Instant Pot Ham and Bean Soup {With Dried Beans}

Instant Pot Ham and Bean Soup transforms humble ingredients into the ultimate comforting, satisfying soup–in record time!

Bowl of Ham and Bean Soup next to Instant Pot.

Turinys:

Ham and Bean Soup–Delivered Fast

Craving a cozy, hearty soup that tastes like it simmered all day but comes together in a fraction of the time? You are going to love this Instant Pot Ham and Bean Soup recipe!

Inspired by my family’s generations old recipe for leftover Ham Bean Soup, this easy recipe delivers one of our favorite leftover ham recipes in under 2 hours.

Ingredients for Ham and Bean Soup

Ham Bone: This is the perfect time to use a leftover ham bone from baked ham or Instant Pot ham. No ham bone? A ham hock works just as well and is available year-round.
Dried White Northern Beans: The Instant Pot skips the need for soaking, but ensure your beans aren’t expired, as old beans won’t soften.
Water/Broth: A combination of water and low-sodium chicken stock prevents excess saltiness and ensures tender beans.
Aromatics: Celery, onions, carrots, bay, fresh thyme and garlic all work together with the ham bone to form a rich, savory broth filled with incredible flavor.
Tomato Sauce: A small amount of tomato sauce added helps to enrich and enhance the earthy flavors in the soup. Omit for brothier base.
Seasoned Salt: My Papa always added a bit of seasoned salt to his Ham Bean Soup, and I recommend the same. Seasoned salt is a blend of seasonings that adds just the right amount of flavor and salt to this soup.

How to Make Instant Pot Ham and Bean Soup

The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.

Saute the vegetables. Using the sauté function, sauté onions, carrots, and celery in a bit of oil until softened. Once the onions are glistening, add in the garlic and sauté briefly (30-60 seconds) just to lightly toast, yet not BURN the garlic. Turn off the sauté function by hitting cancel.

Carrots, onions, celery, and garlic sauteed in inner pot for base of ham and bean soup.

Deglaze Inner Pot. Add in the chicken stock and use a spatula or spoon to scrape up any browned bits on the bottom of the inner pot. This will prevent a burn notice from occurring.
Add Remaining Ingredients. Add the water, bay leaf, thyme leaves, and rinsed dried beans to the inner pot. Nestle the ham bone, or ham hock, into the broth. Pour the tomato sauce over the ingredients layered in the inner pot–but do not stir!

Ingredients for ham and bean soup layered in inner pot of Instant Pot.

Pressure Cook. Place the lid on the Instant Pot, ensure the vent knob is sealed, and set to cook for 45 minutes on high pressure.
Let Pressure Release Naturally. Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. This will help the beans fully cook and retain their texture and prevent a starchy mess from spewing all over the kitchen.
Discard the ham bone and spices. Before serving the soup, remove the ham bone, bay leaf, and sprigs of fresh thyme. Discard the dried herbs. If desired, pick off any excess meat left on the bone, and stir into the soup.
Season Soup. Stir in 1 teaspoon of seasoned salt, taste, and add up to 1 teaspoon more if needed.

Ham and Bean Soup inside inner pot after being pressure cooked.

Recipe Modifications

No fresh thyme? In place of fresh thyme sprigs, use 1 teaspoon dried thyme leaves, not ground thyme.
Using Bone from Honey Baked Ham? Be sure to remove any pieces of ham with glaze-or your soup will end up on the sweeter side.
Using Soaked Beans: If your dried beans have been previously soaked, decrease the water to 3 cups and decrease the cooking time to 35 minutes.
Using Canned Beans: In place of dried beans, feel free to use two 16-ounce cans of drained and rinsed Great Northern beans. You will also need to decrease the water to 2 cups, adjust the cooking time to 20 minutes, and decrease the seasoned salt to ¼ teaspoon.
No seasoned salt? Add ½ teaspoon of kosher salt along with ¼ teaspoon each of onion powder and paprika.
Use Tomato Paste: For a soup that tastes more like classic bean and bacon, swap out the tomato sauce for tomato paste. The broth will be a deep red and have a prominent tomato flavor. It is delicious!
Swap out the Beans: Feel free to use cannellini beans in place of great northern beans. I don’t recommend using navy beans as they can become a bit too soft in this soup.
Crockpot Ham Bean Soup: Layer the ingredients (minus the seasoned salt) inside the base of a crockpot and slow cook for 12 hours on low. Remove ham bone, season as directed and serve.

Storage and Reheating Instructions

Refrigerate: Allow the soup to cool to room temperature. Transfer the soup to an airtight container and store it in the refrigerator for up to 4 days.
Freeze: Allow the soup to cool completely. Once cooled, transfer the soup into a freezer-safe container and freeze for up to 3 months.
Reheat: Defrost the soup in the refrigerator overnight if needed. Heat individual servings in a heat-safe bowl in the microwave in 60-second intervals until warmed through, adding more stock or water to thin the soup if needed. Alternatively, heat large portions in a saucepan over medium-low heat until warmed through, adding stock or water to thin if needed.

More Easy Instant Pot Soup Recipes

If you enjoyed Instant Pot Ham and Bean Soup, I would love for you to leave a comment and review below.

Bowl of Ham and Bean Instant Pot Soup in inner pot.

Instant Pot Ham and Bean Soup

Instant Pot Ham and Bean Soup delivers a cozy, hearty soup filled with tender beans and a rich smoky broth in record time.