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5 from 1 vote

Instant Pot Ham and Bean Soup {w/ Crock Pot version}

This healthy and easy dinner recipe is a crowd pleaser for families. Use your pressure cooker for 1 hour 15 minutes or your slow cooker (crockpot) for 6 hours on high. A leftover ham bone, meat, water, and veggies make for cooking a quick and thick soup. Gluten free crock pot and comfort foods recipes are the best, aren't they?! Serve this with a hearty bread or simple rolls!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Crock Pot, Leftovers, Slow Cooker, Soup/Stew
Cuisine: American
Keyword: baked beans, creamy, crock pot, crockpot, ham, instant pot, pressure cooker, soup
Servings: 8 people
Calories: 340kcal
Cost: $10.00

Equipment

  • pressure cooker
  • cutting board
  • knife

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 tsp black pepper
  • 2 bay leaves

Instructions

  • Add all ingredients to Instant Pot (pressure cooker) and set manual mode to 1 hour 15 minutes.
  • When the soup is done (after the pressure is released and it is safe to open the lid), remove ham bone and bay leaves.
  • Taste and season with salt and additional black pepper, if needed. Soup will thicken nicely as it cools!
  • Crockpot Instructions: Add all ingredients to 5 qt crockpot (add enough water to cover beans, possibly more than 2 cups). Cook on high for 6 hours. When done, remove ham bone and bay leaves. Taste and season with salt and additional black pepper, if needed.