Instant Pot 15 Bean Soup Recipe
Servings: 6
Calories: 313kcal
This easy 15 Bean Soup Recipe goes from dry beans to deliciously magnificent in just an hour using out two chef-approved secret ingredients.
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Ingredients
Bean Soup:
- 1 tablespoon butter or olive oil
- 1 small yellow onion , chopped
- ½ cup carrots , chopped
- ½ cup celery , chopped
- 2-3 garlic cloves , minced
- 20 ounces dry bean mix
- 7 cups low sodium chicken or vegetable broth
- 2 dried bay leaves
- 14 ounces diced tomatoes , drained
- 1 cup cooked meat* , optional
- 1 tablespoon apple cider vinegar
Bean Soup Seasoning**:
- 1 teaspoon dried oregano
- ½ teaspoon celery salt
- 1/2 teaspoon ground black pepper
- 2 dashes Liquid Smoke
Topping:
- Sour cream or plain Greek yogurt
- Parmesan cheese
Instructions
- Set the Instant Pot to the sauté function and heat the 1 tablespoon butter or olive oil. Add the chopped 1 small yellow onion, ½ cup carrots, ½ cup celery and 2-3 garlic cloves. Sauté for 2-3 minutes or until they start to soften.
- Add the 20 ounces dry bean mix, 7 cups low sodium chicken or vegetable broth , 2 dried bay leaves1 teaspoon dried oregano, ½ teaspoon celery salt, 1/2 teaspoon ground black pepper, 2 dashes Liquid Smoke and stir so the beans don't stick together.
- Put on the lid and seal the vent. Set to manual pressure HIGH for 45 minutes.
- Do a quick release and then add the drained 14 ounces diced tomatoes1 cup cooked meat*, and 1 tablespoon apple cider vinegarr. Return the lid and turn to “keep warm” for 10 minutes.
- Serve immediately with Sour cream or plain Greek yogurt or Parmesan cheese.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
Video
Notes
*You can use any type of cooked meat you like. My favorites are chopped ham, crumbled bacon (only use ½ cup), sliced sausage, shredded chicken or ground beef. You can use more or less meat as desired.
**If you want to use the bean seasoning packet instead of the homemade seasoning mix, be my guest, but don't add both, it will be way too salty.
***If you are going to add other vegetables like corn, peas or green beans, add them with tomatoes and sausage. You can add frozen vegetables directly to the soup, no need to thaw. If using potatoes, add with carrots, onion and garlic in the beginning. Spices and herbs can be cooked with the beans too.
Storage: Bean soup stays good in the fridge, chilled, for up to 1 week. Note that soups tend to become muted when chilled, so correct seasoning with salt and pepper before serving again.
Freezing: After making it, store in a plastic bag or plastic container for up to 6 months. Beans do defrost a little mushier than they went in.
Nutrition
Calories: 313kcal | Carbohydrates: 32g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 2263mg | Potassium: 936mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1985IU | Vitamin C: 29mg | Calcium: 102mg | Iron: 4mg
