Old fashioned Instant Pot Ham and Bean Soup is a hearty recipe your entire family will love! This easy to make broth based soup uses dry navy beans to make it a cheap meal.
Easy Ham and Bean Soup In The Instant Pot
This soup recipe is my favorite because it tastes just like that classic ham and bean soup I had as a kid! The difference is that instead of Mom cooking it in the Slow Cooker and waiting for hours for it to be ready, this is made in the Instant Pot so it’s quick!
You can use a package of cooked ham from the supermarket, or you can use leftover ham. Leftover ham is a blessing! During the holidays I tend to always have a few pounds of leftover ham. Some I freeze for later use, or some I use immediately after. This recipe calls for 3 cups of cooked ham so it’s a perfect meal to make!
How to Make
Ingredients: You’ll need dry navy beans, olive oil, carrots, celery, onion, minced garlic, cooked ham (3 cups – this equals about 1 pound), chicken broth, paprika, ground thyme, bay leaf, salt, pepper and diced tomatoes.
Wash those beans: Please rinse your beans and quickly check for any debris. Sometimes there can be sticks or rocks in those dry bean bags.
SAUTE: Turn on your Instant Pot and select SAUTE. Heat up oil and then add carrots, celery, onion and garlic. Cook until onions and garlic are fragrant, about 5 minutes. Turn saute off.
COOKING: Add ham, chicken broth, beans, paprika, thyme and bay leaf to the pot. Season with salt and pepper to taste. Stir and close the lid and lock, moving valve to SEAL. Set cook time to 40 minutes on HIGH pressure.
Natural Release: Allow Instant Pot to do a natural release, this takes about 10-15 minutes.
Final Steps: Unlock and remove lid. Stir in diced tomatoes and stir. Allow soup to sit for 5 minutes. This is enough time for the tomatoes to naturally cook in the hot broth. Remove the bay leaf.
Time to eat: Serve in bowls, enjoy.
What to Serve With It?
You need some delicious bread to serve with this soup. I mean who doesn’t love dipping bread into a yummy soup?
Dry Beans – This recipe uses dry navy beans, but you use any type of white or black dry beans. Sometimes if I’m using black beans I’ll even add a little cumin to the Instant Pot for a more smoky taste. Tip: Here’s how to make Instant Pot Black Beans.
Want to use canned beans? If you want to use canned beans, decrease liquid to 5 cups broth and decrease cook time to 20 minutes.
Broth – I’m using chicken broth, but you can use a pork or vegetable broth if you’d like.
Toppings – I like to add some fresh chopped parsley on top, but you can also add sour cream or shredded cheddar cheese!
How to Freeze
Allow the soup to completely cool before freezing it. I like to make sure it’s completely cool, so sometimes I will keep it in the refrigerator overnight and then freeze the following day.
Once the soup is cool, portion it into freezer safe bags, or you can use reusable silicone bags (I love them). When closing the bags, try to get all the air out and then seal it. Label the bag and put in the freezer.
When ready to use it, defrost in fridge overnight and then place in a pot to heat it up.
Hope you enjoy this Instant Pot Ham and Bean Soup!
Amazing Slow Cooker Recipes
- Slow Cooker Butter Chicken
- Slow Cooker Cauliflower Soup
- Slow Cooker Taco Soup
- Slow Cooker Kielbasa and Cabbage
- Slow Cooker Pork Chili
- Slow Cooker Pot Roast
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Instant Pot Ham and Bean SoupPrint
- 1 16 ounce bag dry navy beans
- 1 tablespoon olive oil
- 2 carrots shredded
- 2 stalks celery chopped
- 1 small onion chopped
- 3 cloves garlic minced
- 3 cups cooked ham cut into 1/2 inch cubes
- 7 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon ground thyme
- 1 bay leaf
- salt and pepper to taste
- 1 15 ounce can diced tomatoes
- Rinse your dry beans and do a quick examination checking for any rocks or debris.
- Turn on your Instant Pot and select SAUTE. Heat up oil and then add carrots, celery, onion and garlic. Cook until onions and garlic are fragrant, about 5 minutes. Turn saute off.
- Add ham, chicken broth, beans, paprika, thyme and bay leaf to the pot. Season with salt and pepper to taste. Stir and close the lid and lock, moving valve to SEAL. Set cook time to 40 minutes on HIGH pressure.
- Allow Instant Pot to do a natural release, this takes about 10-15 minutes.
- Unlock and remove lid. Stir in diced tomatoes and stir. Allow soup to sit for 5 minutes. This is enough time for the tomatoes to naturally cook in the hot broth. Remove the bay leaf.
- Serve in bowls, enjoy.