Instant Pot Ham and 15 Bean Soup
This thick and hearty Instant Pot 15 bean and ham soup is brimming with tender beans, veggies and smoky ham. Make it with your holiday ham bone or use smoked ham hocks to add richness and meaty smoky flavor. It is so easy and the Instant pot pressure cooks the beans in under an hour, without soaking!
Table of contents
Why We Love This Instant Pot Ham and Bean Soup
We love using our Instant Pot when the weather cools off, and once you try our new recipe for Instant Pot Ham and Bean Soup, you will too. This soup is hearty, smoky, stocked with veggies, and oh so rich with flavor!
There’s a time and place for a light soup, but now is not the time. This soup is thick and will fill you up with literal and figurative warmth when the air outside is crisp.
I also love that the pressure cooker will get all the work done in a record amount of time so you won’t be waiting hours upon hours to soak the beans or to boil them, nor for the slow cooker to hurry up.
- It’s a great way to use holiday ham bones and leftover ham!
- There’s no need to soak the beans – the pressure cooker does it all.
- This soup is hearty and filling and has only 319 calories per bowl.
- It’s made with basic kitchen staples.
- You get that delicious slow-cooked taste in half the time!
Key Ingredients for this Recipe
Dried Bean Blend
Dried bean blends vary by brand. Some contain barley which is not suitable for gluten-free diets, so if you are concerned make sure to check the packages. Some blends are 15 beans and some are 16 beans, but you can use them interchangeably for this recipe.
Ham Bone or Ham Hocks
If you’re using a ham bone that does not have a lot of meat on it, feel free to add up to 5 ounces of shredded leftover ham to the finished soup.
Chicken Stock or Broth
Broth and stock are interchangeable in this recipe. For reference, chicken stock is made with bones, and chicken broth is made with meat. Here’s my guide to making homemade chicken stock.
We use a classic blend of garlic, carrots, celery, and onion in this soup.
We seasoned this soup with dried oregano, thyme, paprika, bay leaves, fresh parsley, and salt and pepper.
To add a final bright contrasting pop of acidity, a little lemon juice stirred in at the end peps up the flavors perfectly.
Step By Step Instructions To Make This Recipe
Step 1: Prepare Beans
Place the beans on a sheet pan and then sort them by running handfuls across the pan as you scan over them for foreign debris. Discard any rocks and the seasoning packet if it’s included.
Step 2: Saute in Instant Pot
Set the Instant Pot to the saute function and add oil. Tilt the appliance to allow the oil to swirl over the bottom of the cooking pan and add garlic, carrots, celery, onion, oregano, thyme, paprika, and salt. Cook the mixture, stirring often until the vegetables start to soften and brown. This should take about 5 to 7 minutes.
Step 3: Add Additional Ingredients
Add sherry to the pot and stir to deglaze any browned bits from the bottom of the cooking surface. Add stock broth, beans, ham (hock or bone), bay leaves, and pepper, and then stir to combine. Turn off the Instant Pot.
Step 4: Pressure Cook
Place the lid on the Instant Pot and close it. Then, set the valve to “seal,” and set the Instant Pot to “Pressure Cook” for 50 minutes.
Step 5: Release
When the timer goes off, using an oven mitt or tongs, carefully set the valve to “release.” Allow the steam to escape, and once the steam is completely released, remove the lid.
Step 6: Shred Ham
With tongs, take out the bay leaves, ham bone, and chunks of ham. Pick any bits of ham off the bone(s) and discard the bones along with any chunks of fat.
Step 7: Puree Two Cups
If desired, puree 2 cups of soup in a blender and then add it back into the soup, or briefly puree the soup with an immersion blender to thicken.
Step 8: Add Ham and Serve
Add the shredded ham to the soup and stir in with the parsley and lemon. Ladle the soup into bowls and serve your instant pot ham and bean soup hot!
FAQs and Expert Tips
You can adapt this recipe for the stovetop but you must soak the beans overnight in a large bowl of tap water. Drain and use for the recipe. Saute the vegetables in a large heavy-bottom soup pot as directed. Follow steps to deglaze, add liquid and then broth, bean and hams. Simmer gently until the beans are completely tender, 1 hour 10 minutes to 1 hour 30 minutes depending on your beans. Note you will possibly need to add additional liquid as the beans cook to ensure that it doesn’t evaporate too much.
You can adapt this recipe for a slow cooker by sauteeing the vegetables in a skillet and adding them to the slow cooker. Add the remaining ingredients (except the salt) and cook on low heat for 8 hours or until the beans are completely tender and the meat is falling off the bone. Add salt after the beans are tender.
