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Ham and bean soup
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Instant Pot Ham and Bean Soup

This Instant Pot Ham & Bean Soup is a breeze to make with dried navy beans, celery, carrots, onion, and seasonings. It's the perfect warm, hearty winter soup.
Prep Time5 minutes
Cook Time50 minutes
Pressurize Time40 minutes
Total Time1 hour 35 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Beans, Ham, Pork
Servings: 4 Servings
Calories: 127kcal
Author: Laura Lynch

Equipment

Ingredients

  • 1 tablespoon butter
  • 1 medium carrot sliced
  • 1 celery rib chopped
  • 1/4 cup onion chopped
  • 1 clove garlic minced
  • 1/2 pound navy beans rinsed and drained
  • 3 cups low-sodium chicken or vegetable broth
  • 1 meaty ham bone
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon fresh rosemary chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon fresh sage chopped (or 1/2 teaspoon dried)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
US Customary - Metric

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.

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

Calories: 127kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 765mg | Potassium: 328mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2719IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg