This post may contain affiliate links.
Instant Pot 15 Bean Soup is an easy soup mixing 15 beans, vegetables, spices and broth. The instant pot doesn’t require pre-soaking of the beans which cuts the prep-time down. You will love how hearty it is and packed with protein. It is perfect for meal-prep or freeze it for later.
INSTANT POT 15 BEAN SOUP
When I go to my mom’s house she often has a big container of Instant Pot 15 Bean Soup in her fridge.
It is the perfect healthy, filling lunch and I always love warming up a bowl of it when I visit.
After eating this bean soup recipe over and over again I knew I had to share this recipe with you all.
It deserves a place on my website so others can enjoy it.
The best part of this soup is that it cooks in the instant pot. This cuts down the prep-time because the dried beans don’t have to soak overnight.
You can cook everything in the instant pot and have the soup on your table quickly and with very little clean-up.
This soup is a great meal-prep option that you can make over the weekend to have for lunches throughout the week or freeze half for later.
If you like instant pot recipes you should try my Instant Pot Turkey Chili, Instant Pot Pork Chili, Instant Pot Lentil Soup, Instant Pot Cauliflower Soup or this Instant Pot Beef Stew.
WHY YOU WILL LOVE THIS 15 BEAN SOUP:
SIMPLE INGREDIENTS: This soup uses simple ingredients. You will love how healthy this soup is and it is packed with protein. It uses a 15 bean soup mix that you can find in a bag at the grocery store, fresh vegetables, spices and broth.
NO PRE-SOAKING BEANS: The nice thing with this instant pot version of a 15 bean soup is that you don’t have to pre-soak the beans. Everything cooks in the instant pot which is so easy and requires very little clean-up.
GREAT FOR MEAL-PREP: I love making this soup on the weekend and having it in the fridge throughout the week. I also like to freeze half for later. It is such a filling soup to have on hand when you need a quick meal.
RECIPE INGREDIENTS
1 POUND – 15 BEAN SOUP MIX : You can find a 15 bean soup mix bag near the dried beans or canned beans section in the grocery store. Sometimes it might say 16 bean soup mix which is fine too! I throw out the seasoning packet and use my own spices to control the additives and salt.
EXTRA VIRGIN OLIVE OIL : Make sure to use olive oil or an oil of some kind when sautéing the vegetables so they don’t stick.
VEGETABLES : I added onion, carrots, celery and red bell pepper to this soup. You can use other vegetables like zucchini, green beans, broccoli or cauliflower also. It is a great soup for lots of veggies. You also could add in canned or frozen veggies. It is a great clean out the fridge, pantry or freezer kind of soup.
BROTH : Vegetable broth or vegetable stock is a great option but you also could use chicken broth or chicken stock. If you want extra protein try a bone broth. Try my homemade chicken broth or homemade beef bone broth.
TOMATO SAUCE : Tomato sauce adds a sweetness to the soup. You could also use leftover homemade spaghetti sauce if you have any on hand.
DICED TOMATOES : I used a can of diced tomatoes. Don’t drain them because the juice the tomatoes are in helps the bean soup with flavor and extra juice to cook the beans in. You could use fire roasted diced tomatoes for that smoky flavor.
SPICES : I added a variety of spices to this soup to add a depth of flavor. I find if this soup doesn’t have enough spice in it the soup can be bland. I added turmeric, paprika, chili powder, cumin, dried oregano, basil, thyme or cayenne red pepper.
BAY LEAVES : Bay leaves aren’t necessary but add flavor while the soup cooks. Remove them when the soup is done cooking.
HOW TO MAKE 15 BEAN SOUP
PREPARE THE BEANS: Remove and throw out the seasoning packed from the 15 bean soup bean mix.
Place the beans in a colander and rinse the beans with cold water and drain. Pick through the dry beans for any debris.
SAUTE VEGETABLES IN INSTANT POT: Turn the instant pot to SAUTE and add the olive oil.
Once the instant pot is heated add the onion and garlic and sauté for 2 minutes.
Add the celery, carrots and red bell pepper and continue to sauté for 5 minutes or until soft. Press cancel.
ADD BEANS, BROTH AND SPICES: Add the beans, vegetable broth, water, tomato sauce, diced tomatoes, turmeric, paprika, chili powder, cumin, oregano, basil, thyme, cayenne red pepper, salt and pepper and bay laves.
Stir to combine everything well. Lock the lid and make sure the vent is sealed.
SET TO HIGH PRESSURE: Press the MANUAL button, select high pressure and cook for 32 minutes.
