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5 from 2 votes

15 Bean Soup in Instant Pot

Hearty and packed with protein and fibre, this 15 bean soup in Instant Pot is easy to make and doesn't need soaking.
Prep Time10 mins
Cook Time1 hr
Course: Dinner, Lunch
Cuisine: Vegan, Vegetarian
Keyword: 15 bean soup, 15 bean soup Instant Pot
Servings: 4
Calories: 145kcal
Author: The Awesome Green


  • Instant Pot


  • 10 oz 15 bean mix pre-packaged (without seasonings) or home-made mix
  • 1 tbsp avocado oil
  • 1 carrot, medium diced
  • 1 celeriac head diced
  • 1 red bell pepper, small diced
  • 1 yellow onion, large finely diced
  • 2 garlic cloves minced
  • 2 sun-dried tomatoes chopped
  • 4 cups vegetable broth
  • 1 tsp ginger, fresh grated
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp black pepper freshly ground
  • 1 Bay leaf
  • Fresh parsley, chopped to garnish
  • 1 can (14 oz) diced tomatoes
  • 1 tbsp tomato paste


  • In a colander rinse well the beans under cold water, then drain.
  • On your Instant Pot turn the “Sauté” function to “Normal”, then add oil and onion and cook stirring frequently until translucent (about 3 minutes).
  • Add garlic and cook for 30 seconds, then add the rest of the vegetables and cook for three more minutes, stirring continuously, until fragrant.
  • Press “Cancel” to turn off the “Sauté function”, then add the beans, spices, vegetable broth, tomato paste and diced tomatoes and mix well to combine.
  • Put the lid on and lock it in place, then pressure cook on “High” for 35 minutes (it will take about 10 minutes to pressurize).
  • Let the steam release naturally for 15 minutes, then press “Cancel” and remove the lid.
  • Season with salt, mix and divide into serving bowls. Serve warm, garnished with fresh parsley leaves.


Serving: 513g | Calories: 145kcal | Carbohydrates: 23.46g | Protein: 7.24g | Fat: 4.75g | Sodium: 755mg | Fiber: 4.8g | Sugar: 6.63g | Vitamin A: 3888IU | Vitamin C: 55.7mg | Calcium: 103mg | Iron: 3mg