Leftover ham bone? Use it to make this hearty Instant Pot Ham and Bean Soup! Made with dried beans, a rich stock, and a leftover ham bone, this Ham and Bean Soup is made for pennies, yet filled with incredible flavor.
After every holiday, my mom or grandpa would make a big batch of ham and bean soup, split pea soup, or potatoes and green beans with ham from our leftover ham bone. The soup would simmer on the stove for hours, tempting our taste buds all day long.
I use my family's generations-old Ham and Bean Soup recipe, but I have sped up the process significantly by preparing it in the Instant Pot .
Reasons to Love Instant Pot Ham and Bean Soup
- Old-Fashioned Flavor Fast. This recipe used to require soaking dried beans and simmering the soup for hours, but with the Instant Pot there is no need to soak the dried beans, and the cooking process is significantly faster.
- Cheap Recipe. Made with inexpensive dried beans and a leftover ham bone from a Baked Ham or Instant Pot Ham, this ham bean soup turns humble ingredients into a spectacular, hearty soup.
- Rich, Deep Flavor. Tender white beans and chunks of ham swimming in a rich, smoky broth, Instant Pot Ham and Bean soup truly is comfort food.
- Transforms Leftovers. Just like I use vegetable peels and chicken bones to make Instant Pot Chicken Stock, this leftover ham recipe turns trash to treasure.
Ingredients for Ham and Bean Soup
- Dried White Northern Beans: Ham bean soup traditionally uses dried white northern beans, but feel free to use dried cannellini beans if that is what you have on hand. I don't recommend pinto beans or navy beans for this recipe. They will be a bit chewier and heartier than northern beans, but still work well using the cooking times provided.
- Cooking Liquid: I recommend using a combination of water and low-sodium chicken stock OR simply water to make this soup. When cooking unsoaked dried beans, extra salt can interfere with the bean's ability to soften, not to mention the ham bone itself is rather salty and will help to season the soup's broth.
- Ham Bone/Ham Hock: This is the perfect time to use a leftover ham bone, from Instant Pot Ham or baked ham. If you don't have a ham bone on hand, you can opt to purchase a smoked ham hock, which will work well to make Instant Pot Ham and Bean Soup.
- Celery, Onions, Carrots: The combination of celery, yellow onions, and carrots is a classic trinity of vegetables used as a classic base for most soup recipes. Feel free to omit one if you have picky eaters.
- Tomato Sauce: Helps develop a rich flavor to the soup, feel free to omit it if you don't have it on hand.
- Herbs: Bay leaves, fresh thyme, and garlic add the perfect herbal tones to the soup.
- Seasoned Salt: My Papa always added a bit of seasoned salt to his Ham Bean Soup, and I recommend the same. Seasoned salt is a blend of seasonings that adds just the right amount of flavor and salt to this soup.
Recipe Modifications
- No fresh thyme? In place of fresh thyme sprigs, use 1 teaspoon dried thyme leaves.
- Note on using a bone from a Honey Baked Ham: Be sure to remove any pieces of ham with glaze-or your soup will end up on the sweeter side.
- Using Soaked Beans: If your dried beans have been previously soaked, decrease the water to 3 cups and cook time to 35 minutes.
- Using Canned Beans: In place of dried beans, feel free to use two 16-ounce cans of Great Northern beans. If you use canned beans, decrease the water to 2 cups, adjust the cooking time to 20 minutes, and decrease the seasoned salt to ¼ teaspoon.
- No seasoned salt? Add ½ teaspoon of salt along with ¼ teaspoon each of onion powder and paprika.
Tips for the Best Instant Pot Ham and Bean Soup
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Saute the vegetables. Taking a few extra minutes to saute the carrots, onions, and celery before pressure cooking the ham bean soup, will significantly deepen the flavor of the vegetables, in turn deepening the flavor of the soup.
- Don't forget to deglaze the inner pot. Any time you use the saute function, you want to add a bit of liquid and scrape up any browned bits on the bottom of the inner pot afterward. This will prevent a burn notice from occurring.
