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.
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.
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.
- Smoked paprika
- Cumin powder
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.
How to make this soup:
- Start by sauteing the vegetables directly in the instant pot.
- Add in the beans, broth, ham, and spices.
- You can use the seasoning packet that’s included in the bean soup mix, or use our carefully curated seasoning blend.
- Stir, cover, and cook on high pressure.
- 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.
Some Other Recipes you Might Love:
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.
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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.
- 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
- 3/4 teaspoon chili powder
- 3/4 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1/2 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 TIME FOR SOAKED BEANS:
- If you soak the beans overnight first, reduce the cooking time to 25 minutes.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 479mgCarbohydrates: 28gFiber: 12gSugar: 6gProtein: 5g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.