How to Make Easy and Delicious 15 Bean Soup in Instant Pot

How to Cook 15 Bean Soup in an Instant Pot

15 bean soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also very easy to make, especially if you have an Instant Pot. This article will provide you with step-by-step instructions on how to cook 15 bean soup in an Instant Pot.

We will also discuss the different ingredients that you can use in your soup, as well as some tips for making it even more delicious. So whether you are a seasoned Instant Pot user or you are just getting started, this article is for you!

Ingredients	Instructions	Tips
1 pound dried beans, sorted and rinsed 1 large onion, chopped 3 cloves garlic, minced 2 quarts chicken broth 1 teaspoon salt 1/2 teaspoon black pepper 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 cup chopped fresh parsley	1. In the Instant Pot, combine the beans, onion, garlic, broth, salt, pepper, bay leaf, oregano, and thyme. 2. Lock the lid and set the pressure to high for 45 minutes. 3. Let the pressure release naturally for 15 minutes, then carefully release any remaining pressure. 4. Stir in the parsley and serve immediately.	– Use any type of beans you like. – For a heartier soup, add some chopped vegetables, such as carrots, celery, and potatoes. – For a more flavorful soup, add some smoked ham hocks or bacon. – Serve with crusty bread or cornbread.

Ingredients

For the Soup

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups dried kidney beans, rinsed and sorted
• 2 cups dried black beans, rinsed and sorted
• 2 cups dried pinto beans, rinsed and sorted
• 2 cups dried great northern beans, rinsed and sorted
• 1 cup dried navy beans, rinsed and sorted
• 1 cup dried cannellini beans, rinsed and sorted
• 1 cup dried garbanzo beans, rinsed and sorted
• 1 cup dried lentils, rinsed and sorted
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 10 cups water

For the Garnish

• Sour cream
• Chopped fresh cilantro
• Chopped red onion
• Chopped green onion
• Crushed tortilla chips

Equipment

• Instant Pot or other pressure cooker
• Large colander
• Measuring cups and spoons
• Cutting board and knife
• Large pot
• Ladle
• Serving bowls

Instructions

1. Rinse and sort the beans. Rinse the beans in a colander under cold running water. Discard any beans that are discolored or damaged.
2. Soak the beans. Soak the beans in a large pot or bowl of cold water for at least 8 hours, or overnight.
3. Drain the beans. Drain the beans in a colander.
4. Heat the oil in the Instant Pot. Turn on the Instant Pot to “Saut” mode. Add the olive oil to the pot and heat until shimmering.
5. Saut the onion and garlic. Add the onion and garlic to the pot and saut until softened, about 5 minutes.
6. Add the beans and spices. Add the beans, oregano, thyme, basil, salt, and pepper to the pot. Stir to combine.
7. Add the water. Add the water to the pot. Stir to combine.
8. Close the lid and cook. Close the lid of the Instant Pot and set the pressure valve to “Sealing”. Cook on high pressure for 50 minutes.
9. Let the pressure release naturally. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
10. Serve. Serve the soup hot, topped with sour cream, cilantro, red onion, green onion, and crushed tortilla chips.

Tips

• If you don’t have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in a large pot of water, then removing from heat and letting them stand for 1 hour.
• You can also cook the soup on the stovetop. To do this, heat the oil in a large pot over medium heat. Add the onion and garlic and saut until softened, about 5 minutes. Add the beans, oregano, thyme, basil, salt, and pepper to the pot. Stir to combine. Add the water and bring to a boil. Reduce heat to low and simmer for 1 hour, or until the beans are tender.
• If you prefer a thicker soup, you can mash some of the beans with a potato masher.
• Serve the soup with your favorite bread or crackers.

Ingredients

• 1 pound dried beans, such as pinto beans, black beans, or kidney beans
• 10 cups water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 cup vegetable broth
• 1 cup tomato sauce
• 1/2 cup chopped fresh cilantro

Instructions

1. Rinse the beans and place them in a large bowl. Cover with water and soak overnight.
2. Drain the beans and rinse them again.
3. Add the beans, water, onion, garlic, bell peppers, jalapeno pepper, oregano, thyme, cumin, salt, pepper, and bay leaf to the Instant Pot.
4. Lock the lid and set the pressure cooker to high for 60 minutes.
5. Once the pressure cooker has finished cooking, let it naturally release pressure for 10 minutes. Then, carefully release any remaining pressure.
6. Remove the bay leaf and discard.
7. Stir in the vegetable broth, tomato sauce, and cilantro.
8. Serve immediately or store in the refrigerator for later.

