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My Instant Pot Bean Soup with Ham is a classic, old-fashioned soup full of veggies, ham, and 15 kinds of beans! It’s hearty and flavorful, and is perfect any time of year, but especially on a cold night. Great for using leftover ham, and ready in just under 1 hour!
Jump to:
- Best Instant Pot 15-Bean Soup
- Instant Pot Bean Soup FAQ
- 15-Bean Soup Ingredients
- How to Make Bean Soup in the Instant Pot
- Recipe Tips
- Variations
- Make-Ahead Instructions
- How to Store Leftover Soup
- How to Reheat Leftover Soup
- Best Ham Recipes for Bean Soup
- Instant Pot Soup Recipes
- 📌 Pin it for later!
- 📋 Recipe
Best Instant Pot 15-Bean Soup
Homemade soup recipes are something I love to make for my family now and then, and the only factor stopping me from making them more often is time. That’s what makes Instant Pot soup recipes like this 15-bean soup so convenient!
Using beans, ham, and a variety of staple veggies, this Instant Pot 15-bean soup is easy to make and comes together in under an hour, making it a perfect choice for dinner even on busy nights.
It’s even easy to prep for ahead of time, so you can get your meal prep done over the weekend, then make your soup during the week. I guarantee you will have a table full of happy faces when you serve this easy bean soup recipe!
Instant Pot Bean Soup FAQ
You do not need to soak beans before cooking them in the Instant Pot when making Instant Pot bean soup. The beans, along with the included flavoring packet from the bean bag, are added to the pressure cooker with the other ingredients without soaking.
For a 20 ounce bag of beans, 8 cups of vegetable broth is needed, using a 6-quart Instant Pot. This is enough to feed 8-10 with about 1 cup serving size. Plain water is not used for Instant Pot bean soup.
It takes about 40 minutes to cook beans in the Instant Pot, but 10 minutes for the pressure cooker to come to pressure. Which means, it takes just under 1 hour to cook 20 ounces of beans in the Instant Pot.
Instant Pot bean soup freezes very well. Allow the soup to cool completely in the refrigerator, then add to tightly sealed freezer-safe bags and store flat. Label the bag with the freezing date and store for up to 6 months.
15-Bean Soup Ingredients
- Vegetable broth
- 15-bean mix, such as Hurst’s HamBeens
- Cubed ham
- Yellow onion
- Carrots
- Celery
- Garlic
- Butter
For the ham, I recommend using leftovers if you have them, as this is one of the best leftover ham recipes. Leftover holiday ham is incredible in this Instant Pot bean soup! Try one of my easy ham recipes if you want a perfect combination of flavors.
How to Make Bean Soup in the Instant Pot
- Chop all your vegetables and set them aside.
- Set your instant pot to the saute setting and place the butter inside. Melt the butter.
- Add the chopped onion to the pot and saute until translucent, about 5 minutes.
- Add the minced garlic and saute for another minute. Then, add all the ingredients, except the ham, to the instant pot, including the flavoring packet from the 15-bean bag.
- Cover and set your instant pot to manual/high pressure. Set it for 40 minutes. It will take about 10 minutes to pressurize before the 40 minutes will officially start.
- Manually release your pot once it’s done and add the ham. Stir and let sit for a couple of minutes for the ham to warm through. Add salt and pepper, if desired, and enjoy!
Recipe Tips
- You can saute the veggies before for a couple minutes before adding the other ingredients, if preferred, but it’s not necessary for the best flavor.
- If you don’t want to include the seasoning packet, you’ll want to add more spices for flavoring, such as salt, pepper, etc.
- If you like your food a little saltier, add about ½ teaspoon to the mix.
- Using cooked ham is the key here. Great for leftover ham or the cooked, cubed ham you can buy at the store. You don’t want to cook the ham the entire time as it’s already cooked, so it will get tough. You’re just wanting to warm up the ham, which is why you have it sit in the hot liquid for a couple of minutes before serving. It makes it the perfect temperature.
- The soup only cooks for a total of 40 minutes, but you’ll need extra time for it to pressurize and to saute the onions. This is why the full cooking time is an hour.
Variations
- Make your own ham seasoning: If you don’t want to use the included seasoning packet, you can use a mixture of ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon oregano for a great combination of flavors. I also like to add a bay leaf and fresh herbs, like parsley. Taste for salt levels before salting.