This ham and bean soup can be frozen for up to three months! Leftovers can be reheated on the stove or in the microwave. You can thin the soup with additional broth as necessary.
Cook this soup in your Instant Pot for an additional 10 minutes in Step 4.
This soup cannot be doubled in a 6-quart pressure cooker like the one used in this recipe. Be sure to not fill your Instant Pot more than halfway.
Some dried beans take much longer due to having been stored for a longer time. Fresher beans tend to cook more quickly. If you open the pressure cooker after the 50 minutes cook time is up and the beans are not cooked to the desired texture, you can simply place the lid back on and cook again on high pressure for an additional 10 minutes.
Variations To Try
- Use smoked turkey, smoked sausage, or Italian pork sausage instead of ham. If you go this route, do not blend the soup in step 7.
- You can add 1 cup of canned crushed tomatoes at the end instead of lemon.
- Add swiss chard, kale, or spinach at the end for additional veggies!
- Use parsnips or celery root instead of carrots and celery.
Additional Recipes To Try
- This healthy Instant Pot Minestrone Soup is such a quick and easy low-calorie soup with loads of Italian flavors!
- Instant Pot Cream of Cauliflower Soup is a creamy and delicious soup made with sharp white cheddar cheese, and if you don’t have a pressure cooker, there’s a slow cooker option as well.
- If you love legumes and pulses then try my lentil soup recipe. You will never try another lentil soup after you taste this Vegetarian Lentil Soup with kale, tomatoes, and carrots!
- Want to just set it and forget it? Slow Cooker White Bean Stew with Chicken and Ham is the perfect cool weather recipe!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
This thick and hearty 15 bean and ham soup is brimming with tender beans, veggies and smoky ham. Make it with holiday ham bone or use smoked ham hocks to add richness and meaty smoky flavor. It is so easy and the Instant pot pressure cooks the beans in under an hour, without soaking!
1 pound bag 15 or 16-bean dried bean blend
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped garlic
2 large carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 teaspoons dried oregano
1 ½ teaspoon dry thyme
1 teaspoon paprika
¾ teaspoon salt
3 tablespoons dry sherry or white wine, optional
6 cups homemade chicken stock or reduced-sodium chicken broth
1 large or 2 small smoked ham hocks or 1 ham bone (optional, see note)
2 bay leaves
Freshly ground pepper, to taste
¼ cup coarsely chopped fresh parsley
2 tablespoons lemon juice
- Place beans on a sheet pan, and sort them by running handfuls across the pan as you scan. Remove any rocks or foreign debris. Discard seasoning packet if included.
- Set Instant Pot to “saute” function. Add oil and tilt the appliance to allow the oil to swirl over the bottom of the cooking pan. Add garlic, carrots, celery, onion, oregano, thyme, paprika and salt. Cook, stirring often until the vegetables start to soften and brown, 5 to 7 minutes.
- Add sherry and stir to deglaze any browned bits from the bottom of the cooking surface. Add stock broth, beans, ham (hock or bone), bay leaves and pepper and stir to combine. Turn off the Instant Pot.
- Place lid on the Instant Pot and close. Set valve to “seal.” Set Instant Pot to “Pressure Cook” for 50 minutes.
- When timer goes off, using oven mitt or tongs, carefully set valve to “release” and allow the steam to escape. Once the steam is completely released, remove lid.
- With tongs, take out the bay leaves and ham bone and chunks of ham. Pick any bits of ham off the bone(s). Discard bones and any chunks of fat.
- If desired, puree 2 cups soup in a blender and add back to the soup or briefly puree the soup with immersion blender to thicken.
- Add the shredded ham to the soup. Stir in with parsley and lemon. Ladle into bowls and serve hot.
Ingredient Note: Dried bean blends vary by brand. Some contain barley which is not suitable for gluten-free diets, so if you are concerned make sure to check packages. Some blends are 15 beans and some are 16 beans. Use them interchangeably for this recipe. Discard any “ham seasoning” packages.
If using a ham bone that does not have a lot of meat on it, feel free to add up to 5 ounces shredded leftover ham to the finished soup.
- Prep Time: 10 mins
- Active Time: 20 mins
- Cook Time: 1 hour 20 mins
- Category: Soup
- Method: Instant Pot
- Serving Size: 1 3/4 cups
- Calories: 319 cals
- Sugar: 10 g
- Fat: 3 g
- Carbohydrates: 68 g
- Fiber: 31 g
- Protein: 26 g
Keywords: Instant pot ham and bean soup,instant pot bean soup,instant pot 15 bean soup,instant pot ham bean soup