Instant Pot Ham and Bean Soup

This ham and bean soup is one of my favorite pressure cooker recipes! This Instant Pot soup tastes like it cooked all day, but it’s ready in less than two hours!

Course Soup

Cuisine American

Prep Time 15

Cook Time 50

Pressure Build Up & Release 40

Total Time 1 45

Servings servings

Calories 259kcal

Author Karly Campbell

Ingredients

1 tablespoon olive oil
2 large carrots peeled and diced
2 stalks celery diced
1 sweet onion diced
20 ounces 15 Bean Soup mix see notes
7 1/2 cups chicken stock
2 cups cooked diced ham
1 teaspoon black pepper
1 teaspoon red pepper flakes

Instructions

Turn pressure cooker to "saute" and add the oil to the pot. Once hot, add the carrots, celery, and onion and cook, stirring often, for 5 minutes.
Rinse and sort through the beans. Add to the pressure cooker along with the chicken stock. If your bean mix came with a seasoning packet, set aside.
Turn the pressure cooker off. Put on the lid and set the vent to "sealing." Set the pressure cooker to "high pressure" for 40 minutes.
Once the soup has reached pressure and cooked for 40 minutes, allow the pressure to release naturally, about 20 minutes.
Remove the lid carefully and stir in the seasoning packet, ham, black pepper, red pepper flakes. Taste and add salt if needed.
Stir well, cover the pot, and let set for 5 minutes to allow the ham to heat through.
Serve hot. Sprinkle with fresh parsley as desired.

Video

Notes

We use Hurst's Beans 15 Bean Soup Mix for this recipe more often than not. It comes with a seasoning packet that we add to the soup. If you're using another brand of bean soup mix that does not contain seasoning, you can add the following in it's place:

2 teaspoons smoked paprika

2 teaspoons salt, more to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1/2 teaspoon chili powder

To make this in a slow cooker, add the vegetables, beans, stock, and ham to a slow cooker on high. Cook, covered, for 5-6 hours or until beans are nearly tender. Stir in all of the seasoning and continue cooking for 1 hour until beans are as tender as you'd like.

To use a ham bone, follow the recipe as directed, but remove the ham bone after the pressure has released and remove/shred any meat from the bone. Return the meat to the soup and discard the bone.

Nutrition