Name: Instant Pot Ham And Bean Soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 1 lb pre-cooked ham; diced; 2 cups great northern white beans; dried not soaked; 2 1/3 cups water; 3 tablespoons garlic; 1 tablespoon paprika; 1/2 teaspoon cayenne pepper; 1 teaspoon cumin; 1 1/2 cups white onion; diced; 1 – 28 oz container vegetable broth; 2 bay leaves; 2 teaspoons salt; 1 teaspoon pepper

Jump to Recipe

Looking for some southern comfort food? Nothing is more southern than some good old ham and beans and cornbread. This Instant Pot Ham and White Bean Soup recipe is just what you need on a cool day.

If you like this recipe, check out our other Easy Instant Pot Soup Recipes on the Inspiration Edit!

*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*

Contents

Ingredients For Ham and Bean Soup

You don’t need a lot to make this delicious dish. Here is what you need:

1 lb pre-cooked ham; diced
2 cups great northern white beans; dried not soaked
2 1/3 cups water
3 tablespoons garlic
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 1/2 cups white onion; diced
1 – 28 oz container vegetable broth
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper

How to Make Instant Pot Ham and Beans

Prep Time: 10 Minutes Cook Time: 1 Hour 10 Minutes Total Time: 1 Hour 35 Minutes Yield: 12 servings

Cut onion and place it into the slow cooker. You can saute the onions if you like, but this is optional.

Add in washed beans and precooked cut ham.

Pour in vegetable broth and water.

Add in garlic, paprika, cayenne pepper, salt, pepper, cumin, and bay leaves.

Give it a good stir. Lock lid and place valve in the sealed position.

Set to high pressure for 1 hour and 10 minutes. Once the instant pot stops counting let it natural release for 25 minutes then quick release remaining pressure. Remove bay leaf.

Serve with cornbread. See notes if you have pre-soaked beans.

If you have pre-soaked beans only cook on high pressure for 40 minutes then quick release. Do not do a natural pressure release.

Soup Consistency

We think this soup consistency comes out just perfect! However, some people may prefer a thicker soup or thinner soup.

To make your soup a little thinner, you can add 1/2 cup to 1 cup more water. If you would like your soup a little thicker, take out 1/2 cup of water.

Can You Freeze Ham and Beans?

The simple answer is YES! Not only is it super easy to freeze ham and beans, but this Instant Pot Ham and White Bean Soup recipe make a huge batch. This means that you can cook it once and eat it twice.

You can freeze all your leftovers in one freezer-safe container, or you can freeze individual portions so you can easily grab one for lunches. Smaller portions defrost quicker.

What To Serve With Ham And Bean Soup?

For some additional flavor, you can add some great toppings to your soup. We love crispy bacon crumbs, cheddar cheese, green onions, and a dollop of sour cream.

Of course, don’t forget your corn bread or crusty bread for dipping!

How To Store Ham and Bean Soup?

If you have any leftover soup, you can store it in the refrigerator for up to three days. Store in an airtight container. You can also freeze it for up to three months.

You may also enjoy the following recipes:

Yield: 12

Instant Pot Ham And Bean Soup

Instant Pot Ham and Bean Soup is not your ordinary southern comfort food.

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 20 minutes

Ingredients

1 lb pre-cooked ham; diced
2 cups great northern white beans; dried not soaked
2 1/3 cups water
3 tablespoons garlic
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 1/2 cups white onion; diced
1 – 28 oz container vegetable broth
2 bay leaves
2 teaspoons salt
1 teaspoon pepper

Instructions

Cut onion and place it into the instant pot. You can sauté the onions if you like, but this is optional. Add in washed beans and precooked cut ham.

Pour in vegetable broth and water. Add in garlic, paprika, cayenne pepper, salt, pepper, cumin, and bay leaves. Give it a good stir. Lock lid and place valve in the sealed position.

Set to high pressure for 1 hour and 10 minutes. Once the instant pot stops counting let it naturally release for 25 minutes then quick release remaining pressure.

Serve with cornbread. See notes if you have pre-soaked beans. If you have pre-soaked beans only cook on high pressure for 40 minutes then quick release. Do not do a natural pressure release.

Notes

SOUP CONSISTENCY

We think this soup consistency comes out just perfect! However, some people may prefer a thicker soup or thinner soup.

To make your soup a little thinner, you can add 1/2 cup to 1 cup more water. If you would like your soup a little thicker, take out 1/2 cup of water.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 117Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 928mgCarbohydrates: 13gFiber: 3gSugar: 2gProtein: 12g

About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

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