The Best Instant Pot Ham and Bean Soup: Comforting, Easy, and Perfect for Leftover Ham Bone
Craving a bowl of warm, hearty soup that’s both easy to make and incredibly flavorful? This Instant Pot Ham and Bean Soup is your perfect solution! It’s designed for simplicity and maximum taste, especially when you have a leftover ham hock or ham bone waiting to be transformed. Imagine a rich, savory broth brimming with tender pieces of ham, creamy white northern beans, and fragrant fresh herbs – it’s the ultimate comfort food for a chilly evening.
There’s nothing quite like a steaming bowl of homemade soup to chase away the winter blues, is there? As the snow falls here in Colorado, from the Western Slope to Denver, all I can think about is curling up with a comforting meal every night. And honestly, when you’re feeling a bit under the weather, a delicious, soul-warming soup is exactly what you need to feel a little more human again.
Life can be a whirlwind – my little one, Babycakes, is turning one this week, and I’m still trying to process how a whole year has flown by! But amidst all the exciting chaos, there’s always time for a fantastic recipe that brings warmth and joy to the table. Let’s dive back into this incredible soup.
This savory Instant Pot Ham and Bean Soup is truly a revelation in deliciousness. It’s an ingenious way to utilize every bit of that leftover ham hock, ham bone, or even just diced ham from your holiday feasts. I find myself reaching for this recipe again and again, especially after freezing ham bones from those glorious spiral hams we enjoy during special occasions. It’s a fantastic way to extend the holiday flavors and create something new and equally satisfying.
For the ultimate experience, I wholeheartedly recommend pairing this soup with a substantial loaf of crusty bread. There’s something undeniably indulgent about buttering a toasted slice and dipping it into the rich, flavorful broth. The combination of the tender beans, the savory ham, and the satisfying crunch of the bread is simply unreal.
Why Choose the Instant Pot for Ham and Bean Soup?
The Instant Pot is a game-changer for this recipe, transforming what could be an all-day simmering project into a quick and convenient meal. Traditional ham and bean soup often requires hours on the stovetop to tenderize the beans and extract maximum flavor from the ham bone. With the Instant Pot, you get that deep, slow-cooked flavor and perfectly tender beans in a fraction of the time. The pressure cooking method ensures that every ingredient is infused with flavor, creating a robust and satisfying broth that tastes like it’s been simmering for ages.
Beyond speed, the Instant Pot offers a hands-off approach. Once you’ve sautéed your aromatics and added all the ingredients, you simply set it and forget it, freeing you up to tackle other tasks or just relax. It’s a busy weeknight warrior and a lifesaver for those who want homemade goodness without the fuss.
Essential Ingredients and Their Role
Every ingredient in this Instant Pot Ham and Bean Soup plays a crucial role in building its complex, comforting flavor profile. Understanding each component helps you appreciate the magic of this dish and even customize it to your liking.
The Heart of the Soup: Ham and Beans
- Ham Bone or Smoked Ham Hock: This is the secret weapon for an incredibly flavorful broth. As the ham bone or hock pressure cooks, it releases savory, smoky notes and collagen, adding richness and depth that simply cannot be replicated by just using diced ham. If you have a leftover bone from a holiday ham, don’t throw it out! Freeze it and use it for this recipe. A smoked ham hock also works wonderfully, contributing an extra layer of smoky goodness.
- Dried White Northern Beans: These beans are prized for their creamy texture and mild flavor, which allows them to absorb the rich flavors of the ham and aromatics beautifully. Using dried beans in the Instant Pot is fantastic because there’s no need for pre-soaking, saving you even more time. They become wonderfully tender and substantial, making the soup truly filling.
- Diced Leftover Ham: Added towards the end, diced ham provides additional meaty texture and flavor without getting overcooked or mushy during the pressure cooking phase. This ensures distinct, tender pieces of ham in every spoonful.
Aromatic Foundation and Flavor Enhancers
- Onion, Carrots, Celery (Mirepoix): This classic aromatic trio is the backbone of many savory dishes, and this soup is no exception. Sautéing them before pressure cooking helps to build a foundational layer of sweet and savory flavors, creating depth and complexity from the start.
- Garlic: No savory soup is complete without the pungent, aromatic kick of fresh garlic. It enhances all the other flavors and adds a distinct warmth.
- Fresh Thyme and Rosemary: These woody herbs infuse the soup with an earthy, aromatic essence that complements the ham perfectly. Fresh herbs always provide a brighter, more vibrant flavor than dried ones.
- Bay Leaves: Bay leaves add a subtle, almost floral depth to the broth. Remember to remove them before serving, as they are not meant to be eaten.
- Chicken Broth: This liquid gold forms the base of our soup. Using good quality chicken broth (or even chicken stock for richer flavor) is key to a robust and savory result. If your ham bone is particularly flavorful, you could even get away with using half broth and half water.
- Salt and Pepper: Essential seasonings to highlight and balance all the wonderful flavors. Always taste and adjust at the end!
- Canola Oil: Used for sautéing the vegetables, providing a neutral base for browning.
Crafting Your Instant Pot Ham and Bean Soup: A Step-by-Step Guide
Making this soup in your Instant Pot is incredibly straightforward. Here’s a detailed breakdown of the process to ensure perfect results every time.
Gather Your Tools
Before you begin, ensure you have the right equipment. You’ll need a sharp chef’s knife and a sturdy cutting board for preparing your vegetables. For cooking, an Instant Pot Duo or Instant Pot Pro (or any 6 QT or 8 QT model – the mini versions might not accommodate a ham hock or bone) is essential. A good wooden spoon is also handy for stirring and scraping up any browned bits after sautéing.
