15 Bean Soup in the Instant Pot
Warm, hearty, and packed with flavor, this 15 Bean Soup in the Instant Pot is the ultimate comfort food that’s both easy to make and incredibly nutritious. Featuring a vibrant blend of 15 different beans, aromatic vegetables, and a flavorful mix of smoked paprika, cumin, and thyme, this soup delivers a rich and satisfying taste in just a fraction of the time thanks to the magic of pressure cooking. Whether you choose to add tender diced ham for extra protein or keep it vegetarian with low-sodium vegetable broth, this one-pot wonder is customizable to suit any dietary preference. Perfect for cozy weeknight meals or make-ahead lunches, this wholesome, protein-packed soup pairs beautifully with a slice of crusty bread or a light salad. Best of all, there’s no bean soaking required, making it a breeze to whip up in under an hour!
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Recipe Information
Ingredients
- 1 pound 15 bean soup mix (unsalted, no seasoning packet)
- 8 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 14.5 ounces Diced tomatoes (canned, no salt added)
- 4 cups Low-sodium chicken or vegetable broth
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Dried thyme
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Cooked ham, diced (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse and sort through the 15 bean mix to remove any debris. No need to soak the beans if using the Instant Pot.
Set the Instant Pot to 'Saute' mode and heat the olive oil. Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Turn off the 'Saute' mode and add the rinsed beans, diced tomatoes (with their juice), chicken or vegetable broth, and water to the pot.
Season with smoked paprika, ground cumin, dried thyme, bay leaf, salt, and black pepper. If using, add the diced ham at this stage.
Close the lid of the Instant Pot and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High for 45 minutes.
Once the cooking cycle is complete, allow the pressure to naturally release for 15 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and remove the bay leaf. Stir the soup well, and check for seasoning, adjusting salt and pepper to taste if necessary.
Serve the soup hot, garnished with freshly chopped parsley. Enjoy with crusty bread for a complete meal!
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 56.4 g | 20% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 6.6 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1393 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
