Instant Pot 15 Bean Soup
This Pressure Cooker / Instant Pot 15 Bean Soup is a hearty soup loaded with ham and good-for-you veggies. It’s the perfect way to use that ham bone leftover from your holiday ham.
Today’s post is sponsored by Hurst Beans. The N.K. Hurst Company is a four-generation family-owned business that began selling beans in 1947.
Beans are inexpensive, high in protein and fiber but low in calories, so they’re a great option around the holidays! The American Cancer Society recommends eating beans as part of a heart-healthy diet and says adding beans to your diet may help keep you feeling full longer.
Hurst’s HamBeens brand was the first brand to include a seasoning packet with their 15 Bean Soup mix, and it became an immediate success. Even if you don’t have a leftover ham bone, the seasoning packet ensures you’ll still get a great, flavorful soup.
HOW TO COOK INSTANT POT 15 BEAN SOUP IN THE INSTANT POT / ELECTRIC PRESSURE COOKER
This Instant Pot 15 Bean Soup recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Mealthy MultiPot.
You’ll save time making 15 Bean Soup in the pressure cooker! The pressure cooker takes about one-third of the time it would take to cook beans on the stove.
The high-quality Hurst HamBeen 15 bean soup mix is a blend of fifteen bean varieties: northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black bean. The blend is great for soup because some of the beans breakdown while they’re cooking, easily creating a thick, delicious soup.
Canning beans changes the taste and texture of beans. Plus, it costs significantly less to cook dry beans than to use canned beans. You also control how much salt you use.
Not only is pressure cooking the easiest and fastest way to cook dry beans, but the pressure cooked beans taste better, too!
Quick Soak or No Soak Recipe Options
My recipe uses a Quick Soak method that eliminates the overnight soak. I like the Quick Soak method because I get fewer split beans than if I pressure cook the beans without soaking.
To use the Quick Soak pressure cooker method, you set the cook time for 1 minute at High Pressure. Once the cook time ends, use a natural pressure release and let the beans soak for 1 hour without removing the pressure cooking lid.
After the 1 hour soak, remove the lid and add the tomatoes, carrots, and seasoning packet. Return the lid and set the cook time for 3 minutes.
After the 3 minute cook time, you’ll use a natural pressure release for at least 10 minutes to allow the soup to stop boiling. (This trick allows you to open the pressure cooker without liquid coming up through the steam release valve.
No Soak Method for 15 Bean Soup: If you don’t have time to soak your beans for an hour, you can pressure cook the beans at high pressure for 35 minutes, do a 10-minute natural pressure release, then add the other ingredients and proceed with the recipe as written.
Overnight Soak Method: if you used a traditional overnight or all day soak method, you can skip to step 6 in the recipe.
Should I Add Salt When Soaking Beans?
You do not want to add salt while you are quick soaking the beans because it will prolong the soaking process. Add salt and pepper at the end of the cook time.
I added 1 teaspoon of salt and about 1/4 teaspoon of freshly ground black pepper after pressure cooking. How much you’ll need will depend on how salty your ham is and how much meat is on your ham bone.
Why Don’t You Add All the Ingredients At Once?
It’s important to add the ingredients in the order specified in the recipe for optimal cooking. (Don’t worry—the contents of the pot are so hot that your pressure cooker will return to pressure quickly.)
I opted not to add the tomatoes with the initial soak because it increases the cook time needed for tender beans. (Any acid will do this.) Hurst recommends adding tomatoes after the beans are tender.
In addition, I love the pop of color the carrots give to the soup, but they’d be mushy if you added them too soon. Adding the spinach after pressure cooking wilts the spinach, but adds a nice fresh green color.
Adding the lemon juice at the very end enhances the flavor of the beans and adds a little brightness to the soup. If you wanted, you could also add the spice packet with the lemon juice.
Do I Need To Discard the Soaking Water?
