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Home » Gluten Free » Instant Pot Ham and Bean Soup

Instant Pot Ham and Bean Soup

Created: April 8, 2019 Updated: October 4, 2022 by Lyuba Brooke 130 Comments

50.3K shares
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Easy Ham and Bean Soup that’s so full of flavor, you can’t stop at just one bowl. This soup is made in an Instant Pot with leftover ham, navy beans, and a simple combination of veggies and spices. The best part about this soup is how ham infuses the whole soup with its delicious flavors. 

Ham and Bean Soup made in an Instant Pot. This soup is made with leftover ham, navy beans, and a simple combination of veggies and spices.

HAM AND BEAN SOUP

It’s amazing that such a simple soup can have such amazing flavors. Most of the flavors here comes from the best part, the ham. Using leftover ham in this bean soup actually infuses the soup with the flavors of the ham. 

So if you glazed a ham for a holiday dinner, make this ham and bean soup with the leftovers. Whatever flavors you baked on the ham will transfer into the soup beautifully. 

The main reason for the ham infusing so much flavor into the soup, is because it was cooked in an Instant Pot. Pressure cooking is a great method for infusing a lot of flavor into the dishes. 

Besides infusing a lot of flavor into the soup, making it in the Instant Pot will speed up the process. The whole soup will take you less than an hour to make. I’m still amazed that you can get tender, soft beans by pressure cooking it for just about 30 minutes. 

If you cooked ham on bone for the holidays, you can throw in the bone as well. Cut the meat off the bone and add the bone into the pot while sauteing the veggies. Then, simply die the meat that has been cut off the bone and add it to the soup as well. This bean soup will be amazing with or without the bone. This will just be a good way to utilize the bone instead of just tossing it away. 

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Instant Pot Ham and Bean Soup. This soup is made with leftover ham, navy beans, and a simple combination of veggies and spices.

HOW TO MAKE HAM AND BEAN SOUP IN INSTANT POT

Start by preparing all your veggies and ham. Dice onions, celery, carrots, and ham. Peel garlic and set it all aside. Rinse the beans to get rid of any debris that might be in the bag and set aside to let it strain. 

Set Instant Pot to saute and let it heat up. Add oil, onions, celery, and carrots and saute until veggies soften and start to golden. (If using ham bone, add ham bone to the pot.)

Press garlic and add it to the pot. Saute until fragrant.

Add diced ham, stir, and saute for a few minutes. Pour in beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt. 

Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 30 minutes.

Let it do a natural release for about 10 minutes and then do a quick release. Be careful opening the lid.

Easy Ham and Bean Soup made in an Instant Pot. This soup is made with leftover ham, navy beans, and a simple combination of veggies and spices.

HOW TO MAKE HAM AND BEAN SOUP IN A SLOW COOKER

You can easily convert this recipe to a slow cooker by sauteing vegetables and ham on stovetop first and then transferring it into a slow cooker. 

Preheat a medium pot over medium heat and add oil, onions, celery, and carrots and saute until veggies soften and start to golden. Press in garlic and saute until fragrant. Add diced ham, stir, and saute for a couple of minutes.

Transfer it all into a slow cooker. (Add ham bone if using.)

Add beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt. Close the lid and set it to cook on LOW for 8-10 hours (until beans are tender). 

Ham and Bean Soup made in an Instant Pot. This soup is made with leftover ham, navy beans, and a simple combination of veggies and spices.

HOW TO FREEZE HAM AND BEAN SOUP

When freezing any food, it’s important to cool it to room temperature as quickly as possible before freezing. Cooling it quickly and freezing it will extend its shelf life by giving less time for bacteria to grow.

To cool the soup, place the pot with soup into a larger container filled with ice and let it cool, stirring occasionally.

Once soup is cooled to room temperature, portion it into freezer zip-lock bags. Get the air out and seal. Label and date each bag and lay them flat on a cutting board. Place it in the freezer.

It’s easier to freeze soup in freezer bags because flat bags of frozen soup can be stacked easily. This will save you a lot of room.

Defrost ham and bean soup overnight, in the refrigerator.

Ham and Bean Soup made in an Instant Pot. This soup is made with leftover ham, navy beans, and a simple combination of veggies and spices.

