Instant Pot Ham and Bean Soup

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This is a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.

I love Ham and Bean Soup, but it typically takes quite a few hours to make.  Enter the Instant Pot or any brand of digital pressure cooker.  This appliance makes it possible to have fantastic Ham and Bean Soup in less than one hour!

And this recipe is healthy too. Beans, ham, vegetables and a generous portion of College Inn® make this recipe simple and nutritious.

If you haven’t tried using your Instant Pot yet, this is an easy recipe to test it out.  Everything gets added to the pot at the same time.  The lid is sealed and the cook time set, then you can work on other things – maybe fix a big salad and some cornbread – while the soup cooks.

Once the timer goes off, the soup is ready to serve.  It doesn’t get any easier than this.  You don’t even need to soak the beans before cooking.

Want more delicious instant pot dinners? Sign up to download the FREE menu and color-coded grocery list so you can enjoy one of these great instant pot meals tonight.

Here’s what you’ll need to make Instant Pot Ham and Bean Soup:

Do be sure to rinse and pick through the Great Northern beans before adding them to the pot. Dried beans often of small stones or other debris that needs removed before cooking.

There’s just a small amount of chopping for this recipe, but it shouldn’t take more than 10 minutes and probably less than that.

If you decide to try it, share your results using #CollegeInnBroth!

This is truly a recipe that anyone can make!

Instant Pot Ham and Bean Soup

Prep time: 

Cook time: 

Total time: 

Serves: 6-8 servings

Ingredients
  • 1 pound dried great northern beans
  • 1 onion, diced
  • 2-3 garlic cloves, crushed
  • 2 stalks celery, chopped
  • 4-5 small carrots or 2-3 large, chopped
  • 1 pound ham cubes
  • 6 cups or 48 oz. College Inn® Chicken Broth
  • 1 tsp. kosher salt
Instructions
  1. Rinse and pick through the dried beans to remove any small rocks or debris
  2. Place rinsed beans, onion, garlic, celery, carrots and ham in Instant Pot.
  3. Pour College Inn® Chicken Broth over all the ingredients in the pot. Stir in the salt.
  4. Seal lid and set cook time for 35 minutes.
  5. Do a quick pressure release.
  6. Serve in bowls.

EasyRecipe

 

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Comments

  1. I’ve got just about every cooking gadget known to man. I’ve resisted the insta-pot craze for awhile now…but tell me more about why I should add it to my pantry. I’m a huge ham and bean soup fan as well…soak the beans overnight…cook it in a slow cooker all day. Insta pot is blazing fast?

    • There are lots of things to love about the Instant Pot – quick prep of meats for the freezer, a quick dinner on hectic nights when loading the slow cooker in the morning wasn’t an option (avoids drive-thru) and you can cook rice, hard boil eggs and other types of things that normally require more attention throughout the process. You’ll find more uses and tips in our Pressure Cooker School and you can sign up for a FREE Instant Pot Meal Plan too if you decide to go ahead and grab an Instant Pot for yourself. There’s also a comparison of the Cuisinart & Instant Pot on the blog. Hope that helps answer your question!

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