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If you crave a hearty, comforting bowl of goodness that comes together in a snap, this Instant Pot Ham and Bean Soup Recipe is your new best friend. Imagine tender beans, savory chunks of ham, and a medley of fresh vegetables all mingling in a rich, flavorful broth made possible by the magic of the Instant Pot. This soup is not only bursting with taste but also warms you from the inside out, making it a perfect meal to cozy up with any day of the week.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating this soul-soothing soup. Each one plays a starring role, from lending texture and body to adding vibrant color and deep, rich flavor.
- 2 tbsp cooking oil: Use a neutral oil to sauté the vegetables and develop a savory base.
- 2 carrots (chopped, about 1 cup): They add sweetness and beautiful color to the soup.
- 2 ribs celery (chopped, about 1 cup): Provides a subtle crunch and aromatic depth.
- 1 onion (chopped): Essential for that savory foundation and a touch of sweetness once softened.
- 2 cups chopped cooked ham: The star protein that infuses the soup with smoky, salty richness.
- 2 cloves garlic (minced): For a fragrant boost that wakes up the flavors.
- 6 cups low-sodium chicken broth: The flavorful liquid that ties everything together without overpowering.
- 3 cans (15.5 oz each) white beans (drained and rinsed): Creamy beans that add hearty texture and protein.
- 1 tbsp low-sodium soy sauce: Adds umami and a subtle complexity to the broth.
- 2 tsp white wine vinegar: Brings a gentle brightness and balances the richness.
- 1½ tsp poultry seasoning: A fragrant mix that complements the ham beautifully.
- 1 tsp dried thyme: Adds herbal notes for an extra layer of flavor.
- ½ tsp kosher salt: Enhances the overall taste without overwhelming.
- 1 bay leaf: Infuses the soup with a delicate earthiness during cooking.
- Fresh parsley (optional, for garnish): Adds a fresh, vibrant touch when serving.
How to Make Instant Pot Ham and Bean Soup Recipe
Step 1: Sauté Your Vegetables
Start by setting your Instant Pot to the “sauté” function and adding the cooking oil. Allow it to heat up well before tossing in the carrots, celery, and onion. Sauté for about 3-4 minutes, stirring occasionally, until the onion turns translucent and the veggies soften just slightly. This step builds a fragrant and flavorful base that’s crucial for a rich soup.
Step 2: Add Ham and Garlic
Next, toss in the chopped cooked ham and minced garlic. Cook them together for another minute or two allowing the garlic to release its aroma and the ham to warm through, blending with the softened veggies.
Step 3: Combine Broth, Beans, and Seasonings
Pour in the chicken broth and add the drained and rinsed white beans. Then stir in the soy sauce, white wine vinegar, poultry seasoning, dried thyme, kosher salt, and bay leaf. This flavorful mix of ingredients ensures every spoonful will be perfectly balanced and deeply satisfying.
Step 4: Pressure Cook the Soup
Turn off the “sauté” function by pressing “cancel.” Now, select the “manual” setting and adjust the time to 5 minutes on high pressure using the “+” and “-” buttons. This short but effective cooking time lets the flavors meld without overcooking the beans or vegetables.
Step 5: Release the Pressure and Finish Up
Once the cooking cycle completes and your Instant Pot beeps, carefully turn the valve to release the pressure naturally and safely. Open the lid, remove the bay leaf, and give the soup a gentle stir. Your delicious, comforting bowl of this Instant Pot Ham and Bean Soup Recipe is nearly ready to enjoy.
How to Serve Instant Pot Ham and Bean Soup Recipe
Garnishes
If you want to add a fresh pop of color and flavor, sprinkle some chopped fresh parsley over each bowl. It not only makes the soup more inviting but also adds a subtle herbal brightness that complements the rich flavors.
Side Dishes
Pairing this soup with cornbread or fluffy corn muffins creates a classic and satisfying combination. The slight sweetness and crumbly texture of the bread are perfect for soaking up every bit of the savory broth.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls for an impressive, rustic presentation. You can also top with a sprinkle of shredded cheese or a dollop of sour cream for extra indulgence. These small touches turn a humble soup into something truly special.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Ham and Bean Soup Recipe keeps beautifully in the fridge for up to 4 days. Just transfer it to an airtight container and make sure to cool it completely before refrigerating.
