How To Make 15 Bean Soup Instant Pot
This ham and 15 bean soup instant pot is loaded with savory flavors and lots of healthy vegetables in one hearty tomato-based dish.
Ingredients
- 20 oz Hurst’s HamBeens 15 Bean Soup, (1 package), with seasoning packet
- 2 tbsp vegetable oil
- 1 cup onion, chopped
- ½ cup celery, diced
- 2 garlic cloves, minced
- 2 quarts water
- 1 ham bone, optional
- 15 oz tomatoes in puree, (1 can), crushed
- ½ cup carrots, diced
- 1 tsp chili powder
- 2 cup spinach, roughly chopped
- 1 cup ham, diced, optional
- 1 tbsp lemon juice
- salt, to taste
- 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.
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Add the garlic and sauté for 1 minute more. Add the rinsed beans, 2 quarts water, and ham bone.
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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, 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.
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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.
Nutrition
- Sugar: 1g
- :
- Calcium: 22mg
- Calories: 47kcal
- Carbohydrates: 3g
- Cholesterol: 9mg
- Fat: 2g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 138mg
- Protein: 4g
- Saturated Fat: 1g
- Sodium: 193mg
- Vitamin A: 1714IU
- Vitamin C: 4mg
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