Here’s a simple and delicious Instant Pot Ham and Bean Soup recipe that’s hearty, flavorful, and ready in a fraction of the time compared to stovetop cooking!
Instant Pot Ham and Bean Soup
Prep Time: 10 mins | Cook Time: 45 mins (including pressure build/release) | Servings: 6
Ingredients:
- 1 lb (2 ½ cups) dried white beans (Navy, Great Northern, or Cannellini), rinsed
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 ½ cups diced ham (or a leftover ham bone)
- 6 cups chicken or vegetable broth
- 1 bay leaf
- ½ tsp dried thyme (or 1 tsp fresh)
- ½ tsp black pepper
- Salt to taste (ham adds saltiness, so adjust at the end)
- 1 tbsp apple cider vinegar or lemon juice (brightens flavor)
- Optional: 1 tsp smoked paprika for depth
Instructions:
- Sauté Aromatics:
- Set Instant Pot to Sauté mode. Add oil, then sauté onion, carrots, and celery for 3–4 mins until softened.
- Add garlic and cook 30 seconds until fragrant.
- Add Remaining Ingredients:
- Stir in ham, dried beans, broth, bay leaf, thyme, and pepper.
- Do not add salt yet (ham is salty; adjust later).
- Pressure Cook:
- Secure the lid, set valve to Sealing, and cook on High Pressure for 30 minutes.
- Let pressure release naturally for 15 minutes, then quick-release any remaining pressure.
- Final Touches:
- Remove bay leaf. For creamier soup, mash some beans with a spoon.
- Stir in vinegar or lemon juice. Taste and add salt if needed.
- Garnish with fresh parsley or extra ham.
Serving Suggestions:
- Great with crusty bread, cornbread, or a side salad.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Notes:
- No soak needed! The Instant Pot cooks dried beans perfectly.
- For a ham bone soup, add it with the broth and remove after cooking, shredding any meat.
- If using canned beans, reduce cook time to 5 mins (high pressure) with quick release.
Enjoy your cozy, comforting bowl of ham and bean soup! 😊🍲