Instant Pot 15 Bean Soup with Ham Recipe
Instant Pot 15 Bean Soup with Ham and Thyme is a classic, healthy and hearty soup made quickly and easily in a pressure cooker. Healthy 1-hour comfort food.
Servings: 10 Servings
Calories: 252kcal
Ingredients
- 1 pound 15 Bean Soup mix
- 1 onion chopped (1 ½ cups)
- 3 cloves garlic minced
- 2 stalks celery chopped
- 2 carrots peeled and chopped
- 1 teaspoon salt
- ¼ to ½ teaspoon red pepper flakes
- 2-3 sprigs fresh thyme
- 1 dried bay leaf
- 6 cup water
- 1 lb fully cooked ham chopped
- 1 (14-oz) can diced tomatoes partially drained
- juice of 1 lemon or ¼ cup
Instructions
- 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 release naturally for 15 minutes, then quickly release the remaining pressure.
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 252kcal | Carbohydrates: 33g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 2525mg | Fiber: 14g | Sugar: 7g