Hearty “15 Bean Soup” in the Instant Pot

5 from 14 reviews

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. Perfect with a side of cornbread!

Hearty 15 Bean Instant Pot Soup

Easy Instant Pot “15 Bean Soup”

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.

Ham and beans is an economical way to feed a crowd. It reheats well so you can eat it all week long, and it’s full of all kinds of vitamins, minerals, and protein thanks to using a wide variety of beans. This is a recipe that I make over and over again and I’m so excited to share it with you today. I’m also excited to be working with my friends at Hurst’s Beans again this year.

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.

They grow their beans in the US and Canada (yay!), and the flavor packets really are just seasonings in a convenient little package. They are gluten-free and vegan and have no added MSG. This is a great brand, and I can’t wait for you to bring them into your own kitchen if you haven’t already.

Hearty 15 Bean Soup in the Instant Pot made with ham, broth, veggies, and my favorite Hurst dried beans, perfect with a side of cornbread.

Tips and Tricks for Making 15 Bean Soup in the Instant Pot:

  • 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.

What are the beans in 15 bean soup?

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!”

Tips for making 15 bean soup on the stove top or in the slow cooker:

To make this recipe on the stove top, saute 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, saute 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.

Do you have to soak your beans before using?

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).

Hearty "15 Bean Soup" in the Instant Pot made with ham, broth, veggies & my favorite Hurst's dried beans. A perfect soup to serve with a side of cornbread! #15beansoup #hamandbeans #beans #instantpot

Is 15 bean soup good for you?

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.

Can you 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.

Do you have to soak your beans before using?

Thanks to the gloriousness that is the Instant Pot, the beans cook just fine without soaking. If you prefer to soak them, though, you certainly can. Just submerge them in water overnight or for 8 hours before using. If you soak them, reduce the broth in the recipe by 1 cup, using 7 cups instead of 8.

What if my 15 bean soup is too thin?

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.

Hearty 15 Bean Soup in the Instant Pot made with ham, broth, veggies, and my favorite Hurst dried beans, perfect with a side of cornbread.

 

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Hearty 15 Bean Soup in the Instant Pot


  • Author: Melissa Griffiths
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Total Time: 1 hour 25 min
  • Yield: Serves 8-10 1x

Description

Hearty 15 Bean Soup in the Instant Pot made with ham, broth, veggies, and my favorite Hurst’s dried beans, perfect with a side of cornbread.


Scale

Ingredients

  • 1 tablespoon olive oil or butter
  • 1 large onion, diced
  • 3 ribs celery, diced
  • 34 carrots, diced
  • 23 cloves garlic, minced
  • 1 bag Hurst’s Hambeens 15 Bean Soup (20 ounces), rinsed and sorted
  • 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

  1. 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.
  2. Add the garlic and saute until fragrant, about 1 minute.
  3. Add washed and sorted 15 bean mix to the pot, add the seasoning packet, and the broth. Stir to combine.
  4. Add the ham hocks, shanks, or ham bone to the pot.
  5. Lock the lid in place, make sure the vent is set to seal, and select high pressure and 45 minute cook time.
  6. 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.
  7. 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.
  8. Adjust salt and pepper to taste and serve hot.

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.
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Keywords: easy bean soup, instant pot bean soup, 15 bean soup, easy soup recipe, best instant pot soup

Want To Save This Recipe?

Hearty 15 Bean Soup in the Instant Pot made with ham, broth, veggies, and my favorite Hurst dried beans, perfect with a side of cornbread.

Love 15 Bean Soup? Here are a few other recipes I made with Hurst’s Beans that you’ll love:

Need a cornbread recipe to serve with your 15 bean soup? I got you covered!

A great recipe made using a great product from a great company that I genuinely love working with. How is this my job?! THANK YOU for being here and please enjoy this recipe, from my kitchen to yours. Holler if you have any questions, can’t find the beans (Smith’s in Utah carries them as does Wal-Mart), or need some encouragement for your first time cooking dried beans. I’m here to help!

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.

I can’t wait for you to give this hearty “15 bean soup” in the Instant Pot a try! It is so simple, rich, and filling, and it’s packed with wholesome ingredients!

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Nicole
Nicole

This was absolutely delish! I added my own seasonings and did not use the season packet the beans have. Super simple!

John
John

Will this recipe work in a 3 quart Instant Pot Mini? Seems a bit tight with the 8 cups liquid.

Karen Nelson
Karen Nelson

I have a 3 quart. I used 1 1/2 cup dried beans and 3 cups water and 1 cup beef broth..

John
John

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.

Cate
Cate

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.

Brian
Brian

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.

Gwen C
Gwen C

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).

KansasCityMom
KansasCityMom

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!

Becky H.
Becky H.

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..

Dan O
Dan O

Hursts bean soup isn’t available in my geography. What spices should I add, and in what proportions should I add them to make this from a bag of Goya mixed dried beans?

james meldrum
james meldrum

I only used half of the seasoning packet and gave it an extra ten minutes. It was totally excellent. The flavor from all these beans together was wonderful. I will definitely be making this again many times.

Patricia Gissel
Patricia Gissel

Should I use the “Soup” or Chili/Beans” selection or “Pressure” for non-soaked beans??? What’s the difference in choosing SOUP OR BEANS/CHILI, please?

Bernadette
Bernadette

Made this recipe tonight, all I can say is Delicious! Quick and easy.

Anna
Anna

Would this work in a 6 quart pot? New to this… seems like a lot to put I to the container?

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.