Why You’ll Love This Recipe

Instant Pot 15 Bean Soup is a hearty, protein-rich, and flavor-packed meal that comes together quickly thanks to pressure cooking. With a mix of colorful beans, savory vegetables, and aromatic spices, this comforting soup is perfect for chilly days, meal prep, or feeding a hungry crowd. No soaking required—just dump, cook, and enjoy!

ingredients

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

15 bean soup mix (with or without seasoning packet)olive oildiced onioncarrots (sliced)celery (chopped)garlic (minced)canned diced tomatoes (with juice)smoked paprikaoreganochilicuminbay leafsalt and pepperwater or vegetable brothlemon juice (optional for brightness)

Optional additions:
ham hock, diced ham, smoked sausage, or baconfresh parsley or cilantro for garnishhot sauce for serving

directions

Rinse and sort the beans, discarding any debris. No soaking is needed.

Set your Instant Pot to Sauté mode. Heat olive oil and sauté onion, carrots, and celery for 4–5 minutes until softened.

Add garlic and cook for 1 more minute until fragrant.

Stir in diced tomatoes, seasonings, and beans. Add water or broth and bay leaf. Stir to combine.

Cancel Sauté mode. Lock the lid, set valve to sealing, and cook on Manual (High Pressure) for 40 minutes.

Let pressure release naturally for 20 minutes, then do a quick release for any remaining pressure.

Remove bay leaf. If desired, stir in lemon juice or additional seasoning to taste.

Serve hot with optional toppings or crusty bread.

Servings and timing

This recipe yields 6–8 servings.Preparation time: 10 minutesCooking time: 40 minutesNatural release time: 20 minutesTotal time: approximately 1 hour 10 minutes

Variations

Add ham hock or smoked sausage for a meaty version.

Use low-sodium broth and adjust salt to taste.

Add spinach or kale at the end for extra greens.

Blend a portion of the soup for a thicker, creamier texture.

Make it spicy with a pinch of cayenne or jalapeños.

storage/reheating

Store in the refrigerator for up to 5 days in an airtight container.Reheat on the stovetop or in the microwave until hot.Freeze for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Do I need to soak the beans?

No, soaking isn’t necessary when using the Instant Pot.

Can I use the seasoning packet?

Yes, but taste before adding more salt—some packets are salty.

What’s the best meat to add?

Ham, bacon, smoked sausage, or a ham hock all add great flavor.

Can I make it vegetarian?

Absolutely—just skip the meat and use vegetable broth.

What if I forgot to rinse the beans?

You may have extra starch or debris—always best to rinse first.

Can I use canned beans?

This recipe is designed for dry beans; canned beans would become too soft.

Can I double the recipe?

Yes, but don’t exceed the max fill line of your Instant Pot.

Can I make it without tomatoes?

Yes, just replace with more broth and adjust seasoning.

Will it thicken as it sits?

Yes, the beans absorb liquid and thicken over time—add broth when reheating if needed.

Conclusion

Instant Pot 15 Bean Soup is the perfect blend of ease, comfort, and nutrition. With its rich flavor and hearty texture, this one-pot wonder is ideal for weeknight meals, leftovers, or cozy weekends. Whether meat-filled or vegan, it’s a warm, satisfying bowl of goodness everyone will love.