Instant Pot Ham and Bean Soup Recipe
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.
Equipment
Ingredients
- 1 Ham Bone or Ham Hock ham hock has more flavor
- 1 pound Dried Beans use Great Northern or a variety mix
- 1 cup Diced Ham
- ½ Yellow Onion diced
- 2 Carrots peeled and diced
- 2 Celery Stalks diced
- 10 cups Chicken Stock or reduced-sodium chicken broth
- 1 tablespoon Olive Oil
- 2 tablespoons Minced Garlic
- 2 Bay Leaves
- Salt
- Black Pepper
Instructions
- Rinse dry beans and remove any debris or pebbles. (Sometimes this happens.)
- Set the Instant Pot to the Sauté setting 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.
Nutrition
Calories: 456kcalCarbohydrates: 65gProtein: 31gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 22mgSodium: 845mgPotassium: 1541mgFiber: 12gSugar: 10gVitamin A: 3418IUVitamin C: 7mgCalcium: 90mgIron: 6mg