Description

This Instant Pot Ham and Bean Soup combines tender ham, hearty beans, and fresh vegetables for a delicious meal that’s quick to prepare and bursting with flavor. Ideal for comforting dinners or healthy meal prep.

Ingredients

Scale

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

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Instructions

Set the Instant Pot to 'Saute'. Heat the oil until hot.
Add the diced onion and cook for 1 minute, stirring occasionally.
Incorporate the ham and brown for 2-3 minutes, stirring from time to time.
Mix in the remaining ingredients except for the fresh parsley.
Pour in the broth and water, adjusting for your desired soup thickness. Do not exceed the maximum line in the pot. Stir to combine.
Secure the lid, ensuring the valve is set to 'Sealed'. Switch to 'Manual' and set the timer for 5 minutes on High Pressure. For a crunchier veggie texture, choose 4 minutes instead.
After it beeps, quickly release the pressure by switching the valve to 'Vent', then turn off the Instant Pot.
Carefully open the lid, discard the bay leaves, and give it a good stir.
Serve hot, garnished with parsley and bacon crumbs.

Notes

For a vegetarian version, skip the ham and use vegetable broth.
This soup can be stored in the refrigerator for up to 4 days.
Feel free to add your favorite vegetables for more flavor.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 800mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 9g
Protein: 15g
Cholesterol: 40mg