Description
This Instant Pot 15 Bean Soup is a hearty and flavorful dish packed with protein, fiber, and rich seasonings. Made with a colorful mix of beans, vegetables, and optional ham, it’s a comforting and nutritious meal that’s ready in a fraction of the time.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (20 oz) package 15 bean soup mix (seasoning packet discarded)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 (15 oz) can diced tomatoes
- 6 cups low-sodium vegetable or chicken broth
- 1 cup diced cooked ham (optional)
- Salt, to taste
- 2 tablespoons lemon juice or apple cider vinegar (optional, for brightness)
- Fresh parsley, for garnish (optional)
Instructions
- Turn Instant Pot to sauté mode. Heat olive oil and sauté onion, carrots, and celery for 3–4 minutes. Add garlic and cook another 30 seconds.
- Add the rinsed beans, paprika, thyme, black pepper, bay leaf, diced tomatoes, broth, and ham if using. Stir to combine.
- Secure the lid and set valve to sealing. Cook on High Pressure for 45 minutes.
- Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
- Remove bay leaf. Taste and add salt if needed, plus lemon juice or vinegar for added brightness.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
- No soaking required for beans when using an Instant Pot.
- For a vegetarian version, omit ham and use vegetable broth.
- Soup thickens as it sits; add more broth or water to thin if desired.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 15mg