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Instant Pot® Ham and Bean Soup

Rated as 4 out of 5 Stars

"Quick and easy ham and bean soup for the Instant Pot®."
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1 h servings 384
Original recipe yields 8 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter in the pot; add carrots, celery, and onion. Saute until vegetables are tender, 5 to 7 minutes.
  2. 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.
  3. 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

Per Serving: 384 calories; 10.4 50.2 23.5 30 1076 Full nutrition

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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, a...

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.