Instant Pot Ham and Bean Soup
Craving a bowl of hearty comfort, ready in a fraction of the time, Instant Pot Ham and Bean Soup delivers. This Instant Pot ham and bean soup recipe cuts traditional simmering time dramatically, while keeping deep, layered flavor.
Unlike recipes that trade texture for speed, this guide focuses on technique and seasoning so your beans stay tender without falling apart. If you love one-pot dinners, you might also enjoy a classic pressure-cooker chili for busy weeknights, like our pressure cooker chili recipe.
In this guide, you’ll learn precise pressure settings, timing for different bean types, smart seasoning tips, and how to adapt the recipe for diets and leftovers.
What Is Instant Pot Ham and Bean Soup?
Instant Pot Ham and Bean Soup is a savory stew made from dried beans, smoked ham or ham hock, aromatics, and stock, cooked under pressure for tender beans and rich broth. It is a pantry-staple dish popular across North America for its flavor, economy, and ease.
Using an Instant Pot replaces all-day simmering with controlled high-pressure cooking, concentrating flavors with less evaporation. You still get comfort and depth, with more reliable results and less babysitting of the pot.
– Servings, 6 to 8
– Cook time under pressure, 75 minutes
– Total time, about 2 hours including soak and release
– Approximate calories per serving, 320 kcal (varies by ham and portion)
– Protein, 18 g per serving
Ingredients and Equipment
Gather simple ingredients and a 6 quart Instant Pot for best results. Quality smoked ham, dried beans, and a good stock matter more than many spices.
Note on salt, adjust at the end if using salted broth or ham that is very salty.
- Key ingredients:
- Dried beans, 450 g (approx 2 cups), rinsed and picked over
- Smoked ham hock, 1 large (about 400 g)
- Chicken or vegetable stock, 1.5 L (1500 ml)
- Onion 1 medium (150 g), carrot 1 large (100 g), garlic 3 cloves (9 g)
- Olive oil, 1 tbsp (15 ml), bay leaves 2
- Equipment:
- 6 qt (5.7 L) Instant Pot or similar electric pressure cooker
- Slotted spoon, chopping board, knife
Instant Pot Ham and Bean Soup
Ingredients
Main ingredients
- 450 g Dried beans Rinsed and picked over
- 1 large Smoked ham hock About 400 g
- 1500 ml Chicken or vegetable stock Choose low-salt if preferred
- 1 medium Onion About 150 g
- 1 large Carrot About 100 g
- 3 cloves Garlic Minced
- 1 tbsp Olive oil For sautéing
- 2 Bay leaves
Instructions
Preparation
- Set Instant Pot to sauté on medium and add olive oil, garlic, onion, and chopped carrot. Cook until the vegetables soften and become fragrant, about 3 to 4 minutes.
- Add dried beans, bay leaves, ham hock, stock, and bouillon cube if using. Adjust kosher salt if the broth is unsalted.
- Lock the lid and set to manual high pressure for 75 minutes.
- Allow natural pressure release until the pressure indicator drops.
- Remove the lid, stir, remove bay leaves and bones or skin from the ham hock, shred the meat back into soup, and season to taste.
Notes
Nutrition
Step-by-Step Instructions
Follow these pressure cooking steps for dependable texture and flavor. The numbered steps pair each action with the expected result for clarity and voice search friendliness.
- Action, Set Instant Pot to sauté on medium and add olive oil, garlic, onion, and chopped carrot. Expected result, vegetables soften and become fragrant in 3 to 4 minutes.
- Action, Add dried beans, bay leaves, ham hock, stock, and bouillon cube if using. Add 2 teaspoons kosher salt only if broth is unsalted. Expected result, pot is filled with balanced ingredients and measured salt.
- Action, Lock lid, set to manual high pressure for 1 hour and 15 minutes. Expected result, beans cook thoroughly, breaking down just enough to thicken broth.
- Action, Allow natural pressure release until pressure indicator drops. Expected result, gradual cooling keeps beans intact and prevents foam from forcing out.
- Action, Remove lid, stir, remove bay leaves and any bones or skin from ham hock, shred the meat back into soup, and season to taste. Expected result, soup is ready to serve with meat distributed evenly.
– If your broth already contains salt, skip added salt until after cooking to avoid over-salting.
Variations and Substitutes
Adapt this recipe for diet, region, or pantry limits. Each substitute changes flavor, texture, and sometimes cook time, so read the notes below before swapping.
- Vegetarian swap, use smoked paprika and liquid smoke, replace ham with smoked tofu, and increase vegetable stock to 1.6 L. Result, smoky flavor without pork, beans cooked same time.
- Quick version, use canned beans, reduce pressure time to 8 minutes and natural release 10 minutes. Result, faster prep, slightly less time for flavors to meld.
- Regional twist, add jalapeno and cumin for Tex-Mex influence. Result, spicier, aromatic profile.
Also consider pairing with baked breads, see our guide to bread pairings like chocolate and zucchini loaf ideas for dessert options.
Mistakes to Avoid
Common errors can undo even a good recipe, but they are easy to prevent with a checklist approach.
- Checklist:
- Not rinsing beans, fix by rinsing and picking over beans before adding.
- Adding salt early when broth is salted, fix by seasoning at the end.
- Overcooking canned beans, fix by reducing pressure time to 8 minutes.
- Forcing quick release on starchy soups, fix with natural release to avoid sputtering.
- Forgetting to remove bay leaves and bones, fix by skimming and removing solids before serving.
Did you know? Dried beans can be soaked overnight to reduce cooking time by up to 30 minutes and improve digestion.
Storage and Reuse
Store cooled soup in airtight containers in the refrigerator for up to 4 days, or freeze portions for up to 3 months. Reheating on the stove allows you to adjust thickness and seasoning easily.
- Tips:
- Refrigerate, 4 days max in airtight container.
- Freeze, 3 months in 500 ml portions.
- Reheat, simmer gently and add water or stock if soup thickened.
Related Recipes / See Also
If you love this, try sandwiches and quick breads that pair well with soup for a full meal experience.
– If you want high-protein sides, try our high protein sandwich recipes.
– For vegan pairings and lighter options, see vegan sandwich ideas.
– For a cozy bread side, try our banana loaf bread maker recipe.
Conclusion
Instant Pot Ham and Bean Soup gives you rich, comforting flavor with far less active cooking time, making it a practical weeknight or weekend meal. With smart seasoning, careful salt management, and a few simple swaps, this recipe suits many diets and uses up pantry staples.
Make a batch, freeze portions, and enjoy hearty bowls all season long.
