Healthy Instant Pot Ham and Bean Soup

There’s something so comforting about a steaming bowl of ham and bean soup, especially when it’s cold outside. I’ve made this soup the traditional way for years, simmering it on the stove all day long. But let’s be honest – who has time for that anymore? That’s why I fell in love with making it in my Instant Pot instead.

The best part about this recipe is how simple it is to throw together. I often make it the day after we’ve had ham for dinner, using up the leftover meat and bone. Just toss everything in the pot, set it, and go about your day. No standing over the stove, no watching the clock – just come back to a perfectly cooked soup that tastes like it’s been simmering all day.

The beans come out tender, the broth is rich and flavorful, and my whole family gets excited when they smell it cooking. It’s become one of those recipes I make at least twice a month during the colder seasons, and nobody ever complains about having leftovers.

What Kind of Ham Should I Use?

For this soup, you’ve got several good ham options that’ll work great. Leftover holiday ham is perfect since it brings a nice smoky flavor and tends to be higher quality than deli ham. If you’re not making this right after a holiday, look for ham steaks or thick-cut ham from the meat counter – these work much better than thin-sliced deli meat. The real game-changer here is using a ham bone if you’ve got one, since it adds tons of flavor while the soup cooks. If you don’t have a leftover ham bone, you can ask your local butcher for a ham hock, which will give you similar results. Just make sure whatever ham you choose isn’t too salty, as you can always add more salt later but you can’t take it away.

Options for Substitutions

This soup recipe is pretty forgiving and allows for several easy swaps:

• Navy beans: While navy beans give this soup its classic texture, you can use great northern beans, cannellini beans, or even pinto beans. Just keep in mind that larger beans might need a few extra minutes of cooking time.
• Canola oil: Any neutral cooking oil works here – try vegetable oil, light olive oil, or even avocado oil.
• Ham: No leftover holiday ham? No worries! Use diced ham steak, Canadian bacon, or even smoked turkey for a different twist. The ham bone is optional but adds great flavor – if you don’t have one, try adding a piece of bacon or two.
• Chicken stock: You can swap chicken stock with vegetable stock or water plus extra bouillon cubes. If using water, you might want to add an extra ham bone or some bacon for more flavor.
• Dried thyme: Out of thyme? Try dried oregano or an Italian herb blend. Fresh thyme works too – just use about 1 tablespoon since fresh herbs are less potent than dried.
• Red pepper flakes: Feel free to skip these if you don’t like heat, or swap them with a dash of black pepper or a small diced jalapeño.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot ham and bean soup is skipping the bean-soaking step – while the pressure cooker does speed up cooking time, a quick 30-minute soak in hot water helps prevent tough beans and ensures even cooking.

Another common error is adding salt too early in the cooking process, which can make your beans tough and slow to soften – instead, wait until the beans are tender before adjusting the seasoning.

When sautéing your vegetables in the Instant Pot, don’t rush this step – taking 5-7 minutes to properly brown the onions, celery, and carrots builds a crucial flavor foundation for your soup.

For the richest taste, make sure to scrape up all the browned bits from the bottom of the pot after sautéing (using a wooden spoon and a splash of the chicken stock) – not only does this add flavor, but it also prevents the dreaded “burn” notice on your Instant Pot.

What to Serve With Ham and Bean Soup?

This hearty ham and bean soup is practically a meal on its own, but a few simple sides can make it even better! A chunk of warm cornbread is my go-to choice – it’s perfect for soaking up all that tasty broth. If you’re not in the mood for cornbread, a crusty French baguette or some homemade biscuits work great too. For some green veggies on the side, try a simple mixed green salad with a light vinaigrette dressing, or some quick-cooked collard greens which pair really well with the smoky ham flavor.

Storage Instructions

Keep Fresh: This hearty ham and bean soup tastes even better the next day! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 5 days. The beans might soak up more liquid as it sits, so you might need to add a splash of broth when reheating.

Freeze: This soup is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. I like to freeze it in individual portions for easy lunch options.

Warm Up: When you’re ready to enjoy your frozen soup, thaw it overnight in the fridge. Heat it up on the stovetop over medium heat, stirring occasionally, or microwave it in 1-minute intervals, stirring between each. Add a bit of extra broth if it’s too thick after reheating.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 55-65 g
• Fat: 20-30 g
• Carbohydrates: 130-150 g

Ingredients

• 1 lb dried navy beans (rinsed and sorted)
• 2 tbsp canola oil
• salt to taste
• 1 ham bone (optional, for richer flavor)
• 8 cups chicken stock (I use Pacific Foods organic free range chicken stock)
• 2 celery stalks (diced)
• 1 large bay leaf
• 1 medium yellow onion (diced into 1/2-inch pieces)
• 1 1/2 cups chopped ham (cut into 1/2-inch cubes)
• 1 tsp red pepper flakes
• 2 medium carrots (diced)
• 1 tsp dried thyme
• 4 garlic cloves (minced for best flavor)

Step 1: Prepare Ingredients

Start by dicing the onions, celery, carrots, and ham.

Peel the garlic and set all these ingredients aside.

Rinse the beans thoroughly to remove any debris and let them strain until ready to use.

Step 2: Sauté the Vegetables

Set your Instant Pot to the SAUTE function and let it heat up.

Once it’s hot, add some oil followed by the diced onions, celery, and carrots.

Sauté these vegetables until they soften and start to turn a golden color.

If you’re using a ham bone, add it to the pot at this stage to enhance the flavor.

Step 3: Add Garlic and Ham

Press the garlic cloves and add them to the pot.

Stir and sauté until fragrant, taking care not to burn the garlic.

Then, add the diced ham to the pot, stir, and continue to sauté for a few more minutes to integrate the flavors.

Step 4: Combine and Pressure Cook

Pour in the rinsed beans, followed by the chicken broth.

Add thyme, a bay leaf, crushed red peppers, and salt to taste.

Be sure to taste and adjust the salt as needed.

Stir the mixture thoroughly to combine all the ingredients.

Step 5: Pressure Cook the Soup

Close the lid of the Instant Pot, making sure it’s latched securely.

Turn the valve to the “SEAL” position.

Set the Instant Pot to pressure cook on high pressure mode for 30 minutes.

This will allow all the flavors to meld together perfectly.

Step 6: Release Pressure and Serve

Once the cooking time is completed, let the pot do a natural release for about 10 minutes and then perform a quick release for any remaining pressure.

Be cautious when opening the lid to avoid steam burns.

Don’t forget to discard the bay leaf and ham bone, if used, before serving.

Enjoy your hearty and flavorful soup!