Hearty 15 Bean Soup in the Instant Pot
on Dec 11, 2018, Updated Nov 09, 2024
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This easy Hearty 15 Bean Soup recipe is made in the Instant Pot made with ham, broth, veggies, and my favorite Hurst’s dried beans.
Ham and beans with a side of cornbread will forever be one of my favorite comfort foods. Those filling, salty, flavor-filled tender beans with sweet and crumbly cornbread is a match made in heaven. I love using Hurst’s 15 Bean Soup as my bean base because it has so much variety. The lentils cook down and help thicken things, and the big chubby lima beans, creamy cranberry beans, and sturdy kidney beans make a great combination. I love all of the colors and textures and how they all come together to make one great dish.
Here’s why I’m excited to be working with Hurst’s Beans today. Hurst’s is a 4th generation family-owned company that is based out of Indiana (my home state!), and they’ve been a brand that has been in my cupboard, my mom’s cupboard, and my grandma’s cupboard for years and years. I grew up loving the 15 Bean Soup Mix, and their products are ones I use and know well.
Table of Contents
Why You’ll Love This Recipe
- Ham and beans is an economical way to feed a crowd!
- It reheats well so you can cook once and eat it all week long.
- It uses a wide variety of beans so it’s full of all kinds of vitamins, minerals, and protein.
Ingredients
- Olive Oil or Butter
- Onion
- Celery
- Carrots
- Minced Garlic
- One Bag Hurst’s Hambeens 15 Bean Soup with Seasoning Packet
- Chicken or Vegetable Broth
- Ham Hocks, Shanks, or Leftover Ham Bone
- Salt and Pepper
See the recipe card below for full information on ingredients and quantities
How to Make 15 Bean Soup in the Instant Pot
Step #1. Select “browning/sauté” on the pressure cooker. Add the butter or oil, onion, celery, and carrot. Cook until the onion is softened. Add the garlic and cook for one minutes.
Step #3. Close the lid, turn vent to seal, and set to cook for 45 minutes. When finished, let pressure release naturally for 10 minutes, then turn vent to quick release.
Step #2. Add the washed beans, seasoning packet, and broth to the pot. Add the ham and stir to combine.
Step #4. Remove the ham from the pot. Shred meat and discard any extra meat and inedible parts. Stir the meat back into the pot. Season to taste and serve.
Recipe FAQs
Contains at least 15 of these varieties: Northern, Pinto, Large Lima, Black-eyed, Garbanzo, Baby Lima, Green Split, Kidney, Cranberry, Small White, Pink, Small Red, Yellow Split, Lentil, Navy, White Kidney, Black Bean, and Yellow Eye. I LOVE the variety as it adds so many flavors, textures, and colors to your dish. Plus, I feel like all of that variety has got to be full of all kinds of healthy vitamins and minerals. You know how I feel about “eating the rainbow!”
No! They cook just fine without soaking. You can if you’d like, though – simply soak them in water overnight or for 8 hours before using. If you soak your beans, reduce the broth in the recipe by 1 cup (from 8 cups to 7 cups).
One-hundred percent, yes! Beans are a fantastic source of lean (not to mention, vegetarian) protein. The ham in this recipe adds another element of protein — and delicious flavor! Protein helps build and maintain body tissue, plus give us energy for activities. So this is a filling and fueling meal for all.
To thicken the soup a bit, you can blend it for a few seconds with an immersion blender, or you can scoop out 2 cups to blend in a traditional blender and then return it to the pot. Blended beans are an easy soup thickener.
Expert Tips
- This is the fastest way to make this recipe. If you have the time, feel free to let the Instant Pot do a full “natural pressure release” at the end of the cooking time.
- I tried this recipe with and without the included seasoning packet, and I really liked using the seasoning packets. It adds a great smoky flavor. It’s gluten-free, too. If you are sensitive to salt though, try adding only half and adjusting additional salt to your liking.
- You are free to use the pork/ham product of your choice – using a leftover ham bone works great. I just toss my ham bone in a zipper-topped freezer bag after dinner and keep it there until I’m ready to make soup.
