There no soaking needed to make this delicious Instant Pot 15 bean soup. This hearty soup is easy to make and full of flavor, protein and fiber. It’s made with 15 bean soup mix, veggies, and spices and is a great meal for a busy weeknight.
I love making this soup. It’s super flavorful and the best part (for me) is that you don’t need to soak the beans. For some reason, soaking beans never works out the way I want it to and the beans are never soft enough.
While we usually just have this soup with bread, I also sometimes serve it over rice or a baked potato. It’s tasty no matter how you’re eating it.
If you’re looking for more bean recipes, try my easy Instant Pot pinto beans. This recipe uses dried beans too! Or for another soup with bean, check out my white bean, kale and potato soup.
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Why You’ll Love This Recipe
- Super easy to make: Let the Instant Pot do all the work!
- Packed with protein and fiber: About 13 grams of protein and 10 grams of fiber per serving.
- Versatile: You can add other veggies to this soup to change it up.
Ingredient Notes
- Dried 15 bean soup mix: Use whatever brand you can find and make sure to throw out the seasoning packet - you don't need it.
- Onion: I use a yellow onion but any kind is fine.
- Vegetable broth: Use your favorite packaged broth or homemade vegetable broth. The amount of salt you’ll need to add will depend on the type of broth you use.
Please see the recipe card below for the full list of ingredients and amounts needed.
If you love veggie soups like I do, check out my vegetable orzo soup and my roasted cauliflower potato soup.
How To Make Instant Pot 15 Bean Soup
Step 1: Use a mesh strainer to rinse the beans. Pick through them to check for any pebbles or debris.
Step 2: Add the olive oil to the Instant Pot and press the Sauté button. When it's hot, add the yellow onion, celery, and carrots and cook for about 5 minutes, stirring occasionally.
Step 3: Stir in the ground cumin, dried oregano, chili powder, garlic powder, smoked paprika, and black pepper and press cancel. Add in the rinsed beans, diced tomatoes, vegetable broth, water, and bay leaf.
Step 4: Lock the lid in place and turn the Instant Pot to Pressure Cook to HIGH. Cook for 40 minutes. When done, let the steam pressure to naturally release for 15 minutes. Then quick release any remaining pressure.
Step 5: Remove the bay leaf. If you want a creamier soup, use an immersion immersion blender to thicken the soup a little. Or you can keep it as is. Check the seasoning and add salt, if needed, and serve.
Expert Tips
- If you want a spicier soup, you can add a little cayenne pepper to the spices or top with some hot sauce.
- This soup is very versatile - you can add in other veggies like peppers or your favorite veggies.
- The salt is optional but I usually need to add some. It'll depend a lot on what kind of vegetable broth you use.
Serving Suggestions
Usually, I serve this soup with fresh bread, biscuits, or crackers in a pinch. But it’s also delicious spooned over rice or a baked potato.
Recipe and Storage FAQs
Once cooled, ladle the soup into airtight containers. Store in the fridge for up to 4-5 days. The soup will thicken so you may want to add a little vegetable broth or water before reheating.
Definitely. Once it’s cooled, ladle the soup into freezer safe bags or containers and freeze for up to 3 months. I recommend freezing in smaller portions instead of a whole recipe worth of soup. Thaw overnight in the fridge before reheating in the microwave of on the stovetop.
If you want to make this soup on the stovetop, you’ll need to soak the dried beans first. For step by step directions, check out Julia Child’s Guide To Cooking Beans by Food & Wine.
Most grocery stores carry bags of 15 Bean Soup Mix. It’s often near rice or beans. I love using this mix because there’s such a variety of colors and shapes.
More Instant Pot Recipes
If you tried this Instant Pot 15 Bean Soup Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Instant Pot Vegetarian 15 Bean Soup
Ingredients
- 1 pound 15 bean dried soup mix throw out the seasoning packet
- 2 tablespoon olive oil
- 1 yellow onion diced
- 3 stalks celery diced
- 2 carrots peeled and diced
- 14 oz. diced tomatoes
- 4 cups vegetable broth
- 3 cups water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 bay leaf
- salt if needed, depending on your veggie broth
Instructions
- Use a mesh strainer to rinse the beans. Pick through them to check for any debris.
- Add the 2 tablespoon olive oil to the Instant Pot and press the Sauté button. When it's hot, add the diced 1 yellow onion, 3 stalks celery, and 2 carrots and cook for about 5 minutes, stirring occasionally.
- Stir in the 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and ¼ teaspoon black pepper and press cancel. Add in the rinsed beans, 14 oz. diced tomatoes, 4 cups vegetable broth, 3 cups water, and 1 bay leaf.
- Lock the lid in place and turn the Instant Pot to Pressure Cook to HIGH. Cook for 40 minutes. When done, let the steam pressure to naturally release for 15 minutes. Then quick release any remaining pressure.
- Remove the bay leaf. If you want a creamier soup, use an immersion immersion blender to thicken the soup a little. Or you can keep it as is. Check the seasoning and add salt and pepper, if needed.
- Store any leftover soup in an airtight container in the fridge for up to 5 days. You may want to add a little water or broth when you reheat it as it gets thicker when refrigerated.
Equipment
- Instant Pot
- Cutting board
Notes
- If you want a spicier soup, you can add a little cayenne pepper in or top with some hot sauce.
- This soup is very versatile - you can add in other veggies like peppers or your favorite veggies.
- The salt is optional but I usually need to add some. It'll depend a lot on what kind of vegetable broth you use.
Jen says
We love this soup! It’s heart and tasty and healthy. I love serving it over a regular baked potato or try a baked sweet potato for more flavor.