This hearty Instant Pot ham and bean soup with ham bone is a comforting soup that combines a flavorful medley of beans and vegetables pressure-cooked to perfection in a rich chicken stock.

This ham and bean soup Instant Pot recipe is an American staple soup perfect for cold days. The savory broth turns out so delicious with the ham bone cooking in it and seasoning it for you.

It’s a great recipe for using up leftover ham. I used our leftover holiday ham bone from Christmas to make this comforting soup.

Traditionally, ham and bean soup is made with white beans like great northern or navy beans. I like different types of beans in my soup so I packed it with black beans, great northern beans, pinto beans, and red beans.

For the vegetables, I used a mirepoix, which is onions, carrots, and celery cooked in oil or butter.

The tender cuts of carrots, celery, and caramelized onion balances the salty yet savory aspect of the broth.

The broth itself is made rich and full of flavor from the ham bone or ham hock. The bay leaf lends an herbal and earthy taste to the broth as it cooks.

Normally when this soup is cooked with dry beans it takes hours in a slow cooker or stove top. However, pressure cooking is a great way to get tender beans in a fraction of the time.

Ham Bone vs Ham Hock vs Ham Shank

Ham Bone:
- The ham bone is the large bone remaining after a ham has been carved or removed. It often has some attached meat and can be used to add a rich, meaty flavor to soups and broths.
- Ham bones are excellent for making stocks and impart a deep, savory taste to dishes. They are often used in split pea soup, bean soup, and other slow-cooked recipes.
Ham Hock:
- The ham hock is the joint between the leg and the foot of the pig. It contains a significant amount of connective tissue, skin, fat, and a small amount of meat.
- Ham hocks are known for their rich, smoky flavor. They are commonly used to flavor beans, greens, and soups, particularly in Southern cuisine. The collagen from the connective tissues breaks down during cooking, adding body and richness to dishes.
Ham Shank:
- The ham shank is the lower portion of the ham, usually the portion closest to the pig’s trotter (foot). It includes meat, bone, and skin.
- Ham shanks are often used to add flavor to soups, stews, and braised dishes. They contribute a good amount of meat and can be a substantial part of the dish.

While all three parts can be used to add flavor, the choice between ham bone, smoky ham hock, and ham shank often depends on the specific flavor profile you want to achieve in your dish.

An overhead view of Instant Pot ham and bean soup in white bowls next to crusty bread and a blue and white napkin

Ham bones are great for making rich stocks, ham hocks provide a smoky flavor with added richness from collagen, and ham shanks offer a balance of meat, bone, and skin for hearty dishes.

Ingredients

Leftover Ham Bone or Smoked Ham Hock, ham hock has more flavor
Dried Beans, use Great Northern beans or a variety
Diced Ham
Yellow Onion, diced
Carrots
Celery Stalks
Chicken Stock or Reduced-Sodium Chicken Broth
Olive Oil
Minced Garlic
Bay Leaves
Salt
Black Pepper
Fresh Parsley, optional

How to Make Instant Pot Ham and Bean Soup

Rinse dry beans and remove any debris or pebbles. (Sometimes this happens.)

Set the Instant Pot to the Sauté function and once hot, add a tablespoon of olive oil. Add onion, carrots, and celery. Season with salt and black pepper. Cook for 3-4 minutes and then add minced garlic. Cook an additional 30 seconds. Cancel the Sauté setting.
Add the chicken stock and beans to the pot. Scrape the bottom of the pot to get any browned bits up and stir.
Place the ham bone in the liquid and the bay leaves on top. Place the lid and seal the vent.
Use the Manual setting and set the cooking time to 60 minutes. Once it’s done, allow it to natural release the pressure, it takes about 15-20 minutes.

Remove the lid and discard the bay leaves and any bones. Remove any pieces of meat that might still be on the bone and place them in the soup. Season with salt and black pepper to taste.

How to Thicken Ham and Bean Soup

Ham and bean soup is meant to be a clear, thin, rich broth, however, if you are looking to thicken the soup there are several methods you can use:

Mashing Beans: Take a ladle or a spoon and mash some of the beans against the side of the pot. This releases their starches, naturally thickening the soup.
Add a Flour or Cornstarch Slurry: Add ¼ cup of broth from the soup to a pan and whisk in 1-2 tablespoons of flour. Slowly add more broth to create a smooth slurry. Gradually stir this into the soup and let the soup simmer for a few minutes until it thickens.
Puree a Portion of the Soup: Use an immersion blender or transfer a portion of the soup to a blender, puree it, and then return it to the pot. This creates a thicker consistency.
Simmer Uncovered: Let the soup simmer uncovered for a longer period. This allows some of the liquid to evaporate, naturally thickening the soup.

What to Serve With Ham and Bean Soup

Ham and bean soup pairs well with a variety of side dishes that complement this hearty meal with savory flavors. Here are some delicious options to consider:

Crusty Bread or Rolls: Serve warm crusty bread, such as French baguette, Italian bread, or dinner rolls. This is perfect for dipping into the flavorful broth.

Cornbread: A classic choice, cornbread adds a slightly sweet and crumbly texture that contrasts nicely with the soup.

Cheese and Herb Biscuits: Make or buy biscuits with cheese and herbs to add a savory and flaky element to your meal.

Green Salad: Balance the richness of the soup with a light green salad. Choose fresh, crisp greens and toss them with your favorite vinaigrette.

Instant Pot ham and bean soup in white bowls next to crusty bread and a blue and white napkin

Storage

According to USDA guidelines, homemade ham and bean soup, whether it’s made with a ham bone or leftover ham, can be stored in the refrigerator in an airtight container for 3 to 4 days.

It’s important to cool the soup quickly after cooking and store it in shallow containers to ensure even and rapid cooling, which helps prevent the growth of bacteria.

Reheating

If you are planning to heat a large amount of leftover ham and bean soup, I recommend doing so in a large soup pot on the stove to heat it evenly. Add it to a large pot and heat it over medium heat, stirring often until it’s heated through.

To heat individual bowls, I recommend simply heating them in the microwave for 1-2 minutes, stirring every 30 seconds to heat them evenly.

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