Instant Pot Ham and Bean Soup is an easy and delicious way to enjoy a classic comfort food staple (with no soaking required)! Tender ham chunks are mixed with our favorite bean mixture, celery, carrots, and onions to create the perfect cozy soup!
This easy ham and bean soup recipe is a favorite way to use up leftover baked ham, and all you need to add is some cornbread!
I am so excited to partner with Hurst Beans and to share exactly how easy it is to cook beans in an Instant Pot! There is no need to pre-soak them so instead of waiting hours to soak, this meal is on the table in about 90 minutes!
Hurst’s HamBeens® 15 BEAN SOUP® is the main ingredient in our favorite Ham and Bean Soup recipe (and to be honest we can’t get enough 15 Bean Chili either). This bowl of comfort is a favorite way to use up our holiday ham and start off our New Year!
You can find these beans in the dry bean section of almost any grocery store (or you can order them online). Along with the beans, a seasoning packet is included in each package of 15 Bean Soup making it simple and perfectly seasoned every time!
How To Make Instant Pot Ham and Bean Soup
To make this Instant Pot ham and bean soup recipe:
- Rinse the beans.
- Add olive oil and onion to the Instant Pot and sauté about 5 minutes.
- Add all remaining ingredients (per recipe below), including the seasoning packet from the HamBeens beans, and stir to combine.
- Place the lid on the Instant Pot, and cook on HIGH pressure for 60 minutes.
- Quick-release, then remove the ham bone. Add tomatoes and tomato juice and the meat from the ham bone.
Tips For Making Ham And Bean Soup
- Ham If you don’t have a leftover ham bone, a ham hock from the grocery store or your local butcher will work perfectly. Look for one with a bit of meat on it, so you can add it to the soup once it’s cooked.
- Stock or Broth Chicken stock or turkey stock adds great flavor. If you prefer more liquid in your soup, add a couple of extra cups of broth to the Instant Pot.
- Cooking Beans When cooking with beans, always add acidic ingredients such as tomatoes or lemon juice after the beans are cooked through. The acid binds to the beans shell and makes it harder for water to permeate them to cook them.
What To Serve With Ham And Bean Soup
If you want to add some toppings, we love adding a dollop of sour cream, cilantro, cheddar cheese, or crispy bacon!
This Instant Pot Ham and bean soup is a stick-to-your-ribs kinda meal. We enjoy a nice fresh tossed salad next to it, and of course, cornbread is a MUST to sop up the leftover soup in the bowl.
Can You Freeze Bean Soup
Beans hold up well to freezing making this the perfect freezer meal for the cold winter months. Once cooled, transfer the soup into individual freezer bags or containers and freeze for up to 6 months.
To defrost, just add the soup to a saucepan over medium-low heat until heated through.
More Easy Instant Pot Recipes
No Instant Pot? No problem!
You can purchase an Instant Pot here, learn more about Instant Pot here or use your slow cooker to make a Crock Pot Ham and Bean Soup!
Instant Pot Ham & Bean Soup
Instant Pot ham and bean soup is a quick and delicious way to enjoy a classic, comfort food staple without waiting for the slow cooker.
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Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
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Turn the Instant Pot on to saute. Add olive oil and onion and saute until tender, about 3-4 minutes.
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Add remaining ingredients including the seasoning packet except for tomatoes.
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Place the lid on, and cook on high pressure for 60 minutes. Quick release pressure.
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Open the lid and remove ham bone or ham hock. Add tomatoes with juice turn onto saute and allow to simmer while picking the ham off of the bone.
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Return the meat to the Instant Pot and stir and serve.
- Ham If you don’t have a leftover ham bone, a ham hock from the grocery store or your local butcher will work perfectly. Look for one with a bit of meat on it, so you can add it to the soup once it’s cooked.
- Stock or Broth Chicken stock or turkey stock adds great flavor. If you prefer more liquid in your soup, add a couple of extra cups of broth to the Instant Pot.
- To thicken bean soup let it simmer uncovered on “saute” or give it a couple of quick pulses with an immersion blender before adding the meat back in.
Calories: 416, Carbohydrates: 52g, Protein: 28g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 29mg, Sodium: 1266mg, Potassium: 551mg, Fiber: 2g, Sugar: 4g, Vitamin A: 5248IU, Vitamin C: 21mg, Calcium: 59mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Main Course, Soup
Cuisine American
