15 Bean Soup Instant Pot Recipe (2024)

This 15 bean soup instant pot recipe is made with a blend of different kinds of beans, hearty veggies, and a savory ham hock. It's comforting, filling, easy to make, and freezes well for later!

Why You’ll Love This Instant Pot Soup Recipe

• It’s an easy one-pot meal.
• Feeds a crowd.
• A great way touse up your leftover ham from the holidays.
• Inexpensive ingredients from your pantry or grocery store make it budget-friendly delicious meal.

• yellow onion
• dried beans (15 bean soup mixture)
• garlic cloves
• ham shank (or leftover ham bone)
• salt, freshly cracked black pepper, bay leaf, dried thyme and rosemary, fresh parsley
• chicken broth or homemade chicken stock – could also use vegetable broth or stock if needed
• carrots and celery – these veggies will cook quickly and become mushy in the instant pot, so we add them later.
• diced tomatoes – we use canned tomatoes, juices included, but it’s very important to wait to add these until after the beans have become soft. The acid can prevent the legumes from tenderizing.
• lemon juice – The added acidity in the soup really cuts the heaviness of the beans. This also needs to be added after the beans are soft.
• Grated parmesan cheese – this is a little unexpected, but the flavor really compliments the soup well, give it a try!

Step 1: Add the onions, beans, and ham to the inner pot. Top with the bay leaf, garlic, and other spices. Pour in the chicken stock.

Step 2: Seal pot and cook on high pressure for 40 minutes. Release the pressure and open the instant pot.

Step 3: Add the diced veggies, including the canned tomatoes and juice. Reseal and cook for an additional 10 minutes; then perform a natural pressure release for 10 minutes.

Step 4: Shred the ham, discard the bone, and add the meat back to the pot. Stir in the lemon juice and taste the soup – add salt if needed.

Recipe Tips for Instant Pot 15 Bean Soup

• The acid from the lemon and tomatoes can prevent the beans from softening and cooking properly, which is why we add it at the end.
• For best results, we like to add the veggies after the initial cook time so they don’t fall apart by serving time. You can add them all at once, they will just be in very small pieces by the end.
• If you don’t have a whole ham shank, use the leftover bone from the dinner ham, ham hock, or a smoked ham hock.

Fun Fact

Hurst’s Hambeens were the first producers of this dried bean mixture that included a seasoning packet and have been in business since the late 1940s.

Do you have to soak 15 beans before cooking?

For this pressure cooker recipe, there is no need to soak the beans before cooking.

Can you freeze 15 bean soup?

Once the soup has cooled completely, transfer it to an airtight container, freezer bag, or souper cube and freeze for up to 3 months.

How long does 15 bean soup last after cooking?

Keep leftovers in the refrigerator for up to 4 days.

What is 15 bean soup made of?

This blend of beans is a mixture of yellow split peas, green split peas, garbanzo beans, pinto beans, navy beans, black beans, white kidney beans, and small red kidney beans, along with other lentils.

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