Instant Pot Ham and Bean Soup

There’s something about a big bowl of ham and bean soup that just feels solid.
It’s simple, filling, and made with things you might already have—dry beans, leftover ham, broth, and a few basic vegetables.

Save for Later!

The Instant Pot makes it even easier.
You throw everything in, lock the lid, and walk away. No babysitting a simmering pot, no soaking beans overnight, no second-guessing the texture.

This version gives you tender beans, rich broth, and hearty bites of ham in just over an hour.
Perfect for a cold evening, Sunday meal prep, or using up that holiday ham that’s been hanging out in the fridge.

---

Why You’ll Want to Make This Again

This soup isn’t just warm—it’s useful.
You can feed a crowd, store it for later, or turn it into weekday lunches without getting bored.

• Dry beans, no soaking – You save hours just by using pressure.
• Everything in one pot – Less cleanup and no boiling-over mess.
• Great way to use leftovers – Especially after Christmas or Easter.
• Loaded with protein and fiber – Actually keeps you full.
• Tastes even better the next day – The flavors mellow and deepen as it sits.

And it’s flexible. Swap in a different bean. Skip the herbs. Add greens. It’ll still be good.

---

What You’ll Need

This is a pantry-friendly recipe, which means most of the ingredients are basic.
Even better, you can adjust what you use based on what’s in your fridge.

Save for Later!

• Dried Beans – Great Northern or navy beans are ideal. They hold their shape and get creamy without turning to mush.
• Ham – Leftover baked ham, thick-cut ham steak, or a smoked ham hock all work. Bone-in gives more flavor.
• Onion, Carrot, Celery – The basic soup trio. Adds a good base layer of flavor.
• Garlic – For extra depth. You can mince fresh or use garlic powder in a pinch.
• Chicken Broth – This gives you a flavorful liquid to carry everything. Water works in a pinch but broth makes it better.
• Bay Leaf and Thyme – Not required, but they give the soup a more rounded taste.
• Salt and Pepper – Hold off on the salt until the end. Ham is salty on its own.

Feel free to add more vegetables or even a handful of chopped greens toward the end.

---

How to Make It in the Instant Pot

This recipe is built for convenience.
You’ll spend about 10 minutes chopping and the rest is hands-free.

1. Start with the vegetables – Use the Sauté setting on your Instant Pot. Add a little oil, then cook the onion, carrots, and celery for about 5 minutes until they start to soften. Add the garlic and stir for a minute.
2. Add everything else – Stir in the dry beans, chopped ham (or ham hock), broth, and herbs. Make sure everything is just submerged in liquid.
3. Seal and cook – Close the lid, set the valve to Sealing, and cook on high pressure for 35 minutes.
4. Natural release – Once it’s done, let it sit undisturbed for 15 to 20 minutes. Then release any remaining pressure.
5. Taste and adjust – Open the lid. If you used a ham bone or hock, pull it out and shred the meat. Discard the bone. Stir the meat back in. Taste and season.

The soup will thicken as it sits, so don’t worry if it looks a bit brothy at first.

---

Add-Ons and Extras That Work

This soup is filling enough on its own, but there are a few things that make it even better—whether you want to change up the flavor or stretch it into more meals.

Add-In or Side	What It Does
A handful of spinach or kale	Stir it in right before serving for a fresh twist
A squeeze of lemon juice	Brightens up the rich broth
Toasted bread or cornbread	For dipping and soaking
Hot sauce or chili flakes	Adds a little punch
Parmesan rind	Drop it in during cooking for extra umami
Chopped parsley	A clean, green finish on top

You can also scoop this over rice or serve it with crackers for a quick lunch.

---

How to Store and Reheat It

This soup holds up great in the fridge and gets better with time.
If anything, it’s even more flavorful on day two or three.

To store:

• Let it cool fully before putting it in the fridge.
• Store in sealed containers for up to 5 days.
• Freeze in single-serve containers for quick thaw-and-reheat meals.

To reheat:

• Stovetop – Warm gently over low heat with a splash of water or broth.
• Microwave – Reheat in short bursts, stirring often. Add a bit of liquid if it’s too thick.

If it’s frozen, thaw in the fridge overnight or gently reheat from frozen in a small pot.

---

FAQ: Ham and Bean Soup

Do I have to soak the beans first?
No. The Instant Pot takes care of it. Dry beans go straight in.

Can I use canned beans instead?
Yes, but reduce the cook time to 10 minutes and cut back on the liquid by 1 to 2 cups.

What if I don’t have broth?
Use water, but add a bit more seasoning or a bouillon cube for flavor.

Can I make it vegetarian?
You can, though the flavor will change. Use smoked paprika and add extra veggies to build the depth.

Will it thicken after it cools?
Yes, especially if it sits overnight. Add broth or water when reheating to loosen it back up.