Instant Pot Ham and Bean Soup

Anytime I have leftover ham on hand, I am looking forward to making this wholesome Instant Pot Ham and Bean Soup recipe. I love everything about it, a low-effort meal that is hearty, satisfying, and loaded with flavor and textures. The soup takes just minutes to prep and only 5 minutes to pressure cook!

Making easy, comforting soups in the Instant Pot is a staple in my kitchen, including Pressure Cooker Lasagna Soup, Pressure Cooker Tomato Soup, and Instant Pot Baked Potato Soup. Since I have my pot, I make soups way more often because they are ready in a fraction of the time, and now I can even plan to make some on busy weeknights.

Instant Pot Ham and Bean Soup is one of the best comfort and easy meals to make. It will warm up your soul and give your body the nutrients it needs, because it is loaded with beans and veggies. This recipe can be easily made with leftover holiday ham or regular store-bought cubed ham. The soup tastes like it has been simmered for hours, and my kitchen smells so inviting when I cook it. If you are tired of ham sandwiches, then this is a great alternative to use all that leftover ham.

Why you will love this recipe 

• Budget-friendly: For just a few dollars, I can feed my whole family and still have leftovers for days. I just use leftover ham and vegetables from Easter, canned beans, and broth to make a hearty soup seasoned with plenty of herbs and spices.
• It is so fast: It takes me less than 30 minutes to prepare and cook this homemade soup for a comforting meal that feeds up to 8 people. 
• No preservatives: I control what goes into it, so there are no extra preservatives, sugar, salt, or other hidden additives to worry about. I can make it as healthy, nutritious, and flavorful as I want it to be.
• I use canned beans: Instead of dried beans, I use canned beans because they’re faster, easier, and the taste is negligible enough that it isn’t even worth the extra time and work.

What you will need

• Beans: I use two 15-ounce cans of white cannellini beans, drained and rinsed well.
• Ham: Leftover ham from Easter dinner or about 16 ounces of organic ham, cut into cubes.
• Vegetables: The natural sweetness of the carrots helps balance the smoky, salty flavors of the ham and broth while enhancing the beans’ mild flavor. The orange bell peppers also complement everything with a subtle sweetness and soft, chewy texture. Celery adds a slightly firmer texture and an earthy, fresh taste. For a caramelized but savory base, I saute the yellow onions in oil with ham before adding the rest of the ingredients. Minced garlic adds aromatic depth, creating a more complex foundation. 
• Wet ingredients: I use olive oil for sautéing because it doesn’t burn, and it has a mild flavor. The main ingredient for the soup is chicken broth. I use the low-sodium kind because I like to control how much salt goes into my soup. I also add water to help prevent the burn notice and to help the other ingredients mingle.  
• Seasonings: Besides salt and pepper, I also add thyme for a slight minty taste, rosemary for a fragrant earthy hint, and marjoram for its subtle sweetness. Oregano has a slightly peppery taste that cuts through the richness, while a hint of red pepper flakes provides a kick of heat. Bay leaves lend the broth herbal depth without being overwhelming. I also add chopped parsley and bacon crumbs as garnish to make this soup extra flavorful and add a bit of crunch.

How to prepare 

Sauté the onion: First, I set the pot to saute and wait for it to heat up before adding the oil. When it is hot, I add the diced onion and cook, stirring, for 1 minute. 

Add the rest: Then I toss in the ham and brown it for 2 to 3 minutes, stirring occasionally, before adding the remaining ingredients except the parsley, broth, and water. Now, I add the broth and water, stirring to combine, then close and lock the lid. 

Cook the soup: I set the timer to 5 minutes on high pressure (for soft veggies) or 4 minutes (for crisp veggies). Then, I allow it to naturally release pressure for 10 minutes before turning it off and letting the rest of the pressure release. 

Garnish and serve: After, I turn it off and carefully open the lid. I remove the bay leaves, stir, and serve the soup garnished with parsley and bacon crumbs. 

Expert tip

Adding more flavor

With all the herbs, spices, and vegetables in this recipe, the soup should be full of flavor. Especially if chicken broth is used as a base. Fresh garlic and onion provide plenty of extra flavor as well. However, if you are looking for a more intense flavor, helpful additions include garlic and onion powders, tomato paste, Worcestershire sauce, soy sauce, and apple cider vinegar. Sautéing the vegetables and ham first also gives them more flavor. 

More tips to consider:

• Rinse the beans. The liquid in the can is unflavored and mostly just a dirty, watery substance that doesn’t add much to the soup’s flavor. It just adds more water. 
• Do not use the bean or soup setting for this recipe. The high-pressure manual setting is perfect. 
• The soup needs a natural pressure release of about 10 minutes after it cooks before opening the pot. 
• For thicker soup, mash some of the beans and blend them with an immersion blender. 
• Add a ham hock for traditional ham-and-beans soup. First, brown it in a skillet with a bit of olive oil. Then, it goes into the pot with everything else, and the meat falls off the bone. Just remember to remove the bone after it is done cooking. 

Recipe variations and add-ins:

• Different meat: Use smoked turkey for a different flavor and texture. 
• Umami boost: To give this soup a savory, umami-rich kick, I sometimes stir in 2 teaspoons of low-sodium soy sauce.
• Smokier soup: Smoked paprika or liquid smoke will add a nice smoky kick to this ham and bean soup.  
• Heat it up: When I have people over who love spicy food, I make a separate batch of this soup with jalapenos and a bit of red pepper flakes. 
• Add vegetables: Give this soup some extra flavor, texture, and bulk by adding your favorite vegetables. I like to add diced red potatoes, green beans, corn, peas, tomatoes, mushrooms, and zucchini. 

Serving suggestions:

To add some heartiness to this soup without adding more veggies, I sometimes add my coconut rice after it is finished cooking. It is slightly sweet, made with coconut milk and extract, but the soup takes that flavor and blends it into a complementary masterpiece. I always serve this soup with crusty bread, like my easy-to-make beer bread, which takes just an hour and requires no kneading or waiting for it to rise! Make it with your favorite beer and just 6 more basic ingredients.

I usually make 2 kinds of bread for this soup because I need some cornbread in my bowl. Before I even make the soup, I like to use my pot to make Instant Pot cornbread because it makes the most buttery, moist cornbread. So, it is much easier than the oven, and it never comes out dry! I often have several types of bread on the table, including homemade rolls and crunchy breadsticks, because this soup has such delicious broth; it needs something to soak it up with. 

How to store leftovers:

• Refrigerate: Instant Pot ham and bean soup can be stored in an airtight container in the refrigerator for 4 to 5 days.
• Freezing: To freeze leftover soup, I ladle some into quart-sized freezer bags and lay them flat in the freezer. They will stay fresh for up to 3 months.   
• Defrost: Before serving, I thaw frozen leftovers in the fridge overnight. 
• Reheating: I reheat my soup in a saucepan over medium heat for 2 to 3 minutes, or in the microwave for 45 to 90 seconds. 

Frequently asked questions

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