This hearty and comforting Ham and White Bean Soup is practically effortless when made in your Instant Pot. No soaking is required for the beans… let your pressure cooker do the work!
Why I Love this Ham and White Bean Soup
- It’s a perfect way to use leftover holiday ham
- Minimal prep time (just 10 minutes!)
- Uses staple pantry and fridge ingredients
- No soaking of beans is required
- Tastes like it simmered all day on the stovetop, but is prepared in a fraction of the time
Ingredients Needed
- Chicken broth – I use low sodium because the ham has plenty of salt for my taste. Feel free to use regular chicken broth if desired.
- Black pepper
- Dry great northern beans – no soaking is required, but you will need to rinse and sort the beans in a colander.
- Yellow onion
- Dried thyme leaves
- Bay leaf – remove and discard before serving.
- Garlic
- Carrot
- Celery
- Fully cooked ham (cubed or shredded)
Time Needed to Prepare
The cook time for an Instant Pot recipe can be a bit deceiving because it includes the time needed to bring the pot to pressure. This recipe takes a total of approximately 90 minutes from start to finish. This includes:
- 10 minutes prep time
- 20 minutes for the pot to come to pressure (this time may vary – I used a 6-quart Instant Pot)
- 35 minutes manual (high) pressure
- 25 minutes natural pressure release
Number of Servings
This recipe yields approximately 10 cups of soup, which is 6 servings (a little over 1-½ cups) or 5 hearty (2-cup) servings.
While the beans are cooking, you should be baking this amazing skillet cornbread to serve with your soup for a complete meal – absolutely delicious. Enjoy!
Storage
Once cooled, store in an airtight container in the fridge for 3 to 4 days.
More Instant Pot Bean Recipes
Instant Pot Ham and White Bean Soup
Ingredients
- 1 pound dry great northern beans
- 4 cups cubed or shredded fully cooked ham about 1 pound
- 1 cup chopped yellow onion about 1 small onion
- ½ cup chopped carrot about 1 medium carrot
- ½ cup sliced celery about 1 stalk
- 1 tablespoon minced fresh garlic
- 4 cups low sodium chicken broth
- 4 cups water
- ½ teaspoon black pepper more or less, to taste
- ½ teaspoon dried thyme leaves
- 1 bay leaf
Instructions
- Rinse and sort beans in a colander, removing and discarding any debris.
- Place beans and remaining ingredients in the insert of your Instant Pot. Stir to combine.
- Place the lid on and lock. Steam release knob should be set on “sealing”.
- Cook on manual setting (high pressure) for 35 minutes. Allow the pressure to naturally release for 25 minutes, then quick release remaining pressure.
- Carefully remove lid and stir. Remove and discard bay leaf before serving.
Notes
- Cook time includes time needed for pot to reach pressure (approximately 20 minutes).
- This recipe was tested using a 6-quart Instant Pot
- If your beans aren’t cooked (tender) enough, put the lid back on the pressure cooker. Lock the lid, set steam release knob to “sealing” and cook on manual (high) pressure for an additional 5 to 10 minutes (depending upon how much more tender you think your beans need to be). Manually release pressure.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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