- Allow pressure to release naturally. Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. This will help the beans fully cook and retain their texture and prevent a starchy mess from spewing all over the kitchen.
- Discard the ham bone and spices. Before serving the soup, remove the ham bone, bay leaf, and sprigs of fresh thyme. Discard the dried herbs. If desired, pick off any excess meat left on the bone, and stir into the soup. Discard the ham bone at this point, it will have released all of its flavor.
- Wait to season the soup. It is best to add the salt after pressure cooking ham and bean soup, as the salt can interfere with the dried beans' ability to soften. Ham bones also have varying sodium levels, and you want to ensure your soup is not overly salty.
Serving Suggestions
Instant Pot Ham and Bean Soup is a filling, yet light soup that is perfect for the days after a big holiday meal. It is a meal all on its own, but I love pairing this soup with crusty bread and a big salad, like a Caesar Salad or Kale Salad.
Storage and Reheating Instructions
- Refrigerate: Allow the soup to cool to room temperature. Transfer the soup to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: Allow the soup to cool completely. Once cooled, transfer the soup into a freezer-safe container and freeze for up to 3 months.
- Reheat: If needed, defrost the soup in the refrigerator overnight. Heat individual servings in a heat-safe bowl in the microwave in 60-second intervals until warmed through, adding more stock or water to thin the soup if needed. Alternatively, heat large portions in a saucepan over medium-low heat until warmed through, adding stock or water to thin if needed.
More Instant Pot Soup Recipes
- Instant Pot Potato Soup
- Instant Pot Beef and Barley Soup
- Instant Pot Zuppa Toscana
- Instant Pot Chicken Noodle Soup
- Instant Pot Tomato Soup
- Instant Pot Butternut Squash Soup
If you enjoyed this Ham and Bean Soup made in the Instant Pot, I would love for you to leave a comment and review below.
Instant Pot Ham and Bean Soup
Ingredients
- ½ tablespoon canola or olive oil
- 1 small yellow onion minced
- 2 stalks celery thinly, sliced
- 2 large peeled carrots diced
- 2 cloves garlic minced
- 2 cups low-sodium chicken stock or additional water
- 2 cups dried white northern beans rinsed and sorted
- 4 cups water
- 1 ham bone or smoked ham hock
- 6 ounces tomato sauce
- 1 bay leaf
- 1 sprig of fresh thyme
- 1-2 teaspoon seasoned salt
- 1 teaspoon pepper
Instructions
- Turn the Instant Pot to saute, add the oil, and let briefly heat. Once heated, add onions, celery, and carrots and saute for 3-4 minutes, or until onions have become soft and translucent. Once the onion has softened, add in garlic and saute for another 30 seconds. Hit Cancel to turn the Instant Pot OFF.
- Add the chicken stock (or water) into the inner pot and scrape up any browned bits from the bottom of the inner pot.
- Rinse the dried beans and look through the beans to be sure there are no stray rocks.
- Add water, ham bone, beans, carrots, onions, celery, tomato sauce, bay leaf, thyme, and pepper to Instant Pot.
- Place lid on pressure cooker and turn vent knob to sealed. Set cook time to 45 minutes on HIGH pressure. (Hit manual/pressure cook button and then use +/- keys to adjust time to 45 minutes).
- After the cooking time has elapsed, let the pressure release naturally. This can take 15-20 minutes. Open the lid and remove ham bone, bay leaf, and thyme sprigs.
- Remove ham from the bone and stir it into the soup, along with 1 teaspoon of seasoned salt and pepper. Taste and adjust seasonings as needed.
Girsch
Recipe sounds great. I am looking forward to making this, hopefully this weekend. Only Dry Navy Beans I can find are the pea sized ones. Does anything think if this would change the cooking time? Due to the size of the beans?
Kristen Chidsey
Hi Girsch, this recipe is indicated for Great Northern Beans, not navy beans. Navy beans are faster cooking and maintain their shape better if soaked first. HOWEVER, you do not have to soak the beans, just adjust the cook time to 35 minutes. If you do soak the beans, decrease the water to 3 cups and cook time to 25 minutes. Enjoy!
