Home » Recipes » Soups|Salads|Side Dishes » 15 Bean Soup (Instant Pot Recipe)
Published: by Stefanie · This post may contain affiliate links.
This 15 bean soup instant pot recipe is made with a blend of different kinds of beans, hearty veggies, and a savory ham hock. It's comforting, filling, easy to make, and freezes well for later!
Jump to Recipe
This15 Bean Soup (Instant Pot) recipeis comforting, simple to make, full of flavor and a hearty soup! The bean soup mix isbudget friendlyand you can easily double this recipe to feed a larger crowd!Each bite is full of ham, tender beans, and vegetables, so it’s a great one-pot meal.
Honestly, I could eat this hearty bean soup all year, but I typically make it when we have holiday ham. The leftover ham bone adds great flavor, plus you don’t always have to buy an entire cut of meat to make the soup (even though today I am using an actual ham shank and they are inexpensive and readily available anytime of year). It’s even better the next day after it sits and all the flavors marry together! I love using my homemadechicken stock recipefor this delicioussoup, plus you can store it and use it in other recipes, such ascrock pot chicken tortilla soupandcabbage soup.
We always go with a brown sugar glazed ham but you can use your favorite. This soup also goes great with buttermilk cornbread, sourdough homemade croutons, or these buttery sweet dinner rolls.
Jump to:
- Why You’ll Love This Instant Pot Soup Recipe
- 🍲 Ingredients:
- 🔪 Instructions:
- Recipe Tips for Instant Pot 15 Bean Soup
- Fun Fact
- Recipe FAQs
- More Easy Instant Pot Recipes
- 15 Bean Soup Instant Pot Recipe
Why You’ll Love This Instant Pot Soup Recipe
- It’s an easy one-pot meal.
- Feeds a crowd.
- A great way touse up your leftover ham from the holidays.
- Inexpensive ingredients from your pantry or grocery store make it budget-friendly delicious meal.
🍲 Ingredients:
- yellow onion
- dried beans (15 bean soup mixture)
- garlic cloves
- ham shank (or leftover ham bone)
- salt, freshly cracked black pepper, bay leaf, dried thyme and rosemary, fresh parsley
- chicken broth or homemade chicken stock – could also use vegetable broth or stock if needed
- carrots and celery – these veggies will cook quickly and become mushy in the instant pot, so we add them later.
- diced tomatoes – we use canned tomatoes, juices included, but it’s very important to wait to add these until after the beans have become soft. The acid can prevent the legumes from tenderizing.
- lemon juice – The added acidity in the soup really cuts the heaviness of the beans. This also needs to be added after the beans are soft.
- Grated parmesan cheese – this is a little unexpected, but the flavor really compliments the soup well, give it a try!
For a complete list of ingredients and their measurements for this instant pot soup, please refer to the printable recipe card📋at the bottom of the post.
Pro Tip: Sometimes 15 bean soup can also be packaged as 16 bean soup. Either will work fine! You can use a 16 ounce or 20 ounce package without having to change the recipe.
🔪 Instructions:
PREP: Use a colander to rinse and strain the dry beans. Pick out debris you see and discard it. Throw away the seasoning packet, because we will not be using it.
Step 1: Add the onions, beans, and ham to the inner pot. Top with the bay leaf, garlic, and other spices. Pour in the chicken stock.
Step 2: Seal pot and cook on high pressure for 40 minutes. Release the pressure and open the instant pot.
Step 3: Add the diced veggies, including the canned tomatoes and juice. Reseal and cook for an additional 10 minutes; then perform a natural pressure release for 10 minutes.
Step 4: Shred the ham, discard the bone, and add the meat back to the pot. Stir in the lemon juice and taste the soup – add salt if needed.
Step 5: Ladle into soup bowls and top with parmesan cheese and a sprinkle of parsley.
Recipe Tips for Instant Pot 15 Bean Soup
- The acid from the lemon and tomatoes can prevent the beans from softening and cooking properly, which is why we add it at the end.
- For best results, we like to add the veggies after the initial cook time so they don’t fall apart by serving time. You can add them all at once, they will just be in very small pieces by the end.
- If you don’t have a whole ham shank, use the leftover bone from the dinner ham, ham hock, or a smoked ham hock.
Fun Fact
Hurst’s Hambeens were the first producers of this dried bean mixture that included a seasoning packet and have been in business since the late 1940s.
Recipe FAQs
Do you have to soak 15 beans before cooking?
For this pressure cooker recipe, there is no need to soak the beans before cooking.
Can you freeze 15 bean soup?
