Instant Pot Ham and Bean Soup is a delicious, simple one-pot meal. This soup recipe uses dry beans, so it is faster to make. Make this yummy pressure cooker Ham and Bean Soup using leftover ham. It is a hearty and filling soup.
Instant Pot Ham and Bean Soup
If you are looking for an Instant Pot recipe that is tasty, hearty, and simple, then this Instant Pot Soup is a great option!
What I Love About This Instant Pot Recipe
• It is very EASY.
• Uses dry beans, so no soaking.
• Uses leftover ham and/or the leftover meaty ham bone.
• Not a lot of ingredients. Simple.
• It tastes great and is filling.
Simple ingredients, making this an easy recipe using pantry staples and a leftover ham.
Slicing the onion and the ham meat is the hardest part of making this Instant Pot Ham and Bean Soup recipe. I love recipes like this!
After sautéing the onion, just add the remaining ingredients into the pot and set to pressure cook.
You can experiment with the ingredients you have on hand. I try different kinds of broth, or I sometimes add celery, carrots, garlic, and/or thyme. It just depends on what I have, and what I am in the mood for.
A Note About Using Dry Beans
A strange fact I learned about cooking with dry beans is that old beans take longer to become soft.
How can you tell if your beans are old? I’m not sure. You can buy them at the store and hope that they are fresh, but I don’t know of a way to tell.
You will just have to taste test them after cooking, and if they are still crunchy, put the lid back on and cook longer.
You Might Also Like
Instant Pot Hamburger Baked Beans
Slow Cooker Spiral Ham with Pineapple Glaze
Instant Pot Potato Ham Chowder
Butter Dip Biscuits
If you make this delicious pressure cooker Ham and Bean Soup, please let me know. Just leave a comment and a star rating below. I’d like to know how you liked it!
Instant Pot Ham and Bean Soup
Equipment
- 6 qt or 8 qt Pressure Cooker
Ingredients
- 2 Tbsp Butter
- 1 Med Yellow Onion, chopped
- 1 lg Bay Leaf
- 1 Leftover Ham Bone, optional
- 2 lbs Cooked Ham, cubed
- 1 lb Dry Navy Beans, rinsed & picked over
- 8 cups Vegetable Broth (or ham or chicken broth, low sodium)
- Salt and Pepper, to taste
Instructions
- Set the pot to the sauté setting and add the butter. Once melted, add the chopped onion and bay leaf. Sauté for about 5 minutes or until translucent.
- If you’re using a ham bone, put it in the pot, then follow it with the rest of the ingredients.
- Set to Pressure Cook (or use the manual setting, depending on your model instant pot), high pressure, and use the +/- button or dial to select 60 minutes (1 hour).
- After cook time, leave pot undisturbed for 15 minutes to allow it to naturally release before manually releasing the remaining pressure.
- When the pin in the lid drops down, carefully open the pot and test the beans for softness (test a few at random). Keep in mind that old beans will take longer to become soft, so if your beans are not soft enough, set the pot to cook an additional 15-30 minutes.
- Discard bay leaf, taste and adjust salt if needed. Serve.
Notes
Nutrition
Gerald Allen says
Great meal. I look my beans and if they are dark there old. Must be light. In the pinto bean.. the pinto bean to me holds the beat fever for having cornbread with it.
The ham I use is Farmland Spiro cut. They a cut up pack in WM. About 2.50 a lb. Or like. I get a lb or two and freeze it if I’m not use at it time. Onion is only 1/2. Chopped. No other ingredients. Who I do light salt and tables spoon of pepper. Less water to be thick.