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    Home » Recipes » Soups

    Published: Dec 14, 2020 by Nicole This post may contain affiliate links.

    Instant Pot Ham and Bean Soup

    Jump to Recipe Print Recipe

    Instant Pot ham and bean soup is a great recipe for using up leftover ham or ham bones from the holidays! With carrots, celery, onions, and dried white beans this flavorful soup comes together easily and deliciously.

    a bowl of ham and bean soup in front of the instant pot

    Dried white beans can be a pain to cook sometimes, but the Instant Pot makes it so easy with just the press of a few buttons.

    With a little patience and minimal effort, you can have a ham and bean soup cooked for you, and that tastes great. With meat falling off of the bone and beans so tender to chew, every bite of this flavorful Instant Pot ham bone soup is amazing.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    ingredients needed for ham bean soup

    🥘 Ingredients

    • Olive Oil
    • Carrots
    • Celery
    • Onion
    • Garlic Cloves
    • Fresh Thyme
    • Fresh Rosemary
    • Garlic Powder
    • Black Pepper
    • Italian Seasoning
    • Paprika
    • Chicken Stock
    • Water
    • Dried White Navy Beans
    • Ham Bone with meat
    • Bay Leaf

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • 6qt Instant Pot
    • Measuring Cups
    • Measuring Spoons
    • Wooden Spoon

    🔪 Instructions

    Check out how to make Instant Pot ham and bean soup with these simple step-by-step instructions:

    Turn your Instant Pot to Saute mode and set the timer for 5 minutes.

    Add in your olive oil, onion, carrots, and celery. Stir until the time is up.

    veggies and seasonings in an instant pot with a wooden spoon

    Add in garlic and stir for about 30 seconds.

    Add in all of the dry seasonings and stir.

    Add in the chicken stock and stir again, scraping up any bits at the bottom of the pot.

    broth added to instant pot with veggies and seasonings

    Add in your water, the dried beans, ham bone, and bay leaf.

    bay leaf added to soup mixture in instant pot

    Close the lid and seal it shut.

    Set the timer for 45 minutes on HIGH pressure.

    cooked bean and ham bone soup in instant pot

    Let Naturally Pressure Release for 25 minutes before venting the rest.

    Remove meat from bone, chop if needed and stir meat back into soup.

    Serve warm and enjoy.

    aerial view of ham bone bean soup in instant pot

    🍴 Recipe Tips

    When making this Instant Pot bean and ham soup there are a few things to keep in mind.

    1. It's okay if you don't have a ham bone and only have ham chunks. Just use about 1 cup of cooked ham in its place.
    2. If you're using a leftover holiday sweet glazed ham, you may want to slice off the edge crusts where the sweet glaze is, or else you run the risk of a sweetened soup.
    3. Some hams are much saltier than others, so you can save the addition of salt until the soup is ready and do a taste test first and add it "to taste" instead.

    Also, we want to let the Natural Pressure Release for about 20-25 minutes before releasing the remaining pressure. The soup will be hot, so we want it to settle before venting so no one gets hurt and your counter doesn't become too messy.

    💭 FAQs

    Can ham and bean soup be frozen

    Yes. After the ham bean soup has completely cooled, store it in airtight freezable containers and let it freeze for up to three months before thawing and reheating.

    Can I use canned beans instead?

    Absolutely! When the soup has finished cooking and does its NPR, stir in 2 cans of drained and rinsed white beans and close the lid. Wait about 5 minutes and then stir and serve. The beans should be warmed up and the broth should still be tasty.

    What goes with ham bean soup

    I love serving my ham and bean soup with cornbread. Sometimes a simple green side salad is nice too, but on a cold night, warm cornbread and soup just feels right.

    Should I soak my beans beforehand?

