Instant Pot 15 Bean Soup

Name: Instant Pot 15 Bean Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: 20 ounces dry bean mix; 1 tablespoon butter or olive oil; 1 small yellow onion; ½ cup carrots; ½ cup celery; 2-3 garlic cloves; 7 cups low sodium chicken or vegetable broth; 2 dried bay leaves; 14 ounces diced tomatoes; 1 cup cooked meat*; 1 tablespoon apple cider vinegar; 2 teaspoons coarse kosher salt; 1 teaspoon dried oregano; ½ teaspoon celery salt; 1/2 teaspoon ground black pepper; 2 dashes liquid smoke; sour cream or plain Greek yogurt; Parmesan Cheese

User Reviews

4.7

192 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6
Calories
313 kcal
Course
Main Course, Soup
Cuisine
American

Instant Pot 15 Bean Soup

Presley Riddle

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This easy 15 Bean Soup Recipe goes from dry beans to deliciously magnificent in just an hour using out two chef-approved secret ingredients.

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Ingredients

Servings

Bean Soup:

20 ounces dry bean mix
1 tablespoon butter or olive oil
1 small yellow onion , chopped
½ cup carrots , chopped
½ cup celery , chopped
2-3 garlic cloves , minced
7 cups low sodium chicken or vegetable broth
2 dried bay leaves
14 ounces diced tomatoes , drained
1 cup cooked meat*
1 tablespoon apple cider vinegar

Bean Soup Seasoning**:

2 teaspoons coarse kosher salt
1 teaspoon dried oregano
½ teaspoon celery salt
1/2 teaspoon ground black pepper
2 dashes liquid smoke

Topping:

sour cream or plain Greek yogurt
Parmesan Cheese

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Instructions

Set the Instant Pot to the sauté function and heat olive oil or butter. Add the onions, carrots, celery and garlic. Sauté for 2-3 minutes or until they start to soften.
Add the dry bean mix, broth and bay leaves. Stir in the salt, oregano, celery salt, black pepper and Liquid Smoke and give it a good stir so none of the beans are sticking together.
Put on the lid and seal the vent. Set to manual pressure HIGH for 45 minutes.
Do a quick release and then add the tomatoes and cooked meat. Return the lid and turn to “keep warm” for 10 minutes.
Stir in the apple cider vinegar and taste for salt and pepper. Serve immediately with sour cream, plain Greek yogurt or Parmesan cheese.
If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!

Equipments used:

Notes

*You can use any type of cooked meat you like. My favorites are chopped ham, crumbled bacon (only use ½ cup), sliced sausage, shredded chicken or ground beef. You can use more or less meat as desired.
**If you want to use the bean seasoning packet instead of the homemade seasoning mix, be my guest, but don't add both, it will be way too salty.
***If you are going to add other vegetables like corn, peas or green beans, add them with tomatoes and sausage. You can add frozen vegetables directly to the soup, no need to thaw. If using potatoes, add with carrots, onion and garlic in the beginning. Spices and herbs can be cooked with the beans too.

Nutrition Information

Show Details

Calories 313kcal (16%) Carbohydrates 32g (11%) Protein 17g (34%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 33mg (11%) Sodium 2263mg (94%) Potassium 936mg (27%) Fiber 10g (40%) Sugar 3g (6%) Vitamin A 1985IU (40%) Vitamin C 29mg (32%) Calcium 102mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 313 kcal

% Daily Value*

Calories	313kcal	16%
Carbohydrates	32g	11%
Protein	17g	34%
Fat	14g	22%
Saturated Fat	5g	25%
Cholesterol	33mg	11%
Sodium	2263mg	94%
Potassium	936mg	20%
Fiber	10g	40%
Sugar	3g	6%
Vitamin A	1985IU	40%
Vitamin C	29mg	32%
Calcium	102mg	10%
Iron	4mg	22%