Instant Pot 15 Bean Soup with Ham and Thyme is a classic, healthy and hearty soup made quickly and easily in a pressure cooker. A standby, under 1-hour comfort food, to warm your toes on chilly days.
Why I Love Making Instant Pot 15 Bean Soup
While adding canned beans speeds up bean soup recipes, there’s something satisfying by cooking dried beans from scratch. But, it’s hours in the making. And while I love slow cooker beans, this 15 Bean Soup will shave hours off the making.
For instance, making this soup in the slow cooker can take as long as 10 hours. The stovetop can take 2 to 3 hours. The Instant Pot makes this a doable weeknight dinner!
Budget-Friendly and Easy
Hurst’s Beans says this soup is America’s most popular bean soup. And that this “15 BEAN SOUP® is low in fat, high in fiber, kosher, and easily feeds your family for under $1.00 per serving.”
Hearty, healthy, and a budget-friendly favorite.
Presoaking the Beans
Although my preferred method is to presoak beans, it’s easy to make this soup without presoaking. Simply rinse the dry beans and place into the pressure cooker with the other ingredients. Cook on high pressure for 45 minutes with a natural pressure release.
Note that the recipe instructions below are written for pre-soaking the beans.
Beans in a 15 Bean Soup Mix
Have you ever wondered which beans are included in a 15 Bean Soup Mix? Me too.
Hurst says each package contains at least 15 of these bean varieties: northern, pinto, large lima, blackeye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black, yellow eye.
- 20-ounce package 15 Bean Soup mix
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon red pepper flakes
- 2-3 sprigs fresh thyme
- 1 dried bay leaf
- 8 cups water
- 1 lb fully cooked ham
- 1 14-ounce can diced tomatoes, partially drained
- juice of 1 lemon (or 1/4 cup)
- Soak the beans overnight or use the quick soak method (details in the notes section below).
- Add the beans to the Instant Pot container along with the onion, garlic, celery, carrots, salt, red pepper flakes, thyme, and bay leaf. Pour the water over the top, seal the lid, and cook on high pressure for 40 minutes. Allow the pressure to naturally release. Do not quick release for this recipe.
- Once the pressure is released, turn the Instant Pot to the saute setting. Remove the bay leaf and thyme sprigs (woody stems). Add in the partially drained tomatoes, cooked ham, and lemon juice. Adjust seasoning as needed (or add in the seasoning packet included with the bean soup mix). Simmer for about 5 minutes or until the ham is warmed through.
Quick Soak Method: Rinse and pick over dried beans and place in a large saucepan. Cover with cold water to equal triple their volume. Bring the water to a boil, uncovered, and cook for 2 minutes. Remove from the heat, cover, and soak beans for 1 hour. Then proceed with the recipe.
Storage: Leftover soup can be stored in the refrigerator for up to a week or frozen for up to 3 months.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 252 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 29mg Sodium: 2525mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 14g Sugar: 7g Sugar Alcohols: 0g Protein: 20g