Go Back
–+ servings
Instant Pot Pressure Cooker Summer Vegetable 15-Bean Soup Recipe
4.45 from 9 ratings

Instant Pot Summer Vegetable 15-Bean Soup

Full of flavor, this summer vegetable 15-bean soup is the perfect Instant Pot dinner!
Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 8 hours
Total Time 9 hours
Servings 12 servings
Author Crissy Page

Ingredients

  • 1 1lb. 4oz. Bag Hurst’s 15-Bean Soup with ham seasoning packet
  • 8 cups chicken broth
  • 1 14.5oz. can diced tomatoes with basil, roasted garlic, and onion
  • 2 tablespoons tomato paste
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 1 or 2 small zucchini chopped into chunky but bite-size pieces
  • 2 ears corn cut off the cob
  • 1 tablespoon fresh lemon
  • 1 tablespoon fresh parsley chopped
  • Salt and pepper to taste

Instructions

  • Wash and sort beans. Place beans in a large bowl or pan and cover them with water by at least 2 inches. Let the beans soak for 8 hours or overnight.
  • Rinse beans and add to the instant pot. Cover with the 8 cups of chicken broth and stir. Set to high pressure for 15 minutes with a 5-minute natural release. Carefully release the remaining pressure after 5 minutes. 
  • Stir in the diced tomatoes, tomato paste, onion, bell pepper, zucchini, and the corn. Note, be careful not to surpass max fill line! You may need to cut back on some veggies if it's looking too full. Cook on high pressure for another 4 minutes with a quick release. Remove the lid and stir in the ham flavor seasoning, then stir in the lemon juice and parsley.

Nutrition

Serving: 1 | Calories: 203kcal | Carbohydrates: 32g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 2350mg | Fiber: 12g | Sugar: 8g