Tips

• To make this soup ahead of time, cook the beans according to the directions, then let them cool completely. Store the soup in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you’re ready to serve, reheat the soup over low heat until warmed through.
• If you don’t have an Instant Pot, you can also make this soup on the stovetop. To do this, bring the beans, water, onion, garlic, bell peppers, jalapeno pepper, oregano, thyme, cumin, salt, and pepper to a boil in a large pot. Reduce heat to low and simmer for 1 hour, or until the beans are tender. Stir in the vegetable broth, tomato sauce, and cilantro and cook for an additional 15 minutes, or until heated through.
• This soup is a great way to use up leftover vegetables. Feel free to add any vegetables you have on hand, such as carrots, celery, or squash.
• For a heartier soup, you can add some protein to it. Some good options include shredded chicken, cooked ground beef, or tofu.
• Serve this soup with your favorite toppings, such as sour cream, cheese, or fresh herbs.

This 15 bean soup is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be customized to your liking. Enjoy!

Q: What are the ingredients for 15 bean soup?

A: The ingredients for 15 bean soup are as follows:

• 1 pound dried beans, sorted and rinsed
• 10 cups water
• 1 ham hock or smoked turkey leg
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Q: How do I cook 15 bean soup in an Instant Pot?

A: To cook 15 bean soup in an Instant Pot, follow these steps:

1. Rinse the beans and place them in the Instant Pot.
2. Add the water, ham hock or smoked turkey leg, onion, garlic, celery, carrot, oregano, thyme, and bay leaf.
3. Close the lid and set the pressure cooker to high for 60 minutes.
4. Let the pressure release naturally for 10 minutes, then release the remaining pressure manually.
5. Remove the ham hock or smoked turkey leg and discard.
6. Stir the soup and season with salt and pepper to taste.
7. Serve immediately or store in the refrigerator for later.

Q: How can I make 15 bean soup ahead of time?

A: To make 15 bean soup ahead of time, follow these steps:

1. Cook the soup according to the instructions above.
2. Let the soup cool completely, then store it in the refrigerator in an airtight container.
3. The soup can be stored in the refrigerator for up to 3 days.
4. To reheat the soup, add it to a pot over low heat and cook until warmed through.

Q: What are some variations on 15 bean soup?

A: There are many variations on 15 bean soup. Some popular variations include:

• Add vegetables: You can add additional vegetables to the soup, such as potatoes, corn, or green beans.
• Use different beans: You can use different types of beans in the soup, such as kidney beans, black beans, or pinto beans.
• Add meat: You can add meat to the soup, such as ham, sausage, or chicken.
• Season with different herbs and spices: You can season the soup with different herbs and spices, such as basil, rosemary, or cayenne pepper.

Q: What are the health benefits of 15 bean soup?

A: 15 bean soup is a healthy and nutritious meal. It is a good source of protein, fiber, vitamins, and minerals. The beans in the soup are a good source of soluble fiber, which can help to lower cholesterol and improve blood sugar control. The soup is also a good source of iron, magnesium, and potassium.

Q: What are some tips for making 15 bean soup?

A: Here are some tips for making 15 bean soup:

• Soak the beans overnight before cooking to reduce cooking time.
• Use a ham hock or smoked turkey leg to add flavor to the soup.
• Season the soup with salt and pepper to taste.
• Serve the soup with crusty bread or cornbread.

Q: Where can I find 15 bean soup?

A: 15 bean soup is available at many grocery stores. It can also be found at restaurants that serve comfort food.

In this blog post, we have discussed how to cook 15 bean soup in an Instant Pot. We have provided a step-by-step guide, as well as tips and tricks for making the best possible soup. We hope that you found this information helpful and that you enjoy making this delicious and hearty soup at home.

Here are some key takeaways from this blog post:

• 15 bean soup is a healthy and hearty soup that is perfect for a cold winter day.
• It is easy to make in an Instant Pot, and it only takes about an hour from start to finish.
• The soup is full of flavor and nutrients, and it is sure to please everyone at your table.
• Be sure to use dried beans instead of canned beans for the best flavor and texture.
• Soak the beans overnight before cooking to reduce cooking time.
• Add vegetables and herbs to the soup to make it more flavorful and nutritious.
• Enjoy!