Hearty, filling, and full of smokey flavor – our Instant Pot 15 Bean Soup with Pork is not a wimpy soup at all! This freezer friendly soup is a great way to incorporate some important whole food ingredients and techniques, but also super frugal.
Ingredients
- 10 ounces 15 Bean Soup Mix
- ⅔ pounds Pork Chops, Boneless
- ½ cups dice Onion
- 1 ½ cups dice Celery
- 1 ¼ cups dice Carrot
- 2 teaspoons mince Garlic, Cloves
- 7 ¼ ounces Diced Tomatoes, Canned
- ⅛ cups cook and dice Bacon
- 1 tablespoon Soy Sauce
- 1 tablespoon Dijon Mustard
- ½ tablespoons Chili Powder
- 1 ½ whole Bay Leaf
- ½ teaspoons Black Pepper
- ½ teaspoons Sea Salt
- 1 ½ tablespoons juice Lemon
- 2 cups Chicken Broth/Stock
- ⅛ cups chop Parsley, Fresh
- 2 cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients except broth and parsley among indicated number of round freezer containers. Seal, label and freeze.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Drain and rinse beans. Set aside.
- Combine all ingredients in Instant Pot except parsley.
- Stir gently to combine. Add in rinsed beans, stirring again.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 35 minutes.
- Let pressure release naturally.
- Remove bay leaves and pork chops from the soup.
- Dice the meat and return to the soup.
- Stir in fresh parsley.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 350
- Total Fat
- 11g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 35g
- Sodium
- 962mg
- Total Carbohydrates
- 39g
- Fiber
- 16g
- Sugar
- 5g
- Protein
- 23g
- WW Freestyle
- 9
6 Comments
Join the discussionWhat do we do with the beans we set aside? Do we stir in the beans to combine ??? Very confusing
Yes, in the step when you are instructed to combine all ingredients you will want to add the rinsed beans. Sorry for any confusion. 🙂
No liquid? The only liquid are the tomatoes. The only other liquids specified is under “Serving Day ingredients”. I’m interested in following the “Make it Now” instructions.
If you are wanting to follow the make it now instructions then you will be using the serving day ingredients – since you aren’t breaking your cooking into separate days this is technically your serving day. 😉
Hi! I couldn’t believe that this amount of beans could cook in 2 cups of liquid, so I added a total of 5 cups more! It’s still super thick, but I don’t mind a bean stew too much. When I checked the 15 bean mix website, they suggest 7.5 cups of liquid in a slow cooker! Please be careful with this recipe. And like someone else, I, too, had to figure out that those beans that I rinsed and set aside were to be added into the other ingredients. Poorly written!
Hello,
We have made a few adjustments to this recipe since a number of people are finding it confusing. Our members receive resources that provide detailed directions in helping them make their freezer meals (which is what our site is primarily about) though we do include the directions to make recipes fresh on some. We are making a note to re-send this recipe out to test cooks but it should also be noted when preparing this recipe that you aren’t using the full package of 15 bean soup mix. Thank you for your feedback.