Instant Pot 15 Bean Soup

Instead of 3 cups of water and tomato sauce, I used 1 14 oz can of diced tomatoes and 14 oz of wine. Used 1/4 tsp cayenne and 1/2 tsp of red pepper flakes. Hamhocks didn't look good so I used a thick slice of ham and cut it up. I would suggest cooking a bit longer (45 minutes) and allowing the slow release to go 20+ minutes. Some beans were not soft.

Added ground beef instead of pork. 40 minutes was not enough. Had to cook 15 minutes longer. Had with cornbread.

Muy delicious. Husband suggested adding mushrooms...would definitely make again.

I am the only person in the house and family that likes bean soup and without anyone to disappoint I was eager to try this recipe because it is so different from my mother’s Pennsylvania Dutch recipe. This one has a bit of spicy to it. Oh and I made it in an Instant Pot (my mother was rolling in her grave) so no overnight bean soaking, hurrah! I know that a lot of people hate when reviewers change the recipe and then review, but since I think of recipes as guideline more than instructions, I almost never make a recipe exactly. That said, I like to think I captured the spirit of the recipe, andI loved it. Although I like spicy I don’t like really spicy or jalapeño spicy; I’m more of a pepper and clover spicy lover so I didn’t use crushed pepper and instead cooked it with whole peppercorns and added a bit of ground clover. The best part was that the smell still reminded me of my mom so a win-win.

Excellent! I tossed in a smoky dried pepper and used up Black Forest ham I had in the freezer.