This Instant Pot ham and bean soup is the perfect comfort food that's totally filling. The rich broth and tender beans soak up all that smoky ham flavor, and the best part is you don't have to babysit a pot on the stove all day.
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I love how this recipe transforms humble ingredients into something that tastes like it's been simmering all day. The combination of dried beans, chunks of leftover ham, and aromatic vegetables creates layers of flavor that remind me of my grandmother's kitchen.
Plus, I love how customizable it is, too. Sometimes I throw in extra veggies like carrots or celery, or add a pinch of red pepper flakes for a little kick.
Every time I make this soup, I'm amazed at how the Instant Pot cuts down the cooking time without sacrificing any of that slow-cooked taste. Instead of soaking beans overnight and cooking them for hours, I can have this hearty soup on the table in about an hour.
It's become my go-to recipe whenever I have leftover ham from a holiday meal or just want a satisfying bowl of soup that'll feed me for days.
Why You'll Love This Instant Pot Ham And Bean Soup Recipe
- Budget-Friendly: Dried beans and leftover ham make this soup incredibly economical, feeding a crowd for less than an average meal.
- Quick & Easy: The Instant Pot makes this soup a breeze, cutting down cooking time without sacrificing flavor. Perfect for busy weeknights!
- Time-Saving: Skip the overnight bean soak and hours of simmering - the Instant Pot gets this soup to the table in about an hour, with tender beans and a rich, flavorful broth.
- Meal Prep Star: This soup tastes even better the next day and freezes beautifully, making it perfect for batch cooking and easy future meals.
- Simple Ingredients: You probably have most of what you need in your pantry right now, and the recipe is forgiving if you need to swap or adjust ingredients based on what's on hand.
🍲 I have a few super tasty bean dishes I return to again and again because they're just so easy and my whole family loves them!
Recipe Ingredients
- Olive oil or butter
- Hurst’s Hambeens Great Northern Beans — While you can use another brand, it may not come with the seasoning packet used in this recipe.
- Seasoning packet — The packet that comes with the Great Northern Beans.
- Onion
- Broth — chicken or vegetable
- Carrots
- Celery
- Garlic
- Ham bone — ham hocks or shanks
- Salt and pepper
For the exact amounts needed, please see the recipe card below.
How To Make Instant Pot Ham And Bean Soup
- Sauté Veggies: Select "Sauté" to preheat the Instant Pot. Add oil/butter, onion, celery, and carrots; cook until tender (about 3 minutes). Add garlic and cook for 1 more minute.
- Layer Your Ingredients: Pour in the cleaned Great Northern beans, seasoning packet, and broth, giving everything a good stir.
- Add the Ham: Place your ham hocks, shanks, or ham bone into the pot with everything else.
- Pressure Cook: Close and seal the lid, then cook on high pressure for 40 minutes followed by a quick release of pressure.
- Finish and Serve: Remove the ham pieces, shred any usable meat, and return it to the pot. Give it a taste and adjust your seasonings before serving up your delicious soup.
Recipe FAQs
While you can, you'll need to reduce the cooking time to just 5 minutes and cut the liquid by half. However, you'll miss out on that rich, creamy broth that comes from cooking dried beans, since they release their starches during the longer cooking process.
If you're cooking at high altitude (above 3,000 feet), you'll need to add about 5 minutes of cooking time for every 1,000 feet above sea level. Also, if your beans are older (sitting in your pantry for over a year), they may never fully soften - it's worth buying fresh dried beans for this recipe.
Some ham varieties are less salty than others, which can affect how the beans absorb liquid. If your soup is thin, hit the sauté button after pressure cooking and let it simmer uncovered for 5-10 minutes. The soup will thicken considerably as it cools, too.
You can, but you'll lose a lot of flavor. The bone contains collagen that creates a richer broth. If you don't have a ham bone, try adding a splash of liquid smoke (about ¼ teaspoon) and a parmesan rind during cooking to make up for some of that lost depth.
Expert Tips
- Bean Selection: Don't skip sorting your dried beans - even premium brands can have small stones. Spread them on a dark-colored cutting board to make spotting debris easier.
- Storage Strategy: Let the soup cool completely before refrigerating and store it without any garnishes. The beans will continue to absorb liquid, so you may need to add a splash of broth when reheating.
- Flavor Boost: Add a parmesan rind during cooking - it'll slowly melt into the broth, adding an incredible depth of flavor without making the soup taste cheesy.
- Smart Seasoning: Wait until the end to add salt since ham varieties can vary greatly in saltiness. You can always add more, but you can't take it away.
- Freezer Prep: If planning to freeze, cook the beans slightly less (35 minutes instead of 40) since they'll soften more during reheating. This prevents them from becoming mushy later.
How To Store And Freeze Leftovers
This ham and bean soup makes excellent leftovers and will keep in an airtight container in the refrigerator for up to 5 days. The soup will thicken considerably as it sits, so when reheating, add a splash of broth or water to reach your desired consistency.
For freezing, let the soup cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. It will maintain its best quality in the freezer for up to 3 months.
To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop or in the microwave, stirring occasionally and adding extra liquid if needed.
More Comforting Bean Soups You Should Try
If you love comforting, hearty meals, these recipes will become your new favorites! From soups to chili, there’s something for everyone.
- White Bean and Pasta Soup is a cozy and nourishing dish packed with tender beans, pasta, and flavorful broth—perfect for a chilly evening.
- For an effortless meal, Slow Cooker Bean and Sausage Soup lets you set it and forget it, delivering rich, savory flavors with every spoonful.
- When you're craving an Italian classic, Easy Pasta Fagioli Soup Recipe offers a delicious combination of beans, pasta, and a tomato-based broth, just like your favorite restaurant version.
- Nothing beats a hearty bowl of Simple Homemade Chili with Beans, loaded with bold spices, ground beef, and plenty of beans for a satisfying, protein-packed meal.
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Instant Pot Ham And Bean Soup
Ingredients
- 1 tablespoon olive oil or butter
- 1 large onion (diced)
- 3 ribs celery (diced)
- 3-4 carrots (diced)
- 2-3 cloves garlic (minced)
- 1 bag Hurst’s Hambeens Great Northern Beans (20 ounces, rinsed and sorted)
- Seasoning packet that comes with the Great Northern Beans
- 8 cups broth (chicken or vegetable is best)
- 2 pounds ham hocks (shanks, or leftover ham bone)
- Salt and pepper to taste
Instructions
- Select browning/saute to preheat the pressure cooker. Add the olive oil or butter and onion, celery, and carrots. Saute until the onion is tender, about 3 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add washed and sorted Great Northern beans to the pot, add the seasoning packet, and the broth. Stir to combine.
- Add the ham hocks, shanks, or ham bone to the pot.
- Lock the lid in place, make sure the vent is set to seal, and select high pressure and 40 minute cook time.
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
- Remove the ham pieces and bones and place them on a plate. Remove any extra meat and discard the non-edible pieces. Return the ham meat to the pot and stir to combine.
- Adjust salt and pepper to taste and serve hot
Notes
- If you’re out of chicken or vegetable broth, you can use water and a bouillon cube or paste. The ham adds so much flavor that it’ll still taste amazing!
- For a little kick, add a pinch of smoked paprika or a dash of hot sauce when serving. It gives the soup a fun, smoky-spicy twist.
- You can make this in a slow cooker! Just sauté the veggies on the stove first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- If you’re serving picky eaters, blend a portion of the soup until smooth and mix it back in. It keeps the flavor but makes the texture less chunky for little ones.
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