- 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 airtight 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: Vegan
Keywords: pressure cooker 15 bean soup, 15 bean soup in instant pot, vegan 15 bean soup