Instant Pot 15 Bean Soup Leave a comment

No overnight bean soaking needed with this easy Instant Pot 15 Bean Soup! This easy weeknight meal requires very little prep and comes together quickly in the Instant Pot with many ingredients you likely already have on hand like canned tomatoes, garlic, onion, and spices.

Why I Love This Recipe

This Instant Pot 15 Bean Soup is hearty, comforting and completely satisfying. Requiring very little prep and coming together quickly in the Instant Pot, it makes a perfect weeknight meal with many ingredients you likely already have on hand. 

The Instant Pot makes this soup a game changer because you don’t need to soak the beans overnight! I don’t know about you but I always forget to soak beans ahead of time so this is a huge time-saver!

Beans are a great source of protein, iron, zinc and fiber, making this soup a delicious, cozy meal that will keep you full. They also tend to be widely available, inexpensive and have been found to help to improve gut health, disease conditions like cardiovascular disease, diabetes, and low-grade inflammation.

This soup can easily be made vegetarian / vegan by leaving out the ham and using vegetable broth! I would add some mushrooms or parmesan cheese for umami flavor and you may want more salt.

I love to serve this soup with a crusty artisan bread that soaks up all of the delicious flavor and provides a nice crunch with its crust. Top off each bowl with freshly cracked pepper, parmesan cheese, and some parsley and you are good to go! 

Ingredients You’ll Need

Notes on Ingredients

15 bean soup mix: any 1 lb bean soup mix will work. If your bean soup mix comes with a seasoning packet you can discard it – you’ll be adding in your own seasonings with this recipe

olive oil: used to coat the veggies for sautéing and it’s also a good source of dietary fat and antioxidants 

yellow onion: adds aromatic flavor to the soup

celery: essential aromatic veggie for soup along with carrots, onion and garlic

carrots: provides aromatic flavor and adds a subtle sweetness

garlic: packs in the flavor. You can substitute for garlic powder if you don’t have fresh on hand

diced tomatoes: provides some acidity, texture and liquid

oregano: gives a bright and bold flavor 

smoked paprika: adds a smoky, spicy, and subtle sweetness

chili powder: gives a boost of spice and heat

bay leaves: adds another layer of flavor to compliment the oregano and thyme 

thyme: adds an earthy, minty, lemony flavor 

ham shank: adds more protein and contributes to the soup’s smoky, salty flavor – can leave it out if making the soup vegetarian

chicken broth: can substitute with vegetable broth if you want to make the soup vegetarian 

water: provides more liquid for cooking

salt and pepper: enhance the flavor of the soup 

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission):

Instant Pot

How to Make Instant Pot 15 Bean Soup

Sauté the aromatics. Heat olive oil in the Instant Pot then add onion, celery and carrots and sauté until onions are translucent and celery softened, about 5-6 minutes. Add garlic and sauté until fragrant, about one minute.
Add ingredients and spices. Add diced tomatoes, bean soup mix, oregano, smoked paprika, chili powder, bay leaves, dried thyme, ham shank, chicken broth, and water.
Cook. Set Instant Pot to high manual pressure cook for 40 minutes. Allow for natural pressure release for 10 minutes then turn quick release valve to let out the rest of the pressure. Remove and shred ham hock then stir it back into soup. 
Serve. Remove bay leaves and season with salt and pepper, to taste. Top with freshly cracked pepper, parmesan cheese, and parsley.

Expert Tips

Recipe FAQs

What’s in 15 bean soup?

A 15 bean soup mix typically includes 15 bean varieties such as, northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and black beans.

Can I make this soup vegetarian?

Absolutely! Just omit the ham shank and swap the chicken broth for vegetable broth. I would add some mushrooms or parmesan cheese for umami flavor and you may want more salt.

Do I need to soak the beans beforehand?

For this recipe, you do not need to soak the beans. Soaking beans before cooking is typically done to decrease cooking time but since we are using the Instant Pot this step isn’t necessary. I still like to rinse my beans though to make sure there are no stones or other debris. 

Storage and Preparation

Instant Pot 15 Bean Soup leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat on the stovetop, use a small saucepan and heat over medium-low until reaches desired temperature. To reheat in the microwave, use a microwave-safe bowl and reheat for 1-3 minutes, depending on the microwave. 

Leftovers can also be stored in an airtight container in the freezer for up to 3 months. Let defrost in the refrigerator overnight before reheating.

Recipes That Pair Well

Air Fryer Garlic Bread

Kale Salad with Pomegranate

Charred Asparagus Salad with Egg

Grilled Cauliflower Hummus Sandwich

Air Fryer Cauliflower

For more soup inspiration, check out my other recipes below! 

Instant Pot Asparagus Soup

Easy Instant Pot Vegetarian Chili

Slow Cooker Chipotle Corn Chowder

Slow Cooker Potato Leek Soup

Spiced Roasted Butternut Squash Soup

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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