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.  

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1 package (20 ounce) Hurst’s HamBeens 15 Bean Soup with seasoning packet

2 tablespoons vegetable oil

1 cup chopped onion

½ cup diced celery

2 cloves garlic, minced

2 quarts water

1 ham bone, optional*

1 can (15 ounces) crushed tomatoes in puree

½ cup diced carrots

1 teaspoon chili powder

2 cups roughly chopped spinach

1 cup diced ham, optional

1 tablespoon lemon juice

Salt and freshly ground black pepper to taste

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1. Set aside seasoning packet. Rinse beans in a colander and remove any debris. 

2. Select Sauté. Add the vegetable oil, onion, and celery to the pressure cooking pot. Sauté for about 3 minutes until tender.

3. Add the garlic and sauté for 1 minute more.

4. Add the rinsed beans, 2 quarts water, and ham bone.

5. 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 without releasing the pressure. (Alternatively, if you don't want to use the quick soak method, you can cook the beans on high pressure for 35 minutes with a 10 minute natural release.**)

6. 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.

7. 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.

8. 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.