Hearty Instant Pot Ham and Bean Soup

The Secret to an Unforgettable Ham and Bean Soup

While ham and bean soup seems straightforward, a few key details elevate it from a merely “good” soup to one that makes you wish you’d made a double batch. Follow these expert tips for soup perfection:

• Always Check Your Beans’ Expiration Date: It might sound surprising, but dried beans do expire, and old beans often refuse to soften, no matter how long they cook. For the creamiest, most tender beans, ensure your great northern beans are fresh and within their shelf life. This simple step can make all the difference in the final texture of your soup.
• No Leftover Ham Bone? No Problem!: If you don’t have a bone from a holiday baked ham, a smoked ham hock is an excellent alternative. Both options impart that essential smoky undertone that defines this classic ham and bean soup, adding depth and richness to every spoonful.
• Balance Flavor with Broth and Water: Using a combination of low-sodium chicken stock and water is crucial. This approach prevents the soup from becoming overly salty, especially when using a seasoned ham bone, and allows the beans to absorb moisture properly for optimal softening. It ensures a flavorful base without overwhelming the palate.
• Strategic Salting is Key: The ham bone and chicken stock naturally contribute some salt, so resist adding any additional salt until after the soup has finished cooking. Too much salt early on can hinder the beans’ ability to soften, resulting in tough beans. Season to taste at the very end for perfect balance.
• Prioritize a Natural Pressure Release: Allowing the Instant Pot to release pressure naturally for at least 15 minutes is vital. This crucial step ensures the beans fully cook, develop their creamy texture, and prevent the starchy liquid from spewing through the vent, keeping your kitchen clean and your soup perfectly cooked.

5-Star Reader Review

This is an excellent bean soup recipe! A bit nontraditional (for me) with the tomato sauce, but it really adds a lot to the soup. I never was a huge fan of plain ol’ ham & beans. My hubby loved it as well, which is impressive because he loves everything “the way my mom made it”. THANK YOU! -ChemteacherB2

Gathering Your Ingredients for the Perfect Ham and Bean Soup

This recipe calls for straightforward ingredients, many of which you likely already have on hand. Here’s a detailed look at what you’ll need to create this incredibly satisfying Ham and Bean Soup, along with helpful notes on potential substitutions to fit your pantry and preferences.

• Dried Beans: The traditional choice for this hearty soup is dried northern white beans, known for their creamy texture and ability to absorb flavors beautifully. However, cannellini beans are an excellent substitute if you prefer. For alternative methods, including using canned or pre-soaked beans, refer to our recipe modifications section.
• Aromatic Vegetables: A classic mirepoix of diced yellow onion, thinly sliced celery, and peeled carrots forms the foundational flavor of our soup. Fresh minced garlic adds a pungent kick that brightens the entire dish.
• Tomato Sauce (Optional, but Recommended): A small amount of tomato sauce is a unique addition that significantly enriches and enhances the earthy flavors of the beans and ham. It adds a subtle tang and deeper color. If you prefer a brothier base, you can omit it. For an even deeper, more classic bean and bacon-style soup profile, a tablespoon of tomato paste can be used.
• Seasoned Salt: This is a secret weapon for an all-in-one flavor boost, combining various spices and just the right amount of salt. If you don’t have seasoned salt, you can easily create a similar blend using ½ teaspoon kosher salt combined with ¼ teaspoon each of onion powder and paprika. Black pepper is also essential for a well-rounded spice profile.
• Broth & Water Combination: Two cups of low-sodium chicken stock combined with four cups of water provides the ideal liquid ratio for cooking the dried beans and creating a rich broth without excessive saltiness. You can use homemade chicken stock for superior flavor.
• Herbs & Spices: Fresh thyme sprigs and dried bay leaves infuse the soup with classic herbaceous notes that perfectly complement the ham and beans. If fresh thyme isn’t available, dried thyme leaves work wonderfully (avoid ground thyme for this recipe).
• The Star – Ham Bone or Smoked Ham Hock: This is where the magic happens! A leftover ham bone, particularly one with some meat still attached, is ideal for imparting a profound smoky, savory flavor. Alternatively, a smoked ham hock will provide a similar depth of flavor.
• Extra Virgin Olive Oil: A small amount is used to sauté the aromatic vegetables, building the first layer of flavor for the soup.

How to Master Instant Pot Ham and Bean Soup

Making this hearty ham and bean soup in your Instant Pot is incredibly straightforward, whether you’re just learning how to use an Instant Pot or you’re a seasoned pressure cooker pro. Follow these detailed steps to ensure your soup turns out perfectly every time: tender beans, succulent ham, and a rich, deeply flavored broth.

Step One: Sauté Your Aromatics to Build the Flavor Base

Begin by turning on the sauté function of your Instant Pot and add ½ tablespoon of extra virgin olive oil. Allow it to heat briefly. Once shimmering, add the minced yellow onion, thinly sliced celery, and diced carrots. Sauté these vegetables for approximately 3-4 minutes, stirring occasionally, until the onions become soft and beautifully translucent. This process, known as creating a “mirepoix,” develops a crucial layer of flavor for your soup.

