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 very quickly.
Another thing is that the results are so delicious you won’t be able to resist getting seconds. And thirds. It’s that good.
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.
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.
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.
Other ingredients you’ll need are diced onion, minced garlic, chili powder, diced tomatoes, and lemon juice.
The first time you make this, I recommend following the measurements I have. 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.
Next, pour them into 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.
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.
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.
- 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
- Rinse and drain the beans in a colander.
- Pour the beans into the instant pot.
- Add all of the remaining ingredients, including the contents of the seasoning packet.
- Put the lid on top and set the vent to “sealing.”
- Select manual and set for 45 minutes on high pressure.
- After it is done, allow the soup to rest for 10 minutes to naturally release some of the pressure.
- Carefully push the valve to venting to release the remaining pressure.
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.
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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.