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Easy Instant Pot 15-Bean Soup Recipe

This easy 15-bean soup is one of our favorite meals when I need comfort food along with something nutritious. It’s easy to cook in either the Instant Pot or your slow cooker. This time, I used my Instant Pot. However, if you want to use a Crock Pot, combine all of the ingredients, put them in your slow cooker, and cook for 6-8 hours.

bowl of bean soup with a spoonful of soup

Instant Pot 15-bean soup is a real life changer. For one thing, it’s super quick and easy, so you can have supper on the table in a flash.

Another thing is that the results are so delicious you won’t be able to resist getting seconds … and thirds. It’s that good.

The slow cooker delivers the same results, but it takes longer, which is okay. If I want my dinner the minute I walk through the door at the end of the day, this is the option I choose. But I do have to remember to start dinner before I leave the house.

Easy 15-Bean Soup Recipe

Regardless of the type of instant cooker you get, you’ll be delighted with the speed of cooking a meal. You don’t even have to soak beans overnight before cooking them.

I have the Instant Pot and the Crockpot Express, and I use both of them. In fact, they both do the same thing in the same amount of time.

Instant Pot 15-Bean Soup Ingredients

I picked up a package of 15 beans that come with seasonings, although I suppose you can create your own. But it’s just easier to do it this way.

For this recipe, you’ll also need a lot of liquid for the Instant Pot to pressurize. So I used chicken broth and water.

You don’t have to use meat, but I like to have pork for flavoring. Sometimes I make it with sausage, and sometimes I use ham.

Here are the other ingredients I use:

  • Diced onion
  • Minced garlic
  • Chili powder
  • Diced tomatoes
  • Lemon juice
Bag of 15 beans, diced ham, diced onion, lemon, minced garlic, chili powder, diced tomatoes, and chicken broth

The first time you make this, I recommend following the measurements I have in the recipe card below. Once you’ve had a chance to eat it, you can adjust according to your personal taste.

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.

How to Make Instant Pot 15-Bean Soup

Since I also make another type of homemade bean soup, I like to vary the ingredients for this one. In my mind, they’re both equally good.

First, rinse the beans in a colander and drain them.

Rinsing beans in colander

Next, pour them into the Instant Pot.

Beans in the Instant Pot

Add the rest of the ingredients, including the seasoning packet that comes with the beans.

If you want to cut back on sodium, only use half of the seasonings in the packet.

Next, put the lid on the pot and set the valve on sealing. Select the manual setting and set the timer for 45 minutes.

After the time is up, allow the steam to release naturally for 10 minutes. Very carefully, push the valve to venting to release the remaining pressure.

Finally, once all of the pressure is released, open the pot and enjoy your delicious soup.

Cooked bean soup in the Instant Pot

If you want a thicker broth, scoop some of the beans into a bowl and mash them. Or you can put them in a blender. Then add them back to the soup.

Benefits of Bean Soup

This delicious soup is the perfect family dinner. It’s packed with nutrients that help everyone stay healthy and full of energy.

According to Medical News Today, beans are packed with amino acids, the elements that form protein to help build muscle. They also contain other nutrients, such as folate, zinc, magnesium, iron, and fiber.

Beans are loaded with antioxidants that fight free radicals. They also aid with gut health, help fight cancer, and assist with maintaining a healthy metabolism.

Another benefit I enjoy is that beans are so filling. So you don’t have to scarf down a bunch of calories to stay satisfied. I hate being hungry.

If you like this soup, you’ll probably enjoy my other homemade bean soup. Both of them are filling and taste wonderful.

How to Make 15-Bean Soup in a Slow Cooker

Almost anything you can make in a pressure cooker, such as the Instant Pot, can be made in a Crock Pot. The biggest differences are the preparation and amount of time it takes to cook.

Since the cook time is so much longer, I like to start it first thing in the morning so it can be ready by dinner. It’s always fun to come home to a cooked meal at the end of a long day.

I like to start with a package of dry beans. However, you can purchase them individually to customize the soup to your taste. The typical beans in this soup are black beans, navy beans, baby lima beans, white kidney beans, navy beans, red kidney beans, great northern beans, garbanzo beans, and pinto beans. I also like yellow split peas or green split peas and lentils.

You can choose any variety of beans you prefer. The key is blending the flavors with the right seasonings. The package of dried beans comes with a seasoning packet that you can use by itself … or you can add to it.

The first thing you need to do is rinse them and soak for at least several hours. I find that the best way to do this is to soak them overnight.