Freezing
To save for later, freeze the soup in meal-sized portions. It lasts up to 3 months in the freezer without losing any flavor or texture, making it perfect for busy days when you need a quick, comforting meal.
Reheating
Reheat gently on the stovetop or in the microwave until warmed through. You might want to add a splash of broth or water if the soup has thickened too much in storage. Stir well and enjoy as if freshly made.
FAQs
Can I use dried beans instead of canned beans?
Absolutely! If you prefer dried beans, soak them overnight and cook them beforehand, since the Instant Pot’s short pressure time won’t be enough to cook dried beans from scratch in this recipe.
Is there a vegetarian version of this soup?
Yes! Simply omit the ham and use vegetable broth instead of chicken broth. You can also add smoked paprika or liquid smoke to replicate that smoky flavor ham typically lends.
Can I use a different protein in place of ham?
Definitely. Leftover cooked sausage, bacon, or even shredded chicken would work wonderfully, giving the soup a different but equally tasty spin.
Can this soup be made in a slow cooker instead of an Instant Pot?
It can! Combine all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Just be sure your beans are pre-cooked to avoid texture issues.
How thick should the soup be?
The soup should have a nice, hearty consistency — thick enough to coat a spoon but still brothy. If it’s too thick after resting, stir in a little warm broth or water to reach your preferred texture.
Final Thoughts
Nothing beats a warm bowl of homemade soup, and this Instant Pot Ham and Bean Soup Recipe is just the kind of cozy meal you’ll want to keep in your dinner rotation. With its simple ingredients, quick cooking time, and comforting flavors, it makes nourishing yourself or your loved ones easy and utterly delicious. Give it a try and watch this recipe become a true kitchen favorite!
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Instant Pot Ham and Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Salt
Description
A comforting and hearty Instant Pot Ham and Bean Soup recipe that combines tender ham, white beans, and fresh vegetables with savory seasonings. This quick and easy soup is perfect for a nutritious weeknight meal, cooked under pressure in just 5 minutes to develop rich, deep flavors.
Ingredients
Vegetables & Aromatics
- 2 carrots, chopped (~1 cup)
- 2 ribs celery, chopped (~1 cup)
- 1 onion, chopped
- 2 cloves garlic, minced
Protein
- 2 cups chopped cooked ham
Liquids & Seasonings
- 2 tbsp cooking oil
- 6 cups low-sodium chicken broth
- 3 (15.5 oz) cans white beans (Great Northern or Navy), drained and rinsed
- 1 tbsp low-sodium soy sauce
- 2 tsp white wine vinegar
- 1½ tsp poultry seasoning
- 1 tsp dried thyme
- ½ tsp kosher salt
- 1 bay leaf
Garnish (Optional)
- Fresh parsley
Instructions
- Preheat the Instant Pot: Set the Instant Pot to the “sauté” function and allow it to heat up, then add the cooking oil and heat until shimmering.
- Sauté Vegetables: Add chopped carrots, celery, and onion to the pot and cook while stirring occasionally until the onion softens, about 3-4 minutes.
- Add Ham and Garlic: Stir in the chopped cooked ham and minced garlic and sauté together for an additional 1-2 minutes to meld flavors.
- Add Liquids and Seasonings: Pour in the chicken broth, drained white beans, soy sauce, white wine vinegar, poultry seasoning, dried thyme, salt, and add the bay leaf.
- Pressure Cook: Press “cancel” to stop sautéing. Close the lid, set the valve to sealing, and select the “manual” or “pressure cook” setting for 5 minutes on high pressure.
- Release Pressure: When cooking is complete and the Instant Pot beeps, carefully turn the valve to venting to quick release the pressure.
- Open and Finish: Open the pot once pressure is fully released, remove and discard the bay leaf.
- Garnish and Serve: Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm, ideal with cornbread or corn muffins.
Notes
- You can substitute navy beans or cannellini beans if Great Northern are unavailable.
- Use low-sodium broth and soy sauce to control salt levels.
- Ensure ham is fully cooked before adding.
- For a thicker soup, mash some beans before pressure cooking or use less broth.
- Leftovers store well and flavors deepen overnight.
