A warm, hearty bowl of bean soup is one of the most satisfying meals you can make, and using an Instant Pot makes it incredibly simple. This easy Instant Pot Hurst Bean Soup recipe is perfect for those looking for a comforting, nutritious dish without spending hours in the kitchen. Packed with protein-rich beans, flavorful vegetables, and savory seasonings, this soup is ideal for meal prepping or feeding a hungry family.
Why This Soup is a Must-Try
If you love a rich, well-seasoned soup that doesn’t require constant monitoring, this recipe is for you. The Instant Pot reduces cooking time while letting all the flavors meld together beautifully. Hurst’s 15 Bean Soup mix provides a wonderful variety of beans that add texture and depth. You can also customize the recipe with different proteins and seasonings.
Ingredients
1 package of Hurst’s 15 Bean Soup mix (seasoning packet optional)
8 cups vegetable or chicken broth
1 large onion, finely chopped
3 cloves garlic, minced
3 carrots, peeled and diced
3 celery stalks, diced
1 can (14.5 oz) fire-roasted diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon sea salt (or to taste)
2 tablespoons olive oil
1 bay leaf
1 pound smoked sausage (or ham/shredded chicken)
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
Fresh parsley for garnish
Grated Parmesan (optional)
Prepping the Ingredients
Rinse and sort the beans to remove debris. There’s no need to soak the beans overnight; the Instant Pot will cook them in less time. Chop all vegetables and prepare your protein so everything is ready to go when you start.
Step-by-Step Instructions
Sautéing for Maximum Flavor
Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion, carrots, and celery, and sauté for about 4-5 minutes. Stir in garlic and cook for 30 more seconds until fragrant.
Adding Beans and Liquid
Add the rinsed beans, diced tomatoes, and broth. Stir in the smoked paprika, oregano, cumin, black pepper, and salt. Add the bay leaf and stir to combine. If using smoked sausage, ham, or another protein, add it now.
Pressure Cooking
Secure the lid, set the Instant Pot to “Manual” or “Pressure Cook” on high for 40 minutes.
Natural Release
Let the pressure naturally release for 15 minutes, then perform a quick release. Open the lid and remove the bay leaf.
Finishing Touches
Stir in the apple cider vinegar and Worcestershire sauce to enhance flavors. Adjust seasonings to taste. Garnish with fresh parsley and grated Parmesan if desired.
How to Serve
This soup pairs beautifully with warm, crusty bread or homemade cornbread. You can also serve it over rice or with roasted vegetables for a complete meal. For a creamy texture, blend part of the soup and mix it back in before serving.
Storing and Reheating
This soup tastes even better the next day, making it a great make-ahead meal.
Refrigeration: Store in an airtight container for up to 5 days.
Freezing: Cool completely before transferring to freezer-safe containers. It lasts for up to 3 months.
Reheating: Warm on the stovetop, adding broth or water if needed.
Variations to Try
Vegetarian & Vegan: Use vegetable broth and skip the meat for a fully plant-based version.
Spicy Kick: Add cayenne pepper or jalapeño for heat.
Extra Vegetables: Toss in kale, spinach, or bell peppers.
Creamy Version: Stir in coconut milk or heavy cream for a silky texture.
Why You’ll Keep Coming Back to This Recipe
Once you try this easy Instant Pot Hurst Bean Soup recipe, it’s sure to become a kitchen staple. The ease of preparation, combined with comforting, hearty flavors, makes it perfect for any occasion. Whether you’re cooking for yourself, your family, or prepping meals for the week, this soup delivers satisfying results every time.
