15 Bean Soup (Instant Pot) makes easy work of a hearty bean soup using a variety mix and ham- perfect when topped with some cornbread.
15 Bean Soup (Instant Pot)
By Sue Lau | Palatable Pastime
15 Bean Soup (Instant Pot) is my recipe of the day with the blogging group Multicooker Monday. We’ve been meeting once per month to share our favorite recipes using small appliances.
I decided to share my recipe for 15 bean soup in the Instant Pot or electric pressure cooker.
I enjoy cooking ham and beans from time to time and also like picking out various kinds of beans to make that with. One of the prettier types in the package is the 15 bean mix. Or whichever count they are using for the variety pack. They are very colorful and attractive.
I topped mine with my recipe for slices of skillet cornbread. I haven’t had a chance to post that yet so feel free to use any of the other corn breads I have shared while you wait. Muffins work too.
I also like a good sprinkle of chopped onion on mine as well as a green hot sauce aka jalapeno sauce such as Tabasco green. The flavors of the green sauce are wonderful with beans. I usually prefer a red based sauce with something else.
But this makes for a great one bowl meal especially at lunch or a cold winter supper. And it’s going to snow again this week! Yay! Just in time for Christmas. Plan on some beans to repurpose your extra ham! Happy holidays, loves. ~s
Multicooker Monday
- 15 Bean Soup (Instant Pot) by Palatable Pastime (You are Here!)
- Air Fryer Chicken Nuggets with Two Dipping Sauces by Karen’s Kitchen Stories
- Air Fryer Sweet Potato Chips by Sneha’s Recipe
- Crockpot Dressing by Veggies First Then Dessert
- Instant Pot Bolognese from Making Miracles
- Instant Pot Navy Bean and Smoked Turkey Soup by A Day in the Life on the Farm
- Sous Vide Crème Brûlée from Food Lust People Love
15 Bean Soup (Instant Pot)
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15 Bean Soup (Instant Pot)
Ingredients
- 1-1/2 pounds smoked ham chunks
- 1 pound dried mixed beans for soup
- 1-1/2 cups chopped onion
- 2 tablespoons chopped garlic
- 2 tablespoons olive oil
- 1 cup sliced baby carrots
- 2 bay leaves
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon celery seed
- hot sauce To taste- I added 1 teaspoon
- 16- ounce can diced tomatoes with juice
- 48 ounces water or broth
Instructions
- Saute the onion and garlic in the oil on the Instapot's saute setting until the onions soften.
- Add everything else except the ham.
- Cover and set the valve to closed.
- Switch the pot off, and then turn back on to manual and set for 45 minutes.
- Cool down cooker thirty minutes before releasing the steam valve so bean sediment does not clog it. Do not open if the cooker is still releasing steam through the valve.
- Open cooker and add the ham.
- Close cooker, shut the valve and set to manual for another twenty minutes.
- Allow to cool down again 30 minutes before releasing the steam valve. Again, wait for the steam to subside before opening the cooker.
- Stir, remove bay leaves, and serve.
Notes
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The Instant Pot is perfect for bean soup. Great minds this month Sue.
I keep a bag of that 15-bean mix in the pantry at all times! You never know when we’ll need a pot of bean soup. In fact, after seeing your lovely bowl, Sue, I feel the need coming on!
I’m going to have to keep an eye out for the 15 bean package. This looks amazing.
A hearty, full of proteins , love this bean soup.
Love adding ham to bean soup! While I follow a vegetarian diet most of the time, I do indulge in the occasional addition of a little meat, like in this soup.
Your soup recipe sounds delicious, but I don’t see water listed in the ingredients. Is there broth or water added to rehydrate the beans?
Sorry about that. You’d think between me and the person I have spot checking for errors we’d see that but it escaped us. No worries, typo fixed. Thanks for letting me know! <3