This Instant Pot Ham and Bean Soup is a breeze to make with dried navy beans, celery, carrots, onion, and seasonings. It’s the perfect warm, hearty winter soup.
I bought a ham shank last week and once it was all cut off the bone I was left wondering what to make with the bone. That’s what inspired me to whip up this Instant Pot ham and bean soup.
If you have a ham bone that you need to use up, this is the perfect soup to make. It’s so delicious cooked in the Instant Pot because all the flavors from the bone mix into the broth and turn simple ingredients into something so incredibly tasty.
Why You’ll Love It
- There’s something special about a warm bowl of this soup, and this soup in particular. This Instant Pot ham & bean soup is your go-to recipe for something quick, delicious, and utterly satisfying.
- Aside from sautéing the veggies for a few minutes this recipe really is just a dump and go recipe. It’s nice to know when the Instant Pot beeps that you have a hearty soup ready to go for dinner.
» You might also like these 35 Warming Soups & Stews for Winter.
Ingredients You’ll Need
- Butter – I like to sauté the veggies in a salted butter to create amazing flavor right from the start.
- Carrots – Use any carrots you have on hand – baby or large.
- Celery ribs – You can leave out the celery if you don’t like it.
- Onion – I use a yellow onion, but white or sweet work well too.
- Garlic – Make sure your garlic is fresh for the best flavor.
- Navy beans – I think navy beans work really well in this dish, but you can also use Northern beans or white beans. We are using dried beans for this recipe.
- Water or broth – Your choice of water or broth, but I like to use low-sodium vegetable or chicken broth.
- Meaty ham bone – When I cut the rest of the ham off the bone, I always leave enough meat on to make a good soup. If you don’t have much meat on the bone, you can add additional ham.
- Bay leaf
- Seasonings – chili powder, dried oregano, salt, ground black pepper
Equipment Needed
- Instant Pot – I made this in my 6-quart Instant Pot Duo Plus. You can use whatever size or model IP you have. If you don’t have an Instant Pot, you can also make this in a traditional pressure cooker.
Helpful Tips
- You don’t have to soak the beans when cooking them in the Instant Pot, but you should still wash and drain them to remove any impurities.
- Don’t rush the sautéing step. Cooking the veggies until they’re softened develops a deeper flavor profile for your soup.
- Resist the urge to quick-release the pressure. Allowing the natural release helps the beans to finish cooking and flavors to meld perfectly.
Instant Pot Ham and Bean Soup
Ingredients
- 1 tablespoon (28 g) butter
- 1 medium carrot sliced
- 1 celery rib chopped
- 1/4 cup (80 g) onion chopped
- 1 clove garlic minced
- 1/2 pound (454 g) navy beans rinsed and drained
- 3 cups (1 l) low-sodium chicken or vegetable broth
- 1 meaty ham bone
- 1/2 teaspoon (2 g) chili powder
- 1/2 teaspoon (0.1 g) fresh rosemary chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon (5 g) fresh sage chopped (or 1/2 teaspoon dried)
- 1/4 teaspoon (2 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 bay leaf
Instructions
- Set the Instant Pot to sauté mode and add the olive oil. Once hot, saute the carrots, celery, and onion until softened, about 3 minutes. Add the garlic. Turn off saute mode.
- Add the navy beans, broth, ham bone, seasonings, and bay leaf. Make sure the ham bone is immersed in the liquid.
- Close and lock the lid of the Instant Pot. Set the pressure release valve to the sealing position (if necessary for your model).
- Cook on high pressure for 50 minutes (it will take 10 minutes to come up to pressure). Once the cooking time is complete, allow for a natural pressure release (about 30 minutes).
- Open the lid and use tongs to transfer the ham bone to a cutting board. Remove any meat from the bone.
- Return the meat to the pot.
- If you want a thicker soup, mash a few of the beans in the soup. Give the soup a good stir and add additional salt and pepper, if needed.
- Serve hot.
Equipment Needed
Notes
- You don’t have to soak the beans when cooking them in the Instant Pot, but you should still wash and drain them to remove any impurities.
- Don’t rush the sautéing step. Cooking the veggies until they’re softened develops a deeper flavor profile for your soup.
- Resist the urge to quick-release the pressure. Allowing the natural release helps the beans to finish cooking and flavors to meld perfectly.
Nutrition
Storing Leftovers
This soup stores beautifully in the fridge for up to 5 days. Just cool it down and keep it in an airtight container. It’s also freezer-friendly, so feel free to make a big batch and save some for those days when cooking is the last thing on your mind.
Before You Go
Since you made it to the end of this article, you might be interested in more winter soup recipes. Here are a few more articles we think you might enjoy.
- Instant Pot Caramelized Carrot Soup
- Delicious Chicken Rice Soup
- Quick Green Enchilada Chicken Soup
- Vegetable Orzo Soup
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.