Put the beans in a large bowl that’s big enough for the beans to swell without overflowing. Cover the beans with water plus a couple of inches and cover the bowl.

Put the bowl in the refrigerator, and the beans should be ready to cook the next morning. Drain the water off the beans and put them in the slow cooker.

I like to add either vegetable broth or chicken broth–either homemade or from the grocery store. You can add a ham bone or ham hocks for extra flavor. I also like a dash of chili powder and black pepper for a little extra zing.

You can add bay leaves. Just remember to remove the bay leaves before you serve the soup.

You can also brown some ground beef or ground turkey and add it to the soup. If I have leftover rotisserie chicken, I might toss some of that into the pot as well.

Don’t be afraid to also add some fresh vegetables to the bean soup mix. All the flavors cook together, and the more good stuff you add the more nutritious each bowl of soup is.

Cook on high for 1 hour. Then turn it down and cook for 6 to 8 hours on low.

What to Serve with Instant Pot 15-Bean Soup

Most people enjoy either crackers or a hunk of crusty bread with their bean soup. I like that too, but I have to be cautious since I have a gluten sensitivity.

Here are some wonderful bread options to serve with bean soup:

cloud bread

Cloud bread – This is flourless, but you wouldn’t know it based on the flavor. As its name implies, it’s light and fluffy, just like the clouds in the sky. And it’s so good!

Slice of cornbread on a plate

Southern Style Cornbread – If you like crusty, hearty cornbread, this is perfect for you! It has all the great flavor and texture that cornbread should have.

Almond Flour Tortillas – These gluten-free homemade tortillas are delicious, easy to make, and low carb! I enjoy them slathered in butter.

Basic Chaffle – Waffle shaped, bread flavored, chaffles have become the rage for a good reason. They take the place of bread in a lot of recipes, and they’re super easy to make.

plate of biscuits with butter

2-Ingredient Biscuits – I love the fact that you can make traditional or gluten-free biscuits with only 2 ingredients … and they’re just as good as the more complicated ones.

More Recipes

Since I enjoy a hearty soup dinner so much, I make this tasty and nutritious chicken and rice soup. I also make a vegetable soup that is one of my husband’s favorites.

Another thing we enjoy is a good salad, especially this creamy shrimp salad. You can enjoy it as an appetizer, main dish, or side to go with soup.

If you enjoy appetizers and snacks, try this 3-layer Mexican dip. It’s delicious on chips or vegetables.

Bowl of 15-bean soup beside a dinner roll

Instant Pot 15-Bean Soup

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This Instant Pot 15-bean soup is a quick, easy, and delicious family dinner.

Ingredients

  • 1 package of 15 beans with seasonings
  • 4 cups of chicken broth
  • 4 cups of water
  • 1/2 cup of diced ham
  • 1/2 cup of diced onion
  • 1 teaspoon of minced garlic
  • 1 teaspoon of chili powder
  • 1 can of diced tomatoes
  • 1 tablespoon of lemon juice

Instructions

    1. Rinse and drain the beans in a colander.
    2. Pour the beans into the instant pot.
    3. Add all of the remaining ingredients, including the contents of the seasoning packet.
    4. Put the lid on top and set the vent to “sealing.”
    5. Select manual and set for 45 minutes on high pressure.
    6. After it is done, allow the soup to rest for 10 minutes to naturally release some of the pressure.
    7. Carefully push the valve to venting to release the remaining pressure.

Notes

You can use sausage or a ham bone instead of diced ham.

If you prefer thicker soup, blend or mash 1 to 2 cups of the beans and add back to the broth. Stir the mashed beans into the broth to thicken it.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 479Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 2220mgCarbohydrates 104gFiber 20gSugar 40gProtein 26g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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Matt B.

Sunday 20th of February 2022

I have an instant pot. Would that be like press Pressure Cook and set it to 45 minutes and the timer count down for 45 minutes ? Also how easy can you double the recipient ?

Matt B.

Sunday 20th of February 2022

@southernhomeexpress, thank you. I will do a single batch first and see. I have a recipe for a taco soup that serve 8 and I was able to triple in it in instant pot.

southernhomeexpress

Sunday 20th of February 2022

Hi Matt. The pressure cooking starts when the Instant Pot gets to full pressure. That takes about 12-20 minutes on mine, depending on the temperature of the liquid. You can double the recipe by doubling all of the ingredients, except the liquid. I would only add half as much. In other words, for one cup of liquid, use 1-1/2 cups of liquid instead. However, before you double the recipe, make sure you don't go over the max fill line, or you'll wind up with a mess. I hope this helps!

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