No, quick soaking the beans with the ham bone, onion, and celery creates a flavorful broth that you do not want to discard.
Does Soaking Beans Reduce Gas?
I mentioned this in my Cajun 15 Bean Soup recipe, but I wanted to repeat it again here. I often hear people say that soaking and discarding the soaking water lessens gas problems from eating beans. However, my contact at Hurst’s Beans says:
In reality, the tried-and-true best way to reduce gas from eating beans is to actually eat beans more regularly. Your digestive system gets more accustomed to processing the natural components in beans, peas, and lentils—thus reducing gas
How Do I Store Leftover 15 Bean Soup?
- Store leftover 15 bean soup covered in the refrigerator for up to 5 days. Sometimes I’ll just put the pressure cooker inner pot in the fridge with a lid, then use the saute function to reheat the soup.
- Or, freeze leftover soup in individual serving sizes, about 1 1/2 cups, in ziptop freezer bags or containers for up to 3 months.
Tips for Pressure Cooking 15 Bean Soup
This recipe cannot be doubled in a 6-quart pressure cooker. Never fill the inner pot of your pressure cooker more than half full when cooking beans.
Adding at least 1 tablespoon of oil when pressure cooking dry beans helps keep their shape and exterior skin intact, and also helps lessen froth and foam during pressure cooking.
How to Cook Beans at Altitude in an Instant Pot / Pressure Cooker
Beans are one of the things that you will need to add more pressure cooking time if you are cooking at altitude.
The technical rule is to add 5 percent more pressure cook time at 3,000 feet above sea level, 10 percent for 4,000 feet above sea level, and so on, increasing by 5 percent every additional 1,000 feet.
For this recipe, if you live at altitude, I would increase the quick soak cook time to 2 minutes. After the beans have soaked for an hour and you’ve added the other ingredients, increase the second pressure cook time by a minute or more depending on your altitude.
Where Can I Find Beans to Make 15 Bean Soup?
I’m sure many of my American readers are already familiar with Hurst’s HamBeens, since they offer their 15 Bean Soup Mix in every state in the U.S.
To find Hurst products in a store near you, use the great store locator on their site: www.hurstbeans.com/wheretobuy. Or, you can use their online store if the product isn’t available in your area.
Still Have Questions about Beans?
Hurst Beans has a FAQ page on its site that is a great resource for all your questions about cooking with beans and their other products.
What to Serve with 15 Bean Soup
This Instant Pot 15 Bean Soup includes good-for-you vegetables, but you could also serve it with a salad for even more leafy greens.
Be sure and check out my video that shows just how easy this Pressure Cooker / Instant Pot 15 Bean Soup is to make:
We also have a longer YouTube video with more details on How to Make 15 Bean Soup in the Instant Pot.
I hope you’ll give this soup a try. It’s a hearty one-bowl meal that’s perfect for the colder days ahead.
Instant Pot 15 Bean Soup
Ingredients
- 1 package 20 ounce Hurst’s HamBeens 15 Bean Soup with seasoning packet
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1/2 cup diced celery
- 2 cloves garlic minced
- 2 quarts water
- 1 ham bone optional*
- 1 can 15 ounces crushed tomatoes in puree
- 1/2 cup diced carrots
- 1 teaspoon chili powder
- 2 cups roughly chopped spinach
- 1 cup diced ham optional
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Set aside seasoning packet. Rinse beans in a colander and remove any debris.
- Select Sauté. Add the vegetable oil, onion, and celery to the pressure cooking pot. Sauté for about 3 minutes until tender.
- Add the garlic and sauté for 1 minute more.
- Add the rinsed beans, 2 quarts water, and ham bone.
- Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour without releasing the pressure. (Alternatively, if you don't want to use the quick soak method, you can cook the beans on high pressure for 35 minutes with a 10 minute natural release.**)
- After 1 hour, stir in tomatoes, carrots, chili powder, and seasoning packet. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Remove the ham bone. Stir in the spinach, ham, and lemon juice. Season with salt and pepper to taste.
