This Instant Pot Ham and Bean Soup is the ultimate comfort food! Made entirely in your Pressure Cooker, smoky ham is paired with tender beans, vegetables and a delicious broth. It has that Slow Cooker flavor in a fraction of the time!
Instant Pot Soups
I’ve had my Instant Pot for years now and have made a TON of recipes in it! But one of my favorite things to make in a Pressure Cooker is soup! All those flavors are sealed in during the cooking time and you always get a rich, hearty and delicious soup! From our Hoppin’ John Soup to our “Cantry” Soup, we’ve churned out some tasty dishes in our Instant Pot.
But one of the best things about the Instant Pot is that you can take a lot of Slow Cooker Recipes and make them a lot quicker without sacrificing any flavor. Total win!
One famous Crock Pot Recipe that everyone loves is Ham and Beans. But with this Instant Pot Ham and Beans, you don’t have start the recipe 8 hours before you want eat!
Instant Pot Ham and Beans
This classic comfort food recipe makes a great family dinner any night of the week. One reason I love it is because it makes a TON and you’ll have leftovers. It’s also a great use for your leftover ham if you have some from the holidays. Yum, eating this Ham and Bean Soup while watching some football on a cold day? Yes, please! And don’t forget the crusty bread! You’ve gotta have the crusty bread.
Also, you DO NOT need to soak your beans before putting them in this recipe! Just put them right from the bag into the Instant Pot and they will come out just fine!
Here is what you’ll need to get started:
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 cup frozen carrots
- 1-1/2 cups dry navy beans
- 2 cups chopped ham
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 2 cups water
Instant Pot Ham and Bean Soup Tips
- SUB BEANS?- We used Navy Beans for this recipe, but Great Northern Beans, Pinto or Cannellini would work too.
- HAM HOCK? – You can use a leftover ham hock and it will add some extra flavor, just make sure there is still meat on the bone that will fall off into the soup.
- NO SOAK- As mentioned above, you don’t need to soak the beans and they should come out fine. If they are still a bit tough, put the lid back on and heat on high pressure for 5 minutes longer.
- SUB SEASONINGS?- This is one of those recipes that you really can’t mess up. Feel free to try out some of your favorite seasonings. I’ve heard that rosemary, herbs de provence and a bay leaf can add some great flavor too!
- GARNISH- Garnish with green onions, cilantro, jalapenos or diced tomatoes.
- DO I HAVE TO USE FROZEN CARROTS?- Nope. You can use fresh carrots, just make sure they are raw.
- DO I HAVE TO USE SOUP FUNCTION? – Again, nope! Manual will work fine too. Just set to high for 35 minutes.
I hope you enjoy this recipe for Instant Pot Ham and Bean Soup. Let me know how it turns out in the comment section!
MORE INSTANT POT SOUPS:
- CHICKEN GNOCCHI SOUP
- INSTANT POT TOMATO SOUP
- INSTANT POT POTATO SOUP WITH BACON AND CHEESE
- INSTANT POT CHOW MEIN NOODLES SOUP
- INSTANT POT BROCCOLI CHEESE SOUP
- INSTANT POT FRENCH ONION SOUP
- INSTANT POT CRACK CHICKEN NOODLE SOUP
- INSTANT POT ZUPPA TOSCANA
- 2 tablespoons vegetable oil
- 1 small onion chopped
- 2 stalks celery chopped
- 1 cup frozen carrots
- 1-1/2 cups dry navy beans
- 2 cups chopped ham
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 2 cups water
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Add oil, onion and celery to the instant pot.
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Set to saute and cook until onions are translucent.
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Add beans and carrots.
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Add ham.
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Add all the seasonings.
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Add broth.
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Place lid on instant pot and seal shut. Close the pressure release valve. Set instant pot to soup, high pressure, for 35 minutes. Naturally release pressure for 10 minutes. Carefully open pot and serve hot.
