Hurst Cajun 15 Bean Soup in the Instant Pot (No Soaking)

Hurst Cajun 15 Bean Soup is a hearty, Cajun-inspired Louisiana-style meal made with a colorful mix of beans, vegetables, Cajun seasoning, and smoked sausage. The Instant Pot cooks the beans without an overnight soak, while adding tomatoes near the end helps them turn tender instead of staying firm.

Ingredients

1 package (20 oz / 567 g) Hurst’s Cajun 15 Bean Soup mix, including its seasoning packet
12 oz (340 g) fully cooked smoked sausage, sliced into ¼-inch (6 mm) rounds
1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
1 medium yellow onion (about 5 oz / 150 g), diced
2 celery ribs (about 3½ oz / 100 g), diced
1 medium green bell pepper (about 5 oz / 150 g), diced
4 garlic cloves (about 12 g), minced
6 cups (1.42 L) low-sodium chicken broth
3 cups (710 ml) water
1 bay leaf
1 can (14.5 oz / 411 g) diced tomatoes, with their juices
1 tablespoon (15 ml) apple cider vinegar or lemon juice, optional, to brighten the finished soup
½ teaspoon (1 g) freshly ground black pepper
Fine salt, as needed, for finishing
2 tablespoons (8 g) chopped fresh parsley or green onion tops, optional, for serving

Instructions

Sort and rinse the beans. Take the seasoning packet out of the bag and set it aside. Spread the dry beans on a plate or tray and pick out any small stones or damaged beans. Rinse them in a colander under cool running water. There is no need to soak them for this method. For the full 20-ounce bag, use an 8-quart pressure cooker and check that the beans, liquid, and other ingredients stay below the cooker’s half-full limit for beans. If your cooker is smaller or the ingredients would exceed that mark, cook a smaller batch rather than filling it too high.
Brown the sausage and vegetables. Select Sauté on the Instant Pot and add the oil. Once it is hot, add the sliced fully cooked sausage and brown it for about 3 minutes, stirring once or twice. Add the onion, celery, and bell pepper; cook for 3 minutes, stirring and scraping the bottom as the vegetables soften. Stir in the garlic for 30 seconds. If you use uncooked ground pork sausage instead of fully cooked smoked sausage, cook it until a food thermometer reads 160°F (71°C), the USDA FSIS safe minimum for ground meat.
Add the beans and cooking liquid. Press Cancel. Pour in a splash of the measured broth and scrape the bottom of the pot thoroughly to loosen any browned bits. This step helps prevent a burn warning. Add the rinsed beans, remaining broth, water, and bay leaf. Stir gently, then check again that the cooker is no more than half full. Do not add the seasoning packet or tomatoes yet; delaying them gives the beans a better chance to soften evenly.
Pressure-cook the beans. Lock the lid, set the steam valve to Sealing, and cook on High Pressure for 40 minutes. The cooker needs time to come to pressure—allow about 10 minutes, depending on its size and how warm the ingredients are. When the cooking cycle ends, let the pressure release naturally for 20 minutes. Then carefully move the valve to Venting to release any remaining pressure. Keep your hands and face away from the escaping steam, and wait until the float valve drops before opening the lid.
Finish the soup. Remove the bay leaf. Stir in the diced tomatoes and their juices, the entire seasoning packet, and the black pepper. Select Sauté and simmer uncovered for about 10 minutes, stirring occasionally. Test several beans: they should be soft and creamy inside, not chalky or crunchy. If some are still firm, simmer for a few more minutes; if needed, pressure-cook them for another 5 minutes with a natural release. Add the vinegar or lemon juice, if using, and taste before adding salt because the packet, broth, and sausage may already season the soup well.
Adjust and serve. For a thicker texture, mash a small scoop of beans against the side of the pot and stir them back in. For a looser soup, add hot water or broth a little at a time. Ladle into bowls and finish with parsley or green onion tops if you like.

Tips

Keep the seasoning flexible. Sausage, packaged broth, and the included Cajun seasoning packet can all contribute salt. Start with low-sodium broth and wait until the soup is finished before seasoning with salt. If it tastes too salty, stir in a little hot water and serve it with unsalted rice.
Don’t add tomatoes at the start. Tomatoes and other acidic ingredients can slow bean softening. Cook the beans in broth and water first, then add the tomatoes after pressure cooking. This order is especially helpful when the beans are older or have been stored for a long time.
Scrape the pot before pressure cooking. Bits of browned sausage or onion stuck to the bottom can trigger a burn warning. Deglaze with some broth and run a spoon over the bottom until it feels smooth before adding the beans.
Allow for bean variation. Dried beans do not all cook at exactly the same speed. If the batch is not tender after the first cycle, use a short additional pressure cycle or simmer until it is ready. Avoid adding extra salt or acidic ingredients before the beans soften.

