Instant Pot Ham and Bean Soup

Instant Pot Ham and Bean Soup is an easy, delicious soup. Make this pressure cooker ham and beans soup from dry beans and leftover ham.

4 from 1 vote

Course: Dinner, Soup

Cuisine: American

Keyword: ham and beans, instant pot soup, leftover ham recipe, pressure cooker soup

Prep Time: 10

Cook Time: 1 10

Natural Release: 15

Total Time: 1 35

Servings: - 10

Calories: 172kcal

Author: Sandy

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

I used the ham bone, but it tastes just as great without it, using just the meat. The bone isn’t a make or break for the recipe. If you add the bone, be aware of small bone fragments that could appear in your soup.

It’s not a good idea to double this recipe as there isn’t enough room even in the bigger instant pots to hold all the ingredients necessary.

Nutrition

Calories: 172kcal