instant pot/slow cooker creamy 15 bean soup

INGREDIENTS

For soaking beans:

• 1 (20 oz) package Hurst’s 15 Bean Soup
• 1 Tbsp salt
• Water

For pressure cooking the soup:

• 1 onion, diced
• 2 cups cubed ham OR 1 or 2 packages (13 oz) smoked sausage, sliced into quarter inch rounds
• 1 tsp salt
• 6 cups water

For later:

• 1 (14.5 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 1/2 tsp chili powder
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• 1 (12 oz) can evaporated milk
• 6 Tbsp melted butter
• 1/2 cup flour

---

INSTRUCTIONS

1. Soak the beans: you can soak the beans overnight or you can do the quick soak method. To soak overnight dump beans in a large bowl, save the seasoning packet for later. Sprinkle 1 Tbsp of salt over beans. Fill the bowl with plenty of water to cover the beans. Soak for at least 8 hours or up to 24 hours. Rinse the beans thoroughly in a colander. For the quick soak method, see my note below or watch my video above.
2. Pressure/Slow Cook: Add the soaked beans to the Instant Pot. Add in half of the seasoning packet onion, 1 tsp salt, ham and 6 cups of water. Cover the pot and secure the lid. Make sure valve is on sealing. Set the manual/pressure cook button to 18 minutes on high pressure. When timer is up you can perform a quick release. If foam comes out move valve back to sealing and try again in 20 seconds. Slow Cook: If you’re using the slow cooker add soaked beans to the crock, add in half of seasoning packet, onion, 1 tsp salt, ham and 6 cups of water. Cover and cook on low for 8 hours.
3. Finish the soup: Remove the lid. Add in the rest of the seasoning packet, tomatoes, tomato sauce, chili powder, lemon juice, garlic and evaporated milk. Turn Instant Pot to saute (or turn slow cooker to HIGH). In a small bowl whisk together the melted butter and the flour together until creamy. Once it is creamy add in a little bit of the soup. Whisk. Add the mixture to the pot and stir. Let the flour mixture thicken the soup for about 5-10 minutes in the Instant Pot and about 20 minutes in the slow cooker. Stir often.
4. Season to taste: finish the soup by salt and peppering to taste. Add in additional seasonings if desired. Serve this soup with cornbread, rolls or croutons. This soup freezes well.