Once the soup has cooled completely, transfer it to an airtight container, freezer bag, or souper cube and freeze for up to 3 months.
How long does 15 bean soup last after cooking?
Keep leftovers in the refrigerator for up to 4 days.
What is 15 bean soup made of?
This blend of beans is a mixture of yellow split peas, green split peas, garbanzo beans, pinto beans, navy beans, black beans, white kidney beans, and small red kidney beans, along with other lentils.
More Easy Instant Pot Recipes
-
Instant Pot Mongolian Beef
-
Instant Pot Chicken Breast
-
Instant Pot Teriyaki Chicken
-
Instant Pot Corn on the Cob
If you try this easyInstant Pot 15 Bean Souprecipe or any other recipe on my website, please leave a 🌟star ratingand let me know how you liked it in the 📝commentsbelow.
5 from 54 votes
Created by: Stefanie
15 Bean Soup Instant Pot Recipe
Course Soup
Cuisine American
Prep Time 15 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 35 minutes minutes
10
This 15 bean soup instant pot recipe is made with a blend of different kinds of beans, hearty veggies, and a savory ham hock. It's comforting, filling, easy to make, and freezes well for later!
10
Ingredients
- 1 large yellow onion, diced
- 16 oz. bag of dried beans 15 bean soup mixture
- 2 garlic cloves minced
- 1 ham shank
- 1 teaspoon freshly cracked black pepper
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 8 cups chicken broth/stock
- 1 ½ cups diced carrots
- 1 ½ cups diced celery
- 15 oz. can diced tomatoes
- Salt to taste
- Juice of 1 lemon
- Grated parmesan cheese for garnish
- Fresh parsley chopped, to garnish
Instructions
Remove the seasoning packet from the bag of beans and discard. Rinse beans and strain; pick out any debris from the beans.
Layer the onions, rinsed beans, and ham shank in the instant pot.
Add the garlic, pepper, bay leaf, thyme, and rosemary. Cover with the chicken stock.
Seal the instant pot and set it to pressure cook for 40 minutes. Release the pressure valve and remove the lid. Add the carrots, celery, and tomatoes (juices included) to the soup and reseal. Pressure cook for an additional 10 minutes, then allow the pot to naturally release for 10 minutes.
Lift the ham shank from the soup and discard bones and tough skin/fat. Chop or shred the meat into bite-sized pieces. Stir the meat back into the soup.
Squeeze the lemon over the soup. Taste the soup and add a pinch of salt, if desired. Typically, the meat and/or chicken broth will season the soup with enough salt.
Serve with freshly grated parmesan cheese and parsley.
Notes
- The acid from the lemon and tomatoes can prevent the beans from softening and cooking properly, which is why we add it at the end.
- We like to add the veggies after the initial cook time so they don’t fall apart by serving time. You can add them all at once, they will just be in very small pieces by the end.
- If you don’t have a whole ham shank, use the leftover bone from the dinner ham.
Nutrition
Calories: 207kcal | Carbohydrates: 35g | Protein: 14g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 149mg | Potassium: 983mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3361IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 3mg
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Reader Interactions
Heather Kiernan says
I didn’t see when to add the garlic. I added it to the pot after the onions sauteed, before adding the beans, broth, pepper, rosemary, and thyme. It’s cooking now. I like that your recipe calls for adding the celery and carrots after 40 minutes so they don’t end up mushy.
Reply
Stefanie says
You did it right! I’ve fixed the recipe, thank you! Adding the other veggies later does make a big difference in the instant pot! Hope you loved the soup, so good for a cold day!
Reply
Carrie says
Recipe does not say when to add garlic..Hope it was with the onions !!
Reply
Stefanie says
Yes, you’re exactly right! Thanks for the heads’ up, I’ve fixed the recipe! Happy New Year!
Reply
Sharon says
Excellent recipe but used ham steak instead of ham hocks
Reply
Stefanie says
Oh yes, I love using ham shank when I can find it – has more meat on it. lol. Thank you so much for trying this recipe! xoxo
Reply
Kim says
Yummy
Reply
Julie says
I actually love this recipe, it’s super satisfying and the leftovers make wonderful lunches for hubby!
Reply
swathi says
!5 bean soup soudns like great idea I am going to give this one a try.
Reply
Nora says
I love this 15 bean soup! Super easy to make, thanks to the instant pot, and really yummy! Thanks for the recipe! The whole family loved it!
Reply
Rob says
This soup was an easy and hearty meal. Best part was having leftovers for dinner the next night!
Reply
The Sudden Cook says
Absolutely delicious! We need this right now in this rainy weather over here!
Reply