- Chicken and bean soup: You can make an amazing chicken 15-bean soup by using leftover shredded chicken instead of ham (rotisserie works great) and chicken broth instead of vegetable broth. Reheat the chicken in the soup the same way you would with leftover ham so it does not overcook.
- Sausage bean soup: Use smoked sausage, such as Andouille sausage, instead of ham. Rather than using leftovers, since sausage cooks quickly, you can cook it just before the bean soup is done cooking, then add it when it’s done. I like to cut the sausage into coins or dice for this soup. Try adding 1 teaspoon chili powder for a little extra kick that pairs well with the sausage.
Make-Ahead Instructions
- Prep all veggies up to 2-3 days ahead of time by chopping them and placing them in airtight containers in the refrigerator. The onions should be kept separate from the celery and carrot, as they are not added at the same time. The same goes for the garlic.
- This is the perfect soup for using leftover ham. If you like, you can make a ham dinner earlier in the week, then save the leftovers for this soup. This is a great way to prep the soup ahead of time and get several meals out of a ham.
How to Store Leftover Soup
Store leftover bean soup in an airtight container in the refrigerator for up to 3-4 days.
How to Reheat Leftover Soup
Reheat on the stove over low-medium heat until heated through, or in the microwave with a paper towel over the top of the dish to keep it from potentially splattering. You can also reheat in the Instant Pot using the warming function.
Best Ham Recipes for Bean Soup
- Air Fryer Ham
- Honey Glazed
- Smoked Ham
- Instant Pot Ham
- Check out my favorite Ham Glaze Recipe
Plus, try more of my Best Ham Leftovers Recipes, like my Ham and Potatoes Casserole!
Instant Pot Soup Recipes
- Instant Pot Ham Soup
- Instant Pot Zuppa Toscana
- Instant Pot Chicken and Rice Soup
- Instant Pot Italian Wedding Soup
- Instant Pot Beef Stew
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📋 Recipe
Best Instant Pot Bean Soup with Ham
Equipment
Ingredients
- 8 Cups Vegetable Broth
- 1 Bag 15-Bean Mix 20 ounces
- 1 Pound Cubed Ham
- 1 Yellow Onion
- 1 Cup Carrots chopped
- 1 Cup Celery chopped
- 6 Cloves Garlic minced
- 2 Tablespoons Butter
Instructions
- Chop all your vegetables and set them aside.1 Yellow Onion, 1 Cup Carrots, 1 Cup Celery, 6 Cloves Garlic
- Set your instant pot to the saute setting and place the butter inside. Melt the butter.2 Tablespoons Butter
- Add the chopped onion to the pot and saute until translucent, about 5 minutes.1 Yellow Onion
- Add the minced garlic and saute for another minute. Then, add all the ingredients, except the ham, to the instant pot, including the flavoring packet from the 15-bean bag.8 Cups Vegetable Broth, 1 Bag 15-Bean Mix, 1 Yellow Onion, 1 Cup Carrots, 6 Cloves Garlic, 1 Cup Celery
- Cover and set your instant pot to manual/high pressure. Set it for 40 minutes. It will take about 10 minutes to pressurize before the 40 minutes will officially start.
- Manually release your pot once it’s done and add the ham. Stir and let sit for a couple of minutes for the ham to warm through. Add salt and pepper, if desired or needed and enjoy!1 Pound Cubed Ham
Notes
- You can saute the veggies before for a couple minutes before adding the other ingredients, if preferred, but it’s not necessary for the best flavor.
- If you don’t want to include the seasoning packet, you’ll want to add more spices for flavoring, such as salt, pepper, etc.
- If you like your food a little saltier, add about ½ teaspoon to the mix.
- Using cooked ham is the key here. Great for leftover ham or the cooked, cubed ham you can buy at the store. You don’t want to cook the ham the entire time as it’s already cooked, so it will get tough. You’re just wanting to warm up the ham, which is why you have it sit in the hot liquid for a couple of minutes before serving. It makes it the perfect temperature.
- The soup only cooks for a total of 40 minutes, but you’ll need extra time for it to pressurize and to saute the onions. This is why the full cooking time is an hour.
Let us know what you think or ask a question about the recipe!