Quick and easy ham and bean soup for the Instant Pot®.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot; add carrots, celery, and onion. Saute until vegetables are tender, 5 to 7 minutes.

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  • Add beans, broth, ham, chili powder, garlic, pepper, and bay leaf to the pot. Close and lock the lid. Select Soup setting according to manufacturers' instructions. Cook until flavors meld, about 30 minutes.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Cook's Notes:

Substitute margarine for the butter if desired.

You can use one 48-ounce jar of mixed beans plus 1 can Northern beans instead of the 4 cans of Northern beans.

Nutrition Facts

384 calories; protein 23.5g 47% DV; carbohydrates 50.2g 16% DV; fat 10.4g 16% DV; cholesterol 29.6mg 10% DV; sodium 1075.5mg 43% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
09/09/2018
I did change the method of this recipe slightly as I used dry beans rather than the canned. After sauteing the vegetables I removed them to a bowl added the dried beans (16 oz) to the pot and covered with water by 1". Cooked on high pressure for 15 minutes NPR 25 minutes then opened the pressure cooker and added the vegetables back in and proceeded with the recipe. I did not use the chili powder (that just sounded strange to me for bean and ham soup) but instead added some fresh thyme and parsley. Overall a tasty soup and one that I would make again. Read More
(3)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/08/2018
I did change the method of this recipe slightly as I used dry beans rather than the canned. After sauteing the vegetables I removed them to a bowl added the dried beans (16 oz) to the pot and covered with water by 1". Cooked on high pressure for 15 minutes NPR 25 minutes then opened the pressure cooker and added the vegetables back in and proceeded with the recipe. I did not use the chili powder (that just sounded strange to me for bean and ham soup) but instead added some fresh thyme and parsley. Overall a tasty soup and one that I would make again. Read More
(3)
Rating: 4 stars
02/23/2019
The only ingredient I didn't use was celery. My family don't like it. It was very good and my husband wants it added to the menu. Read More
Rating: 5 stars
02/20/2020
Very good soup! I am new to the instant pot. I made navy beans before hand in the instant pot then added 6 cups cooked beans to the recipe. I followed the recipe exactly and it had a nice balance of broth to beans. The chili pepper gave it a nice color and added a little more flavor. Easy to make and I will make it again. Thanks for the recipe Read More
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