Instant Pot Ham and Bean Soup: A Hearty and Effortless Meal

This Instant Pot Ham and Bean Soup recipe is a game-changer for busy weeknights. It’s packed with flavor, incredibly easy to make, and utilizes the magic of the Instant Pot to deliver a comforting and satisfying meal in a fraction of the time compared to traditional stovetop methods. Say goodbye to hours of simmering and hello to a delicious, hearty soup ready in under an hour! This recipe is perfect for using leftover ham, making it both budget-friendly and eco-conscious. So, let’s dive in and create this culinary masterpiece together!

Why You’ll Love This Instant Pot Ham and Bean Soup

* **Quick and Easy:** The Instant Pot significantly reduces the cooking time, making it ideal for busy weeknights.
* **Flavorful:** The combination of ham, beans, and aromatic vegetables creates a rich and satisfying flavor profile.
* **Budget-Friendly:** It’s a great way to use leftover ham and other pantry staples.
* **Healthy and Hearty:** Packed with protein and fiber, this soup is a nutritious and filling meal.
* **Versatile:** You can easily customize the recipe to your liking by adding different vegetables or spices.
* **One-Pot Wonder:** Minimizes cleanup, as everything cooks in the Instant Pot.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this delicious Instant Pot Ham and Bean Soup:

* **Dried Beans:** 1 pound of dried navy beans (or great northern, pinto, or a mix). Note: While some recipes advocate for no soaking, we strongly recommend soaking your beans. This reduces cooking time and, more importantly, removes oligosaccharides, the complex sugars that cause digestive issues (gas!).
* **Ham:** 1-2 pounds of leftover ham, cubed or diced. A ham bone can also be used for added flavor. Remove most of the fat, as excessive amounts will make the soup greasy.
* **Onion:** 1 large onion, chopped. Yellow or white onions work well.
* **Carrots:** 2 medium carrots, chopped. These add sweetness and texture.
* **Celery:** 2 stalks of celery, chopped. Celery provides a savory and aromatic base.
* **Garlic:** 4 cloves of garlic, minced. Fresh garlic is best for maximum flavor.
* **Chicken Broth:** 8 cups of chicken broth (or vegetable broth). Use low-sodium broth to control the salt level.
* **Bay Leaf:** 1-2 bay leaves. These add a subtle, earthy flavor. Remember to remove them before serving!
* **Dried Thyme:** 1 teaspoon of dried thyme. Thyme complements the ham and beans beautifully.
* **Dried Rosemary:** 1/2 teaspoon of dried rosemary (optional). Use sparingly as it can be overpowering.
* **Salt and Pepper:** To taste. Adjust the seasoning after cooking.
* **Olive Oil:** 1 tablespoon. For sautéing the vegetables.
* **Optional Garnishes:** Fresh parsley, a dollop of sour cream or Greek yogurt, a drizzle of olive oil, or a sprinkle of red pepper flakes.
* **Water:** For soaking the beans.

Equipment Needed

* **Instant Pot:** A 6-quart or 8-quart Instant Pot is recommended.
* **Large Bowl:** For soaking the beans.
* **Cutting Board and Knife:** For chopping vegetables and ham.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.
* **Wooden Spoon or Spatula:** For stirring.

Step-by-Step Instructions

Follow these detailed instructions to create a perfect Instant Pot Ham and Bean Soup every time:

Step 1: Soak the Beans (Crucial!)

* Rinse the dried beans thoroughly under cold water, removing any debris or broken beans.
* Place the beans in a large bowl and cover them with plenty of cold water (at least 2 inches above the beans). The beans will expand as they soak.
* **Quick Soak Method (Recommended):** Bring the beans and water to a boil in a large pot on the stovetop. Boil for 2 minutes, then remove from heat, cover, and let soak for 1 hour. This method speeds up the soaking process and helps to reduce gas-causing compounds.
* **Overnight Soak Method:** Soak the beans in the refrigerator for at least 8 hours, or preferably overnight. This is the most traditional method and allows for maximum soaking.
* After soaking, drain the beans and rinse them well.

