Why You’ll Love This Recipe

Instant Pot 15 Bean Soup is a rich, hearty, and protein-packed meal that’s perfect for chilly days or busy weeknights. Made with a colorful blend of beans, vegetables, and savory seasonings, this soup delivers deep, comforting flavor in a fraction of the time thanks to the Instant Pot. It’s filling, budget-friendly, and easy to customize to your taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

15 bean soup mix (with seasoning packet removed)olive oiloniongarliccarrotscelerydiced tomatoes (canned or fresh)smoked paprikaoregano or Italian seasoningbay leafsalt and peppervegetable broth or chicken brothlemon juice or apple cider vinegar (for brightness)optional: diced ham, sausage, or smoked turkey for added flavor

directions

Rinse and sort the beans, discarding any debris. Soaking is optional but not necessary with pressure cooking.

Set the Instant Pot to sauté mode and heat olive oil.

Add chopped onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.

Stir in smoked paprika, oregano, salt, and pepper.

Add beans, diced tomatoes, bay leaf, and broth to the pot. Stir to combine.

If using meat (like diced ham or smoked turkey), add it now.

Secure the lid, set valve to sealing, and cook on high pressure for 45 minutes.

Allow natural pressure release for at least 15 minutes before manually releasing any remaining pressure.

Remove the bay leaf and stir in lemon juice or vinegar.

Taste and adjust seasoning as needed. Serve hot.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 10 minutesCooking time (Instant Pot): 45 minutesPressure build and release time: 25 minutesTotal time: 80 minutes

Variations

Add chopped spinach or kale at the end for extra greens.

Use fire-roasted tomatoes for a smoky twist.

For a meatless version, use only vegetables and vegetable broth.

Spice it up with red pepper flakes or cayenne.

Add cooked quinoa or brown rice for extra heartiness.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Freeze for up to 3 months; cool completely before freezing.Reheat on the stovetop or microwave until hot, adding water or broth if it thickens.

FAQs

Do I need to soak the beans first?

No, soaking isn’t required when using the Instant Pot.

Can I use the seasoning packet that comes with the beans?

It’s best to skip it and season the soup yourself for better control of flavor and sodium.

Can I add meat?

Yes, diced ham, smoked sausage, or turkey are great options.

Is this soup spicy?

Not as written, but you can add chili flakes or hot sauce if you like heat.

What if I don’t have 15 bean mix?

Use any mix of dried beans you have—just about 2 cups total.

Can I cook this on the stovetop?

Yes, simmer for 2–3 hours until the beans are tender.

Can I double the recipe?

Yes, but make sure not to exceed the max fill line of your Instant Pot.

What type of broth is best?

Both vegetable and chicken broth work well. Use what you prefer.

Can I add potatoes?

Yes, add them in small chunks before pressure cooking.

Does this freeze well?

Yes, it freezes great and is perfect for meal prep.

Conclusion

Instant Pot 15 Bean Soup is a hearty and nutritious dish that’s both easy to make and deeply satisfying. Whether you keep it vegan or enrich it with smoky meats, this protein-rich soup is the perfect way to enjoy the comfort of home-cooked goodness with the convenience of pressure cooking.