Why You’ll Love This Recipe

Instant Pot 15 Bean Soup is a hearty, protein-packed, and flavor-rich meal made easy with pressure cooking. Using a blend of fifteen different beans, this soup delivers a satisfying texture and depth of flavor in a fraction of the time it takes on the stovetop. Perfect for weeknights, meal prep, or feeding a crowd, it’s a comforting and nutritious dish that’s both affordable and versatile.

ingredients

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

15-bean blend (dry, not canned)oniongarliccarrotscelerydiced tomatoes (canned)vegetable or chicken brothsmoked paprikaoreganochilicuminbay leafsalt and pepperolive oiloptional: smoked sausage, ham hock, or diced hamoptional: lemon juice or vinegar for brightness

directions

Rinse and sort the 15-bean blend, discarding any debris. No need to soak.

Set your Instant Pot to “Sauté” mode and heat olive oil.

Add chopped onion, garlic, carrots, and celery. Sauté for 3-5 minutes until softened.

Add the rinsed beans, diced tomatoes (with their juice), broth, smoked paprika, oregano, chili, cumin, bay leaf, salt, and pepper.

If using meat (like sausage or ham), add it now.

Secure the lid and set the Instant Pot to “Pressure Cook” or “Manual” on high for 45 minutes.

Once done, allow a natural pressure release for at least 15 minutes, then carefully release any remaining pressure.

Remove the bay leaf and stir well. If desired, add a splash of lemon juice or vinegar for brightness.

Adjust seasoning to taste before serving.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 10 minutesCooking time: 45 minutesPressure release time: 15-20 minutesTotal time: 70-75 minutes

Variations

Use diced ham or a ham bone for a smoky, savory twist.

Add greens like kale or spinach at the end for extra nutrition.

Make it spicy by adding jalapeños or hot sauce.

Swap vegetable broth for chicken or beef for a different depth of flavor.

Stir in a spoonful of tomato paste or fire-roasted tomatoes for richer flavor.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days.Reheat on the stovetop over medium heat or in the microwave until warmed through.For longer storage, freeze in individual portions for up to 3 months. Thaw in the fridge before reheating.

FAQs

Do I need to soak the beans first?

No soaking is needed when using the Instant Pot—just rinse and go.

Can I use canned beans instead?

This recipe is designed for dry beans; canned beans will overcook.

Can I make this vegetarian?

Yes, use vegetable broth and omit any meat for a fully vegetarian version.

What if I forgot to add seasoning?

You can adjust the seasoning after cooking without issue.

Why is my soup too thick?

Add more broth or water after cooking to reach your desired consistency.

Can I double the recipe?

Yes, as long as your Instant Pot is large enough. Do not exceed the max fill line.

What size Instant Pot should I use?

A 6-quart Instant Pot works well, but 8-quart gives more room for doubling.

Can I use a seasoning packet from the bean mix?

Yes, but check for added salt or MSG before adding extra seasoning.

Is this soup gluten-free?

Yes, as long as you verify all packaged ingredients are gluten-free.

Can I add pasta or rice?

Add cooked pasta or rice after pressure cooking to avoid overcooking.

Conclusion

Instant Pot 15 Bean Soup is a warm, filling, and nutritious meal that’s both easy to prepare and endlessly adaptable. With a rich combination of beans, vegetables, and spices, it delivers comfort in every bowl. Whether you go meatless or add your favorite smoky cuts, this soup is sure to become a go-to favorite for busy nights and cozy weekends alike.