    Nope, no need to! You can simply rinse the beans to free them of dirt and debris and remove any rocks. Then they're ready to go!

    two bowls of ham and bean soup in white bowls

    More tasty soup recipes to check out soon

    • Easy Zucchini Corn Chowder
    • 5 Ingredient Instant Pot Chili
    • Creamy Leftover Turkey Wild Rice Soup
    • Poor Man's Beef Stew
    • Cheesy Potato Soup
    • Creamy Turkey Dumpling Soup

    📖 Recipe

    Instant Pot Ham and Bean Soup
    Print Recipe
    5 from 1 vote

    Instant Pot Ham and Bean Soup

    Instant Pot ham and bean soup is a great recipe for using up leftover ham or ham bones from the holidays! With carrots, celery, onions, and dried white beans this flavorful soup comes together easily and deliciously.
    Prep Time 15 mins
    Cook Time 45 mins
    NPR 25 mins
    Servings: 8
    Calories: 113kcal
    Cost Recipe $4.67 / Serving $0.58
    Prevent your screen from going dark

    Equipment

    • 6qt Instant Pot
    • Measuring Cups
    • Measuring Spoons
    • Wooden Spoon

    Ingredients

    • 2 tablespoon olive oil ($0.26)
    • 1 cup carrot, chopped ($0.28)
    • 3 stalks celery, chopped ($0.36)
    • 1 small yellow onion, diced ($0.70)
    • 2 cloves garlic, minced ($0.10)
    • ½ teaspoon fresh thyme, chopped ($0.10)
    • 1 teaspoon fresh rosemary, chopped ($0.10)
    • ½ teaspoon garlic powder ($0.05)
    • ½ teaspoon black pepper ($0.05)
    • ½ teaspoon Italian seasoning ($0.05)
    • ½ teaspoon paprika ($0.05)
    • 32 oz chicken stock ($1.33)
    • 4 cups water ($0.00)
    • 16 oz bag dried white navy beans ($1.14)
    • 1 leftover ham bone, with meat ($0.00)
    • 1 bay leaf ($0.10)
    US Customary - Metric

    Instructions

    • Turn Instant Pot to Saute and set the time for 5 minutes.
    • Add the olive oil, onion, carrots, and celery and stir until the timer beeps.
    • Stir in the minced garlic for about 30 seconds and then add in all of the dry seasonings and stir.
    • Add in the chicken stock and stir again, scraping up any bits on the bottom of the pot.
    • Add in water, dried beans, ham bone, and bay leaf.
    • Close the lid and seal it shut.
    • Turn it to pressure cook for 45 minutes on HIGH. Allow it to natural release for 25 minutes.
    • Release remaining pressure (carefully).
    • Remove meat from ham bone and add the ham meat back into the soup.
    • Serve warm and enjoy.

    Notes

    Recipe Tips

    No need to soak beans beforehand. You can simply rinse the beans to free them of dirt and debris and remove any rocks. Then they're ready to go!
    It's okay if you don't have a ham bone and only have ham chunks. Just use about 1 cup of cooked ham in its place.
    If you're using a leftover holiday sweet glazed ham, you may want to slice off the edge crusts where the sweet glaze is, or else you run the risk of a sweetened soup.
    Some hams are much saltier than others, so you can save the addition of salt until the soup is ready and do a taste test first and add it "to taste" instead.
    Also, we want to let it Natural Pressure Release for about 20-25 minutes before releasing the remaining pressure. The soup will be hot, so we want it to settle before venting so no one gets hurt and your counter doesn't become too messy.

    Storage

    After the ham bean soup has completely cooled, store it in airtight freezable containers and let it freeze for up to three months before thawing and reheating.

    Using Canned Beans

    When the soup has finished cooking and does its NPR, stir in 2 cans of drained and rinsed white beans and close the lid. Wait about 5 minutes and then stir and serve. The beans should be warmed up and the broth should still be tasty.

    Nutritional Information

    Serving: 1bowl | Calories: 113kcal | Carbohydrates: 12.1g | Protein: 4.9g | Fat: 5.3g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.2g | Cholesterol: 3.4mg | Sodium: 208mg | Potassium: 259.1mg | Fiber: 2.5g | Sugar: 3.5g | Vitamin A: 147.7IU | Vitamin C: 3mg | Calcium: 39.8mg | Iron: 1mg
    Author NicoleDurham
    Course dinner, Soup
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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