There’s something truly comforting about a warm bowl of soup, especially when it’s filled with hearty ingredients like succulent ham and creamy beans. The aroma wafting through your kitchen while making Instant Pot Ham and Bean Soup is simply irresistible, a blend that invites everyone to gather around the table. Each spoonful delivers a heartwarming taste that feels like a hug in a bowl, making it a meal reminiscent of cherished family gatherings during chilly evenings.

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This one-pot wonder isn’t just about flavor; it’s also about convenience. It combines pantry staples and leftovers into a dish that practically cooks itself in minutes. Perfect for busy weeknights or lazy weekends, it’s an economical dish that feeds a crowd without breaking the bank. Plus, the recipe is adaptable for various dietary needs, making it accessible for all. Gather your loved ones, because this cozy meal is ready to impress!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Ham and Bean Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Ham and Bean Soup

Why You’ll Love This Recipe

Simple & Quick: Made in under an hour using the Instant Pot– perfect for busy nights!
Irresistible Flavor: Heaping bites of tender ham and creamy beans swim in a fragrant broth.
Eye-Catching Appeal: The vibrant colors from the vegetables make this soup as lovely to look at as it is to eat.
Flexible Serving: Perfect for lunch, dinner, or meal prep; it’s a dish that fits into any schedule.
Diet-Friendly Options: Easily adaptable for gluten-free or low-sodium preferences for inclusive dining.

Ingredients You’ll Need

2 tablespoons olive oil or vegetable oil: This will help sauté the vegetables and add richness. You can substitute with avocado oil if needed.
1 yellow onion, diced: Adds sweetness and depth. Yellow onions are ideal, but white onions work too.
16 ounces cubed ham: Provides heartiness and flavor. Use leftover ham or purchase pre-cubed ham for convenience.
1 tablespoon garlic, minced: Fresh garlic enhances the flavor profile. If short on time, garlic powder can be a substitute.
1 teaspoon dried thyme: A wonderful herb that complements the soup beautifully. Fresh thyme is a great alternative if available.
1 teaspoon dried rosemary: Adds an aromatic touch. Use dried or fresh but adjust measurements accordingly.
1/2 teaspoon marjoram: This herb contributes a slight sweetness; thyme can substitute if necessary.
1/2 teaspoon oregano: Another herbal note that enriches the soup’s flavor; consider Italian seasoning as a substitute.
1/4 teaspoon red pepper flakes: Add a hint of heat. Feel free to adjust according to your spice preference.
1 teaspoon kosher salt: Balances the flavors. For a low-sodium option, simply reduce or omit.
1/2 teaspoon ground black pepper: Freshly ground gives better flavor than pre-ground varieties.
1 1/2 cups carrots, diced: Offers sweetness and color; you can replace with parsnips for a unique twist.
2 cups celery, diced: This supports the base flavor of the soup; use fewer stalks if you prefer.
1 bell pepper, diced: Adds brightness; any color works– red, yellow, or green is acceptable.
2 cans (15 ounces each) white cannellini beans, drained and rinsed: Creamy and nutritious, these beans enhance heartiness; chickpeas offer a nutritious alternative.
3 bay leaves: Infuse a subtle aroma; be sure to remove before serving.
4 cups vegetable stock or chicken broth: Forms the soup base; homemade or store-bought works well.
2-3 cups water: Added for consistency; adjust based on your preferred thickness.
Chopped parsley for garnish: Provides a fresh finish; cilantro can be used for a different flavor.
Bacon crumbs: Optional for a crunchy topping, offering another layer of flavor.

How to Make Instant Pot Ham and Bean Soup

Sauté the Aromatics: Set the Instant Pot to Saute. Add 2 tablespoons of olive oil once it’s hot. Toss in the diced onion and stir for about a minute, letting it soften and become fragrant.
Brown the Ham: Stir in the 16 ounces of cubed ham, allowing it to brown for 2-3 minutes while mixing occasionally.
Add in Flavorful Essentials: Incorporate the minced garlic, dried thyme, dried rosemary, marjoram, oregano, red pepper flakes, kosher salt, and ground black pepper. Stir to combine and let it cook for another minute, enhancing the aromatics.
Vegetable Medley: Pour in the diced carrots, diced celery, and diced bell pepper; give it a good mix to marry everything together.
Beans and Broth: Add the drained and rinsed white cannellini beans along with the bay leaves. Then, pour in the 4 cups of vegetable stock (or chicken broth) and 2-3 cups of water. Stir everything well, taking care not to exceed the Instant Pot’s maximum fill line.
Set to Cook: Secure the lid, ensuring the valve is in the Sealed position. Switch to Manual mode and set the timer for 5 minutes on High Pressure. If you prefer crunchier vegetables, you can reduce the time to 4 minutes.
Release Pressure: Once the timer goes off, quickly switch the valve to Vent to release the pressure. Carefully remove the lid after the pressure has been completely released.
Final Touches: Discard the bay leaves. Give the soup a gentle stir, allowing the flavors to blend beautifully.
Serve and Garnish: Ladle the soup into bowls and garnish with chopped parsley and a sprinkle of bacon crumbs for that extra crunch.

Storing & Reheating

For best results, store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, this soup freezes beautifully; simply transfer it to freezer-safe containers, where it can last up to 3 months. When it’s time to enjoy again, reheat on the stovetop over medium heat or in the microwave until warm. Just be aware that the texture may change slightly, becoming thicker, so adding a splash of water or broth can help to refresh it.

Chef’s Helpful Tips

Avoid overcooking your vegetables by ensuring the timer is set appropriately based on your preference for texture.
Prepping ingredients ahead of time can make the cooking process feel less rushed. Chop veggies while the ham browns to save time.
Adjusting the amount of broth or water will affect the soup’s thickness; don’t hesitate to play around with it!
Enhance the soup’s flavors by letting it simmer longer if you have the time after the Instant Pot cooking is complete.
If making ahead, consider flavor adjustments after reheating, as spices can sometimes mellow.

Warm your heart and soul with this delightful bowl of comfort. Instant Pot Ham and Bean Soup not only brings nourishment but a taste of home, all achieved in less time than you’d spend at a restaurant. Each ingredient contributes its essence, creating a medley of flavors that’s both satisfying and comforting. Try out this easy recipe, explore some variations, and relish the good times it brings at your dining table!

Recipe FAQs

Can I use other types of beans for this soup?

Certainly! While white cannellini beans are the star here, feel free to swap in other varieties like navy beans or chickpeas. Just be mindful of their texture and cooking time.

How do I make this soup vegetarian or vegan?

To make a vegetarian or vegan version, simply replace the ham with more vegetables or plant-based protein sources like lentils. Use vegetable stock instead of chicken broth for a completely plant-based dish.

Can I prepare this soup in advance?

Absolutely! This soup holds up well in the fridge for a few days and also freezes nicely. Just let it cool down completely before transferring to an airtight container for freezing.

What should I serve with this soup?

This soup is hearty enough to be a meal on its own, but it pairs beautifully with crusty bread or a light salad for a balanced meal. You can also add a sprinkle of cheese on top for an extra indulgence!

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Instant Pot Ham and Bean Soup