Sidney
Perfect timing! Used our leftover Easter ham and this was a SMASH hit. The 3 year old had thirds 🙂 Big love and good health to you and your fam!
Kristen Chidsey
I love hearing how much your family enjoyed Sidney! Wishing your family the best as well 🙂
Noelle
This was such a simple great recipe, loved it! Making again soon 🙂
Kristen Chidsey
I love hearing that Noelle!
Shadi Hasanzadenemati
I tried your recipe last night and loved it! Can't wait to make it again!
Kathy
Can you use navy beans with this recipe?
Kristen Chidsey
Hi Kathy! Yes, they will work. They may get a bit more mushy, as can be their nature, but will be delicious
Karen
This soup is so delicious! Thank you! The only think I did differently was that I removed some of the beans, mashed them with a potato masher and returned them to the soup.
Kristen Chidsey
Hi Karen! I love the idea of mashing up some of the beans. So glad you enjoyed this soup.
Frank Merrick
I made this for my family last night and it was a huge hit! We paired it with garlic bread. Most went back for seconds. I used a smoked ham hock (I had to ask the butcher at the store to point them out as I've never used them before). The ham hock honestly didn't look too appetizing going in, but after cooking, stripping the bone out, and removing the fattier parts, wow, what flavor! I didn't use the bay leaf or thyme (none on hand), still amazing! And the beans cooked perfectly. Thoroughly cooked, but not mushy. Perfect!
Kristen Chidsey
I am so glad you enjoyed so much Frank! Thank you for taking the time to leave a comment.
Frank Merrick
You are welcome!
Ranee Litterer
I altered this recipe using 15 oz organic tomato sauce, 2 Cups salsa, & 5 Cups water. Otherwise I followed recipe as written. I used a Spiral Ham Bone & 2 cups ham. High pressure 45 minutes in instant pot. Turned out excellent.
Ranee
Kristen Chidsey
So glad you enjoyed Ranee!
Rabecca Pemberton
This looks delicious, but I have a 5 quart Instant Pot, and many recipes require a 6 quart Instant Pot. Will this recipe work for me, or is my Instant Pot too small? Thanks.
Kristen Chidsey
This will work Rebecca. Enjoy
Marcia L.
The soup was good. I cooked it according to directions 45 minutes and my beans weren't done. So I put the lid back on and cooked them 30 minutes longer. Trial and error and then success. Thank you for a great navy bean and ham bone recipe.
Kristen Chidsey
Hi Marcia! I am glad you enjoyed the flavor. I am glad you worked through the recipe and kept trying to get success. Sometimes older dried beans can take a lot longer to cook.
Ann Baker
I had the same experience with my beans not being fully cooked after 45 minutes. An additional 30 minutes seemed to do the trick. I have no idea how to tell if the beans I've purchased are old or not, so I think next time around, I would soak overnight just in case.
Kristen Chidsey
Hi Ann! Did you happen to add salt during the cook time? That may have inhibited the beans cooking.
Ellen
My sister gave me her left over ham bone from Easter - threw it in freezer. Pulled it out and put together your list of ingredients. 6 ounces of tomato sauce or should that be tomato paste❓ I’m going to do the paste and let you know how that went with the 6-cups of water.
Kristen Chidsey
I use tomato sauce--But let us know how it goes with the paste if you already started 🙂
Erica Acevedo
This looks SO comforting and delicious! It's already gotten so hot down here in Florida, though - I'll be pinning this for our next cool day, for sure!
Jennifer Farley
This soup was delicious and perfect for leftover ham!
Emily
THis sounds delicious and just perfect for soup season!
Kristen Chidsey
Thanks so much Emily.
Brianne
I am always repurposing leftover ingredients, and this looks like such a tasty invention!
Kristen Chidsey
Like I say, good food is to good to waste 🙂
Angeia
Oh this looks yummy! Definitely going into the dinner rotation! Thanks!