Video
Notes
Nutrition
Disclosure: This post is sponsored by Hurst Beans, but all opinions expressed are always my own. You can also find Hurst Beans on Facebook and Instagram.
More pressure cooker soup recipes you might like:
Instant Pot Cajun 15 Bean Soup with Rice and Sausage
Pressure Cooker / Instant Pot Ribollita
Instant Pot / Pressure Cooker Spicy Black Beans and Greens
Pressure Cooker Smoky Ham and Pinto Bean Soup
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I haven’t made this yet but will in the next day or so but I bought beans yesterday because I had seen the 15 bean recipe here. I go to Fred Meyers and bought the beans on the shelf. When I read about Hurst Beans I rushed to check mine and yep they were Hurst! I found this recipe because I made your split pea instant pot recipe which came out perfect. I will post after I make the 15 bean soup. Thank you to you both for all you do
Sounds like it was meant to be – thanks Rand!
I added the pan drippings and it added so much depth .
Sounds like a great addition – thanks for sharing!
First off I would like to say, thank you, this recipe was perfect, if your directions were followed and one didn’t try to change it themselves (other than spices off course). I just purchased a 6qt express pot and followed your directions and after an overnight soak and about an hour prep and cook time combined my family was enjoying a near perfect 15 bean soup! I read some of the comments and couldn’t understand why some people couldn’t figure out what to do with it after doing an overnight soak when your instructions were so easy to understand, and some even seemed overly upset by it. Oh well, I understand you have to be more than just a great cook to put your recipes on here for millions of people to try, you also have to be a therapist of sorts, not to mention very understanding and patient. Thank you for another great recipe!
J.
That’s so nice of you to say – thanks! Glad you enjoyed the recipe.
I don’t usually leave comments because so many people don’t make the recipe as written….and here I am writing a comment even though I had to make substitutions. First of all, thank you for the quick soak/pressure cook of the beans. That worked wonderfully. I did not have “Hambeens®️” specifically, I had a homemade bean mix made by a local spice guy. So there was no packet of seasonings. I did use Goya Jambon seasoning packet. I also did not have puréed tomatoes so I used a 15oz can of diced tomatoes and some Alessi tomato paste in a tube. That worked well. So all in all, I followed the recipe to the tee except for the above substitutions. And it was Dee-luscious!!! Thank you so, so much!!
Sounds like great substitutions. Glad you enjoyed it – thanks for the sweet comment!
I very much appreciate the instant pot direction for quick soak/cooking times. I made this once before and the beans were perfect. Another use for my instant pot! Yeah!! Thanks very much.
That’s great to hear – thanks Jeffrey!
Wow! I’ve been making this for years in my Dutch oven and I just used your recipe in my stove top Pressure Cooker. I increased the cooking time a bit and it turned out fantastic! Added a couple of splashes of Tabasco habanero sauce to my serving bowl and wow! Thank you so much, this is my “go to” recipe for 15 bean soup now.
That’s great to hear – thanks Robert!
If I soak beans and skip to step 6 that means I only cook for 3 minutes. Is this correct? Thanks.
Yes, if you’ve done an overnight soak or all-day soak, you can cook for 3 minutes with a 10 minute natural release before quick releasing the remaining pressure. Don’t forget to add the water. Enjoy!
This is one of the best bean soups I’ve had. My favorite part is the texture of the beans using the quick soak method…they are perfectly soft without being mushy, and the broth is so flavorful and rich. I didn’t want to use the spice packet, due to the ingredients, so I added smoked paprika. Thank you so much for sharing this recipe!
Thanks for taking the time to let us know how much you like the soup Tina! Smoked paprika sounds like a great addition.
I have a 2 qt pressure cooker .Do you have a recipe for the bean soup for this size?
Hi Jan – I don’t have one for a 2 quart pressure cooker. Since this recipe was created using a 6 quart pressure cooker, you could use one third of the ingredients. The cook time should be the same. Enjoy!
