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Overhead view of Instant Pot Ham and Bean Soup in a white bowl with a spoon.

Instant Pot Ham and Bean Soup

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings 1x
  • Category: Lunch & Dinner
  • Method: Instant Pot
  • Cuisine: American

Description

Instant Pot Ham and Bean Soup is the best way to use up leftover ham! This savory soup is packed with flavor and can be made easily in your Instant Pot, on the stove top or in your crockpot!


Scale

Ingredients


Instructions

Instant Pot Instructions:

  1. Turn the Instant Pot to Sauté mode and add the avocado oil.
  2. Allow the oil to heat up in the pot for 1-2 minutes and then add the onions, carrots and celery and sauté for 3-5 minutes until the onions soften and become translucent.
  3. Add in the garlic and sauté 1 minute. Turn the Instant Pot off.
  4. Add in the water and deglaze the pot by scraping the bottom of the pot with a wooden or stainless steel spoon to remove any stuck on bits. (Do not skip this step, it both adds flavor and prevents getting the burn notice during cooking.)
  5. Rinse the dried beans and look through them and pick out any rocks.
  6. Add the ham bone / hock to the Instant Pot along with the dried beans, diced tomatoes and all spices except salt. Stir and then lay 2 bay leaves on top of the water.
  7. Place the lid on and lock the Instant Pot. Turn the steam valve to sealing and select high pressure / manual for 50 minutes with keep warm selected.
  8. After the cooking time has finished allow the pressure to naturally release. This will take about 30 minutes.
  9. Once the pressure has fully naturally released, remove the lid, discard the bay leaves and carefully transfer the ham bone to a plate or cutting board. (The bone will be very hot.)
  10. Wait for the ham bone to cool down if you will be using your hands to remove the meat (I find this works best) otherwise you can use tongs or a fork. Remove all meat from the bone and add the ham back into the soup. You can discard the ham bone or once cooled store it in the fridge or freezer to make broth with an additional time.
  11. Stir in 1 teaspoon of salt and taste. Add more to taste as desired. Serve and enjoy.

Crockpot Instructions:

  1. Heat a medium-large skillet over medium heat and add the avocado oil.
  2. Allow the oil to heat up in the skillet for 1-2 minutes and then add the onions, carrots and celery and sauté for 3-5 minutes until the onions soften and become translucent.
  3. Add in the garlic and sauté 1 minute then remove the skillet from the heat.
  4. Add 1 cup of the water to the skillet to deglaze the pan and scrape the bottom of the skillet using a wooden or stainless steel spoon to remove any stuck on bits. (Do not skip this step, as it adds so much flavor.)
  5. Transfer the veggies and liquid from the skillet to a crockpot 6 quarts in size or larger. Then add in the remaining water.
  6. Rinse the dried beans and look through them and pick out any rocks.
  7. To the crockpot, add the ham bone / hock, the dried beans, diced tomatoes and all spices except salt. Stir and then lay 2 bay leaves on top of the water.
  8. Place the lid on the crockpot and set to low for 8 hours or until the beans are tender. *If using canned beans, add them during the last 30 minutes of cooking.
  9. Once the cooking has finished, remove the lid, discard the bay leaves and carefully transfer the ham bone to a plate or cutting board. (The bone will be very hot.)
  10. Wait for the ham bone to cool down if you will be using your hands to remove the meat (I find this works best) otherwise you can use tongs or a fork. Remove all meat from the bone and add the ham back into the soup. You can discard the ham bone or once cooled store it in the fridge or freezer to make broth with an additional time.
  11. Stir in 1 teaspoon of salt and taste. Add more to taste as desired. Serve and enjoy.

Stove Top Instructions:

  1. Heat a 6 quart or larger dutch oven over medium heat and add the avocado oil.
  2. Allow the oil to heat up for 1-2 minutes and then add the onions, carrots and celery and sauté for 3-5 minutes until the onions soften and become translucent.
  3. Add in the garlic and sauté 1 minute.
  4. Then add the water to the dutch oven to deglaze the bottom by scraping up the any stuck on bits using a wooden or stainless steel spoon. (Do not skip this step, as it adds so much flavor.)
  5. Rinse the dried beans and look through them and pick out any rocks.
  6. To the dutch oven, add the ham bone / hock, the dried beans, diced tomatoes and all spices except salt. Stir and then lay 2 bay leaves on top of the water.
  7. Place the lid on the dutch oven and bring the soup to a boil. Then reduce the heat to a simmer (about medium-low) and simmer covered for about 60 minutes or until the beans are tender. Check the beans to ensure they are done before removing them from the heat, add more cooking time as needed. Stir occasionally. *If using canned beans, stir them in during the last few minutes of cooking.
  8. Once the cooking has finished, remove the lid, discard the bay leaves and carefully transfer the ham bone to a plate or cutting board. (The bone will be very hot.)
  9. Wait for the ham bone to cool down if you will be using your hands to remove the meat (I find this works best) otherwise you can use tongs or a fork. Remove all meat from the bone and add the ham back into the soup. You can discard the ham bone or once cooled store it in the fridge or freezer to make broth with an additional time.
  10. Stir in 1 teaspoon of salt and taste. Add more to taste as desired. Serve and enjoy.

Notes

  •  If you use soaked dried beans in the Instant Pot, decrease the water to 3 cups and cook time to 35 minutes.
  • If you use canned beans in the Instant Pot, decrease the water to 2 cups and adjust cook time to 35 minutes. Cook the soup without the canned beans and stir them in at the end, warm through before serving.
  • This soup can be stored in the refrigerator for up to 5 days or frozen.
  • To Freeze Ham and Bean Soup: Portion into freezer-friendly containers and cool completely in the fridge preferably overnight. I like using these wide-mouth quart sized glass mason jars with these lids. Label with recipe name and date made. Once cooled in the fridge, transfer the jars to the freezer. This soup can be frozen for up to 3 months.

Keywords: instant pot ham and bean soup, instant pot ham and bean soup with dry beans, instant pot ham and bean soup with ham bone,

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