Easy Instant Pot Ham and Bean Soup Recipe

This easy Instant Pot Ham and Bean Soup recipe makes a hearty dinner with dried white beans, a meaty ham bone, tender vegetables, and savory chicken broth. The beans cook from dry with no soaking in about 40 minutes at High Pressure, followed by at least 20 minutes of natural release, making the total cooking time approximately 1 hour 20 minutes to 1 hour 45 minutes.

Every spoonful is rich, comforting, and packed with tender beans, smoky ham, carrots, celery, onion, and herbs. The ham bone creates a deeply savory broth while the beans naturally thicken the soup, giving you a satisfying meal for 6–8 people from simple pantry and refrigerator staples.

Why You’ll Love This Recipe

This Instant Pot ham and bean soup is the kind of dinner that tastes like it simmered all day, even though the pressure cooker does most of the work. Sautéing the vegetables first gives the onion, carrot, and celery a sweeter, fuller flavor before they cook with the beans and ham.

The method is especially convenient because the beans go into the pot dry. You simply rinse them, pick them over, and cook them with broth and the ham bone, so there is no separate overnight soaking step to remember.

• Makes a generous batch: The recipe yields 6–8 servings for family dinner or planned leftovers.
• Uses simple ingredients: Dried beans, vegetables, broth, herbs, and ham create a complete meal.
• Builds rich flavor: A meaty ham bone or hock brings smoky, savory depth to every bite.
• Easy to adjust: You can make the soup thicker by mashing beans or reducing it briefly with Sauté.

If you enjoy cozy bowls of soup, you may also like this chicken tortilla soup for a spicier dinner option.

Ingredients You’ll Need

White beans such as Great Northern or navy beans are ideal because they become tender and creamy while holding their shape. Before cooking, rinse the beans thoroughly and remove stones or shriveled beans.

A meaty ham bone, ham hock, or ham shank provides both meat and connective tissue. The connective tissue helps create a satisfying broth, while leftover ham can be added at the end if the bone does not have much meat attached.

• Use 8 cups of low-sodium chicken broth or stock as the cooking liquid.
• Add onion, carrots, celery, and garlic for the classic soup base.
• Season with bay leaf, thyme, black pepper, and only a cautious amount of salt.
• Finish with fresh parsley for a bright color and fresh herbal flavor.

Low-sodium broth is a smart choice because ham and ham bones can vary considerably in saltiness. Waiting until the finished soup is tasted before adding more salt keeps the seasoning balanced.

How to Make It Step-by-Step

Step 1: Rinse the dried beans under cool running water and pick through them carefully. Remove any small stones, debris, or shriveled beans, then set the clean beans aside; soaking is generally not necessary for this Instant Pot recipe.

Step 2: Select Sauté on the Instant Pot and add the olive oil. Add the diced onion, sliced carrots, and celery, then cook for 3–5 minutes, stirring occasionally, until the onion starts to soften and the vegetables begin releasing their aroma.

Step 3: Add the minced garlic and cook for about 30 seconds. Stir constantly during this short step because garlic can burn quickly, then turn off Sauté before adding the broth and beans.

Step 4: Add the rinsed beans, meaty ham bone or hock, chicken broth, bay leaf, thyme, black pepper, and a small amount of salt. Check the fill line carefully and do not fill the pot above the halfway mark, since beans expand and produce foam under pressure.

Step 5: Secure the Instant Pot lid and set the valve to Sealing. Select High Pressure and cook for 40 minutes; 35 minutes may work for smaller or newer white beans, while older beans may need 45 minutes.

Step 6: When the cooking time ends, allow a natural pressure release for at least 20 minutes. Carefully release any remaining pressure afterward, since opening the valve immediately can cause foamy bean liquid to escape.

Step 7: Remove the ham bone and bay leaf from the soup. Pull any tender meat from the bone, discard the bone, skin, and excess fat, and return the meat to the pot.

Step 8: Stir in 1–2 cups of diced cooked ham if the ham bone did not provide much meat. Taste the soup only after adding the ham, then adjust the salt and black pepper as needed.

Step 9: Check the consistency before serving. For a thicker soup, mash a small portion of the beans directly in the pot or use Sauté for 5–10 minutes, stirring occasionally; garnish each bowl with fresh parsley if desired.

Chef Tips for Tender Beans and Rich Broth

Fresh, newer dried beans tend to cook more evenly than beans that have been stored for a long time. If your beans are older, they may need the full 45-minute cooking option, but always allow the natural release period before checking them.

Do not skip the natural pressure release. Beans create starch and foam, and a natural release gives the liquid time to settle while allowing the beans to continue softening gently.

• For the richest flavor: Choose a ham bone with plenty of meat and visible connective tissue.
• For a lighter version: Use diced cooked ham instead of a bone, knowing the broth may not be as deep.
• For more liquid: If using only diced ham, consider adding an extra 1–2 cups of broth.
• For a creamy texture: Mash a small amount of beans against the side of the pot and stir them into the broth.
• For balanced seasoning: Add salt sparingly at the beginning and adjust after the ham is added back.