1. Sauté the Vegetables for Flavor Base
Start by setting your Instant Pot (or any electric pressure cooker) to the Sauté function and add the canola oil. Once the oil is hot, add your diced onion, carrots, celery, and minced garlic. Stir occasionally and cook for about 5 minutes, or until the vegetables have softened and the onion is translucent. This crucial step caramelizes the vegetables, building a deeper, richer flavor base for your soup. Don’t skip it!
2. Combine Ingredients for Pressure Cooking
Once the vegetables are softened, turn off the Sauté function. Add the fresh thyme, rosemary, bay leaves, dried white northern beans, and your ham bone or hock to the pot. Pour in the chicken broth and season generously with salt and pepper. Give everything a good stir to combine all the ingredients evenly.
3. Pressure Cook for Tenderness and Depth
Secure the lid on your Instant Pot, making sure the sealing vent is in the “Sealing” position. Select the High Pressure setting and cook for 1 hour and 15 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This natural release period is important for preventing the beans from bursting and helps to tenderize the ham. After 10 minutes, you can manually release any remaining pressure by carefully turning the vent to the “Venting” position. Once the float valve drops, it’s safe to open the lid.
4. Final Touches: Ham and Seasoning
Carefully remove the bay leaves and the ham bone or hock from the pot. The ham bone will have given all its flavor to the broth. Now, stir in your diced leftover ham until it’s warmed through. Taste the soup and adjust the seasoning with additional salt and black pepper as needed. For a little extra kick, you can even add a pinch of red pepper flakes. Serve immediately with slices of toasted crusty bread for dipping.
Frequently Asked Questions About Ham and Bean Soup
Can You Use a Frozen Ham Hock for Soup?
Absolutely! A ham hock or ham bone can be kept in the fridge for about 3 to 4 days, but if it’s already frozen, there’s no need to thaw it before adding it to your Instant Pot. You can simply add it frozen to the pot, and it will still impart a tremendous amount of flavor to the soup. The Instant Pot’s pressure cooking capabilities will ensure it cooks thoroughly, eliminating the need for hours of thawing. If you’re looking for an incredible way to prepare ham that provides ideal leftovers for this soup, consider trying a double smoked ham. Its robust flavor will elevate your soup even further. A smoked ham hock also works perfectly if that’s what you have on hand.
Can I Make This in a Slow Cooker?
Yes, you certainly can adapt this recipe for a slow cooker! The process is similar, though it will take longer. First, sauté the vegetables and garlic in a skillet on your stovetop until softened. Transfer these to your slow cooker insert. Then, add the thyme, rosemary, beans, ham bone/hock, and chicken broth, seasoning with salt and pepper. Cook on High for 4 to 6 hours, or until the beans are tender and the ham bone has released its flavor. Before serving, remove the bay leaves and the ham hock/bone. Finally, stir in the diced ham until warmed through, and serve.
Can I Use a Different Type of Bean?
While white northern beans are recommended for their creamy texture and mild flavor, you do have some flexibility. Cannellini beans (also known as white kidney beans) are an excellent substitute due to their similar size and texture. Pinto beans could also work, offering a slightly different, earthier flavor profile. However, we do not recommend using navy beans or black beans for this particular recipe, as their textures and flavors might not blend as harmoniously with the ham and herbs.
What to Serve with This Ham and Bean Soup
My absolute favorite accompaniment for this ham and bean soup is a generous portion of crusty bread. Dipping it into the rich broth is pure bliss. Any kind of good quality bread will do, but a toasted slice of rustic, crusty bread is my top choice. Here are a few bread recipes you might enjoy trying:
- Honey butter biscuits are delightfully buttery, flaky, and surprisingly quick to make, perfect for a cozy meal.
- If you’re willing to invest a little more time for homemade perfection, nothing quite compares to this overnight no-knead bread. It offers incredible flavor and texture with minimal effort.
This Instant Pot Ham and Bean Soup truly embodies comfort and convenience. It’s a wonderful way to enjoy a hearty, homemade meal, especially during colder months, and makes clever use of leftover ham. I hope it becomes a staple in your kitchen!
If you decide to make this Instant Pot Ham and Bean Soup recipe, please be sure to give it a star rating on the recipe card below and/or leave a comment! Your feedback is invaluable, and I genuinely love hearing about your experiences in the kitchen. I make it a point to respond to every single comment and question.
Also, don’t forget to tag me on Instagram, Facebook, or Pinterest if you share photos of your culinary creations! It’s truly my favorite thing to see these recipes come to life in your homes – it means the world to me!
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Instant Pot Ham and Bean Soup
Equipment
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Instant Pot Max
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Instant Pot DUO
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Utility Cutting Board
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Shun Chef’s Knife
Ingredients
- 1/2 Tbsp canola oil
- 1 medium yellow onion diced
- 2 to 3 carrots peeled and diced (approx. 1/2 cup)
- 2 stalks celery thinly sliced
- 3 cloves garlic minced
- 1 tsp freshly chopped thyme leaves
- 1 tsp freshly chopped rosemary leaves
- 2 bay leaves
- 2 cups dried white northern beans
- 1 ham bone or smoked ham hock
- 8 cups chicken broth
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 cups diced leftover ham
Instructions
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Set Instant Pot to Saute and add canola oil. Once hot, add onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Turn off Instant Pot.
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Add thyme, rosemary, bay leaves, dried beans, and ham bone/hock. Pour in chicken broth and season with salt and pepper. Stir to combine.
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Cover and seal. Cook on High pressure for 1 hour 15 minutes. Let pressure release naturally (don’t touch it!) for 10 minutes, then manually release any remaining pressure.
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Remove the cover and remove bay leaves and ham bone/hock from the insert.
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Stir in diced ham until warmed through. Serve.