Servings: 12 servings
comfort food, easy Instant Pot recipes, weeknight dinner recipes
Calories: 259 kcal
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!
peeled and diced
Hurst’s Beans 15 Bean Soup
cooked diced ham
red pepper flakes
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. Set the seasoning packet aside for later.
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 and let set for 5 minutes to allow the ham to heat through.
Serve hot. Sprinkle with fresh parsley as desired.
To make this in a slow cooker, add the vegetables, beans, stock, and ham to a slow cooker on high. Cook, covered, for 5 hours. Stir in all of the seasoning and continue cooking for 1 hour.
Instant Pot Ham and Bean Soup
Amount Per Serving
Calories from Fat 36
% Daily Value*
Vitamin A 2090IU42%
Vitamin C 4.7mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.