Delicious and hearty, this Instant Pot ham and bean soup is simple and easy to make and ready to serve in 20 minutes. It’s the perfect way to warm up in the cold weather.
Pressure Cooker Ham and Bean Soup
When the temperatures drop, my body craves a piping hot bowl of soup, but I don’t always have the time to watch pots simmer on the stovetop. That’s where my trusty pressure cooker comes in!
This Instant Pot ham and bean soup is so quick and easy to make, and it’s loaded with fresh veggies and beans for one hearty and filling dish.
For more recipes to warm up with, be sure to try my Broccoli Cheese Soup and Chicken Parmesan Soup.
Why you’ll love this Instant Pot Ham and Bean Soup recipe:
- QUICK: This soup is cooked quickly in the Instant Pot so it’s ready to serve in 20 minutes. It’s also the only pot you need so clean up is a breeze!
- HEALTHY: Loaded with protein and fresh veggies and low in saturated fat, this soup is full of the good stuff.
- MAKE AHEAD: This is a great addition to your weekly meal prep and it freezes well too.
How to make Instant Pot Ham and Bean Soup
You can jump to the recipe card for full ingredients & instructions!
- Saute the veggies in the Instant Pot to soften them.
- Add the ham and garlic.
- Add in the rest of the ingredients and cook on high pressure.
- Release the pressure and remove the bay leaf.
- Serve!
How long does it keep?
This Instant Pot ham and bean soup is perfect to add to your weekly meal prep. Once the soup has cooled, transfer it to an airtight container ad it will keep well in the fridge for 4 to 5 days.
The soup can be reheated gently on the stovetop, or in the microwave on full power for 3 minutes, stirring halfway through.
Can you freeze it?
Yes! This soup is totally freezer friendly and it will keep well for up to 6 months. Thaw the soup in the fridge overnight before reheating it.
Recipe Variations
This soup is pretty delicious as it is, but it’s easy to make it just to your tastes. Feel free to add in other veggies, like mushrooms or bell peppers, or anything else you need to use up in your fridge.
I like to use white beans, but you can use any canned beans you have to hand. You can also add in other dried herbs like rosemary or parsley.
Tips!
- Liquid smoke is also a great addition if you are looking for a smokey flavor. I add about ¼ teaspoons when I add it in.
- For even more flavor, add in the bone of your ham into the soup.
- Drain and rinse your beans well. If you use them straight out of the can they can be quite salty and metallic in taste.
- If you are making this ham and bean soup ahead of time, be sure to let it cool completely before storing it.
I love how quick it is to make this Instant Pot ham and bean soup. It’s perfect on those cold days when you are craving something warming and hearty.
More Instant Pot Recipes we Love
- Instant Pot Chili
- Instant Pot Chicken Noodle Soup
- Black Eyed Pea Soup
- Instant Pot Potato Soup
- Instant Pot Pot Roast
- Instant Pot Chili Mac
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Instant Pot Ham and Bean Soup Recipe
Ingredients
- 2 Tablespoons cooking oil
- 2 carrots chopped (~ 1 cup)
- 2 celery stalks chopped (~1 cup)
- 1 onion chopped
- 2 cups cooked ham chopped
- 2 garlic cloves minced
- 6 cups low sodium chicken broth
- 3 15.5 ounce cans white beans (Great Northern or Navy), drained and rinsed
- 1 Tablespoon soy sauce
- 2 teaspoons white wine vinegar
- 1½ teaspoons poultry seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt
- 1 bay leaf
- Fresh parsley for garnish optional
Recommended Equipment
Instructions
- Set the Instant Pot to the “saute” function. When hot, add the olive oil and let it get hot.
- Add the chopped carrots, celery, and onion and saute, stirring occasionally, until the onion starts to soften, about 3-4 minutes.
- Add the ham and garlic and continue cooking for another minute or two.
- Add the chicken broth, beans, soy sauce, vinegar, poultry seasoning, thyme, salt, and bay leave.
- Press “cancel” to turn off the “saute” function and use the “manual” and “+” and “-” buttons to set the time for 5 minutes (high pressure).
- Once the Instant Pot has beeped and the timer finishes, carefully turn the valve to let the pressure out.
- Carefully open the lid and remove the bay leaf.
- Garnish with fresh parsley, optional.
- Serve with cornbread or corn muffins. Best when served warm.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Liquid smoke is also a great addition if you are looking for a smokey flavor. I add about ¼ teaspoons when I add it in.
- For even more flavor, add in the bone of your ham into the soup.
- Drain and rinse your beans well. If you use them straight out of the can they can be quite salty and metallic in taste.
- If you are making this ham and bean soup ahead of time, be sure to let it cool completely before storing it.
Nutrition Information
This soup was delicious and perfect for a cold night! Very tasty!
Thanks for sharing, Pamela!