Instant Pot 15 Bean Soup
This Instant Pot 15 Bean Soup Recipe uses simple ingredients like juicy andouille sausage and diced Cajun "trinity" veggies. No soaking.
Servings 12
Calories 305kcal
Equipment
- 6-quart Instant Pot
Ingredients
- 2 tbsp avocado oil
- 16 oz smoked sausage I used andouille and cut it into 1-inch wide pieces
- 1 cup yellow onions diced, about half a yellow onion
- 1 cup bell pepper diced, I used red bell pepper
- 1/2 cup celery diced,
- 5 Cloves garlic minced
- 3 cups 15 bean soup mix or 13 bean soup mix depending on what’s available
- 9 cups water
- 3 tbsp better than chicken bouillon
- 4 bay leaves
- 1/2 tsp black pepper
- 1 tsp homemade cajun seasoning
Instructions
- Add the beans to a mesh strainer. Rinse under cold water for 1 minute. Allow to drain.
- Add avocado oil to the bottom of the instant pot on high sear/sauté.
- Add sausages, peppers, celery, onions and garlic. Sauté for 5 minutes (the onions will be translucent and the sausages will be browned). Turn off the sear-saute function on the instant pot.
- Add the beans, water, bouillon, and bay leaves. Stir to combine.
- Cover the instant pot with the pressure cooker lid. Set the lid to “seal”.
- Turn on high pressure for 40 minutes.
- At the end of the cooking time, allow the soup to stay with the lid on for 20 minutes before manually removing the remaining pressure (I find that this is the best way to ensure that all of the beans are tender). Remove the lid.
- Stir, add seasonings, salt and pepper to taste.
- Remove the bay leaves before serving.
Nutrition
Calories: 305kcal | Carbohydrates: 32g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 27mg | Sodium: 638mg | Potassium: 767mg | Fiber: 8g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 4mg