Ultimate Instant Pot Ham and Bean Soup: Easy & Hearty Leftover Ham Recipe
Craving a bowl of warm, comforting goodness? Our Instant Pot Ham and Bean Soup is the perfect solution when you have a leftover ham hock or a savory ham bone to transform into something extraordinary. This quick and easy recipe yields a rich, flavorful broth brimming with tender ham, creamy white northern beans, and fragrant fresh herbs. It’s the ideal meal to cozy up with on a chilly evening, making the most of your holiday ham leftovers with minimal effort!
Why Instant Pot Ham and Bean Soup is Your New Winter Favorite
There’s something uniquely comforting about a steaming bowl of soup, especially when the temperatures drop and winter truly sets in. Whether it’s the gentle snowfall outside or just a desire for a warm embrace, soup season is undeniably the best. And when it comes to classic comfort food, ham and bean soup holds a special place in our hearts. This Instant Pot version takes a beloved, rustic dish and makes it incredibly accessible and fast, without sacrificing any of the deep, savory flavors you crave.
Forget spending hours simmering on the stovetop. Our Instant Pot Ham and Bean Soup brings that slow-cooked taste to your table in a fraction of the time. It’s perfect for busy weeknights, meal prep, or whenever you need a quick pick-me-up. Plus, it’s an ingenious way to utilize those delicious ham bones or ham hocks leftover from holiday feasts. Don’t let that rich flavor go to waste!
This recipe isn’t just about speed; it’s about extracting every bit of savory goodness from your ingredients. The ham bone infuses the broth with an unparalleled depth, while the white northern beans become incredibly tender, practically melting in your mouth. Fresh herbs like thyme and rosemary elevate the aroma and taste, making each spoonful a pure delight. It’s a truly satisfying meal that warms you from the inside out, making those chilly days feel a little less “icky” and a lot more cozy.
This savory Instant Pot Ham and Bean Soup is pure deliciousness. It masterfully uses up a leftover ham hock or ham bone, along with any diced leftover ham you might have on hand. I personally find myself reaching for this recipe so often, especially when I’ve wisely frozen ham bones from spiral hams served during the holidays. It’s a fantastic way to extend the enjoyment of a festive meal and prevent food waste.
To truly elevate your ham and bean soup experience, I HIGHLY recommend pairing it with a generous loaf of crusty bread. There’s nothing quite like buttering a toasted slice and dipping it into the rich, aromatic broth for the ultimate indulgence. The combination of the tender beans, meaty ham bites, and the satisfying crunch of fresh bread is simply unreal – a symphony of textures and flavors that will have you coming back for more.
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Other Yummy Instant Pot Soup Recipes
If you’re loving the convenience and delicious results of Instant Pot soups, you’ll definitely want to explore these other fantastic recipes:
- Instant Pot Carne Asada Chili: A hearty and spicy chili with tender beef.
- Instant Pot Creole Chicken Sausage Soup: A flavorful and zesty soup with a Creole kick.
- Instant Pot Tortilla Soup: A vibrant and satisfying soup with classic Mexican flavors.
- Instant Pot Irish Beef Stew: A rich and savory stew, perfect for chilly evenings.
Essential Tools for This Recipe
Making this Instant Pot Ham and Bean Soup is incredibly straightforward, but having the right tools makes the process even smoother. Here’s what you’ll need:
- Chef’s Knife and Cutting Board: You’ll have a little bit of chopping to do for your aromatic vegetables (onions, carrots, celery, garlic), so a sharp chef’s knife and a sturdy cutting board are indispensable for efficient prep.
- Instant Pot: The star of this recipe! You’ll need a 6-quart or 8-quart Instant Pot Duo, Instant Pot Pro, or any comparable electric pressure cooker. Mini Instant Pot models might not accommodate the ham hock or bone comfortably, so opt for a larger size if possible.
- Wooden Spoon or Silicone Spatula: After sautéing your vegetables, a good wooden spoon or silicone spatula is perfect for scraping off any browned bits from the bottom of the Instant Pot. This step is crucial for deglazing, which adds immense flavor to your soup and prevents the “burn” error.
How to Make Instant Pot Ham and Bean Soup
This recipe is designed for ease and maximum flavor. Follow these simple steps to create a hearty and satisfying ham and bean soup in your Instant Pot:
Step 1: Sauté Vegetables
Begin by setting your Instant Pot (or electric pressure cooker) to the “Sauté” function and add the olive oil. Once the oil is hot, add your diced onion, carrots, celery, and minced garlic. Stir occasionally, allowing the vegetables to soften and release their aromatic flavors for about 5 minutes. This crucial step builds the foundation of flavor for your soup. After sautéing, hit “Cancel” on your Instant Pot to turn off the Sauté function.
Next, add the fresh thyme, rosemary, bay leaves, dried white great northern beans, and your ham bone or smoked ham hock to the pot. Pour in the chicken broth (or chicken stock) and season with salt and pepper. Give everything a good stir to combine all the ingredients evenly.
