Instant Pot 15 Bean Soup with Pork and Ham | Hurst's HamBeens

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

I love any kind of bean soup, and this 15 bean soup variety really hits the spot! It also does a great job of being a freezer/fridge purge recipe. There are plenty of brands out there, Hurst’s is great and it seems to be the one I find at most stores around here. I used the regular ham-flavored one for this video, but they also have chicken and Cajun flavors that I haven’t tried yet.

Use any smoked/roasted/seasoned bone meat that you have. I just happened to have this pork bone in the freezer so I roasted it in the oven to acquire that nice dark color before putting it into the soup. But you can also use a ham hock or smoked turkey or leave the meat out completely if you prefer.

The extra ham at the stop is also optional. I was cleaning out the fridge as the soup cooked and I found this ham steak that had been in there for a while so I decided to go ahead and chop it up for the soup. No complaints from the hubby on that one! We enjoyed it all week for lunches and dinners.

FUN FACT: Hurst’s website states that each package “contains 15 of these bean varieties: northern, pinto, big lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black bean.” That’s 17! So do we acquire 17 or just 15? Or do we ever acquire shorted? Is it seasonally dependent which 15 we acquire? What’s the scoop? Someone needs to investigate!

Instant Pot Duo 6 Quart:
#15beansoup #instant pot #madewithfilmora

Today’s Ingredients:
20 oz Hurst’s 15-Bean Soup, picked over and rinsed – including the flavor packet
2 TB olive oil
1 cup each chopped: onion, celery, carrot
6 garlic cloves, minced
15 oz canned fire-roasted chopped tomatoes
8 cups water (or chicken broth)
1½ lbs roasted pork bone with meat (or ham hocks or smoked turkey)

Optional add-ins after pressure cooking: 2 cups chopped ham, 2 cup chopped parsley

1. Heat the Instant Pot on sauté until the display reads “HOT.” Add the olive oil.
2. Add the onion, celery, and carrots and cook for a few minutes until softened. Stir occasionally.
3. Add the garlic and seasoning packet and cook for another minute.
4. Add the chopped tomatoes and water (or broth) and stir to combine.
5. Nest the pork bone (ham hock, smoked turkey) into the bottom of the pot.
6. Pour the rinsed beans all around and poke around with a spoon to make sure there are no clumps and everything is evenly distributed.
7. Lock the lid and cook for 40 minutes on manual/high followed by a full natural pressure release before reopening the pot. just warning: Due to the high volume of liquid in the pot, it will take a while to come up to pressure and also to come down again. Be patient.
8. Remove the pork bone and harvest any meat you can from it, returning the meat to the pot. Also add in any extras love chopped ham and chopped parsley that you love. Let it sit for a few minutes to heat the ham through.
9. Serve and enjoy!

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