SOME MORE SOUP RECIPES YOU WILL LOVE

Italian Wedding Soup

Butternut Squash Soup

Italian Minestrone Soup

Ham and Corn Chowder

Pasta E Fagiole

Easy Ham and Bean Soup made in an Instant Pot. This soup is made with leftover ham, navy beans, and a simple combination of veggies and spices.

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Ham and Bean Soup

This soup is made in an Instant Pot with leftover ham, navy beans, and a simple combination of veggies and spices. 
4.56 from 78 votes
Print Pin SaveSaved! Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 312kcal
Author: Lyuba Brooke

Ingredients

  • 2 tbsp canola oil
  • 1 medium yellow onion
  • 2 long celery ribs
  • 2 medium carrots
  • 4 cloves of garlic
  • 1 1/2 cups diced ham use leftover holiday ham is available
  • 1 lb dried navy beans
  • 8 cups chicken broth
  • 1 large bay leaf
  • 1 tsp dried thyme
  • 1 tsp crushed red pepper flakes
  • salt
  • ham bone from leftover whole cooked ham OPTIONAL
US Customary - Metric

Instructions

  • Dice onions, celery, carrots, and ham. Peel garlic and set it all aside. 
    Rinse the beans to get rid of any debris that might be in the bag and set aside to let it strain. 
  • Set Instant Pot to SAUTE and let it heat up. Add oil, onions, celery, and carrots and saute until veggies soften and start to golden. (If using ham bone, add ham bone to the pot.)
  • Press garlic and add it to the pot. Saute until fragrant.
  • Add diced ham, stir, and saute for a few minutes. Pour in beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt. 
  • Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 30 minutes.
  • Let it do a natural release for about 10 minutes and then do a quick release. Be careful opening the lid.
  • NOTE: don't forget to discard the bay leaf and ham bone if using.

Video

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 312kcal | Carbohydrates: 38g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 1190mg | Potassium: 1014mg | Fiber: 14g | Sugar: 3g | Vitamin A: 2620IU | Vitamin C: 18.8mg | Calcium: 113mg | Iron: 4.1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Ham and Bean Soup made in an Instant Pot. This soup is made with leftover ham, navy beans, and a simple combination of veggies and spices.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

50.3K shares

Filed Under: Gluten Free, Holiday Leftover Recipes, Instant Pot, Instant Pot Soups, Popular Posts, Pork, Soup

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Lisa E says

    January 29, 2023 at 4:00 pm

    5 stars
    Just made this and it’s marvelous! I did go the 45 mins and the beans were perfect. This recipe is a keeper.

    Reply
  2. FreyaFL says

    January 26, 2023 at 4:23 pm

    5 stars
    This was delicious! I did cook it longer (50 minutes + 10 natural release) and the beans were almost perfect (I like them pretty soft in soup). I think I’ll do 1 hour next time then immediately release. As good as this was last night, it was even better today! I’m so making this again. Thank you!

    Reply
    • LyubaB says

      January 30, 2023 at 10:12 am

      I am glad you liked it!

      Reply
  3. Jenny Gibbs says

    January 23, 2023 at 9:30 am

    5 stars
    I really messed up this recipe. I doubled the beans accidentally. I also mixed navy beans and great northern beans. The result: an almost-solid block of beans that didn’t cook through. Ugh. I added water and put my Instant Pot on slow cook overnight, and now it’s edible. The flavor is delicious, and I’ll definitely make this again.

    Reply
    • LyubaB says

      January 25, 2023 at 9:54 pm

      I am glad you were able to save it and it taste good!

      Reply
  4. Joyce says

    December 30, 2022 at 1:50 pm

    Can I use pinto beans? Soak or not?

    Reply
    • LyubaB says

      January 3, 2023 at 12:11 pm

      Sure, I don’t soak them but you can if you like.

      Reply
  5. Jerri White-Haskins says

    December 19, 2022 at 1:00 am

    5 stars
    After reading other people’s response about adding more time for cooking I soaked the dried beans over night then cooked the soup for 90 minutes and did natural release for 10 minutes. It turned out perfect and delicious. I didn’t add salt because the ham was already salty.

    Reply
    • LyubaB says

      December 20, 2022 at 3:36 pm

      GLad it worked out for you!

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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