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15 Bean Soup (Instant Pot)

Sue Lau
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Total Time 2 hrs 15 mins
Course Main Course, Soup
Cuisine American
Servings 10


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword Ham and Bean Soup
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