15 Bean Soup Instant Pot

instant pot 15 bean soup in a white bowl with a spoon

15 Bean Soup Instant Pot recipe is packed with rich flavors and nutrition. You’ll have creamy beans & Kielbasa sausage in every bite. Hurst beans are simmered with veggies & sausage in a rich tomato based broth. You can make this healthy hurst 15 bean soup under 30 mins for lunch or dinner!

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Course: Soup

Cuisine: American

Keyword: 15 bean soup instant pot, best 15 bean soup, hambeens 15 bean soup, hurst 15 bean soup, hurst hambeens 15 bean soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: people

Calories: 140kcal

Author: Meghna

Cost: $5

Equipment

1 Instant Pot DUO 6 quart

Ingredients

20 ounce Hurst's Hambeens **15 beans (no soaking required). 1 pound 4 oz or 567 g.
1 pound Kielbasa Sausage **diced into ¼ or ½ inch circles.
1 cup onion **yellow onion roughly chopped.
1 cup celery **roughly chopped.
1 cup carrots **dice thick into half moon shapes. Refer ingredient photo or recipe video.
1 medium green bell pepper **you can also use red, orange or yellow belle pepper.
1 tbsp garlic **minced.
14.5 ounce diced tomatoes **you can use your favorite diced tomatoes like - tomatoes with chilis, jalapeno, basil or even fire roasted diced tomatoes.
2 tbsp Tomato Paste
green chili **from the can. Not drained.
2 tbsp balsamic vinegar
3 Bay leaf
2 tbsp Olive Oil **use light or extra light olive oil.
Salt (to taste) **add according to your own personal taste preference.

Seasonings

2 tsp Paprika **sweet paprika. DO NOT use smoked paprika.
½ tsp thyme
½ tsp oregano
½ tsp red pepper flakes **skip if heat intolerant. This adds a mild kick to the soup.
½ tsp Ground Black Pepper **or crushed black pepper.

Liquid

6.5 cups chicken stock **or water.

Instructions

Pick & Rinse 15 beans

Pick the beans and discard any unwanted debris. Rinse the beans very well under running tap water several times or until clear water runs through. Drain the beans in a fine sieve or a colander. Set them aside.

Brown Sausage

Set instant pot on SAUTE mode on HIGH heat settings. Add oil, when the oil is moderately hot gently release the diced sausages and brown them well both sides. Once done set aside the browned sausage. Reduce the heat to NORMAL.

Saute aromatics, veggies, seasonings

You can adjust the heat settings by pressing the SAUTE button multiple times. Gently release the chopped onion, carrots, celery & bell pepper. Sauté for just 1 min. Add the garlic & sauté very well or until the onion turns soft. Next, add the salt (according to your own personal taste preference) & all the seasonings mentioned above in the "Seasonings" section of the ingredients list. Sauté for another minute.

Deglaze pot

CANCEL the SAUTE mode. Add water or veggie stock and deglaze pot very well by scrapping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and shall prevent the burn error! DO NOT rush this step! Deglaze really well!
Now, transfer the rinsed and drained beans into the instant pot. Add the tomato paste, green chilis from the can, diced tomatoes, balsamic vinegar, bay leaves and the browned sausages. Give everything a very good stir.

Pressure cook

Secure the lid of the instant pot and seal the valve. PRESSURE COOK on HIGH for 55 mins for tender beans (check NOTES below for more cook time options). Once, the cooking cycle is over the instant pot will begin to beep. Allow 10 mins natural pressure release, than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Once, the floating metal pin on the top of the lid drops open the instant pot carefully. Give the pressure cooker 15 bean soup a good stir and discard the bay leaves. CANCEL the pressure cook option.

Thicken soup naturally

Now, either smash a few cooked beans with the back of your ladle or you may take out about ¾ cups cooked beans along with some broth in a blender jar and blend into a puree. Transfer this puree back to the pot full of soup and stir well to mix well. this will help thicken the vegan 15 bean soup naturally and without cornstarch.

Serve soup

Add the lemon juice (optional) and mix well. Serve the instant pot 15 bean soup garnished with fresh chopped parsley. Enjoy!

Video

Notes

For creamy beans: Cook on High Pressure for 55 mins followed by 10 mins natural pressure release.
For non creamy beans: Cook on high pressure for 45 mins followed by 15 mins natural pressure release.
For absolutely mushy beans: Cook on high pressure for 60 mins followed by natural pressure release.
The dried beans cook time: The dried beans cook time will also depend on how old are the beans. The older the beans the more the cook time. You have to play around with the cook time as per your liking.
For a brothy 15 beans soup: Increase the amount of veggie stock or water. You can always control the soup consistency as per your own personal taste preference. We love a thicker soup.
Green Chilis: The green chilis from the can is an optional ingredient. You can also sub it with fresh chopped jalapeno if you like a spicy soup. Add the jalapeno along with the other veggies.
Heat intolerant: If you are heat intolerant or making the soup for kids do not use the red pepper flakes in the recipe.

Calorific details are provided by a third party application & are to be used as indicative figures only. If you are following any specific diet please do use your own nutritional calculator.

Nutrition