Hello friends — welcome! I had a good amount of leftover ham after Easter and decided to make Instant Pot Ham and Bean Soup. I’ve been trying to use my Instant Pot more; it’s a real time saver. If you already love yours, you know what I mean. I’m a little late to the party, but better late than never. We’ve used it recently for mashed potatoes and hard‑boiled eggs and been impressed with how simple and efficient it is.
This soup is thick, full of flavor, and makes a hearty meal the whole family enjoys. We usually serve it with plain saltine crackers, but it’s also wonderful with fresh bread if you prefer. Enjoy!
Instant Pot Ham and Bean Soup
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 2 hours (including pressure build and release)
Ingredients
1 Tb olive oil
1 small onion, chopped
3 cloves garlic, minced
2 large carrots, peeled and chopped
2 cups ham, plus a ham bone if available
4 cups dry great northern white beans
10 cups water
9 tsp beef bouillon
1 tsp rosemary
1 tsp thyme
2 Tb fresh parsley (optional)
Instructions
1. Set the Instant Pot to the Sauté setting. When it’s hot, add the olive oil and let it warm.
2. Add the chopped onion, garlic, and carrots. Sauté until the onions are translucent.
3. Add the ham (and ham bone if using), dry beans, water, beef bouillon, rosemary, and thyme. Stir to combine.
4. Close the lid and set the Instant Pot to cook on High Pressure for 60 minutes. It typically takes about 15 minutes to come to pressure; the 60‑minute cook time begins after that. When the cook time finishes, allow the pressure to release naturally (about 20 minutes).
5. Remove any ham bone, shred the ham with two forks, and return the shredded ham to the pot. If desired, add an additional 1 1/2 cups water and stir in the fresh parsley.
6. Serve hot and enjoy.
Notes
This soup freezes very well. I like to portion it into quart‑size freezer bags for easy reheating.
Recipe from www.jamiecooksitup.net
Recipe from MyHandsomeHusband
