Instant Pot 15 Bean Soup
On a cold winter’s day, there’s nothing better than a hot bowl of soup. This Instant Pot 15 Bean Soup is the perfect no-soak recipe that you can make in a fraction of the time in the pressure cooker compared to the stovetop. Vegan, gluten-free, and so delicious.
Winer has hit hard this year, and there’s no better time than now to cook that bag of 15 bean soup you’ve stashed in your pantry.
A bag of 15 Bean Soup is a common American staple food, although you can also find 14 and 16 bean blends too.
A typical 15 bean soup blend includes a mixture of northern beans, pinto beans, large lima beans, blackeye peas, garbanzo beans, baby lima beans, green split peas, kidney beans, cranberry beans, small white beans, pink beans, small red beans, yellow split peas, lentils, navy beans, white kidney beans, black beans, and yellow eye beans.
Rinse and drain your beans and place them in your Instant Pot with the water and oil. The oil will help reduce any foaming that can occur when the beans cook.
Cook the beans for 35 minutes on high pressure.
Remove the lid and stir in your veggies, crushed tomatoes, and chili powder. Cook the soup for another 3 minutes at high pressure.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Let the pressure come down naturally for about 10 minutes, then remove the lid.
Stir in the salt, pepper, and lemon juice, and serve your soup hot.
If you aren’t vegan and want to add extra flavor and protein, you can always feel free to stir in some cooked ham or sausage.
This is a no-soak recipe for cooking the beans. So, you do not need to soak them.
You can, but I prefer to use my own blend of seasonings.
Other Healthy Instant Pot Soup Recipes You Might Like
- Instant Pot Red Lentil Dal
- Instant Pot Butternut Squash Soup
- Instant Pot Carrot Ginger Soup
- Instant Pot Split Pea Soup
Or, check out my round-up of the best Instant Pot Soups, Chilis, & Stews!
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- 1 20–ounce package 15 dry bean mixture
- 1 tablespoon olive oil
- 8 cups filtered water
- 1 onion, chopped
- 2 carrots, chopped
- 3 celery ribs, chopped
- 1 15–ounce can crushed tomatoes, with the juices
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon freshly-ground black pepper
- 1 lemon, juiced
- Rinse and drain the beans in a fine-mesh colander. Pick through them to remove any debris.
- Pour the beans into a 6-quart or 8-quart Instant Pot.
- Add the olive oil and water.
- Lock on the lid and set the time to 35 minutes at high pressure. When the cooking time is up, let the pressure come down naturally for 10 minutes. Use the quick-release to get rid of any remaining pressure, and then carefully remove the lid.
- Stir in the chopped onion, carrots, celery, crushed tomatoes, and chili powder.
- Lock on the lid and set the time to 3 minutes at high pressure.
- When the cooking time is complete, let the pressure come down naturally for 10 minutes. Use the quick-release to get rid of any remaining pressure, and then carefully remove the lid.
- Stir in the sea salt, black pepper, and lemon juice.
- Serve hot.
- Some bean mixtures come with a seasoning pack. For this recipe, do not use the seasoning pack.
- If you aren’t vegan, you can feel free to stir in some chopped cooked ham or sausage at the end to add extra protein and flavor.
- Store any leftover soup in a covered container in the refrigerator for up to 4 days. Or, freeze up to 2 months. Reheat on the stovetop or in the microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Instant Pot pressure cooker
- Cuisine: American
- Diet: Gluten Free
Keywords: pressure cooker 15 bean soup, 15 bean soup in instant pot, vegan 15 bean soup
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