Instant Pot Ham and Bean Soup

4.94 from 61 votes

Ham and Bean Soup is made in a fraction of the time with the help of the pressure cooker! This Instant Pot Ham and Bean Soup is a delicious, easy, and hearty way to use a ham bone!

Prep Time15 mins

Cook Time45 mins

Pressure Time30 mins

Total Time1 hr 30 mins

Course: Soup

Cuisine: American

Servings:

Calories: 183kcal

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

Ingredients

½ tablespoon canola or olive oil
½ cup diced onions
2 stalks celery thinly, sliced
½ cup diced carrots
2 garlic cloves minced
2 cups chicken stock or additional water
2 cups dried white northern beans
4 cups water
1 ham bone or smoked ham hock
6 ounces tomato sauce
1 bay leaf
1 sprig of fresh thyme
1 teaspoon seasoned salt
1 teaspoon pepper

Instructions

Turn Instant Pot to saute and let heat up for a minute or two.
Add in oil, onions, celery, and carrots and saute for 3-4 minutes, or until onions have become soft and translucent. Add in garlic and saute for another 30 seconds. Turn instant pot OFF.
Add in the chicken stock into the inner pot and scrape up any browned bits from bottom of inner pot.
Rinse the dried beans and look through 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 cook time has elapsed, let pressure release naturally. This can take 15-20 minutes.
Open lid and remove ham bone, bay leaf, and thyme sprigs.
Remove ham from bone and stir into soup along with the seasoned salt. Adjust seasonings to taste and serve.

Notes

In place of fresh thyme sprigs, use 1 teaspoon dried thyme leaves.
If 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.
If you use soaked dried beans, decrease the water to 3 cups and cook time to 35 minutes.
If you use canned beans, decrease the water to 2 cups and adjust cook time to 20 minutes. Decrease the seasoned salt to ¼ teaspoon.
This soup can be stored in the refrigerator for up to 4 days.
To Freeze Ham and Bean Soup: Cool completely. Once cooled, place in 4-8 cup portions and place in freezer-safe bags or freezer-safe containers. Defrost slowly in the fridge overnight and heat to serve. Add a bit more stock or water to thin out the soup if it seems thick.

Nutrition