I apologize for a dumb probalby repetitive inquiry. I think I’m experiencing that Thursday night burn out. I had the forethought to soak the beans but everything else confuses me. lol
I’m still unclear on how long to cook beans that were already soaked overnight… The notes say to skip to step 6. So I’m only cooking them for 3 minutes plus natural release Really? I guess I don’t do the IP with this soup often enough. lol
I think I may have to splurge on the 8qt for large soups. lol
Thank you for your fantastic website! It’s saved the day so many times and I recommend to everyone who gets an IP.
Thanks so much Andrea – It’s so fun to hear my site has saved the day many times and that you recommend it to everyone who gets an IP.
Not a dumb question at all. Since there is so much liquid, it will take a long time to come to pressure, so you only need 3 minutes at pressure. Of course, if your beans aren’t as tender as you’d like after 3 minutes, you can cook them a little longer. Enjoy!
Oh my God, does one serving really have 2187mg of sodium??? Given that I’ll probably have bread and salad (dressing) with this, which also have sodium, it’ll exceed the daily allowance in one meal. And seeing as how delicious this looks, I’m guessing that I’ll have at least two servings. Aside from low sodium stock, do you have any suggestions to replace the seasoning pack yet still keep the soup flavorful? I’m not adverse to MSG so I’ll start with that (a study showed that people who used MSG can use about ⅓ less salt and still have comparable flavor!).
This looks so hearty that I might take some of the cooked beans and veggies out of the soup to eat with rice.
Hi Sam – the nutritional information is automatically figured by a program and is incorrect. Here’s a link to the nutritional information on the Hurst website https://hurstbeans.com/products/ham-beens-original-15-bean-soup I’ll update the information manually. Enjoy!
Thanks for the delicious recipe! Instead of ham bone and ham I smoked a couple of country style pork ribs for a couple of hours and threw those in at the step where the water and beans are added. Turned out great! Also, I didn’t have diced tomatoes so I used some homemade tomato sauce instead. Very pleased with the result!
Thanks for sharing your changes Ben. Glad it turned out great.
I would love it if you could list some ideas of what you think would be good spices to add instead of the spice packet. My bag of beans didn’t come with the packet and overall the dish was lacking in flavor. I think the seasonings would have helped. Would also love to see more recipes for leftover ham bones as we always have one after a holiday :). Thank you!
Hi Cheryl – you could add some ham base https://www.betterthanbouillon.com/products/ham-base/ or a chicken or beef bouillon cube. The Hearts Bean site list the ingredients as Hydrolyzed soy protein, salt, maltodextrin, natural and artificial flavors (contains vanillin).
You can make a ham stock by subbing the ham bone for chicken https://www.pressurecookingtoday.com/chicken-stock-in-the-pressure-cooker/ and use it in many of our soup recipes https://www.pressurecookingtoday.com/category/soup/
Trying this with smoked Turkey tomorrow. Wish me luck!
Good luck! Let me know how it goes.
Smoked a Turkey was a major hit! I have a few family members who don’t eat pork.
Great – thanks for letting us know.
My local grocer only had their own 9-bean available sans a flavor packet, I used a mix of my own stock and low sodium chicken stock. The beans TURNED OUT PERFECTLY!!! I am blown away. I have a buttload of my own seasonings, hope to make up the bean seasoning packet. But if nothing else, the bean directions will be something i use again in the future. Well done, thank you!!
Thanks for the rave review Tiffany! Great to make your own seasoning to have on hand.
I made this soup today and it was delicious! I bought the beans at a bulk market, so didn’t have the seasoning packet. I made my own. Great recipe, thank you!!
That’s great – thanks Laura!