Serving Suggestions

Serve this soup hot in deep bowls, with the sausage and several kinds of beans in each portion. Steamed white rice is a classic, filling accompaniment; spooning the soup over rice also makes the broth go further. Cornbread, crusty bread, or warm dinner rolls are useful for soaking up the seasoned liquid. For a fresh contrast, offer a simple green salad or sliced cabbage dressed with vinegar alongside the bowls.

Set out hot sauce, sliced green onions, and lemon or vinegar at the table so everyone can adjust their own serving. A small splash of acid can make a long-simmered, savory soup taste brighter, but it is optional. If you are serving a crowd, keep the soup on the Instant Pot’s Warm setting only for the meal, and stir it occasionally so the beans do not settle at the bottom.

Variations

Make it meatless: Leave out the sausage and use vegetable broth. To add a more substantial bite, stir in 8 oz (225 g) sliced mushrooms browned with the vegetables, or add 1 can (15 oz / 425 g) drained beans after pressure cooking. The extra beans are optional because the dry mix already makes a filling soup.

Use a different sausage: Andouille gives the soup a smoky, peppery flavor that suits the Cajun-style seasoning. Fully cooked kielbasa or another smoked sausage is an easy substitute, though the flavor will be milder or less spicy. If you use raw ground sausage, cook it to 160°F (71°C) with a food thermometer before adding the beans and liquid.

Adjust the heat: The included packet and sausage determine much of the spice level. For a hotter pot, add ¼ teaspoon (about 0.5 g) cayenne pepper or a few dashes of hot sauce after cooking. For a gentler version, use a mild smoked sausage and begin with half the seasoning packet, then add more to taste as the soup simmers.

Add greens: Stir in 3 cups (90 g) chopped kale or collard greens during the final 10-minute simmer. They will soften in the hot soup without becoming as tender as the beans. A couple of handfuls of baby spinach can be stirred in just before serving; the residual heat wilts it quickly.

Storage and Reheating

Transfer leftover soup to shallow containers and refrigerate it within 2 hours of cooking. Keep it refrigerated for 3–4 days. The beans continue to absorb broth as the soup sits, so it will usually be thicker the next day. Stir in a splash of water or broth when reheating to bring it back to the consistency you prefer.

Reheat a serving in a saucepan over medium heat, stirring occasionally, until it is steaming throughout. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. You can also reheat an individual portion in the microwave, stirring halfway through and checking the temperature in more than one spot. If reheating a large quantity, use the stovetop rather than warming it slowly in a cooker.

To freeze, cool the soup promptly and portion it into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 2–3 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). The beans may soften further after freezing, but a splash of broth and a gentle stir help restore a pleasing texture. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Do I have to soak Hurst 15 Bean Soup mix before pressure cooking?

No. This recipe uses unsoaked beans and cooks them at High Pressure for 40 minutes, followed by a 20-minute natural release. A soak can shorten cooking time, but it changes the timing and may make some beans very soft in a mixed-bean batch. Sort and rinse the dry beans either way.

Why are some beans still firm after the Instant Pot cycle?

Bean age and storage conditions can affect how quickly they soften, and a mixed bag contains different varieties. If the beans are still chalky or firm, simmer the soup longer or pressure-cook it for another 5 minutes, then check again. Add the tomatoes and seasoning after the initial pressure cycle so acid does not delay softening.

Can I make this recipe in a 6-quart Instant Pot?

The full 20-ounce package makes a large batch, and beans expand as they cook. Use an 8-quart cooker for the full recipe, and always stay below the half-full line for pressure-cooking beans. For a 6-quart model, scale the ingredients down and do not fill past that limit; cook any extra beans in a separate batch rather than crowding the pot.

Can I use the seasoning packet if I change the sausage or broth?

Yes. The packet is designed to season the bean mix, but its saltiness can vary alongside the broth and sausage you choose. Use low-sodium broth when possible, add the packet after pressure cooking, and taste before adding extra salt. You can begin with half the packet if you prefer a milder or less salty soup.

Can I add rice directly to the Instant Pot?

It is better to cook rice separately and serve the soup over it. Rice absorbs liquid and changes the amount of free broth available to cook the beans; it can also make the pot too full for pressure cooking. Keeping the rice separate makes it easier to store and lets each person choose how much to add.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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