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Easy Instant Pot Ham and Bean Soup Recipe

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
Cook Time 40 minutes
Total Time 1 minute
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.