NATURALLY RELEASE PRESSURE: Once the time is up, allow the steam to NATURALLY release for 15 minutes. Then unplug the instant pot manually releases any remaining pressure.
PUREE PART OF SOUP {OPTIONAL}: If you want your soup to be creamier, use a hand held immersion blender to puree a portion of the soup. This will thicken the soup but isn’t necessary.
GARNISH SOUP: Garnish the soup with Parmesan cheese, fresh parsley and crushed red pepper.
WHAT BEANS ARE IN 15 BEAN SOUP?
I love how colorful the 15 bean soup mix is.
There are so many healthy beans in this mix and they make such a great soup.
The hurst’s beans mix that I use contains 15 of these bean varieties: northern beans, pinto beans, large lima beans, yellow eye, garbanzo beans, baby lima beans, green split pea, kidney beans, cranberry beans, small white beans, pink beans, small red beans, yellow split peas, lentils, navy beans, white kidney beans, black beans.
WAYS TO MODIFY THIS INSTANT POT 15 BEAN SOUP
SPICES: There are a lot of other spices that would be nice in this soup. Try adding an Italian seasoning, smoked paprika, curry or coriander.
VEGETABLES: Try adding other veggies like broccoli, green beans, cauliflower, zucchini or poblanos. Make sure to dice your veggies into a uniform size so they cook evenly.
GREENS: Spinach, kale or swiss chard makes a great green to add to a 15 bean soup. You can stir it in a the end of cooking and put the lid back on the instant pot and let sit for another 5 minutes to help wilt the greens.
FRESH HERBS: I love stirring in fresh herbs like fresh parsley, basil, oregano, dill or cilantro.
CHEESE: I like adding cheese as a garnish. Aside from parmesan cheese try feta cheese, goat cheese or mozzarella cheese.
HEAT: If you like heat in your soup you could stir in hot sauce, crushed red pepper or add chopped jalapeños.
CITRUS: Stir in lemon juice or lime juice to add a zesty sweetness.
WHAT TO SERVE WITH THIS INSTANT POT 15 BEAN SOUP
MEDITERRANEAN ROASTED VEGETABLES
CUCUMBER ONION SALAD
LEMON ARUGULA SALAD
MEDITERRANEAN NAAN BREAD PIZZA
MEDITERRANEAN LENTIL SALAD
KALE SALAD WITH LEMON DRESSING
OTHER SOUP RECIPES YOU MIGHT LIKE:
MOROCCAN CARROT RED LENTIL SOUP
LEBANESE LENTIL SOUP
LEMON LENTIL SOUP
WHITE BEAN SOUP WITH KALE
EASY VEGETABLE SOUP
TUSCAN BEAN SOUP
Instant Pot 15 Bean Soup
Ingredients
- 1 pound- 15 bean soup mix {do not use the seasoning packet}
- 3 tablespoons extra virgin olive oil
- 2 cups sweet onion, diced
- 2 celery stalks, diced
- 3 carrots, peeled and diced
- 4 garlic cloves, minced
- 1/2 of a red bell pepper, seeds removed, diced
- 4 cups vegetable broth or vegetable stock
- 3 cups water
- 8 ounces tomato sauce
- 1 – 15 ounce can of diced tomatoes
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne red pepper, optional
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 bay leaves
- Fresh parmesan cheese, fresh parsley, oyster crackers and crushed red pepper flakes, for garnish
Instructions
- Remove and throw out the seasoning packed from the 15 bean soup mix bag.
- Place the beans in a colander and rinse the beans with cold water and drain. Pick through the beans for any debris.
- Turn the instant pot to SAUTE and add the olive oil. Once the instant pot is heated add the onion and garlic and sauté for 2 minutes. Add the celery, carrots and red bell pepper and continue to sauté for 5 minutes or until soft. Press cancel
- Add the beans, vegetable broth, water, tomato sauce, diced tomatoes, turmeric, paprika, chili powder, cumin, oregano, basil, thyme, cayenne red pepper, salt and pepper and bay laves. Stir to combine everything well. Lock the lid and make sure the vent is sealed.
- Press the MANUAL button, select HIGH pressure and cook for 32 minutes.
- Once the time is up, allow the steam to NATURALLY release for 15 minutes. Then unplug the instant pot manually releases any remaining pressure.
- If you want your soup to be creamier, use a hand held immersion blender to puree a portion of the soup. This will thicken the soup but isn’t necessary.
- Garnish the soup with Parmesan cheese, fresh parsley and crushed red pepper.
- Store the leftovers in an airtight container in the fridge for up to 5 days.
