There’s something comforting about a big bowl of ham and bean soup. It’s simple, filling, and a pantry-friendly classic often linked to New England cooking. Traditionally made with small white beans like navy or Great Northern, this soup uses basic ingredients you may already have: dried beans, leftover ham, broth, and a few vegetables.
The Instant Pot makes the process even easier. Add the ingredients, seal the lid, and walk away—no long soak, no constant stirring. Pressure cooking softens unsoaked beans in under an hour (typically 35–40 minutes at high pressure), so you get tender beans and a rich broth in a fraction of the time.
This version yields creamy beans, a flavorful broth, and hearty ham bites in about an hour—ideal for a chilly night, batch cooking for the week, or using up holiday ham from the fridge.
Table of Contents
Why You’ll Want to Make This Again
This soup is versatile, economical, and satisfying. It feeds a crowd, stores and freezes well, and makes reliable weekday lunches.
- Dry beans, no soaking — Pressure cooking handles unsoaked beans in roughly 35–40 minutes.
- One-pot convenience — Fewer dishes and no boil-overs.
- Great for leftovers — Use leftover baked ham, ham steak, or ham hock.
- Nutritious and filling — Beans add protein and fiber.
- Tastes better the next day — Flavors deepen after resting.
The recipe is forgiving: swap beans, omit herbs, or add greens and it will still be delicious.
What You’ll Need
This is a pantry-friendly recipe that adapts easily to what’s in your fridge.
- Dried beans — Great Northern or navy beans for a creamy interior.
- Ham — Diced leftover ham, a ham steak, or a smoked ham hock; bone-in adds more flavor.
- Onion, carrot, celery — The classic mirepoix for a flavorful base.
- Garlic — Fresh minced or garlic powder.
- Chicken broth — Low-sodium recommended so you can control salt.
- Bay leaf and thyme — Optional, but add depth.
- Salt and pepper — Add salt at the end, since ham is salty.
You can add extra vegetables or a handful of greens near the end of cooking for variety.
How to Make It in the Instant Pot
This recipe emphasizes convenience: about 10 minutes prep, then hands-off pressure cooking.
- Sauté the vegetables: Use the Sauté setting with a little oil. Cook onion, carrots, and celery 4–5 minutes until softened. Add garlic and cook 1 minute.
- Add the rest: Stir in rinsed dried beans, diced ham or a ham hock, chicken broth, bay leaf, and thyme. Ensure ingredients are submerged.
- Cook under pressure: Seal the lid, set the valve to Sealing, and cook on High for 35 minutes.
- Natural release: Let pressure release naturally for 15–20 minutes, then finish releasing any remaining pressure.
- Finish and season: If you used a ham bone or hock, remove it, shred the meat, discard the bone, and return meat to the pot. Taste and adjust with salt and pepper.
The soup will thicken as it cools—this is normal.
Add-Ons and Extras That Work
These additions help vary the flavor or stretch the meal. The soup also freezes well (up to 2–3 months in airtight containers).
| Add-In or Side | What It Does |
|---|---|
| Spinach or kale | Stir in before serving for fresh greens |
| Lemon juice | Brightens the rich broth |
| Toasted bread or cornbread | Great for dipping |
| Hot sauce or chili flakes | Adds heat |
| Parmesan rind | Drop in while cooking for extra umami |
| Chopped parsley | Fresh finish |
You can also serve the soup over rice or with crackers for a quick lunch or stretch it into multiple meals.
How to Store and Reheat It
This soup stores and reheats well and often tastes better after a day or two.
To store:
- Cool completely before refrigerating.
- Keep in sealed containers for up to 5 days in the fridge.
- Freeze in single-serve containers for easy reheating later.
To reheat:
- Stovetop: Warm gently over low heat with a splash of broth or water.
- Microwave: Reheat in short bursts, stirring often; add liquid if too thick.
If frozen, thaw overnight in the fridge or reheat gently from frozen in a small pot.
FAQ: Ham and Bean Soup
Do I have to soak the beans first?
No — the Instant Pot cooks unsoaked beans to tenderness.
Can I use canned beans instead?
Yes. Reduce pressure cook time to about 10 minutes and cut the liquid by 1–2 cups.
What if I don’t have broth?
Use water and boost seasoning or add a bouillon cube for flavor.
Can I make it vegetarian?
Yes. Omit the ham and add smoked paprika, extra vegetables, and umami boosters to replace the smoky flavor.
Will it thicken after it cools?
Yes. Add additional broth or water when reheating if you prefer a thinner consistency.
Instant Pot Ham and Bean Soup
Warm, filling, and full of flavor. No soaking needed—one pot and about an hour.
Equipment
- Instant Pot — for sautéing and pressure cooking
- Wooden spoon — for stirring
- Ladle — to serve
Ingredients
- 1 pound dried navy or Great Northern beans, rinsed and picked over
- 2 cups diced ham (or use ham hock or bone)
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 tablespoon olive oil (for sautéing)
- Salt and pepper, to taste
Instructions
- Set the Instant Pot to Sauté. Add olive oil and cook onion, carrots, and celery 4–5 minutes until softened. Stir in garlic and cook 1 minute more.
- Add the rinsed beans, diced ham or ham hock, chicken broth, bay leaf, and thyme. Stir to combine and ensure ingredients are covered with liquid.
- Seal the lid and cook on High pressure for 35 minutes. Let the pressure release naturally for 15–20 minutes, then release any remaining pressure.
- Open the lid. If you used a ham hock or bone, remove it, shred the meat, discard the bone, and return the meat to the pot.
- Stir well and season with salt and pepper to taste. Serve warm with bread or greens.
Notes
- No need to soak beans ahead of time—the Instant Pot cooks them tender.
- The soup thickens in the fridge; add broth when reheating if needed.
- Freeze leftovers for up to 2–3 months in airtight containers.
This hearty Instant Pot ham and bean soup is an easy, forgiving recipe that delivers comfort with minimal effort. It adapts to what you have on hand and makes excellent leftovers.