How to Make the Recipe on the Stove or in the Slow Cooker
- To make this recipe on the stove top, sauté the veggies as directed and then add everything else to the pot. Bring the mixture to a boil and then reduce the heat to a simmer and cover. Cook covered, stirring often until the beans are tender, about 4 hours.
- To make 15 bean soup in the slow cooker, sauté the veggies as directed and then add everything to your slow cooker. Cook on low for 7-8 hours or until the beans are tender.
How to Freeze 15 Bean Soup
Totally! This soup freezes very well. Just fill up a sealable bag or an airtight container, and keep it in the freezer for 2 to 3 months. You can also keep it in the fridge for up to a week.
More Soup Recipes to Consider
Soups, Stews & Chowders
White Chicken Chili
Soups, Stews & Chowders
Slow Cooker Veggie Beef Soup
15-Minute Recipes
Cornbread Waffles with Chili – 15 Minute Dinner Idea
Soups, Stews & Chowders
Texas Chili Recipe
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Hearty 15 Bean Soup in the Instant Pot
Ingredients
- 1 tablespoon olive oil or butter
- 1 large onion, diced
- 3 ribs celery, diced
- 3-4 carrots, diced
- 2-3 cloves garlic, minced
- 1 bag Hurst’s Hambeens 15 Bean Soup, 20 ounces, rinsed and sorted
- 1 Seasoning packet that comes with the 15 Bean Soup
- 8 cups broth, chicken or vegetable is best
- 2 pounds ham hocks, shanks, or leftover ham bone
- salt and pepper to taste
Instructions
- Select browning/saute to preheat the pressure cooker. Add the olive oil or butter and onion, celery, and carrots. Saute until the onion is tender, about 3 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add washed and sorted 15 bean mix to the pot, add the seasoning packet, and the broth. Stir to combine.
- Add the ham hocks, shanks, or ham bone to the pot.
- Lock the lid in place, make sure the vent is set to seal, and select high pressure and 45 minute cook time.
- When the cooking time ends, let the soup rest at pressure (natural pressure release) for 10 minutes and then use the quick pressure release. When the valve drops, remove the lid carefully.
- Remove the ham pieces and bones and place them on a plate. Remove any extra meat and discard the non-edible pieces. Return the ham meat to the pot and stir to combine.
- Adjust salt and pepper to taste and serve hot.
Video
Notes
- UPDATE 12/1/19: cook time used to read 35 minutes, after a few comments about cooking time issues (having beans that are too firm) I have increased cooking time to 45 minutes with a 10 minute NPR (for 55 minutes of cooking).
- This is the fastest way to make this recipe. If you have the time, feel free to let the Instant Pot do a “natural pressure release” at the end of the cooking time.
- I tried this recipe with and without the included seasoning packet and I really liked using the seasoning packets. It adds a great smoky flavor. It’s gluten-free, too. If you are sensitive to salt though, try adding only half and adjusting additional salt to your liking.
- You are free to use the pork/ham product of your choice – using a leftover ham bone works great. I just toss my ham bone in a zipper-topped freezer bag after dinner and keep it there until I’m ready to make soup.
- If you’d like to thicken the soup just a bit, you can blend it for just a few seconds with your immersion blender or you can blend 2 cups of the soup in a traditional blender and then return it to the pot. Blended beans are a great natural thickener.
Nutrition
Disclosure: This is a sponsored post written by me on behalf of Hurst’s Beans. Thank you for supporting the brands that help make Bless this Mess possible.
Fantastic recipe, I do not use the meat,but it still comes out absolutely wonderful. Very fast, very easy, and the whole family loves it.
Jimmy
So great to know that you’ve had success making without the meat! Did you use the flavor packet or skip it all together?
I’ve made this recipe twice before, and tonight is my third time, it is fantastic. It is so quick and so easy. I got my instapot this past Christmas and I absolutely love it. But this recipe makes it so easy. I wanted one that had carrots, and celery, and adjustable ingredients. I do not use the ham but it still comes out fantastic.
Jimmy
This was absolutely delish! I added my own seasonings and did not use the season packet the beans have. Super simple!
Perfect! Easy isn’t it?! I just made it last week and am still enjoying the tail end of the leftovers for lunch!
