Instant Pot 15 Bean Soup Recipe
This healthy 15 Bean Soup Instant Pot recipe is a meatless one-pot meal that cooks dried beans right in your Instant Pot with the soup.
15 Bean Soup Instant Pot Recipe
This Instant Pot soup starts with a package of Hurst’s 15 Bean Soup. It comes with its own seasoning packet, but we’re not going to use it for this recipe.
I used the 6-quart Duo Plus Instant Pot for this soup.
This recipe uses a heaping pile of veggies, making it healthy and so nutritious.
How to Make Bean Soup Using Dried Beans In Your Instant Pot
First, we’ll saute the onion, celery, and garlic in your Instant Pot.
Next, dump everything except the tomatoes and lemon juice into the pot. I also recommend holding off on the salt and pepper until the end. Salt can prevent the beans from cooking properly, so it’s better to season your soup after they are cooked!
The beauty of the Instant Pot is that the dried beans don’t require any soaking at all! If you choose to soak your beans, you will need to adjust the cooking time.
Pour in your broth. Homemade broth is always best, giving the most amount of flavor, but I also use boxed low sodium chicken broth and, lately, I’ve been using Better Than Bouillon chicken base and it is delicious!
When everything is in your pot, it’s time to close the lid, make sure your valve is set to “Sealing”, and set your pot to cook on high pressure for 45 minutes.
When your pot alerts you that the cooking is complete, let the pressure naturally release for 20 minutes, then carefully open the valve to release any remaining pressure.
And you’ll be met with a beautiful pot of soup, but we’re not quite done yet.
Now, add in the remaining ingredients – lemon juice, diced tomatoes, salt, and pepper.
You can choose to mash some of the beans at this point if you would like a thicker texture.
It’s perfect for a chilly evening, it freezes great, and it’s even more delicious reheated.
Serve it with some multigrain French bread or whole wheat crackers.
What do you serve with your 15 Bean Soup Instant Pot recipe? Let us know in the comments below.
Instant Pot 15 Bean Soup
This Instant Pot 15 Bean Soup Recipe is a meatless one-pot meal that is made so much faster by cooking dried beans right in your Instant Pot with the soup. Perfect for a healthy weeknight dinner!
Ingredients
- 1 tsp extra virgin olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 (20 oz) bag Hurst’s 15 Bean Soup Blend, seasoning removed and beans rinsed well
- 4 cups water
- 4 cups low sodium vegetable or chicken broth
- 1 red bell pepper, seeded and chopped
- 4 large carrots, peeled and chopped
- 2 Tbs Worcestershire
- 2 Tbs Dijon mustard
- 2 tsp chili powder
- 2 bay leaves
- 1 Tbs dried parsley
- 1 tsp liquid smoke, optional
- 1 (14.5 oz) can diced tomatoes with liquid
- 3 Tbs lemon juice
- salt and pepper, to taste
Instructions
- Press the “Sauté” button on your Instant Pot. After it has preheated, pour in olive oil and add onion, celery, and garlic.
- Sauté for 4-5 minutes, stirring frequently. Press the cancel button and make sure that no vegetables are cooked onto the bottom of the pan (this prevents the “Burn” notification during cooking).
- Add all remaining ingredients, excluding the tomatoes, lemon juice, and salt and pepper.
- Put the lid on the pot, making sure the valve is set to “Sealing.”
- Press the “Manual” button, set to high pressure, and set the time for 45 minutes.
- When the cooking cycle is complete, allow the pressure to naturally release for 20 minutes, then quick release any remaining pressure by carefully moving the valve to “Venting”.
- Stir in can of tomatoes and lemon juice, then season with salt and pepper according to your tastes.
- Mash some of the beans to thicken, if desired.
Nutrition Information:
Serving Size: 1/10Amount Per Serving: Calories: 259Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 343mgCarbohydrates: 39gFiber: 16gSugar: 4gProtein: 19g
Here are more Healthy Instant Pot Recipes you will enjoy.
Healthy Instant Pot Chicken Burrito Bowl Recipe – This Healthy Instant Pot Chicken Burrito Bowl Recipe is the perfect easy one-pot meal to make for a fast weeknight dinner or for weekly meal prep.
Instant Pot Lentil Curry, Potatoes, & Zucchini Recipe – This creamy & delicious Instant Pot Lentil Curry recipe is an easy healthy dinner packed with zucchini, green lentils, & potatoes – great for meatless Mondays!
Instant Pot American Goulash & Green Beans Recipe – This Instant Pot American Goulash & Green Beans is a healthy one-pot meal that is easy to throw together with elbow macaroni, ground beef, veggies, & more.
Hey,
you shared really an amazing recipe.
keep sharing such healthy meals.
