Delicious and hearty, my Instant Pot ham and bean soup is simple to make and ready to serve in just 20 minutes. It’s one of my favorite quick and easy ways to warm up in cold weather. The pressure cooker helps draw out so much flavor, and it tastes like this soup has been simmering all day long.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
When the temperatures drop, my body craves a piping hot bowl of ham and bean soup, but I don’t always have the time to watch pots simmer on the stovetop. That’s where my trusty pressure cooker comes in! This Instant Pot ham and bean soup is so quick and easy to make, and it’s loaded with fresh veggies and beans for one hearty and filling dish.
What’s in This Instant Pot Ham and Bean Soup?
- Oil: Any cooking oil will work well for this recipe.
- Mirepoix: A mixture of carrots, celery, and onion creates a rich and flavorful base for the soup.
- Cooked Ham: Adds savory, salty, and umami flavor.
- Garlic: Enhances the savory flavor of the soup.
- Chicken Broth: Forms the savory base of the soup.
- White Beans: I like to use white beans, but you can use any canned beans you have to hand.
- Soy Sauce: Adds savory and umami flavor to the soup.
- White Wine Vinegar: Adds a touch of balancing acidity to the soup.
- Poultry Seasoning: Enhances the overall flavor of the soup.
- Dried Thyme: You can also add in other dried herbs like rosemary or parsley.
- Bay Leaf: Lifts the flavor of the dish.
Tips for Success
- Liquid smoke is also a great addition if you are looking for a smokey flavor. I add about ¼ teaspoons when I add it in.
- For even more flavor, add in the bone of your ham into the soup.
- Drain and rinse your beans well. If you use them straight out of the can they can be quite salty and metallic in taste.
- If you are making this ham and bean soup ahead of time, be sure to let it cool completely before storing it.
How to Store and Reheat
Store leftover Instant Pot ham and bean soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months. Let thaw overnight in the refrigerator before reheating on the stovetop or in the microwave until warmed through.
Serving Suggestions
I love to serve this quick and easy Instant Pot ham and bean soup with a chopped salad, or this spinach salad with bacon. I like to make this skillet bread for dipping.
5-Star Review
“This soup was delicious and perfect for a cold night! Very tasty!” -Pamela Ludgate
Ingredients
- 2 tablespoons cooking oil
- 2 carrots chopped (~ 1 cup)
- 2 ribs celery chopped (~1 cup)
- 1 onion chopped
- 2 cups chopped cooked ham
- 2 cloves garlic minced
- 6 cups low-sodium chicken broth
- 46.5 ounces white beans such as Great Northern or Navy, drained and rinsed (3(15.5-ounce) cans)
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons white wine vinegar
- 1½ teaspoons poultry seasoning
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- 1 bay leaf
- Fresh parsley optional, for garnish
Instructions
- Set the Instant Pot to the “sauté” function. When hot, add the olive oil and let it get hot.2 tablespoons cooking oil
- Add the chopped carrots, celery, and onion and sauté, stirring occasionally, until the onion starts to soften, about 3-4 minutes.2 carrots, 2 ribs celery, 1 onion
- Add the ham and garlic and continue cooking for another minute or two.2 cups chopped cooked ham, 2 cloves garlic
- Add the chicken broth, beans, soy sauce, vinegar, poultry seasoning, thyme, salt, and bay leave.6 cups low-sodium chicken broth, 46.5 ounces white beans, 1 tablespoon low-sodium soy sauce, 2 teaspoons white wine vinegar, 1½ teaspoons poultry seasoning, 1 teaspoon dried thyme, ½ teaspoon kosher salt, 1 bay leaf
- Press “cancel” to turn off the “sauté” function and use the “manual” and “+” and “-” buttons to set the time for 5 minutes (high pressure).
- Once the Instant Pot has beeped and the timer finishes, carefully turn the valve to let the pressure out.
- Carefully open the lid and remove the bay leaf.
- Garnish with fresh parsley, optional.Fresh parsley
- Serve with cornbread or corn muffins. Best when served warm.
This soup was delicious and perfect for a cold night! Very tasty!
Thanks for sharing, Pamela!