Instant Pot Ham and Bean Soup is the perfect blend of comfort, satisfaction and ease for those chilly evenings. It just begs to be accompanied by a cozy fire, a skillet of golden cornbread and a slow pace for enjoying.
This is a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.
Instant Pot Ham and Bean Soup
I absolutely 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 Instant Pot 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 Instant Pot Ham and Bean Soup is ready to serve. It doesn’t get any easier than this. You don’t even need to soak the beans before cooking.
If you like quick weeknight soup recipes that taste like they’ve simmered all day, then you’ll enjoy my collection so the Best Instant Pot Soup Recipes. And you’ll also want to be sure to sign up for my free Instant Pot School. You’ll receive free video lessons, printable recipes, a meal plan and color-coded grocery list along with a giveaway that you won’t want to miss!
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
- 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
- Rinse and pick through the dried beans to remove any small rocks or debris
- Place rinsed beans, onion, garlic, celery, carrots and ham in Instant Pot.
- Pour College Inn® Chicken Broth over all the ingredients in the pot. Stir in the salt.
- Seal lid and set cook time for 35 minutes.
- Do a quick pressure release.
- Serve in bowls.
See also: The 10 Best Instant Pot Accessories
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!
This was my first use of my instant pot and the recipe was easy and the taste was good but I felt like the beans didn’t get soft enough. I’d soak them first next time. It was edible but not as great as I hoped because of the beans. I followed the recipe exactly as written.
I’m sorry to hear that, Diana. I’ve not had that problem, but you could also set your instant pot for more time too and that should soften the beans up
Gloria W says
If the beans are old, sometimes they take longer to cook. I’ve also been told that adding salt before cooking can leave them harder than desired. I have no opinion regarding the salt, as mine always turn out soft after 35-40 of cooking. I’m usually dishing it out an hour after turning it on. I do believe that mine defaults to high pressure though. Low or normal pressure may not be as fast.
There is definitely a learning curve, like anything worth doing well.
Flavor is great, but I had to cook my beans 1st one hour, not fully cooked, so additional 30 minutes! It’s ok because still quicker then regular! The smell drives ya crazy!!!!
Deb, I’m sorry to hear they weren’t done after an hour, but that’s exactly how to handle it! And yes, even 90 minutes is quicker than the old way. 🙂