Thankyou,
Made this yesterday, did not use the chili powder, bay leaves, parsley, or mustard. My seasoning packet was Cajun & I used about 1/2 of it plus diced ham. DELICIOUS
I’m so glad you enjoyed it! We really like adding ham to it, too!
I want to make this recipe but don’t have an instapot. can I make it in a crock pot or regular stove top pan?
You can absolutely use the same flavors and ingredients but you would definitely need to alter the cooking instructions. Since I haven’t tried this recipe in the crockpot or regular stovetop pan, I don’t want to lead you astray with recommendations I haven’t tried myself!
I made this today. Really didn’t change or add anything. I did saute the carrots with the other veggies. DID NOT SOAK BEANS! I would recommend not soaking if doing in Instant Pot. 45 minutes plus 20 minutes rest was just perfect.
I used Lawry’s Seasoning Salt at the end instead of regular salt and a few grinds of pepper.
My WW BLUE says ZERO POINTS when I ran it in the WW recipe builder. VERY delicious and filling.
Excited about this recipe
I made this soup today. It’s been cold and stormy outside all day. I didn’t soak the beans prior to pressure cooking. I just tried the finished product and wow this is going to be perfect for dinner. Great instant pot recipe!
Thanks
I love beans and don’t mind the soaking. But in the interest of time perhaps use canned beans? Will that change points?
I haven’t tried using canned beans in this recipe but I don’t believe canned beans change the points!
Would adding ham hocks affect the cooking time?
Nope! It shouldn’t affect the cooking time at all. Sounds delicious!
I soaked my beans. How long would you suggest to cook it? 20 minutes?
Hi Sheila, I haven’t tried this recipe yet with soaked beans so I’m not sure!
If you’re a vegetarian I’m sure this is fine, as-is. If you’re a meat eater, this soup is begging for meat. Just my carnivorous opinion.
I’ve added meat before, too!
This was so delicious I added turkey necks with my mines— I have a meat eater family and yummy I almost wanted to grab a turkey neck myself. Simply b delicious
Yum! I bet that added some great flavor!
This came out great! My husband just had a heart attack and bean soup is on his heart healthy diet. I used a no added salt can of tomatoes, the soup was so flavorful no other seasonings needed. Thank you
I’m so glad you liked it and were able to modify it for your husband!
Made this soup tonight and it was outstanding! Thank you for putting this recipe out for all to make. I highly recommend anyone try it.
I’m so glad you liked it, Pam! You are so welcome!
After the 45 min cook cycle is complete does the warmer stay on while the pressure naturally releases?
Yes, it does! The warmer stays on automatically during that time. You don’t need to shut your pot off. Just leave it and wait until the pressure has fully released!
what is the reason behind not using the seasoning packet? is it because of the sodium in it? thanks
Hi Laura! The seasoning packet includes : Hydrolyzed soy protein, maltodextrin, salt, artificial flavors (including artificial smoke flavor), silicon dioxide (added less than 2% as an anti-caking agent). I just preferred to use more natural flavors that I could be in control of!
I want to make this recipe but double it. I’m thinking doubling the liquid would be too much. How much should I use?
Hi Licia! It’s so hard to say since I haven’t tried it myself! I definitely wouldn’t double the liquid. This really makes quite a full pot, so I’m not sure I would recommend doubling it. Let me know how it goes if you try it, though!
It’s the dead of winter here in NH so, I’m always looking for hearty soups, stews, and chowders to make in my IP. This fit the bill very nicely. t’s a snap to put together with very little clean up. I only had a 1/2 of a red pepper so I added a green pepper. I also only used 1 tsp of chili powder because I was afraid I’d over power the other flavors. I taste tested this when it was done cooking and there is so much flavor going on that I didn’t even bother with salt & pepper. Great recipe, Becky! I’m sure I’ll be making it again.
I’m so glad you liked it, Craig! It’s been very chilly in Colorado this week too – definitely soup weather!
hi becky i want to make this soup but my pot isn’t the same do u have a email I can show you the pic of it
do you have other bean recipes as one
What does manual setting mean? Bean/chili? Steam? Pressure cook? I don’t have a manual button.
Hi Kay!
The manual setting is the pressure cook button! Different models of the Instant Pots and pressure cookers vary with the way they label their buttons.
I hope you enjoy the 15 Bean Soup!
I was thinking about adding cubed or shredded cooked chicken breasts to this soup. They are also zero WW points. Has anyone tried this?
I haven’t tried it yet, but I think it would be delicious!
Oh my goodness…I just tried this and it’s AWESOME! I made a double batch and so my lunches for a week or more are taken care of. Thank you!
Ah! I’m so glad you like it as much as we do! What a great idea to use this as a way to meal prep lunches. Thanks so much for your comment, Hannah!
Hannah you said you doubled it. I have an 8qt. Duo , did you double everything including liquid.if so was it too much liquid