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A hearty bowl of bean soup with carrots and meat chunks, served in a rustic blue ceramic dish, captures the essence of instant pot ham and bean soup. A spoon rests inside, while cornbread on a blue striped cloth completes the scene on a weathered blue surface.

Instant Pot Ham And Bean Soup

Melissa Griffiths
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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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 400 kcal

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.

Nutrition

Calories: 400kcalCarbohydrates: 7gProtein: 32gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 124mgSodium: 1241mgPotassium: 516mgFiber: 1gSugar: 4gVitamin A: 4329IUVitamin C: 3mgCalcium: 35mgIron: 2mg
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