Make ham and beans in your instant pot for a satisfying meal. It’s a great way to use leftover ham and there’s no need to soak the beans!
It is ham and bean soup season! This great pressure cooker recipe allows you to make it much more quickly than ever before.
You can have dinner ready in under two hours with no overnight soak. So get the cornbread ready!
A Perfect Use for Leftover Ham
Do you only have ham on holidays? That is definitely not our style.
I remember a friend being shocked when he at down at our dinner table one random Tuesday night and a spiral ham was waiting. We do enjoy a good ham, but it’s really about the leftovers!
There are so many great things you can make with what’s left after the first meal. If nothing else it elevates your sandwich game. Lunch meat has nothing on an actual slice of delicious ham!
But the meat isn’t the only valuable part of the ham, the bone just begs to be made into ham and bean soup!
Usually I make my ham and beans in the slow cooker. It is a great recipe because it’s a long slow cook, perfect for a workday. But I usually pre-soak the beans so it takes just a smidge of planning.
I recently upgraded my pressure cooker game and added a 6 quart instant pot to the mix. So I couldn’t wait to adapt my ham and beans recipe to a quicker instant pot version.
It worked beautifully! I started with dry beans, some simple seasonings and a ham hock. No planning needed!
I like to add fresh ham towards the end because I prefer the texture and flavor that way. So after an hour of cooking, I removed the bone and bay leaf and added cubed ham.
Just 5 more minutes of cooking is all you need to get soft beans, a creamy broth and perfectly cooked ham. Just remember to get those corn muffins or beer bread in the oven so you’ll be ready!
Frequently Asked Questions
Why is the cook time so long?
You may notice that I am telling you to cook the beans for longer than the instant pot guides suggest for beans. The extra cook time makes the beans buttery soft which is how we like them in this soup.
Some of them will even disintegrate a bit and thicken the broth, which again is just how we like it. Feel free to shorten the cook time a bit if you like your beans to have a little chew left.
In order to make up for the extended cook time, I cook the beans with the ham bone for flavor but reserve the meat to be added in later. That way the meat isn’t overcooked but the beans are flavorful and delicious.
I haven’t tried it yet, but I’d imagine you could shave off some cook time if you did soak your beans first. You could soak them while you work and cook dinner quickly when you get home!
How do you thicken ham and beans?
This recipe usually makes nice thick ham and beans because of the longer cook time. If your broth is thinner than you’d like, just mash a few of the beans.
The starch from the beans will help make the broth thick and creamier! Also, the soup will thicken as it cools a bit and leftovers will be thicker as well.
What if my soup is too thick?
If you open your pressure cooker and the soup is thicker than you’d like, just stir in a little water or chicken stock until you reach your desired consistency.
Can I add carrots or celery to my soup?
Of course! We like our ham and bean soup to really focus on the ham and beans, but feel free to add carrots and celery to the mix if you want. Just toss them in your pressure cooker along with the beans and ham bone and let it do its thing.
You can also add additional herbs and spices if you desire. Some people add a pinch of cloves, a sprinkling of red pepper flakes or a little bit of thyme to the broth.
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Can I use different beans in my ham and bean soup?
Sure! If you want to use pinto beans, another kind of white bean or even a 15 bean soup mix of beans feel free. The basic cooking directions won’t change.
Can I make ham and bean soup without a ham bone?
Yes! It is possible to make perfectly delicious soup without the bone.
While the bone adds richness and depth to the broth, it is not absolutely necessary. You can buy cubed ham or dice a couple of ham steaks if you would like.
I would use a rich chicken broth in place of the water if forgoing the bone though. That will help to bring that depth of flavor.
Optional Add-ins
We love this soup as written. It is simple and really allows the ham and beans to shine.
However, you can easily add in more vegetables if you would like. Feel free to toss in some celery and carrots with the onion.
You could also stir in a can of chopped tomatoes if desired to give a 15 bean soup feel. Just wait until the beans are cooked before you stir it in.
Adding acid before the beans are cooked may prevent them from softening. So just be aware of that.
Storage
Store leftover soup in airtight containers in the refrigerator for up to a week. Ham and bean soup also freezes really well.
Ham and Beans in the Instant Pot
Ingredients
- 2 pounds dry great northern beans
- 2 teaspoons garlic powder
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 bay leaf
- 1 meaty ham bone
- 8 cups water
- 1 large onion chopped
- 1½ cups ham in about half inch cubes
Instructions
- Place 2 pounds dry great northern beans, 2 teaspoons garlic powder, 1½ teaspoons salt, 1 teaspoon ground black pepper, 1 bay leaf, 1 meaty ham bone, 8 cups water, and 1 large onion in your Instant Pot. Cover with water.
- Cook on high pressure for 1 hour, then quick release the pressure.
- Remove bone and bay leaf.
- Stir in 1½ cups ham and pressure cook for another 5 minutes. Quick release the steam again.
- Taste and adjust seasoning to your liking. Serve with cornbread or beer bread if desired.
Notes
Video
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I followed this recipe exactly as written but the beans were not done after 60 minutes, they were hard. The flavor was great but they were too hard to eat.
That is strange as 60 minutes should be more than enough time. It seems like sometimes you come across a bag of beans that won’t soften no matter what you do to them.
Making this tonight! We always save(freeze) the bone/ extra meat from Thanksgiving/Easter and use it for ham and beans. Delicious!
I hope you love it!
Perfect – just the way we like it!
I didn’t have a ham bone handy, so followed the recipe minus the ham bone, adding 2 stalks of celery and 2 carrots diced. At the end, I added the chopped ham and I thought the recipe was perfectly rich. Also, at the end, I waited 10 minutes before releasing steam, to make sure the beans would be soft and creamy, and it was just right.
I am glad you like it! Carrots and celery are perfect additions.
Hey Carles I seen u said u could use can beans instead, so how much chicken broth liquid would u use?
I would start by cutting the liquid in half, so maybe 4 cups and adjust from there. If it needs more liquid, it is easy to add. Then I would probably use about 6 cans of your favorite white beans. Though one or two more or less would be fine. You can reduce the cook time quite a bit, too. I would probably do about 20 minutes.
I’m in the process of making this & got confused.
In the beginning ofstep 1 it says “Place onion, beans, ham bone and seasonings in instant pot. Cover with water.” and at the end of step 1 it lists all of the ingredients to add, including 8 cups of water. My question is, you cover the beans with water. AND add an additional 8 cups?
No. You put the ingredients in the Instant Pot and then add the 8 cups of water that they will cook in. I have the amount of the ingredients after each step so that you don’t have to scroll up and down while making the recipe.
Made it tonight. I added pressed garlic and celery. It was delicious overall but the beans were a little crunchy after cooking 1hr 10 mins and NPR. and could have used a little more water. Delicious, thanks for the recipe! Will make again
I am glad you enjoyed it. And I’ll bet the leftovers will be just perfect!
This turned out better than I expected. I tweaked in two spots
1. 10 cups of fluid, 5 broth 5 water
2. Substitute 16 oz of northerns for 16 oz of split peas
The whole family approved even the picky kid lol.
It’s always nice when even the picky kid eats it!
What temperature did you use?
You use the high pressure setting on the Instant Pot.
Do you soak beans firstst?
I don’t, but you can if you prefer to. It would take a couple of minutes off the cook time.