Easy Instant Pot “15 Bean Soup”
Pork, Pressure Cooker, Soups
Ingredients
1 tablespoon olive oil or butter
1 large onion, diced
3 ribs celery, diced
3–4 carrots, diced
2–3 cloves garlic, minced
1 bag Hurst’s Hambeens 15 Bean Soup (20 ounces), rinsed and sorted
Seasoning packet that comes with the 15 Bean Soup (or optional spices below)
8 cups broth (chicken or vegetable)
2 pounds ham hocks, shanks, or leftover ham bone
salt and pepper to taste
Optional Spices (in place of packet)
2 bay leaves
1 teaspoon ground cumin
1 pinch dried oregano
Kosher salt to taste
Directions
Select browning/saute to preheat the pressure cooker. Add the olive oil or butter and onion, celery, and carrots. Saute until the onion is tender, about 3 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Add washed and sorted 15 bean mix to the pot, add the seasoning packet, and the broth. Stir to combine.
Add the ham hocks, shanks, or ham bone to the pot.
Lock the lid in place, make sure the vent is set to seal, and select high pressure and 45 minute cook time.
When the cooking time ends, let the soup rest at pressure (natural pressure release) for 10 minutes and then use the quick pressure release. When the valve drops, remove the lid carefully.
Remove the ham pieces and bones and place them on a plate. Remove any extra meat and discard the non-edible pieces. Return the ham meat to the pot and stir to combine.
Adjust salt and pepper to taste and serve hot.
Notes
If you’d like to thicken the soup just a bit, you can blend it for just a few seconds with your immersion blender or you can blend 2 cups of the soup in a traditional blender and then return it to the pot. Blended beans are a great natural thickener.
Nutrition
Amount Per Serving: CALORIES: 250.3 FAT: 3.9g CHOLESTEROL: 15.1mg SODIUM: 1,133.1mg CARBOHYDRATES: 38.1g SUGARS: 3.2g PROTEIN: 17.3g VITAMIN A: 196.2µg VITAMIN C: 7.5mg