Total cooking time is a VERY important fact that is not readily apparent on this long page of directions! Please consider including it (with different total times depending on pre-soak methods) on an updated version of the page. It would be very frustrating to start in on this recipe only to find the soup would not be ready until 9 PM. The main reason we are all using Instant Pots, after all, is to save cooking time, and the bean package estimates 11.5 hours of simmering on top of an overnight soak. Readers will want to know if it’s too late on any given day to start making this soup of supper.
Hi Cassie – in the recipe card, underneath the recipe title, it plainly lists the cook time as well as total time needed to cook the recipe. There’s a Jump to Recipe button at the top of the page that will take you quickly to the recipe card. Enjoy the soup!
I agree. I had already pre-soaked my 15-bean overnight and nowhere here or on other sites, does it tell you the Instant Pot time for pre-soaked 15-bean. It’s cooking right now and I used 8 minutes on high, natural cool down, same as my red beans. If it;s not cooked I’ll put it on for more time. I also found 4 cups broth plus the can of tomatoes seemed more than enough liquid.
Thanks for the suggestion Mike. I’ve updated the post and recipe card with directions on using traditional pre-soaked beans. Enjoy the soup!
Barbara, heal
Thank you for this flavorful 15 bean soup recipe. What a delicious protein packed bowl of healthy goodness. I love your recipes. You and your daughter put a lot of information into your posts. Keep the recipes coming.
That’s so nice – thanks Lynn!
First of all thanks for you delicious pot 15 beans recipe. Today I cooked for dinner and was super good I enjoyed a big bowl with slices of avocado chips with avocado salsa was out these world. I want to do all you recipes one by one. Thanks again
Thanks Chelo – sounds like a delicious way to serve it!
If you do drain the beans after soaking, do you add 2 quarts of fresh water to the beans and the other ingredients ?
Yes, you’ll still want to add 2 quarts of water to the beans and other ingredients. If you want the soup thicker, you can add a cornstarch slurry or remove a cup of beans and puree before adding the ham and spinach. But generally, 15 bean soup isn’t thickened at the end.
I’ve been making this soup the hard way for years; looking forward to trying it in the Instant Pot. I’ll probably make it even more frequently.
I always make mine with about 50/50 water and Spicy V8, and add a generous helping of powdered ginger, which helps cut down on the gassiness for me.
Sounds like a delicious way to change it up. Enjoy!
Made this soup today! Since it’s one of the rare occasions snow is falling in the Seattle area, didn’t have a ham bone to put in, but did have the ham to include in the last step. Made it just as the recipe outlines and both my husband & I think it’s delicious! Great soup for our snowy weather. Will make it again and may try some of the other variations others have listed! Thanks for the great recipe!
Thanks Shirley – glad you loved the soup. I agree it’s super versatile and easy to change up to include whatever you prefer.
Absolutely delicious. I’ve made it twice. The family loves it. I added 1/2 tsp. of cayenne pepper. It gave it a little kick, but it wasnt too spicy. Thanks for sharing.
Thanks Cynthia! Sounds like a great addition.
I saw this recipe today and got busy and made it for dinner tonight. I added hickory smoked sausage to it. It is amazing how quickly it comes together and how delicious it is. Having a little taste right now before I make the cornbread. Thank you for a great recipe. If any of you have any doubts at all, follow this recipe exactly …it comes out perfect…just enough spice, liquid etc. Thanks.
Thanks so much Gloria! Hickory smoked sausage sounds like a great addition.
What do I add for spices if I don’t have the Hurst seasoning package?
Hi Kim – you could add some ham base https://www.betterthanbouillon.com/products/ham-base/ or a chicken or beef bouillon cube.
This was really good although I had to hack it a bit to avoid trekking to the store in the cold. I chopped up a ham steak from a label we aren’t too crazy about… then decided it wasn’t enough meat for my husband so I threw in chunks of smoked sausage. I didn’t have crushed tomatoes so I threw in a can of diced tomatoes and one of the tomato paste ice cubes I keep in my freezer.
It turned out super. We’ll do this again.
Thanks Brenda – smoked sausage sounds like any awesome addition!