Step 2: Pressure Cook
Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place and the vent is set to “Sealing.” Cook on High pressure for 1 hour and 15 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This means resist the urge to touch the steam release valve! After 10 minutes of natural release, you can then manually release any remaining pressure by carefully moving the valve to “Venting.”
Once the float valve drops and it’s safe to open, carefully remove the lid. Take out the bay leaves and the ham bone or hock. The meat should be falling off the bone at this point. If there’s any delicious meat attached to the bone, carefully shred it and add it back to the soup.
Step 3: Add Ham and Serve
Finally, stir in your diced leftover ham until it’s warmed through and fully incorporated into the soup. Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed. For a little extra kick, you can even add a pinch of red pepper flakes. Serve your piping hot Instant Pot Ham and Bean Soup with generous slices of toasted crusty bread for dipping and enjoying every last drop of this rich, flavorful broth.
Expert Tips and FAQs for Your Ham and Bean Soup
Making this soup is straightforward, but a few tips and answers to common questions can help you achieve the best results every time.
Can You Use a Frozen Ham Hock for Soup?
Absolutely! A ham hock or ham bone will typically last in the fridge for about 3 to 4 days. However, if you’ve already frozen it, there’s no need to thaw it before adding it to your Instant Pot. You can simply place it in frozen with the other ingredients. The pressure cooker will do its magic, imparting all that wonderful flavor into the soup without requiring the extra hours needed for thawing. This is a huge time-saver and makes this recipe even more convenient for using up those frozen holiday leftovers.
If you’re looking for an incredible way to prepare ham that yields perfect leftovers for this soup, consider making a double smoked ham. The rich, smoky flavor of a properly cooked ham makes this soup truly exceptional. You can even use a smoked ham hock if that’s what you have available – it will add an extra layer of delicious smokiness!
Can I Make This in a Slow Cooker?
Yes, you certainly can! While the Instant Pot offers speed, a slow cooker can also create a wonderfully tender and flavorful ham and bean soup with minimal effort. Here’s how:
- First, sauté the diced vegetables (onion, carrots, celery, garlic) in a skillet on your stove until softened, just as you would for the Instant Pot method. This step is important for developing deep flavors.
- Transfer the sautéed vegetables to your slow cooker insert.
- Add the thyme, rosemary, bay leaves, dried beans, chicken broth, and the ham bone or hock to the slow cooker. Season with salt and pepper.
- Cover and cook on “High” for 4 to 6 hours, or on “Low” for 8 to 10 hours, until the beans are tender and the ham bone has released its flavor.
- Once cooked, carefully remove the bay leaves and the ham hock/bone. Shred any meat from the bone and return it to the soup.
- Finally, stir in your diced leftover ham until it’s warmed through. Serve and enjoy!
Can I Use a Different Type of Bean?
While white northern beans are traditionally used and highly recommended for their creamy texture and ability to absorb flavors, you do have some flexibility. If you prefer a different kind of bean for this soup, cannellini beans (also known as white kidney beans) make an excellent substitute, offering a similar creamy texture. Pinto beans could also work, adding a slightly different flavor profile. However, we do not recommend using navy beans or black beans for this particular recipe, as they have different cooking times and textures that may not yield the desired result in this ham and bean soup.
How to Store and Reheat Leftovers?
This Instant Pot Ham and Bean Soup tastes even better the next day! To store leftovers, allow the soup to cool completely, then transfer it to airtight containers. It will keep well in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator (if frozen) and reheat gently on the stovetop over medium-low heat, or in the microwave, stirring occasionally, until warmed through. You might need to add a splash of chicken broth or water to adjust consistency if it thickens too much.
What to Serve with This Ham and Bean Soup?
The classic accompaniment to ham and bean soup is, without a doubt, bread! Any kind of bread will do, but my personal preference leans towards a perfectly toasted slice of crusty bread. The crunchy exterior and soft interior are ideal for soaking up every drop of that flavorful broth. Here are some fantastic bread recipes to try that pair wonderfully with this soup:
- Honey Butter Biscuits: These are delightfully buttery, flaky, and come together in a hurry. Their slight sweetness offers a lovely contrast to the savory soup.
- Overnight No-Knead Bread: If you want to take a little more time and enjoy the satisfaction of homemade bread, nothing beats this easy no-knead recipe. It’s surprisingly simple and yields a gorgeous, artisanal loaf.
- Cornbread: A classic Southern pairing, a warm slice of cornbread is excellent for crumbling into your soup or dipping.
- Simple Green Salad: For a lighter accompaniment, a fresh green salad with a vinaigrette dressing can cut through the richness of the soup beautifully.
If you try this amazing 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! I absolutely love hearing about your culinary creations and genuinely take the time to respond to every single comment. Your feedback means the world to me!
Also, don’t hesitate to drop any questions you might have in the comments section – I’m here to help!
Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! It’s truly my favorite thing to see these recipes come to life in your homes and kitchens – I love looking through those photos. It really 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.
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