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.
Instant Pot ham bone soup
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 soup is amazing.
Ham bean soup ingredients
- Olive Oil
- Garlic Cloves
- Fresh Thyme
- Fresh Rosemary
- Garlic Powder
- Black Pepper
- Italian Seasoning
- Chicken Stock
- Dried White Navy Beans
- Ham Bone with meat
- Bay Leaf
What you’ll need to make this recipe
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.
Tips for making Instant Pot bean and ham soup
When making this soup there are a few things to keep in mind.
- 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.
FAQs about Ham Bean Soup
Yes. After the soup has completely cooled, store it in airtight freezable containers and let it freeze for up to three months before thawing and reheating.
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.
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.
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!
How to make Instant Pot ham and bean soup
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.
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.
Add in your water, the dried beans, ham bone, and bay leaf.
Close the lid and seal it shut.
Set the timer for 45 minutes on HIGH pressure.
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.
More tasty recipes to check out soon
- The Holiday Peace Pie
- Cranberry Orange Sauce
- Pumpkin Swirl Cheesecake
- Cranberry Shortbread Cookies
- Honey Orange Glazed Ham
- Easy Christmas Pretzels
Instant Pot Ham and Bean Soup
- Instant Pot
- 2 tbsp olive oil
- 1 cup carrot, chopped
- 3 stalks celery, chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp paprika
- 32 oz chicken stock
- 4 cups water
- 16 oz bag dried white navy beans
- 1 ham bone, with meat
- 1 bay leaf
- 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.