I have a package of 15 Beans in my pantry just waiting for the bone from the upcoming Christmas ham! Appreciate the detailed instructions. Can I cut the recipe in half? Thank you
Thanks Freda – you can cut the recipe in half with the same cook times. Or, I often freeze soups in individual portions. This soup freezes and reheats very well.
My roasts and beans take forever to cook unless I add a 1/2 tsp to a tsp of baking soda to my pot prior to cooking them. I learned to make beans from a close friend. His grandmother told him how important it was to drain the soaking water from the beans. He tricked me when he taught me her recipe for refried beans, he didn’t drain the soaking water. I was mortified at work the next day when I had uncontrollable gas. In an article published in the Sept. 2000 issue of the “Journal of Physiology and Biochemistry,” Gloria Urbano from the University of Granada and co-authors reported that soaking legumes may reduce the effects of phytic acid on mineral absorption (copied from https://www.livestrong.com/article/386381-nutritional-benefit-of-soaking-beans-prior-to-cooking/). Always drain the water you use to soak your beans!
Thanks for sharing Catherine. Speaking with Hurst Beans, that’s not their experience. Their advice is to eat more beans so your body becomes accustomed to beans and that’s the best way to alleviate gas. But of course, if you prefer to soak and discard the water, you’ll want to saute the vegetables and add the ham in step 6. Enjoy!
After draining the soak water, do you add 2 quarts or less of fresh water ?
Hi Randi – yes, you’ll soak the beans in plain water, drain the plain water, and then start with step 2 and add 2 quarts of water in step 4.
Really happy with this recipe… Very hearty and filling. We live at 7,000 elevation and followed the high altitude recommendations of adding a pressure cooking minuet to both ‘cooks”. I did the quick soak cycle at noon, added the other ingredient, left it on warm and did the second cook at 5:00. i did not want the soup to be overcooked and mushy. this worked well. we did a few tweaks like: adding some hot chill peppers, using veggie broth instead of water and increasing the amount to 2.5 qts. For the second day (its a lot of soup) we cooked some small shells pasta and put the soup over it. Like a Italian Minestrone. Sprinkled some grated Parmesana cheese as a topping. Served with Garlic bread for a true one-bowl meal.
Glad the soup was a hit. Thanks Stephen for sharing your tweaks and additions. Your second-day soup is a great idea to change it up.
I just bought an instant and have not decided if I will keep it. When I saw this recipe, I thought about trying it but I have already soaked the beans overnight and rinsed a couple of times. How would I adjust the cooking time?
Hi Karen – since your beans are already soaked, you’ll just skip step 5.
I followed your recipe but my beans didn’t come out quite cooked 🤦♀️
Hi Jessica – timing on beans varies depending on lots of factors, altitude, age of beans, etc. If they’re not as tender as you’d like, you can pressure cook them longer if they need a lot more time, or use the saute function and simmer them if they just need a little more time.
Can you use a pork hock and liquid smoke since I can’t find smoked hocks. Also how much liquid smoke would you use. Thanks
Hi Brent – I haven’t tried it, but it should work well. I would try 1 tablespoon of liquid smoke.
Great recipe! Only changes I made was, I used kielbasa sausage, frozen peas and carrots and used the frozen seasoning blend vegetables. It’s what I had on hand. I was afraid the packet would make it super salty but it did not!
Thanks Amy! Sounds like a great way to change it up.
I make mine with sliced smoked sausage and cooked shredded chicken. Normally I will cut up the sausage in disc cook it up and put it aside and then in same pan i brown my boneless, skinless chicken thighs, put them aside, then toss in my onions, lots of garlic ( my mother’s french everything has garlic plus garlic) bell peppers (colors of your choice). While that was going the 15 beans were washing and picked and placed into the crockpot with the the onions, garlic, peppers, chicken, and chicken broth, stir it all up set it to low and let it go. After about 4 or 4 1/2 hours I put in the sausage make sure it has enough broth and let it cook for the next 3 hours until beans are tender. Once they are tender you can shred the chicken with a fork.
