Name: Instant Pot Ham and Bean Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil or vegetable oil; 1 yellow onion, diced; 16 ounces cubed ham; 1 tablespoon garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon marjoram; 1/2 teaspoon oregano; 1/4 teaspoon red pepper flakes; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 1/2 cups carrots, diced; 2 cups celery, diced; 1 bell pepper, diced; 2 cans (15 ounces each) white cannellini beans, drained and rinsed; 3 bay leaves; 4 cups vegetable stock or chicken broth; 2-3 cups water; Chopped parsley for garnish; Bacon crumbs

Jump to Recipe · Leave a Review

Warm, inviting aromas waft through the kitchen as the Instant Pot hums softly, promising a delicious meal in no time. There’s something incredibly comforting about a bowl of ham and bean soup. The blend of savory ham, tender beans, and vibrant vegetables forms a harmony that feels like home. It’s the kind of dish that transports you to cozy family gatherings, reminding you that food isn’t just about sustenance; it’s about connection.

Pin this for later!

Instant Pot Ham and Bean Soup is not only a treat for your taste buds; it’s also a lifesaver for busy weeknights. With just 25 minutes of prep and a mere 30 minutes of cooking, this dish is as practical as it is delightful. Budget-friendly ingredients come together effortlessly, making it perfect for any occasion, from a family dinner to meal prep for the week. I invite you to dive into this hearty recipe and make it a staple in your home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Ham and Bean Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Ham and Bean Soup

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just over an hour, with only 25 minutes of hands-on prep.
Irresistible Flavor: Enjoy a rich, savory blend of ham, beans, and aromatic herbs.
Eye-Catching Appeal: The colorful vegetables make this soup visually pleasing and fun to serve.
Flexible Serving: Perfect for a cozy dinner, a lunch at work, or even meal prepping for the week.
Diet-Friendly Options: Easily adaptable with gluten-free or vegetarian variations.

Ingredients You’ll Need

2 tablespoons olive oil or vegetable oil: For sautéing vegetables and adding richness. Use extra virgin for a more robust flavor.
1 yellow onion, diced: Adds a sweet base flavor. You can substitute with a shallot for a milder taste.
16 ounces cubed ham: Provides a savory essence and protein. Leftover ham works well here.
1 tablespoon garlic, minced: Enhances flavor significantly. Fresh garlic is best, but garlic powder is an alternative.
1 teaspoon dried thyme: Infuses warm earthiness. Substitute with fresh thyme if available; use about three times more.
1 teaspoon dried rosemary: Contributes a fragrant aroma. Feel free to swap it with sage for a different flavor profile.
1/2 teaspoon marjoram: Adds a slightly sweet and peppery note. Omit if you don’t have it on hand.
1/2 teaspoon oregano: Perfect for an Italian flair.
1/4 teaspoon red pepper flakes: For a touch of heat. Leave it out if you prefer a milder soup.
1 teaspoon kosher salt: Required for balance. Adjust to taste based on your broth’s saltiness.
1/2 teaspoon ground black pepper: Adds warmth; freshly cracked pepper is ideal.
1 1/2 cups carrots, diced: Bring natural sweetness and vibrant color. Baby carrots can also be used for convenience.
2 cups celery, diced: Adds crunch and depth; you could swap it with bell peppers if desired.
1 bell pepper, diced: For freshness and a pop of color.
2 cans (15 ounces each) white cannellini beans, drained and rinsed: A great source of protein; can substitute with kidney beans.
3 bay leaves: Infuse aromatic flavor. Remember to remove before serving.
4 cups vegetable stock or chicken broth: Provides the liquid base; homemade or store-bought both work well.
2-3 cups water: Adjust according to your preferred soup consistency.
Chopped parsley for garnish: Adds brightness and color.
Bacon crumbs: Optional, but they offer a smoky crunch.

How to Make Instant Pot Ham and Bean Soup

Sauté the Base: Set the Instant Pot to “Sauté.” Pour in 2 tablespoons of olive oil, letting it heat before adding the diced onion. Cook for about 1 minute until it begins to soften.
Brown the Ham: Add 16 ounces of cubed ham; let it brown for 2-3 minutes, stirring occasionally to caramelize evenly.
Add Aromatics: Introduce 1 tablespoon of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1/2 teaspoon of marjoram, 1/2 teaspoon of oregano, 1/4 teaspoon of red pepper flakes, 1 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper. Sauté for another minute until fragrant.
Combine Vegetables and Beans: Toss in 1 1/2 cups of diced carrots, 2 cups of diced celery, 1 diced bell pepper, along with 2 cans of drained and rinsed cannellini beans. Stir everything until well mixed.
Add Liquid: Pour in 4 cups of vegetable stock or chicken broth and 2-3 cups of water to achieve your preferred soup thickness. Stir thoroughly; ensure the mixture does not exceed the maximum fill line of your Instant Pot.
Pressure Cook: Close and secure the lid, ensuring the valve is set to “Sealed.” Switch to “Manual” mode, adjusting the timer to 5 minutes on High Pressure. For crunchier veggies, consider dropping it to 4 minutes.
Quick Release: Once the cooking cycle is complete and the Instant Pot beeps, carefully switch the valve to “Vent” for a quick pressure release. Turn off the Instant Pot.
Serve: After removing the lid, discard the bay leaves and stir the soup gently. Serve immediately, garnished with fresh chopped parsley and bacon crumbs for that added crunch.

Storing & Reheating

Store any leftover soup in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of water or broth if needed to refresh the texture. You can also freeze soup in portions for up to 3 months. Just remember, the texture may slightly change upon reheating, so gentle warming is best.

Chef’s Helpful Tips

Avoid overcooking the vegetables by adjusting the pressure cook time based on your texture preferences.
Use room temperature ingredients when possible for better flavor blending.
If your soup feels too thick after cooking, simply stir in a bit more broth until it reaches your desired consistency.
Enhance the flavors by adding a spoonful of vinegar or lemon juice right before serving.
Feel free to add cooked pasta or rice if you’d like a heartier meal.
For a vegetarian option, substitute the ham with smoked tofu or skip it altogether, adding extra vegetables for bulk.

A steaming bowl of Instant Pot Ham and Bean Soup possesses a unique charm. It’s not just another recipe, but a wonderful blend of flavors, colors, and textures. You’ll find yourself relying on this dish whenever you need comfort and nourishment.

Experiment a bit with the ingredients based on what’s in your pantry, and you might discover your own twist. Enjoy every spoonful and don’t forget to share with family and friends!

Recipe FAQs

Can I make this soup in advance?

Absolutely! This soup tastes even better the next day as the flavors meld. Just let it cool to room temperature before refrigerating, where it will remain fresh for about three days.

What if I don’t have canned beans?

You can use dried beans; just soak them overnight, cook them separately, and add them to the soup before serving. Adjust the cooking time accordingly, as dried beans will take longer.

Can I add more vegetables?

Definitely! The beauty of this soup is its flexibility. You can toss in zucchini, spinach, or even corn, depending on your tastes.

Is this recipe suitable for freezing?

Yes, this soup freezes beautifully! Just ensure it cools completely before transferring to a freezer-safe container. It can last for up to three months, and reheating is a breeze.

More Soups Recipes

👉 If you make my Instant Pot Ham and Bean Soup recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.