For another hearty dinner built around comforting ingredients, take a look at this beef and barley soup.

Serving Ideas

Serve this soup hot in deep bowls with crusty bread, cornbread, or toasted sourdough for soaking up the savory broth. A simple green salad with a crisp vinaigrette adds freshness without competing with the smoky ham.

Fresh parsley is optional, but it adds a welcome pop of color and a clean herbal note. You can also place a small bowl of chopped ham on the table so diners can add extra meat to their portions.

This soup is substantial enough to stand alone, but it also fits nicely into a comfort-food dinner menu. For more family-friendly dinner inspiration, pair it with this easy turkey casserole on another night.

Storage and Reheating

Cool leftover soup promptly and transfer it to airtight containers. Refrigerate it for several days, or freeze portions for a convenient future dinner; leave a little room in freezer containers because the soup can expand as it freezes.

The beans absorb broth as the soup rests, so the chilled soup may be thicker than it was when freshly cooked. Reheat gently on the stovetop or in the microwave, adding a little broth if needed until the desired consistency returns.

When reheating a large portion, stir occasionally so the beans and ham warm evenly. Taste again before serving because the seasoning can become more concentrated after storage.

If you are planning a comfort-food spread, these cheesy tater tot casserole ideas make another hearty option for dinner.

Easy Instant Pot Ham and Bean Soup

A cozy soup made with dried white beans, ham bone, vegetables, and chicken broth in the Instant Pot. No bean soaking is generally necessary, and the finished soup is ready for a comforting family dinner.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

Soup Ingredients

• 1 pound, about 2 1/2 cups Dried Great Northern, navy, or other small white beans, rinsed and picked over
• 1 tablespoon Olive oil
• 1 medium Medium yellow onion, diced
• 2 medium Carrots, peeled and sliced
• 2 ribs Celery ribs, sliced
• 3 cloves Garlic, minced
• 1 bone, hock, or shank Meaty ham bone, ham hock, or ham shank
• 8 cups Low-sodium chicken broth or stock
• 1 leaf Bay leaf
• 1 teaspoon Dried thyme
• 1/2 teaspoon Black pepper
• 1/2 teaspoon, added cautiously Salt

Optional Add-Ins

• 1-2 cups Diced cooked ham

For Serving

• 1 tablespoon Fresh parsley, chopped

Method

 

Step-by-Step

1. Rinse and pick over the dried beans, removing any stones, debris, or shriveled beans. No soaking is generally necessary for this Instant Pot method.
2. Select Sauté on the Instant Pot and add the olive oil, onion, carrots, and celery. Cook for 3–5 minutes, stirring occasionally, until the onion begins to soften.
3. Add the minced garlic and cook for about 30 seconds, just until fragrant. Turn off the Sauté function so the garlic and vegetables do not scorch while the remaining ingredients are added.
4. Add the beans, ham bone or hock, chicken broth, bay leaf, thyme, black pepper, and a small amount of salt. Do not fill the Instant Pot above the halfway mark because beans expand and can foam during cooking.
5. Secure the lid, set the valve to Sealing, and cook on High Pressure for 40 minutes. Smaller or newer white beans may be tender around 35 minutes, while older beans may need 45 minutes.
6. Allow the pressure to release naturally for at least 20 minutes, then carefully release any remaining pressure. The natural release helps prevent foamy bean liquid from escaping through the valve and gives the beans time to finish softening.
7. Remove the ham bone and bay leaf from the pot. Pull the meat from the bone, discard the bone, skin, and excess fat, and return the ham meat to the soup.
8. Stir in 1–2 cups of diced cooked ham if the bone did not provide much meat. Taste the soup and adjust the salt and pepper only after the ham has been returned.
9. If the soup is thinner than you prefer, use the Sauté function for 5–10 minutes or mash a small portion of the beans directly in the pot. Ladle into bowls and finish with chopped fresh parsley if desired.

Notes

Use a meaty ham bone with connective tissue for the richest broth. If using only diced ham, the soup will be lighter and may benefit from an extra 1–2 cups of broth. Refrigerate leftovers promptly and adjust the consistency with broth when reheating.

Final Thoughts

This Easy Instant Pot Ham and Bean Soup is a dependable dinner for chilly evenings, busy weeknights, and weekends when you want a filling meal without a long list of complicated steps. The pressure cooker turns dried beans, vegetables, broth, and ham into a tender, flavorful soup with very little hands-on work.

Remember the key details: rinse the beans without soaking, sauté the vegetables for deeper flavor, keep the pot below the halfway mark, cook on High Pressure for 40 minutes, and allow at least 20 minutes of natural release. Finish by adjusting the seasoning after the ham is returned, then add parsley and serve it with warm crusty bread.

For another creamy soup to add to your dinner rotation, try this broccoli and cheese soup. Save this ham and bean version whenever you have a meaty ham bone ready for a delicious second meal.