta with Strawberry Sauce
5 from 7 votes (7 ratings without comment)
Recipe Rating


Friday 5th of June 2020

So yummy! IP is just a life saver :-))

Dahn Boquist

Saturday 6th of June 2020

Yes it really is, thanks Angie.

Shop Our Kitchen