As my mom you to say…
Bon Appetit!!!
Belinda Strickland
I’m almost out of the 15-bean soup mix, and I love it. We make it every winter and freeze leftovers in quart jars. I usually use stew meat (as the stew meats here in our Montana town are excellent), bell pepper and onions. Now I am going to try it in the IP! Thanks for the reminder and stay warm and safe this winter (which is already here by the looks of it outside – everything is white!) Love someone’s tip on using ginger, also – have got to try that.
Thanks Sunny! How great to freeze it for quick meals.
I learned many years ago that adding a little dried ginger to beans as they cook will get rid of the gassy issue, and have found that it works. About 1/4 tsp. Is enough, and it doesn’t affect the taste of the beans.
Thanks for sharing Dianne – I hadn’t heard of that tip before.
Can I use a raw pork shoulder, bone during the soaking, instead of using the ham bone? Or does it need to be cooked?
I haven’t tried it, but that should work well.
Could you do the quick soak and then go to the slow cooker setting instead if the 3 minute version if you’re starting this early in the day for supper? And what would the timing be?
Hi Carol – I haven’t tried it, but I think it would work well. My guess is if you slow cooked it on high for 2 hours that would be plenty of time.
Thank you so much for replying to my last comment. The recipe was so delicious that I had to come back to make it again. I got to think how it would be nice if rice could be included… Do you know the protocol for incorporating rice into the final cook?? Thank you for your response.
Thanks Jay – glad to hear you loved it so much you made it again right away. I think you could add 1/2 cup of white rice in step 6 without making any changes.
Do you leave the keep warm function on during the one hour soak??
Hi Jay – you can do it either way. If you want to leave Keep Warm on it’s easier to tell how long it’s been since the cook time ended.
New to instapot cooking and this was easy and delicious.
Amazing comfort food! Used a smoked turkey wing. Pan sauteed/seared sweet potato & cabbage (didn’t have carrots or parsnips) and it came out great! THANKS! xoxo Stay safe! Love from NY/FL
What a delicious way to change it up. Glad it was a hit. Thanks Kim!
New to Instant Pot and this is great as I got to use many if the different settings/methods. I added a little bell pepper, used 1/3 of a leftover pork tenderloin (left it whole and chopped up at the end), and frozen chopped kale in place of the spinach (added after the 1 hour soak). Turned out great and will be adding even more veggies in the future. This Instant Pot is a win! 😃
Thanks for sharing your changes Felicia – sounds like you’re off to a great start.
I always substitute a smoked turkey leg for any ham recipe. Better texture and economical is important to me. I cook the turkey leg in the Instapot first, save some meat for a sandwich or two and just throw the whole thing in. I do have to cut a couple of inches off the lower joint. I just use the coping saw from my workshops, in seconds it is done. Great recipe.
Thanks Jeff – glad you enjoyed it. Thanks for sharing your tips.
I’m assuming a smoked turkey thigh would work (and wouldn’t require power tools). 😂 I will try this next time! I’m not a huge dan of ham hocks so this could be my new fave! Thanks for the idea.
I don’t have ham but I do have Jimmy Dean regular sausage. Do you think this would be okay to use in place of ham?
Hi Stephanie – yes, that would add a lot of flavor. I would brown the sausage first, then use a slotted spoon to remove the browned sausage and saute the onions in the sausage drippings. Then add the sausage at the end with the spinach. Enjoy!
I love my instant pot and I am always looking for new recipes. I made this recipe and sauted some onion and garlic in the instant pot like another individual did before adding the bean mixture. I did not have ham hocks but did have smoked sausage that I cut into little round disc. I added on the 2nd cook time. It was wonderful! I also made instant pot cooked fresh kale as another side and homemade cornbread. What a great southern dinner.