Next, add the minced garlic to the pot. Cook for just 30-60 seconds until it becomes fragrant. Garlic burns quickly, so it’s essential to keep a close eye on it and avoid cooking it for more than a minute. Once the garlic is aromatic, hit the “Cancel” button to turn off the sauté function.

Step Two: Deglaze the Inner Pot for Maximum Flavor and to Prevent Burn Notice

Pour 2 cups of low-sodium chicken stock (or additional water) into the inner pot. Use a sturdy spatula or wooden spoon to thoroughly scrape up any browned bits of food (known as “fond”) from the bottom of the pot. This is a critical step for two reasons: it prevents the dreaded “Burn” notice on your Instant Pot by ensuring no food is stuck, and those flavorful browned bits dissolve into the liquid, significantly enhancing the depth of your soup’s flavor.

Step Three: Layer Ingredients Strategically for Optimal Pressure Cooking

After deglazing, add the remaining 4 cups of water, the rinsed and sorted dried beans, two dried bay leaves, two sprigs of fresh thyme, and 1 teaspoon of black pepper to the inner pot. Gently nestle the ham bone (or ham hock) into the broth, ensuring it’s submerged. Finally, pour the 8 ounces of tomato sauce (if you’re using it) over the ingredients.

👉🏻Important: Do NOT stir after adding the tomato sauce! Keeping the tomato sauce on top of the other ingredients is vital for avoiding a “Burn” notice. Tomato-based products can sometimes scorch on the bottom of the pot, interfering with the Instant Pot’s ability to come to pressure properly. Layering prevents this issue.

Step Four: Pressure Cook to Perfection and Natural Release

Secure the lid on your Instant Pot, making sure the vent knob is set to the “Sealing” position. Set the pressure cooker to cook for 45 minutes on HIGH pressure. If your Instant Pot has a “Manual” or “Pressure Cook” button, select that and use the +/- keys to adjust the time. The pot will take some time to come to pressure before the cooking countdown begins.

Once the 45-minute cooking time has elapsed, resist the urge to quick-release the pressure. Instead, allow the pressure to release naturally for at least 15-20 minutes. This natural pressure release is crucial for ensuring the beans finish cooking completely, become wonderfully tender, and the flavors meld together perfectly. It also prevents any starchy liquid from spraying out of the vent. After 15-20 minutes, if there’s any remaining pressure, you can cautiously quick-release it before opening the lid.

Step Five: Finish and Season Your Masterpiece

Carefully open the lid once the pressure has fully released. Use tongs to remove the ham bone, bay leaves, and thyme sprigs from the soup. If your ham bone still has some meat attached, shred any remaining ham from the bone and stir these delicious pieces back into the soup. This adds extra texture and flavor.

Now, it’s time to season! Stir in 1 teaspoon of seasoned salt. Taste the soup and adjust the seasoning as needed, adding up to an additional 1 teaspoon of seasoned salt, or a pinch more pepper, until the flavor is just right for your preference. The final seasoning step allows you to achieve perfect flavor balance, ensuring your Instant Pot Ham and Bean Soup is truly unforgettable.

Storage and Reheating Instructions

This comforting Instant Pot Ham and Bean Soup is not only delicious freshly made, but it also stores and reheats beautifully, making it an excellent meal prep option. Don’t hesitate to make a large batch, as leftovers are always a welcome treat!

• Refrigerate: Allow the soup to cool completely to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. The flavors will often deepen and improve overnight!
• Freeze: For longer storage, ensure the soup is entirely cool. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. This soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.
• Reheat: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. Alternatively, you can reheat individual portions in the microwave in 60-second bursts, stirring in between, until hot. If the soup has thickened considerably in storage, add a splash of extra broth or water to reach your desired consistency.

More Easy Instant Pot Soup Recipes to Try

If you’ve enjoyed the ease and deliciousness of this Instant Pot Ham and Bean Soup, you’re in for a treat! The Instant Pot is a fantastic tool for creating a variety of hearty and comforting soups in a flash. You can explore all of my Instant Pot Soup recipes for more inspiration, or dive into a few popular favorites listed below:

• Instant Pot Potato Soup: Creamy, rich, and utterly comforting, this potato soup is a family favorite.
• Instant Pot Black Bean Soup: A flavorful and healthy option, perfect for a quick and satisfying meal.
• Instant Pot Beef and Barley Soup: A robust and hearty classic, packed with tender beef and wholesome barley.
• Instant Pot Zuppa Toscana: Recreate this popular restaurant soup at home with ease, featuring sausage, potatoes, and kale.
• Instant Pot Chicken Noodle Soup: The ultimate cold-weather remedy, made quickly and bursting with homemade flavor.
• Instant Pot Tomato Soup: Simple, elegant, and perfect with a grilled cheese sandwich.