Ham & Bean Soup {Instant Pot Recipe} – Perfect for your leftover ham bone!

Hopefully you’re not quite sick of ham yet.  If so, for just this once you can get over it and join me in making ham and bean soup in your Instant Pot.  It can be a little bit of work but I promise you, the end result is AMAZING and it’s like you were simmering this soup on the stove all day.

I had enough ham and a bone left over from Easter dinner to make this soup.   If you don’t have a bone from your ham left over, then you can easily buy a couple of smoked ham hocks at the grocery store. I saw two priced at just around $4.00 so it won’t break the bank hopefully.

Ok, let’s get started.  This is a two-step process.  Make sure if you are using dried beans, like me, to follow each and every step.

Begin by rinsing your soup beans.  I used a 20 oz bag of soup beans (but if your beans come with a ham flavor packet do NOT use it).  If any are cracked, pull those out and toss. If they are discolored, have any dirt or stones, toss as well.

Now add the rinsed, dried beans to the inner pot of the Instant Pot.  Add 1 TBS salt and 8 cups of water and close the lid of the pot and seal the valve.  Press manual and adjust the time to 2 minutes.  It will take a few minutes for the pot to come to pressure since there are 8 cups of water in the pot.  When the timer goes off, allow for a natural pressure release.  We have NO time for huge messes.

Once the pressure has left the pot, vent and allow for any remaining pressure to be released from the pot.  Open the lid and carefully strain the liquid from the beans.

Leave the beans in the strainer and push the saute button on the pot.  Allow for the pot to become hot.  Once hot, add in butter and onions.  Cook for about 5 minutes then add in garlic and salt. Stir and saute for additional minute. Once done, push cancel.

Add the beans back to the pot.  Add ham hock and/or ham bones and 8 cups of water.  Close the lid and seal valve.  Press manual and adjust the time to 12 minutes.  When done, allow for a natural release of at least 10 minutes.

Open the pot carefully and remove the ham bones/hock. You’ll want to blend up some beans for some thickness.  I used an immersion blender which is one of my favorite kitchen tools. If you don’t have one, you can easily pull two cups out and put in blender.

If you have any ham on the bone, shred and add back to pot.  I cut up 2 cups of remaining ham from dinner and added to the pot and allowed for it to become hot.  You’ll want to taste for seasoning.  If needed, add in salt and pepper to come to taste you’re happy with.

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Ham & Bean Soup {Instant Pot Recipe} - Perfect for your leftover ham bone!

Servings

servings

Ingredients

Instant Pot Pressure Soak (Step 1)

• 16-20 oz package soup beans, dried
• 1 TBS salt
• 8 cups water

Instant Pot Cook Beans (Step 2)

• 3 TBS unsalted butter
• 1 large onion, diced
• 2 cloves garlic, chopped
• 1/2 tsp salt
• 1 leftover ham bone or 2 smoked ham hocks
• 8 cups water

Servings servings Ingredients Instant Pot Pressure Soak (Step 1) 16-20 oz package soup beans, dried 1 TBS salt 8 cups water Instant Pot Cook Beans (Step 2) 3 TBS unsalted butter 1 large onion, diced 2 cloves garlic, chopped 1/2 tsp salt 1 leftover ham bone or 2 smoked ham hocks 8 cups water

Instructions

Instant Pot Pressure Soak (Step 1)

1. Rinse dried beans removing any with dirt, cracked or discolored. Add beans into the inner liner of the Instant Pot. Add 1 TBS of salt and 8 cups of water.
2. Close lid and seal the valve. Press manual and adjust the time to 2 minutes. Allow for a full natural pressure release.

Instant Pot Cook Beans (Step 2)

1. Once pot has come down to pressure, vent valve and open the lid. Drain the water into the sink.
2. While beans are in strainer, put the inner pot back into the Instant Pot and press saute. Allow for the pot to become hot and add in butter and large, chopped white onion and saute for about 5 minutes. After 5 min, add in 2 chopped garlic cloves and 1/2 tsp salt. Saute for additional minute.
3. Press cancel. Add beans back into the pot. Add in ham bones or ham hocks and 8 cups of water. Put lid on pot, lock lid and seal. Press manual and adjust time to 12 minutes.
4. When done allow for a full natural pressure release of at least 10 minutes.
5. Open the pot carefully and remove the ham bones/hock. You’ll want to blend up some beans for some thickness. I used an immersion blender which is one of my favorite kitchen tools. If you don’t have one, you can easily pull two cups out and put in blender.
6. If you have any ham on the bone, shred and add back to pot. I cut up 2 cups of remaining ham from dinner and added to the pot and allowed for it to become hot. You’ll want to taste for seasoning. If needed, add in salt and pepper to come to taste you’re happy with.

Recipe Notes

Recipe adapted from Dad Cooks Dinner

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