Thanks Lorna! That sounds like an awesome way to serve it.
Thanks for this simple recipe. Currently we live in our Airstream and barn tack room while our house is being built. I can’t wait to have a real kitchen again! I substituted the ham bone for smoked turkey wings. One pot meals are the way to go for us right now. Thanks again!!!
Thanks Susy – glad you enjoyed it! Smoked turkey wings is a fun substitution. How exciting to be building a new house.
Making this tomorrow for potluck, are the “soak” and cook times the same for a stove top pressure cooker? I have made bean soups for years in my stove top PC with varying success (split beans) always tasty but sometimes not so great looking. Plan on using the 1 hour soak method, fingers crossed for a beautiful bowl full..
Hi Diane – yes, the soak time should be the same when using a stovetop pressure cooker as long as your stovetop pressure cooker slowly releases the pressure and doesn’t cool down quickly. Just leave yourself plenty of time in case your beans aren’t as tender as you’d like after the soak. You may even consider making the soup a day ahead because people often like it better the second day after the flavors have time to marry.
Just made this tonight…delicious!!! I tried another recipe and this was much tastier. I did fire roasted crushed tomatoes and a ham shank (removed meat to add to soup after). Thank you for the recipe!! Even my 5 year old daughter loved (miracle)!
I did the 35 min method without soaking and it was easy and worked well!
That’s great to hear – thanks Sarah!
This recipe is the BEST! I had my doubts about the one minute cook time with the ham hock, but I’m a believer now. Because of preference, I doubled the garlic, increased the chili powder to one tablespoon, and increased the lemon juice to three tablespoons.
Thanks so much Monica! It’s so nice to hear how much you loved it. It sounds like delicious changes to me.
This recipie made using the Instant Pot sound so confusing i’m sticking with regular pot. Thanks anayway.
Hi George – once you get more familiar with using your Instant Pot, this recipe won’t seem confusing at all. Hang in there, I’m sure you’ll get the hang of it soon.
Are the times listed in your recipe times for our “S:C” elevation or do I need to adjust using your information above recipe?
Hi LeAnn – if you live at elevation, you will need to adjust the cook time.
They also make a chilli bean mix which is hard to find but excellent.
Great – thanks for sharing Mary!
How much water is added to the insta pot for soaking the beans ( quick) method?
Hi Charlie – you’ll still use 2 quarts water
There are a million (okay slight exaggeration) bean soup recipes but leave it to Barbara to take a 15 bean (or 10 bean or 20 bean, or jillion bean) soup recipe and add a couple of interesting touches to it, but will make it even tastier – spinach, lemon juice and a bit of chili powder. Unfortunately I never have a ham bone but can use a ham hock or two. It’s also nice to know that a seasoning packet with ham flavor comes with the beans.
While I love the huge variety of interesting beans available at Rancho Gordo, I wasn’t familiar with the Hurst Bean company and the mixture of beans plus seasoning options available. I’ll definitely look for these at my local supermarkets.
Thanks so much Sigrid. Please let me know how you like the recipe.
Looks delicious! Thanks for your recipe. I put your cajun 15-bean soup recipe on my list to make, but somehow Hurst’s Ham Beens didn’t make it on my grocery list. It’s on there now! I am trying to reduce sodium to reasonable levels & was pleasantly surprised how very low sodium the Hurst’s flavor packets are, yay! Great to see you used the Evo+ in your video – loving mine. Thanks Barbara!
Thanks Jan! Let me know how you like the soup. The Evo+ is so easy to love.
What a perfect soup for a cold winter day! I’ll have to check the next time we grocery shop for those beans. This looks so good!
Thanks so much Carol! I hope you love it.
What an awesome recipe! I’ve never seen ham & bean soup with chili powder, yum!!! Just curious – is there a difference between using vegetable oil and olive oil?
Thanks Janna! You could sub olive oil if you prefer, it shouldn’t make much difference in this recipe.