Step 2: Sauté the Vegetables

* Turn on your Instant Pot and select the “Sauté” function. Adjust to “Normal” or “Medium” heat setting.
* Add the olive oil to the Instant Pot. Once the oil is heated, add the chopped onion, carrots, and celery.
* Sauté the vegetables for 5-7 minutes, or until they are softened and the onions are translucent, stirring occasionally to prevent burning.
* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.
* Press “Cancel” to turn off the “Sauté” function.

Step 3: Add Remaining Ingredients

* Add the drained and rinsed soaked beans, cubed or diced ham (or ham bone), chicken broth, bay leaf(ves), dried thyme, and dried rosemary (if using) to the Instant Pot.
* Season with salt and pepper to taste. Remember that ham can be salty, so start with less salt and adjust after cooking.
* Stir well to combine all the ingredients.

Step 4: Pressure Cook

* Close the Instant Pot lid and ensure the pressure valve is set to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function on your Instant Pot. Set the cooking time to 35 minutes on high pressure.
* The Instant Pot will take some time to come to pressure. Once it reaches pressure, the cooking time will begin.

Step 5: Release Pressure and Shred Ham (If Using Bone)

* Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 15 minutes. This helps to prevent the beans from bursting.
* After 15 minutes of natural pressure release, carefully release any remaining pressure by turning the pressure release valve to the “Venting” position. Be cautious of the hot steam.
* Once all the pressure has been released and the float valve has dropped, carefully open the Instant Pot lid.
* If you used a ham bone, remove it from the soup. Use two forks to shred the ham from the bone and return the shredded ham to the soup. Discard the bone.
* Remove the bay leaf(ves) and discard them.

Step 6: Adjust Consistency and Seasoning

* If the soup is too thick, add more chicken broth to reach your desired consistency. If it is too thin, you can use an immersion blender to partially blend some of the soup to thicken it. Be careful not to over-blend, as you still want some texture.
* Taste the soup and adjust the seasoning with salt and pepper as needed. You may also want to add a splash of vinegar or lemon juice for brightness.

Step 7: Serve and Enjoy!

* Ladle the Instant Pot Ham and Bean Soup into bowls.
* Garnish with fresh parsley, a dollop of sour cream or Greek yogurt, a drizzle of olive oil, or a sprinkle of red pepper flakes, if desired.
* Serve hot with crusty bread, cornbread, or crackers.

Tips and Tricks for Perfect Ham and Bean Soup

* **Soaking the Beans:** Don’t skip the soaking step! Soaking beans is essential for reducing cooking time and improving digestibility. It also helps to remove some of the compounds that can cause gas.
* **Ham Selection:** Using a high-quality ham will significantly impact the flavor of the soup. Leftover holiday ham is perfect, but you can also use a smoked ham hock or diced ham from the deli.
* **Broth Choice:** Chicken broth is the traditional choice, but vegetable broth works well for a vegetarian version. Use low-sodium broth to control the salt level.
* **Don’t Overcook:** Overcooking the beans can make them mushy. The Instant Pot helps to prevent this, but it’s still important to follow the cooking time guidelines.
* **Adjusting Consistency:** If the soup is too thick, add more broth. If it’s too thin, blend a portion of the soup or simmer it on the “Sauté” function for a few minutes to reduce the liquid.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Add Vegetables:** Feel free to add other vegetables, such as diced potatoes, bell peppers, or zucchini.
* **Make it Vegetarian:** Omit the ham and use vegetable broth for a vegetarian version. You can add smoked paprika to mimic the smoky flavor of ham.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage (up to 2-3 months).
* **Reheating:** Reheat the soup on the stovetop or in the microwave until heated through.

