Instant Pot 15 Bean Soup

Creamy Instant Pot 15 Bean Soup is loaded with tender beans and rich, aromatic flavor. It’s protein-packed, affordable and requires no pre-soaking!

For a meat version, check out this Instant Pot ham and bean soup.

Here’s another winner from iFoodReal’s Instant Pot soup recipes collection! Today’s vibe is all about embracing simplicity. No rush, no fuss with this comforting Instant Pot 15 bean soup!

It’s easy to make and perfectly hearty without feeling overly heavy, making it just right and cozy for soup season.

Why You’ll Love This Recipe

• Flavorful: A combination of simple spices add a burst of rich flavors to every spoonful!
• Ham free: Unlike other recipes on the web, I made 15 bean soup in Instant Pot vegan and gluten-free so nearly everyone can enjoy a bowl.
• One pot: It’s one of Instant Pot recipes where you saute and cook soup in same pot!
• Budget friendly: We combine an inexpensive bag of dried beans with everyday ingredients to make a delicious batch that generously serves 8 and perfect for meal prep!

Ingredients for Instant Pot 15 Bean Soup

This Instant Pot 15 bean soup recipe is brimming with simple, wholesome ingredients and delicious spices.

• Dried beans: I used a 1 pound bag of 15 bean soup mix. You can also use 13 bean soup mix or 16 bean mix, whichever your local grocery store carries.
• Vegetables: Chopped celery, carrots, and onion create a flavorful and aromatic base.
• Garlic: Freshly minced garlic will add the most authentic taste, but jarred can be used in a pinch.
• Seasonings and spices: A blend of chili powder, cumin, turmeric, salt, and pepper add earthiness and warmth with a hint of heat.
• Coconut milk: You’ll need 14 ounces can of full fat or light coconut milk, both add a rich and creamy texture.
• Tomato paste: Adds depth to the soup and brings out the flavors of the veggies.
• Vegetable broth: I always use low-sodium vegetable broth to manage saltiness. Homemade vegetable broth works great too, if you have it.
• Oil: A bit of oil is needed for sauteing, I used extra virgin olive oil.

How to Make 15 Bean Soup in Instant Pot

Making 15 bean soup in Instant Pot is a breeze with just 5 minutes of prep time. Perfect for busy days and one of my favorite healthy Instant Pot recipes!

Here’s a quick overview, there is a full recipe card below.

• Sauté aromatics: Press the Saute button on your Instant Pot. Once it says Hot, coat the pot with oil then add in the onion, garlic, celery, and carrots. Let it saute for about 3 minutes, stirring occasionally. Next, sprinkle in the chili powder, cumin, and turmeric, and saute for 30 seconds. Hit Cancel.
• Add remaining ingredients: Pour in the beans, coconut milk, tomato paste, and vegetable broth. Season with salt and pepper.
• Pressure cook: Seal the lid, switch the valve to Sealing mode, and hit Pressure Cook on High or Manual for 45 minutes.
• Release pressure: After pressure cooking, wait 10 minutes before turning pressure release valve to Venting. Once the remaining pressure is released, remove the lid, stir, and enjoy!

Tips for Best Results

I have tested 15 bean soup in Instant Pot many times so you don’t have to, here are my top expert tips.

• Use fresh beans: I always keep dried beans in my pantry, but it’s important to use them within a year to maintain their texture and avoid a tough, chewy texture when cooked. Also be sure to sort them and remove any small stones, debris, or damaged beans.
• Don’t release pressure immediately: Remember to wait 10 minutes before venting to prevent any splattering when releasing pressure.
• To thin out the soup: This soup naturally thickens as split peas and starches settle. For a lighter consistency, add more broth into the soup.
• If you would like to soak the beans: If your beans are soaked, pressure cook the soup for 15 minutes. I’ve found that the Instant Pot cooks the beans perfectly tender without soaking, so I skipped that step.
• Other vegetables to add: Use what you have on hand or add your favorites like diced tomatoes, bell peppers, green beans, kale, squash, fresh spinach, corn, or peas.

What to Serve with 15 Bean Soup?

This soup is filling on its own, and when not aiming for a vegan option, I’ll add a dollop of sour cream, Greek yogurt, or shredded cheese.

As for bread, I had leftover baguette on hand, so I served soup with that. More classic pairing would be naan bread or pita. But honestly, any fresh bread will taste great with this soup.

For an extra touch, a simple lettuce salad and a healthy cornbread muffin do the trick.

How to Store and Reheat

Store: Allow the soup to cool, then transfer to an airtight container. Store in the refrigerator for 3-4 days.

Freeze: Transfer leftover soup to a freezer safe container, making sure to leave room for expansion. Freeze for up to 3 months, and thaw in the fridge overnight or on the counter for 5-6 hours.

FAQs

More Bean Soup Recipes to Try

• Instant Pot black bean soup
• Instant Pot minestrone soup
• Mushroom bean soup
• Instant Pot split pea soup
• Instant Pot taco soup