This Pressure Cooker / Instant Pot 15 Bean Soup is a hearty soup loaded with ham, fifteen different types of beans, and good-for-you veggies.
1 hour 40 minutes
1 package (20 ounce) Hurst’s HamBeens 15 Bean Soup with seasoning packet
2 tablespoons vegetable oil
1 cup onion, chopped
1/2 cup celery, diced
2 cloves garlic, minced
2 quarts water
1 ham bone, optional*
1 can (15 ounces) crushed tomatoes in puree
1/2 cup carrots, diced
1 teaspoon chili powder
2 cups spinach, roughly chopped
1 cup diced ham, optional
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
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. *Alternatively, 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.