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–+ servings
Up close overhead photo of a ladle of Instant Pot Ham and Bean Soup.
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Crock Pot, Leftovers, Slow Cooker, Soup/Stew
Cuisine: American
Keyword: creamy, crock pot, crockpot, ham, ham and bean instant pot soup, instant pot, instant pot ham and bean soup, pressure cooker, soup
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