Instant Pot 15 Bean Soup Recipe

This hearty and comforting Instant Pot 15 Bean Soup is a total game-changer for busy weeknights. Packed with a rainbow of beans, tender vegetables, and savory broth, it’s the kind of meal that feels like a warm hug in a bowl. The magic of the Instant Pot means you can have all that slow-simmered flavor in a fraction of the time, making this an easy, satisfying option when you need something nourishing and delicious without spending hours in the kitchen.

Why You’ll Love This Recipe

• Speed and Convenience: The Instant Pot does all the heavy lifting — no soaking beans overnight, no endless stirring.
• Flavorful and Filling: With a mix of 15 different beans and a rich, seasoned broth, every bite is packed with hearty goodness.
• Healthy Comfort Food: This soup is full of fiber, plant-based protein, and essential nutrients, perfect for keeping you energized and satisfied.
• Versatile: You can customize it endlessly — different seasonings, added proteins, or a pop of extra veggies.

Ingredients You’ll Need

Gather these ingredients to make the ultimate cozy bowl of soup:

• 15 Bean Soup Mix: The star of the show — a beautiful medley of beans that brings tons of texture and flavor.
• Onion: Adds a savory base of flavor that deepens as it cooks.
• Carrots: Brings a natural sweetness and pop of color.
• Celery: Essential for that classic soup flavor and a little bit of crunch.
• Garlic: For irresistible aroma and depth of taste.
• Canned Diced Tomatoes: Adds acidity and richness to balance the beans.
• Vegetable Broth or Chicken Broth: The flavorful liquid that pulls everything together.
• Ham or Smoked Sausage (Optional): For an extra smoky, meaty dimension — totally optional but so good!
• Bay Leaves: Infuses a subtle earthiness that makes the soup taste slow-cooked.
• Paprika: A warm spice that gently lifts the flavor.
• Salt and Pepper: Season to taste — you’ll want to adjust after cooking.
• Lemon Juice or Vinegar: A splash at the end brightens up all the flavors.

Variations

Feeling creative? Here are a few ways to switch things up:

• Meat-Free: Skip the ham or sausage and add more veggies like spinach, kale, or zucchini.
• Spicy Version: Toss in some red pepper flakes or a diced jalapeño for a little heat.
• Different Broths: Use beef broth for a richer flavor or bone broth for extra protein.
• Creamy Twist: Stir in a splash of coconut milk or a dollop of cream for a silky, luxurious version.

How to Make Instant Pot 15 Bean Soup

Step 1: Prepare the Beans

Rinse the beans under cold water and check for any debris. No need to soak — the Instant Pot will handle it!

Step 2: Sauté Aromatics

Using the sauté function, cook the onion, carrots, and celery in a little oil until softened. Stir in the garlic and paprika, and cook until fragrant.

Step 3: Add Remaining Ingredients

Add the rinsed beans, diced tomatoes, broth, bay leaves, and optional ham or sausage. Stir everything together well.

Step 4: Pressure Cook

Secure the lid, set the Instant Pot to high pressure, and cook for about 35-40 minutes. Let the pressure release naturally for about 15 minutes, then carefully release any remaining pressure.

Step 5: Final Touches

Remove bay leaves, check seasoning, and add salt, pepper, and a splash of lemon juice or vinegar to brighten the soup.

Step 6: Serve and Enjoy

Ladle the hearty soup into bowls and dive into that irresistible comfort!

Pro Tips for Making the Recipe

• Don’t skip rinsing the beans: Even if the mix looks clean, rinsing removes any dust and ensures a clean-tasting soup.
• Adjust seasoning after cooking: Beans absorb a lot of salt, so it’s best to salt at the end.
• Use natural pressure release: This keeps the beans intact and beautifully tender without turning them mushy.
• Thicken if desired: If you prefer a thicker soup, mash a few beans with a spoon after cooking.

How to Serve

This 15 Bean Soup is wonderful just as it is, but if you want to round it out:

Garnishes:

A sprinkle of fresh herbs like parsley or thyme, a drizzle of olive oil, or a little grated Parmesan if you’re feeling indulgent.

Side Dish:

Serve it with a crusty loaf of bread or a warm cornbread muffin to soak up all that delicious broth.

Meal Upgrade:

Pair with a simple green salad dressed lightly with vinaigrette for a complete, balanced meal.

Make Ahead and Storage

Storing Leftovers

Store the cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve overnight!

Freezing

This soup freezes beautifully. Portion it into freezer-safe bags or containers, leaving a little space for expansion, and freeze for up to 3 months.

Reheating

Reheat on the stove over medium heat, adding a splash of broth or water if it’s too thick. You can also microwave individual portions until heated through.

FAQs

Do I need to soak the beans before cooking?

No soaking needed! That’s the beauty of using the Instant Pot — it pressure cooks the beans perfectly without the need for soaking.

Can I make this soup vegetarian or vegan?

Absolutely! Just use vegetable broth and skip the ham or sausage. You can add extra veggies or even tofu if you want a protein boost.

What if my beans are still a little firm after cooking?

Simply seal the lid back on and cook for an additional 5-10 minutes at high pressure. Sometimes older beans need a little extra time.

Can I add other vegetables to this soup?

Yes! Feel free to add greens like spinach or kale right at the end of cooking, or stir in corn, green beans, or zucchini for a different texture.

Final Thoughts

This Instant Pot 15 Bean Soup is exactly what you need when you’re craving something hearty, wholesome, and soul-warming without a lot of fuss. Whether you’re feeding a hungry family or meal-prepping for the week ahead, this soup is guaranteed to become a repeat favorite. Grab your Instant Pot and give it a try — you’re going to love every comforting spoonful!

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