Easy Instant Pot Hurst Bean Soup Recipe

Is there anything more comforting than a classic recipe like a Hurst Bean 15 bean soup? This easy Instant Pot Hurst Bean soup recipe is great for a chilly day meal and a great way to make delicious soup.

Years ago, before the introduction of Instant Pot recipes, this was one of my favorite recipes for my crock pot. I included these main ingredients: ham hocks or leftover hambone, vegetable broth, one clove garlic, a red pepper, one bell pepper, some ground sausage or andouille sausage, tsp chili powder, pour beans (baby lima, yellow split, making sure beans on hand were used) and if I was in a hurry an organic ham flavor packet.

It was one of my easy family recipes right next to black bean soup for one of the best ways to have great recipes and the perfect hot meal with hearty flavors on a chilly day.

Time Saving Bonus:

I always tried to make a little extra because it freezes well and reheats fast with great flavor results. You can always add a spice packet or some beef roast or leftover turkey on the stove top.

This can be a go meal to fill in around a holiday meal. It’s as easy as mixing some basic ingredients: 4 cups water, placing beans for your bean soup mix, and cooking. Hurst Beans has a lot of options for dry beans for a hearty soup and a quick and easy recipe.

Using flavorful beans and leftovers like slow cooker ham, and leftover Easter ham can use leftovers wisely and the presentation looks great with the rich colors of the different beans.

A package of dried beans like Hurst’s Beans comes with a seasoning like the Cajun seasoning packet but I do not use them anymore since it’s easy to make my own and I trust my own ingredients.

Instant Pot Hurst Bean Soup Recipe

Minutes of prep time: 15

Ingredients

• 1 package (20 ounce) Hurst’s Ham Beans 15 Bean Soup
• 2 tablespoons coconut oil or olive oil
• 1 cup onion, chopped
• 1/2 cup celery, diced
• 2 cloves garlic, minced
• 8 cups of fresh water
• 1 ham bone or 3 slices organic bacon
• 15 ounces crushed tomatoes or pureed tomatoes
• 1/2 cup carrots, diced
• 1/2 teaspoon chili powder (optional)
• 2 cups spinach, roughly chopped
• 1 cup diced ham (optional)
• 8 oz organic polish sausage or andouille sausage
• 1 tablespoon lemon juice or organic apple cider vinegar
• Real Salt and freshly ground black pepper to taste

Cooking Directions

1. Rinse beans in a colander and remove any unwanted debris.
2. Select Sauté on your Instant Pot and adjust to high.
3. Add the coconut oil, onion, and celery to the Instant Pot. Sauté for about 3 minutes until tender.
4. Add the garlic and sauté for 1 minute more.
5. Add the rinsed beans, 2 quarts water, and ham bone or bacon slices.
6. Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker.
7. Let the beans soak for 1 hour. Or You can cook the beans on high pressure for 35 minutes with a 10 minute natural release.
8. After 1 hour, stir in tomatoes, carrots, sausage, and chili powder. Lock the lid in place. Select High Pressure and 3 minutes cook time.
9. When the cook time ends, turn off the Instant Pot. Let the pressure release naturally for 10 minutes. Then use quick release of pressure to open the lid. When the pressure fully releases the valve drops.
10. Carefully remove lid of the slow cooker. Remove the ham bone. Stir in the spinach, ham, and lemon juice.
11. Season with real salt and pepper to taste.
12. Serve and Enjoy!

Tips For Making Instant Pot Hurst Bean Soup Recipe

• You can use a leftover ham bone from your freezer from a cooked ham, purchase a ham bone from your butcher, or use a smoked ham hock from the grocery store.
• The Hurst 15 Bean Soup comes with a ham seasoning packet which I personally don’t use because of the ingredients.
• Beans are one of the things you will need to increase pressure cooking time for if you are cooking at a higher altitude.
• Add 5 percent more pressure cook time at 3,000 feet above sea level, 10 percent for 4,000 feet above sea level, the technical rule is: increase by 5 percent for every 1,000 ft.
• Never fill the Instant Pot more than half full when cooking beans.
• You don’t have to buy a seasoning blend at your grocery store. Its easy to mix up your own.
• You can use chicken bouillon instead of chicken broth. If you have chicken bone broth, you can use 4 cups of water and 4 cups of chicken bone broth. You want a total of 8 cups of liquid. If you want a thicker soup, use 4 cups chicken bone broth and 2 cups of water.
• You can use a no soak recipe (quick soak method). You can overnight soak the beans instead.
• To help reduce the gas many experience when digesting beans, before you soak over night, bring the beans to a boil then turn off the heat and add 2 tsps of real baking soda to the beans. Let them sit for 30 minutes to an hour. Rinse the beans and cover with fresh water and soak over night.
• Beans take a long time to cook so make sure you don’t remove the lid of the Instant Pot during cooking. Removing the lid will mean they won’t get done as fast! Your minutes of prep time may vary slightly depending on the number of cups of stock you use.

The perfect way to battle a cold day, the savory aroma of N.K. Hurst company dried beans simmering to perfection!

Of course you can simply add your own variations of beans like large lima, green split, and white kidney to make a tender beans soup just as tasty and limited only to your imagination. A little cheddar cheese and sour cream can take the spicy down if you your husband sneaks in a little to much hot sauce!