Instant Pot 15 Bean Soup
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
313 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot 15 Bean Soup
Description
Instant Pot 15 Bean Soup showcases a mix of dried beans cooked alongside aromatic vegetables such as onion, carrot, celery, and garlic in a well-seasoned broth. The addition of bay leaves, oregano, celery salt, black pepper, and liquid smoke layers complexity and earthiness. After pressure cooking, tomatoes and cooked meats (like ham, bacon, sausage, chicken, or ground beef) are incorporated to add texture and savory depth.
The resulting soup has soft, creamy beans and a broth infused with smoky and slightly tangy notes from apple cider vinegar and liquid smoke. The mixture is hearty and warming, with varied textures from the mix of beans and meat. Toppings like sour cream, Greek yogurt, or Parmesan cheese add creaminess and contrast.
This soup serves well as a main dish due to its richness and protein content. It pairs nicely with simple bread or a salad for a balanced meal. Preparation in the Instant Pot simplifies the cooking of dried beans, shortening traditional cooking times.
Notes advise flexible meat choices and suggest how to add additional vegetables either at the start or near the end. The homemade seasoning blend should be used in place of any seasoning packet to avoid excess saltiness. Frozen vegetables require no thawing before adding. Potatoes should be added in the sauté step for proper cooking.
Ingredients
Bean Soup:
- 20 ounces dry bean mix
- 1 tablespoon butter or olive oil
- 1 yellow onion chopped, small
- ½ cup carrot chopped
- ½ cup celery , chopped
- 2-3 garlic minced, cloves
- 7 cups chicken broth low sodium or vegetable broth
- 2 bay leaves dried
- 14 ounces diced tomatoes , drained
- 1 cup cooked meat*
- 1 tablespoon apple cider vinegar
Bean Soup Seasoning**:
- 2 teaspoons kosher salt coarse
- 1 teaspoon oregano dried
- ½ teaspoon celery salt
- 1/2 teaspoon black pepper ground
- 2 dashes liquid smoke
Topping:
- sour cream or plain Greek yogurt
- Parmesan Cheese
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!
Notes
- Choose any cooked meat you prefer; common options include chopped ham, crumbled bacon (use only ½ cup), sausage slices, shredded chicken, or ground beef.
- Use either the homemade seasoning blend or a store-bought bean seasoning packet—but not both—to prevent the soup from becoming too salty.
- If adding vegetables like corn, peas, or green beans, add them together with tomatoes and meat; frozen vegetables do not require thawing first.
- Potatoes should be added at the beginning with the carrots, onion, and garlic to ensure they cook properly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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