Variations and Add-Ins

This recipe is a great base, but you can easily customize it to your liking with these variations and add-ins:

* **Spicy Ham and Bean Soup:** Add a diced jalapeño pepper or a pinch of cayenne pepper to the soup for a spicy kick.
* **Smoked Sausage Ham and Bean Soup:** Substitute some of the ham with smoked sausage for a different flavor profile.
* **White Bean and Kale Soup:** Use great northern beans and add chopped kale during the last few minutes of cooking.
* **Ham and Bean Soup with Potatoes:** Add diced potatoes along with the other vegetables for a heartier soup.
* **Creamy Ham and Bean Soup:** Stir in a splash of heavy cream or half-and-half at the end of cooking for a richer and creamier soup.
* **Mexican Ham and Bean Soup:** Add diced tomatoes, corn, and chili powder for a Mexican-inspired version.

Serving Suggestions

Serve this Instant Pot Ham and Bean Soup with:

* **Crusty Bread:** Perfect for dipping and soaking up the delicious broth.
* **Cornbread:** A classic pairing for ham and bean soup.
* **Crackers:** For a simple and satisfying side.
* **Grilled Cheese Sandwich:** A comforting and kid-friendly combination.
* **Side Salad:** A light and refreshing complement to the hearty soup.

Make Ahead and Storage Instructions

* **Make Ahead:** You can prepare the soup ahead of time and store it in the refrigerator for up to 3-4 days. The flavors will actually meld together and become even more delicious over time.
* **Freezing:** This soup freezes well. Allow the soup to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* **Reheating:** Reheat the soup on the stovetop or in the microwave until heated through. You may need to add a little extra broth if the soup has thickened during storage.

Nutritional Information (Approximate)

(Based on a serving size of approximately 1.5 cups)

* Calories: 350-450
* Protein: 25-35 grams
* Fat: 10-15 grams
* Carbohydrates: 40-50 grams
* Fiber: 10-15 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

## Instant Pot Ham and Bean Soup Recipe

**Yields:** 6-8 servings
**Prep time:** 20 minutes (plus soaking time)
**Cook time:** 50 minutes

**Ingredients:**

* 1 pound dried navy beans (or great northern, pinto, or a mix)
* 1-2 pounds leftover ham, cubed or diced (or a ham bone)
* 1 large onion, chopped
* 2 medium carrots, chopped
* 2 stalks celery, chopped
* 4 cloves garlic, minced
* 8 cups chicken broth (or vegetable broth)
* 1-2 bay leaves
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary (optional)
* Salt and pepper to taste
* 1 tablespoon olive oil
* Optional garnishes: fresh parsley, sour cream or Greek yogurt, olive oil, red pepper flakes

**Equipment:**

* Instant Pot (6-quart or 8-quart)
* Large bowl
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula

**Instructions**

1. **Soak the Beans:** Rinse beans. Quick Soak: Boil for 2 mins, then soak covered for 1 hour. Or Overnight Soak: Soak in refrigerator for at least 8 hours. Drain and rinse.
2. **Sauté Vegetables:** Turn on Instant Pot to “Sauté”. Add olive oil, then onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and sauté for 1 minute until fragrant. Press “Cancel”.
3. **Add Remaining Ingredients:** Add beans, ham, broth, bay leaf(ves), thyme, rosemary (if using), salt, and pepper. Stir well.
4. **Pressure Cook:** Close lid, set valve to “Sealing”. Select “Manual” or “Pressure Cook” for 35 minutes on high pressure.
5. **Release Pressure:** Natural release for 15 minutes, then carefully quick release any remaining pressure.
6. **Shred Ham (if using bone):** Remove bone, shred ham, return to pot. Remove bay leaf(ves).
7. **Adjust Consistency and Seasoning:** Add broth if too thick. Blend partially if too thin. Taste and adjust seasoning.
8. **Serve:** Ladle into bowls, garnish as desired, and serve hot.

Enjoy your delicious and easy Instant Pot Ham and Bean Soup!