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Instant Pot/Slow Cooker Creamy 15 Bean Soup


  • Prep Time: 20 minutes + soaking time
  • Cook Time: 18 minutes
  • Total Time: 14 minute
  • Yield: Makes about 14 cups of soup 1x

Description

The classic 15 bean soup recipe with a creamy twist! You’re going to love this thick and creamy bean soup with smoked sausage or ham. Make it fast in your pressure cooker or let it simmer all day in your slow cooker.


Ingredients

Units Scale

For soaking beans:

  • 1 (20 oz) package Hurst’s 15 Bean Soup
  • 1 Tbsp salt
  • Water

For pressure cooking the soup:

  • 1 onion, diced
  • 2 cups cubed ham OR 1 or 2 packages (13 oz) smoked sausage, sliced into quarter inch rounds
  • 1 tsp salt
  • 6 cups water

For later:

  • 1 (14.5 oz) can crushed tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 1/2 tsp chili powder
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 1 (12 oz) can evaporated milk
  • 6 Tbsp melted butter
  • 1/2 cup flour

Instructions

  1. Soak the beans: you can soak the beans overnight or you can do the quick soak method. To soak overnight dump beans in a large bowl, save the seasoning packet for later. Sprinkle 1 Tbsp of salt over beans. Fill the bowl with plenty of water to cover the beans. Soak for at least 8 hours or up to 24 hours. Rinse the beans thoroughly in a colander. For the quick soak method, see my note below or watch my video above.
  2. Pressure/Slow Cook: Add the soaked beans to the Instant Pot. Add in half of the seasoning packet onion, 1 tsp salt, ham and 6 cups of water. Cover the pot and secure the lid. Make sure valve is on sealing. Set the manual/pressure cook button to 18 minutes on high pressure. When timer is up you can perform a quick release. If foam comes out move valve back to sealing and try again in 20 seconds. Slow Cook: If you’re using the slow cooker add soaked beans to the crock, add in half of seasoning packet, onion, 1 tsp salt, ham and 6 cups of water. Cover and cook on low for 8 hours.
  3. Finish the soup: Remove the lid. Add in the rest of the seasoning packet, tomatoes, tomato sauce, chili powder, lemon juice, garlic and evaporated milk. Turn Instant Pot to saute (or turn slow cooker to HIGH). In a small bowl whisk together the melted butter and the flour together until creamy. Once it is creamy add in a little bit of the soup. Whisk. Add the mixture to the pot and stir. Let the flour mixture thicken the soup for about 5-10 minutes in the Instant Pot and about 20 minutes in the slow cooker. Stir often.
  4. Season to taste: finish the soup by salt and peppering to taste. Add in additional seasonings if desired. Serve this soup with cornbread, rolls or croutons. This soup freezes well.

Notes

Instant Pot QUICK SOAK METHOD: First just pour the beans into a colander and rinse them off. Sometimes dried beans have a little dirt and debris in them. Once they have been rinsed you can add the beans to the Instant Pot. Next you’ll cover the beans with water. For every one cup of beans you’ll want about 3-4 cups of water. I used 8 cups of water for the entire package of dried beans. Now you’ll bring the pot to a boil by using the the “sauté” function on your Instant Pot. Once the water comes to a boil you will cover the pot with the lid and set the valve to “sealing.” Then you’ll set the manual pressure cooker button to 2 minutes. When the timer beeps you can open the valve very slowly. If foam begins to exit the valve stop releasing the pressure and wait for 30 seconds before you try again. Once the lid is removed go ahead and drain and rinse the beans in a colander under cool running water. Now you can proceed with the recipe that requires pre-soaked beans.

This recipe can be gluten free: Substitute the flour with a GF flour blend or corn starch.

  • Category: Soup
  • Method: Slow Cooker/Pressure Cooker