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–+ servings
top view close up of 15 bean soup sprinkled with shreds of cheese in a bowl next to a spoon
5 from 56 votes
Created by: Stefanie

15 Bean Soup Instant Pot Recipe


Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
10
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!
10

Ingredients

  • 1 large yellow onion, diced
  • 16 oz. bag of dried beans 15 bean soup mixture
  • 2 garlic cloves minced
  • 1 ham shank
  • 1 teaspoon freshly cracked black pepper
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 8 cups chicken broth/stock
  • 1 ½ cups diced carrots
  • 1 ½ cups diced celery
  • 15 oz. can diced tomatoes
  • Salt to taste
  • Juice of 1 lemon
  • Grated parmesan cheese for garnish
  • Fresh parsley chopped, to garnish

Instructions

  • Remove the seasoning packet from the bag of beans and discard. Rinse beans and strain; pick out any debris from the beans.
  • Layer the onions, rinsed beans, and ham shank in the instant pot.
  • Add the garlic, pepper, bay leaf, thyme, and rosemary. Cover with the chicken stock.
  • Seal the instant pot and set it to pressure cook for 40 minutes. Release the pressure valve and remove the lid. Add the carrots, celery, and tomatoes (juices included) to the soup and reseal. Pressure cook for an additional 10 minutes, then allow the pot to naturally release for 10 minutes.
  • Lift the ham shank from the soup and discard bones and tough skin/fat. Chop or shred the meat into bite-sized pieces. Stir the meat back into the soup.
  • Squeeze the lemon over the soup. Taste the soup and add a pinch of salt, if desired. Typically, the meat and/or chicken broth will season the soup with enough salt.
  • Serve with freshly grated parmesan cheese and parsley.

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Notes

  • 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.
  • 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.

Nutrition

Calories: 207kcal | Carbohydrates: 35g | Protein: 14g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 149mg | Potassium: 983mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3361IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 3mg

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