Spicy 16-Bean Soup (Instant Pot Version)

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Make hearty, meatless 16-bean soup in your Instant Pot! This easy, spicy version uses Rotel and green chiles for flavor and warmth—no meat required.

A Cozy, Hearty Soup with a Little Kick

If you’re craving a warm, comforting bowl of soup that’s loaded with flavor, this Spicy 16-Bean Soup is just the thing. It’s hearty, healthy, and packed with beans, veggies, and spice.

You won’t need any meat—or even refried beans—for this version. Just simple ingredients that come together in your Instant Pot to make a filling, flavorful soup in about an hour. It’s wholesome, naturally high in protein and fiber, and tastes even better the next day.

Serve it with a thick slice of sourdough or cornbread for a cozy, satisfying meal.

Why You’ll Love This Recipe

• Hearty and satisfying: Sixteen different beans create incredible flavor and texture.
• Naturally meatless: No meat needed—just beans, spices, and veggies.
• Spicy kick: Rotel and green chiles (or jalapeño) add the perfect amount of warmth.
• Instant Pot friendly: Set it and forget it—no need to babysit the stove.
• Budget friendly: A single bag of 16-bean soup mix feeds a crowd.

16-Bean Soup Ingredients

You will find a printable recipe card at the bottom of this post but here’s a quick look at what you’ll need. (Just make sure you buy the bean mix in advance, of have 16 ounces of beans you can substitute.)

• 1 (20-ounce) bag 16-bean soup mix (with seasoning packet)
• 1 medium onion, chopped
• 3–4 cloves garlic, minced
• 1 bay leaf
• 1 can Rotel (original, mild, or spicy—your choice)
• 1 small can diced green chiles or 1 finely chopped jalapeño
• 6 cups chicken broth
• 2 cups water
• Salt and pepper to taste

Optional Add-Ins:

• Squeeze of fresh lime juice (to brighten the flavors)
• 1 teaspoon cumin or smoked paprika for added depth
• Fresh cilantro or parsley for garnish
• Pinch of crushed red pepper for extra heat

How to Make 16-Bean Soup

This comes together so easily, whether you make it in the Instant Pot or on the stove.

Don’t forget to rinse and soak your beans!

1. Sauté the Aromatics

Turn your Instant Pot to Sauté mode and add a drizzle of olive oil.
Add chopped onion and cook for 3–4 minutes, until softened.
Add minced garlic and cook for another 30 seconds, stirring to prevent burning.

2. Add Everything Else

Add the rinsed 16-bean mix (discard the soaking if you pre-soaked), seasoning packet, bay leaf, Rotel, green chiles or jalapeño, chicken broth, and water.
Stir everything together well.

3. Pressure Cook

Secure the lid and set the Instant Pot to Manual/Pressure Cook – 45 minutes.
Allow a 10–15 minute natural pressure release, then carefully release the remaining pressure.

4. Season and Taste

Remove the bay leaf. Stir and taste before adding any extra salt or pepper—some seasoning packets are quite salty.
If you’d like extra flavor, add a pinch of cumin, smoked paprika, or crushed red pepper at this stage.

5. Serve and Enjoy

Ladle the soup into bowls and top with fresh cilantro, parsley, or a squeeze of lime.
Serve with crusty sourdough, cornbread, or jalapeño cheddar rolls for a hearty, soul-warming meal.

Serving Suggestions

• With Bread: Homemade sourdough, skillet cornbread, or a crusty baguette are perfect companions.
• With Garnish: A dollop of sour cream or Greek yogurt can cool the heat beautifully.
• With Toppings: Crumbled tortilla chips, diced avocado, or shredded cheese make it extra special.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container up to 4 days.
• Freeze: Freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth or water if it thickens.

Helpful Tips

• Don’t add salt before cooking. Salt can toughen beans while pressure cooking—season afterward.
• Stir well after cooking. The starches from the beans thicken naturally as they sit.
• Make it vegetarian: Use vegetable broth instead of chicken broth for a fully meatless version.

Variations on this Recipe

We love to change things up. Here are a couple of suggestions to consider.

• Smoky Version: Add ½ teaspoon smoked paprika or a dash of chipotle powder.
• Tex-Mex Twist: Add corn, black beans, or a small can of mild enchilada sauce after cooking.
• Creamy Option: Stir in ½ cup sour cream or coconut milk after pressure cooking for a silky texture.

Frequently Asked Questions

Do I need to soak the beans before cooking in the Instant Pot?

Soaking isn’t required for the Instant Pot, but it’s recommended if you have time. Soaking overnight (or for at least 4 hours) reduces the cooking time and helps the beans cook more evenly. If you skip soaking, add an extra 10 minutes to the pressure cook time and check for doneness before serving.

Can I make this soup without an Instant Pot?

Absolutely! Combine all ingredients in a large pot or Dutch oven, bring to a boil, then reduce heat to a low simmer. Cook for 2½ to 3 hours, stirring occasionally, until the beans are tender. Keep the lid slightly ajar to let steam escape and prevent it from boiling over.

Can I add meat to this soup?

Yes — diced ham or smoked sausage are especially good in this recipe and add a nice smoky depth. Add cooked meat after pressure cooking so it doesn’t get rubbery. Raw ground beef can be browned on Sauté mode first, then cook everything together as directed.

How do I make this soup vegetarian or vegan?

Simply swap the chicken broth for vegetable broth. The rest of the recipe is already meatless. For a vegan version, skip any sour cream garnish and top with diced avocado or a squeeze of lime instead.

Can I use canned beans instead of a dried bean mix?

You can, but the texture and flavor won’t be quite the same. Dried beans absorb the broth and spices as they cook, giving the soup its rich, thick base. If using canned beans (about 4 to 5 cans, drained and rinsed), reduce the broth to 4 cups and pressure cook for just 10 minutes, or simmer on the stovetop for 20 to 30 minutes.

Why is my soup too thin? How do I thicken it?

The soup thickens naturally as it cools — bean starch does the work! If you want it thicker right away, use a potato masher or the back of a spoon to mash some of the beans right in the pot. You can also scoop out about a cup of beans, blend them smooth, and stir them back in.

How long does leftover 16-bean soup keep?

Stored in an airtight container, leftovers keep in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. When reheating, add a splash of broth or water since the soup thickens considerably as it sits.

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That’s it for this recipe, friends.

Before you go, why not pin some photos to your Pinterest boards?

Pitmaster Zach is the heart and hands behind Backyard Texas Grill, where smoky flavors meet Southern comfort. Known for his perfectly grilled steaks, ribs, and brisket, Zach also has a soft spot for homemade sourdough and cast-iron cooking. Whether he’s firing up the smoker or kneading dough, he believes every great meal starts with good ingredients—and a little Texas pride.