Why You’ll Love This Recipe

Instant Pot 15 Bean Soup is a hearty, protein-packed meal that comes together quickly thanks to the convenience of pressure cooking. Loaded with a blend of colorful beans, vegetables, and savory seasonings, this soup is perfect for chilly days or as a nutritious meal prep option. It’s naturally gluten-free, filling, and deeply comforting with every spoonful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

15-bean soup mix (rinsed and sorted)olive oiloniongarliccarrotscelerydiced tomatoes (canned)vegetable or chicken brothsmoked paprikaoreganochili powderthymebay leavesblack peppercooked ham or sausage (optional)saltlemon juice (for brightness)fresh parsley (for garnish)

directions

Turn the Instant Pot to sauté mode and heat the olive oil.

Add the diced onion, carrots, and celery. Sauté for 3-5 minutes until softened.

Stir in the garlic and cook for another 30 seconds until fragrant.

Add the 15-bean mix, diced tomatoes, broth, smoked paprika, oregano, chili powder, thyme, bay leaves, and black pepper.

If using, add cooked ham or sausage for extra flavor.

Cancel sauté mode, secure the lid, and set the Instant Pot to Pressure Cook (High) for 45 minutes.

Once the timer goes off, allow a natural pressure release for 15-20 minutes, then carefully release any remaining pressure.

Open the lid, remove bay leaves, and season with salt and lemon juice to taste.

Serve hot, garnished with fresh parsley.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 10 minutesPressure cook time: 45 minutesNatural release time: 15-20 minutesTotal time: 70-75 minutes

Variations

Use diced sweet potatoes or butternut squash for a seasonal twist.

Add a handful of chopped spinach or kale at the end for added greens.

Substitute the ham with plant-based sausage for a vegetarian version.

Add a dash of hot sauce or red pepper flakes for extra heat.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days.Freeze in portions for up to 3 months.Reheat on the stove or in the microwave until warmed through, adding a splash of water or broth if it thickens too much.

FAQs

Do I need to soak the beans before cooking?

No soaking is required when using the Instant Pot, making this recipe extra convenient.

Can I use a different bean mix?

Yes, any dry bean mix will work, but cooking time may vary slightly.

Is this soup spicy?

It has a mild spice level, but you can adjust it by increasing or decreasing the chili powder.

Can I make it vegetarian?

Absolutely—just use vegetable broth and skip the meat.

Why add lemon juice?

It brightens the flavors and balances the richness of the beans.

Can I double the recipe?

Yes, just ensure it doesn’t go above the max fill line of your Instant Pot.

Can I use canned beans?

This recipe is designed for dry beans. Using canned beans would require less cooking time.

How do I thicken the soup?

Mash a few beans against the side of the pot or let it simmer longer on sauté mode.

What size Instant Pot is best?

A 6-quart Instant Pot is ideal for this recipe.

Can I cook this on the stove?

Yes, but it will take 2-3 hours of simmering after bringing to a boil.

Conclusion

Instant Pot 15 Bean Soup is a simple, satisfying meal that’s full of flavor and nutrition. Whether you’re feeding a family, meal prepping for the week, or just craving a cozy bowl of soup, this recipe is sure to become a staple in your kitchen.