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.
Babs
You have been inspiring me to use my Instant Pot more and more with your recipes. This recipe for ham and bean soup became the best I’ve ever made! Great flavor even though I left out the thyme, pepper, bay leaf and salt (salty enough). The family prefers simple tastes and the taste of the ham really came through and the beans were soft with a creamy texture. I used my Easter ham bone, chopped leftover veggies from my crudités platter, and the white northern beans. Timing of 45 minutes was perfect. Quick and delicious meal! Especially since the beans didn’t need an overnight soaking. Thank you for a delicious recipe. It’s a keeper!
Kristen Chidsey
I love hearing my recipes are inspiring you and I am so glad you enjoyed the soup! Thank you so much for taking the time to leave a comment.
Beth
Really delicious. Love that there is no need to pre-soak beans. (I used the dry Goya 15 beans). Used vegetable broth for fluid. Did not sauté veggies. Threw everything in the pot and waited to cut the ham off the bone. Threw it in and “bam”, about an hour later soup was ready to eat. Thanks for this recipe. The soup was ready before we finished Easter dinner!
BoarderE
What changes would I need to make to substitute pearl barley in place of dried beans
Kristen Chidsey
I would actually suggest making my Beef and Barley soup and substituting the ham in place of beef. The liquid measurements and timing are for pearl barley instead of dried beans in that recipe. Enjoy!
Jon S Denzin
Easy to follow, common ingredients , Mindful mom is a kitchen Angel of the people
Kristen Chidsey
Thank you so much Jon!
Jenny
This was so so good! My girls, who normally do not like soup, thought it was amazing! My first Instant Pot recipe—great way to “ christen” my pot. Hoping all my Instant Pot recipes turn out this fabulous! Thank you!
Kristen Chidsey
YAY! So honored for it to be your first recipe! I hope you find many, many more here to enjoy!
james jones
Used pre-soaked beans, adjusted the time to 35 minutes, and it came out mush. I'll do it again, much shorter time. You can always cook more, impossible to cook less.
Kristen Chidsey
Hi James! This recipe was designed for unsoaked beans. I would suggest cooking for 15-20 minutes using presoaked beans.
Candi Smith
Can I use low sodium chicken broth instead of water?
Kristen Chidsey
I would be sure to omit adding additional salt.
George H Harasz
What is the cook button setting for the 45 minutes of cook time on the ham? Meets to? Being chilly? Slow cook?
Kristen Chidsey
Hi George! I don't use the settings. Instead, I hit manual or pressure cook and adjust the time myself. Hope that helps!
Courtney
I don’t even like bean and ham soup and I liked this. Easy to make and tasted great! Thank you!
Kristen Chidsey
Love hearing that this recipe surprised you and you enjoyed!
Ron
How about a couple slices of bacon added?
Kristen Chidsey
Hi Ron! That sounds like a great addition. You can add raw to flavor the soup or saute with the onions if desired.
Marie
Can I double this receipt or can I do half of a double
Kristen Chidsey
Hi Marie! Doubling the recipe in a 6 quart instant pot may be a bit too much, but you can certainly increase by half. If you have an 8 quart, you should be able to double without issue.
Steve
Is the cook time the same for doubling?
Kristen Chidsey
Yes Steve, it will just take longer to come to pressure and release. Enjoy!
Christine
First time I've used my Instant Pot! Great recipe and easy to follow!❣
Kristen Chidsey
WAHOO! So honored that this was your first recipe and I hope you find many more Instant Pot Recipes here to enjoy!
Scott Burney
I added a cup of Clamato as substitute for tomato sauce and diced basque chorizo. It was fabulous.
Kristen Chidsey
Oh what a great idea for a substitution--thanks for sharing Scott!
Sebastian
Love, love, love this recipe!!! Made it a few times and it always comes out fantastic! I like to tweak it a bit. Besides the ham hock, I add some smoked ham cut into cubes. I also add 1-2 cut parsnips and a cut bell pepper. Last, I also add a couple small pieces of ghost pepper. Adds a little bit of nice spice. Also, at the end, once I release the pressure, I add some cut up pieces of double smoked bacon.
Then, when I eat the soup, I take a red onion, chop it in small pieces, add a little bit of oil, salt and pepper and I eat it on the side with the soup. This is how it’s done in Transylvannia.
Kristen Chidsey
I am so glad you enjoy this recipe, Sebastian!
Steven Pierce
my 13-year-old has Type 1 diabetes. What is the serving size? It is very cool to include nutrition but there is no serving size indicated.
Kristen Chidsey
Hi Steven! I am sorry that your son is dealing with diabetes, I personally know how tough that is. As for the serving there are a total of 8 servings and each one is about 1.5 cups each.
Jenny
For liquid, can I use ONLY stock previously made from ham bones? I don't have any now.
Kristen Chidsey
Absolutely!
Terri Gossett
I made this for my husband who LOVES ham and bean soup. He gave it a 9.9 out of 10 rating. That means he liked it a lot. It is one of my new go-to recipes!
Kristen Chidsey
I absolutely love hearing how much your husband enjoyed! Thank you for sharing! I hope you enjoy many more times.