Instant Pot 15 Bean Soup

This Instant Pot 15 Bean Soup is a cost-effective, hassle-free one-pot recipe that's perfect for meal prep, offering a delicious blend of 15 beans cooked to perfection in the Instant Pot and designed to freeze beautifully for convenient and budget-friendly future meals.

Course Instant Pot

Cuisine American

Keyword budget meal, dinner, instant pot

Prep Time 15

Cook Time 45

Additional Time 15

Total Time 1 15

Servings servings

Calories 319kcal

Author Sarah Pyle

Cost $6.50 total / $0.81 per serving

Equipment

Ingredients

1 pound dry 15 Bean Soup Mix
3 Tablespoon olive oil
3 celery stalks chopped
3 large carrots chopped
½ white onion chopped
1 teaspoon minced garlic
48 ounces chicken broth
1/2 teaspoon oregano
1/2 teaspoon thyme
2 bay leaves
1 ham hock or ham bone

Instructions

Open the 15 Bean Soup Mix, saving the seasoning packet for now. Rinse the beans in a colander or strainer, removing any dirt or debris.
Turn Instant Pot on to Saute function and add oil to the pot.
Add the chopped vegetables and saute until tender, stirring occasionally. This should take 2-3 minutes.
Stir in minced garlic, then turn off saute function.
Place the ham hock in the Instant Pot. Add broth, beans, seasoning packet and remaining ingredients. Stir everything together.
Secure the lid and make sure steam valve is set to closed. Cook on High Pressure for 45 minutes.
Once cooking time is complete, let the pressure release naturally for 15 minutes. Quick release the remaining pressure and carefully remove the ham hock from the soup. Pull off any meat from the bone, and return the meat to the soup.
Stir to combine and serve.

Notes

Variations: Feel free to leave out any ingredients that you don't have or want to use. If you don't have a ham bone or ham hock, you can chop and saute some bacon to get the smoky flavor. Feel free to use water with bouillon in place of chicken broth.

Storing and Reheating: Allow the soup to cool completely before packaging in an airtight container. Store in the fridge for up to 5 days or in the freezer for up to 2 months. Reheat in a saucepan over medium heat or in the microwave until heated through. You may need to add a little water to keep the soup consistency.

Nutrition