Instant Pot Ham and Bean Soup is cozy, comforting, and oh-so filling. Loaded with veggies and protein, it’s full of flavor and requires no soaking!
Why You’ll Love This Instant Pot Ham and Bean Soup Recipe
This soup is a family-friendly recipe handed down by my husband’s grandparents. For as long as I can remember, they would deliver a container of ham and bean soup to us after the holidays. Isn’t that sweet?
Admittedly, it took me several years to actually try it. But the moment I finally did I was hooked! I knew I had to recreate it. So, I got to work!
- Easy – Unlike the original version cooked in the slow cooker or on the stovetop, this soup comes together in no time thanks to the Instant Pot.
- Filling – The ultimate comfort food, this recipe is loaded with fiber, vitamins, nutrients, and protein to keep you full and satisfied!
- Budget-Friendly – The ingredients are simple and easy to find. Plus, it’s a great way to use up ham and ham hock from the holidays.
Ingredients You Need
- White Navy Beans – Make sure to use dry beans, not canned varieties. Throw out the seasoning packet, too. You won’t need it!
- Ham Bone – Don’t skip this! It’s key to adding deep, smokey flavor.
- Ham Meat – Use leftover holiday ham or store-bought ham sliced into chunks.
- Chicken Broth or Chicken Stock– We like Kettle and Fire bone broth, but any homemade or store-bought broth will work.
- Veggies – Large red potatoes, whole carrots, celery stalks, and yellow or white onion add lots of bulk and nutrients.
- Flavor Enhancers – Bay leaves and black pepper enhance the rest of the ingredients.
Flavor Variations
Feel free to mix and match different ingredients to suit your preferences! Some of our favorite additions include:
- Garlic Powder
- Onion Powder
- Dried Thyme
- Crushed Red Pepper Flakes
- Kale or Fresh Spinach
- Black Beans (add to or replace the white beans)
How to Make Ham and Bean Instant Pot Soup
- Combine and cook. Add all the ingredients to the Instant Pot, and set the manual mode to cook on high pressure.
- Season. Quick release or naturally release the pressure, and remove the lid from the pressure cooker. Discard the ham bone and bay leaf. Adjust the seasonings to taste.
- Serve. Allow the soup to cool slightly and thicken. Then, ladle it into bowls, and enjoy warm!
Can I Make Instant Pot Ham and Bean Soup in the Slow Cooker?
Yes! It turns out fabulously.
- Add all the ingredients to a five-quart or seven-quart crockpot, and add enough water to submerge the beans. You may need to add more than two cups of water. This is totally fine!
- Cover, and cook on high until the veggies and beans are tender.
- Remove the ham bone and bay leaves. Then, adjust the seasonings to taste, and enjoy!
How Can I Thicken My Ham and Bean Soup?
Allow your soup to cool a little longer. Or, use an immersion blender to blend part of the beans and veggies.
Serving Suggestions
We love to serve this soup with crusty bread, cheesy jalapeño cornbread, or dinner rolls to scoop up every last drop!
However, if you’re watching your waistline, it’s also great with a side of roasted broccoli or a light salad.
How to Store, Freeze, and Reheat
- Store cooled soup in an airtight container in the fridge for five to seven days.
- Freeze leftovers for up to three months.
- Thaw frozen soup in the fridge overnight. Then, reheat it in a pot over medium heat on the stovetop, or heat individual portions in the microwave.
More Cozy Soup Recipes
Instant Pot Ham and Bean Soup
Instant Pot ham and bean soup comes together with ham, veggies, and dry white beans for an easy, budget-friendly comfort food!
Servings: 8 people
Calories: 340kcal
Cost: $10.00
Equipment
- pressure cooker
Ingredients
- 16 oz dry white navy beans
- 1 leftover ham bone
- 2-3 cups diced ham meat
- 4 cups chicken broth
- 2 cups water
- 2 large red potatoes, peeled and chopped
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 1 onion, diced
- 1/2 teaspoon black pepper
- 2 bay leaves
Instructions
- Add all the ingredients to the Instant Pot (pressure cooker).16 oz dry white navy beans, 1 leftover ham bone, 2-3 cups diced ham meat, 4 cups chicken broth, 2 cups water, 2 large red potatoes, peeled and chopped, 4 carrots, peeled and chopped, 4 celery stalks, chopped, 1 onion, diced, 1/2 teaspoon black pepper, 2 bay leaves
- Lock the lid and set the vent to closed. Select MANUAL mode and cook on HIGH pressure for 1 hour 15 minutes.
- When the soup is done (after the pressure is released and it is safe to open the lid), remove the ham bone and bay leaves.
- Taste and season the soup with salt and black pepper, if needed. The soup will thicken as it cools.
- Store cooled leftovers in an airtight container in the fridge for up to 4 days.
Notes
Crockpot Instructions: Add all ingredients to a 5 quart crockpot (add enough water to cover the beans, possibly more than 2 cups). Cook on HIGH for 6 hours. When done, remove the ham bone and bay leaves. Taste and season with salt and black pepper, if needed.
Nutrition
Calories: 340kcal
Yum! So glad I found this recipe! Thank you!
You’re welcome! I love this recipe too. 🙂 Happy eating!
So this recipe does not require pre-soaking the beans before adding them to the IP? That would be awesome if so.
I do not pre-soak the beans. I know some recipes call for this, but the beans were tender and delicious without me having to do it. Thanks for asking and I hope you enjoy this recipe, Laura!