Instant Pot Ham and Bean Soup
Instant Pot ham and bean soup comes together with ham, veggies, and dry white beans for an easy, budget-friendly comfort food!
Servings: 8 people
Calories: 340kcal
Cost: $10.00
Equipment
Ingredients
- 16 oz dry white navy beans
- 1 leftover ham bone
- 2-3 cups diced ham meat
- 4 cups chicken broth
- 2 cups water
- 2 large red potatoes, peeled and chopped
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 1 onion, diced
- 1/2 teaspoon black pepper
- 2 bay leaves
Instructions
- Add all the ingredients to the Instant Pot (pressure cooker).16 oz dry white navy beans, 1 leftover ham bone, 2-3 cups diced ham meat, 4 cups chicken broth, 2 cups water, 2 large red potatoes, peeled and chopped, 4 carrots, peeled and chopped, 4 celery stalks, chopped, 1 onion, diced, 1/2 teaspoon black pepper, 2 bay leaves
- Lock the lid and set the vent to closed. Select MANUAL mode and cook on HIGH pressure for 1 hour 15 minutes.
- When the soup is done (after the pressure is released and it is safe to open the lid), remove the ham bone and bay leaves.
- Taste and season the soup with salt and black pepper, if needed. The soup will thicken as it cools.
- Store cooled leftovers in an airtight container in the fridge for up to 4 days.
Notes
Crockpot Instructions: Add all ingredients to a 5 quart crockpot (add enough water to cover the beans, possibly more than 2 cups). Cook on HIGH for 6 hours. When done, remove the ham bone and bay leaves. Taste and season with salt and black pepper, if needed.
Nutrition
Calories: 340kcal