What did you add for your own seasonings? Somehow the 15 bean packet I bought does not have one.
I just did it without seasoning and I added 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoons thyme before I cooked it and then I adjusted all of those plus added salt and pepper to taste when it was done cooking (I ended up adding another shake of everything, I think the pressure cook cooks some of the flavor out of the seasoning sometimes so I’ll after adjust to taste when it done cooking a second time).
Will this recipe work in a 3 quart Instant Pot Mini? Seems a bit tight with the 8 cups liquid.
I would make it in a 6 quart but it’ll be too full for a 3 quart I think…
Thank you for the amazingly quick reply! I’ll try half the ingredients and see how it goes. I was going to substitute potatoes for celery and carrots but was worried about them coming out too mushy. Perhaps larger chunks or cook separately?
That sounds yummy! They’ll turn to mush at the current cooking time, so I’d cook them separate. OR if you have the time, I’d do the 45 minute cook time, release the pressure, open it up, throw them in and then set it for 5 more minutes of cook time. Then I’d just release the pressure and eat!
Sounds like a plan. Thanks. Making the ham bone broth now and I’ll give that a shot. I’ll try 40 min cook time, release, add potatoes, cook another 5 minutes. I’ll let you know how it comes out. Thanks for the great recipe.
Came out fantastic but a little overdone. I should have paid attention to the other comments about reducing cook time to 35. But you were spot on about the potatoes. Thanks again for the help.
I hope you try it again to get it to your liking! I’m so glad it worked well.
I have a 3 quart. I used 1 1/2 cup dried beans and 3 cups water and 1 cup beef broth..
Ohhh thank you for telling us what worked for you in a different size, SO helpful!
You will need to make two batches for it to work in a mini as the mini can’t hold all those beans at once. Cooking times still apply.
I used smoked a smoked turkey wing and followed the directions (mostly) as shown. I did not add the seasoning packet until after the 45 cook time + 10 natural release time. I was not sure if the turkey would be too salty. For the broth, I used vegetable stock. A quick burst with the stick blender and it is perfect.
Sounds like delicious tips, thank you for sharing!
Made this vegetarian by excluding the ham, using vegetable stock (homemade using the IP), and otherwise fallowing the recipe as written. Turned out fantastic! The beans were cooked perfectly without soaking and the seasoning pack provided that deep smoked flavor. Great balance of beans to veg as well. Paired with a salad and homemade bread machine bread. Hearty and delicious winter meal.
THANK YOU for telling us what worked! That so fun that you adapted it and it turned out well, great tips for other people looking for vegetarian options. ENJOY!
Was going to overnight soak but decided not to. Did 45min plus full natural realease and then was on keep warm for nearly 3hrs. Used my own home made chicken broth and a ham bone and the ham flavor packet. Turned out super tasty. Was very pleased at how tasty this was for what felt like not that much effort for that much of a tasty one-pot meal. I would make this again for sure. A nice easy recipe that’s very tasty to put together with straight forward usually on-hand ingredients.
That sounds perfect! I’m so glad that you liked it and how fun to have homemade stock to go with it, do you make that in your IP too?
Melissa, found you after visiting Hurst beans site. Their recipe (your recipe!) still shows 35 min cooking time. Might want to ask them to update to longer time? Thanks for doing the work that helps us avoid catastrophes (and produce great food for our families).
I so appreciate you letting me know that, I sent them an email!
Wow. Just WOW! I had the Hursts beans in the pantry and leftover ham & bone from Thanksgiving so I searched online and found your recipe. I followed it exactly and I can’t believe how excellent this turned out from that little flavor packet plus some ham & veggies. This was so easy and knocked it out of the park on flavor. I used the Chili/Beans button on high pressure for 45 minutes, making the cornbread now. Will add this to our fall/winter recipe rotation! Thank you so much!
I love that! Thank you for letting us know what worked for you~
Made this tonight. I didn’t have a ham bone or ham hock, but used a cubed ham steak. I also added a 15 ounce can of diced tomatoes. It was great! Cooked it on high pressure for 45 minutes as was suggested in the notes. Beans were soft and not mushy. Will bookmark this recipe..
Thank you for leaving a review and noting what worked for you, it’s always helpful!