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15 Bean Soup (Instant Pot)

Dried beans are cooked to tender perfection without any pre-soaking in this deliciously seasoned Instant Pot 15 Bean Soup. Old fashioned comfort food at its best!


15 Bean Soup (Instant Pot)
source Valeries Kitchen
categories main dish, soup
yield Serves 6
prep time 15 mins
total time 1 hr 30 mins

INGREDIENTS
  • 1 lb 15 or 16 dried bean soup mix any brand will work (toss the seasoning packet)
  • 2 Tbsp vegetable oil
  • 1 ½ cup diced yellow onion
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • 1 tsp minced garlic
  • 4 cup low-sodium chicken or vegetable broth
  • 3 cup water
  • 8 oz tomato sauce
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • ½ tsp freshly ground black pepper or to taste
  • ¼ tsp cayenne optional (it adds a nice kick)
  • 2 bay leaves
  • 1 ham shank, ham hock, or meaty ham bone
  • salt to taste and only if needed
  • [Optional Garnishes]
  • grated Parmesan or Monterey Jack cheese, oyster crackers, crushed saltine crackers

    • INSTRUCTIONS
  • 1. Place beans in a colander and rinse them well with cold water and allow to drain. Pick through the beans and remove and discard any debris.
  • 2. Add oil to the Instant Pot and press the SAUTE button. When display reads Hot add the onion, carrot, and celery. Cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add garlic and cook for an additional minute then press CANCEL.
  • 3. Add beans, broth, water, tomato sauce, chili powder, cumin, oregano, cayenne, and the bay leaves. Stir well to combine. Tuck the ham shank (or meaty ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 40 minutes.
  • 4. When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. Transfer ham shank (or bone) to a cutting board. Use a fork to remove the ham from the bone and stir it into the soup. Discard the bone.
  • 5. If a creamier (less brothy) texture is desired, pulse the mixture with an immersion blender 3 or 4 times, just to break up some of the beans. Don't go overboard, you want lots of whole beans and a few pulses will yield a nice and creamy result.
  • 6. This soup is excellent reheated. It will thicken when refrigerated so just add a little water to reach desired consistency.

    • NOTES
    Seasoning Ham If you don’t have a leftover ham bone on hand, pick up a ham shank or hock from the meat department at your grocery store. My store carries Cook’s brand. Shanks are meatier but pork hocks are mainly used for seasoning. They impart a really nice meaty, smoky flavor but you won’t have much, if any, meat to add to the soup at the end of the cooking time. You can also pick up a ham steak to chop up and add to the soup if you’d like but there will be plenty of flavor either way.

    NUTRITION
    Nutrition per serving... Calories: 102 / 5% Fat: 6.1g / 8% Protein: 2.6g / 4% Carbohydrates: 12.9g / 5% Cholesterol: 1.6mg / 1%