Instant Pot Ham and Bean Soup is a delicious and hearty soup that is not only made for pennies but also cooks up in record time thanks to the pressure cooker. Made with dried beans, a rich stock, and a leftover ham bone, this soup is filled with incredible flavor and comes together effortlessly.
Making this soup in a regular pot would take half a day but in the instant pot it is done in 90 minutes. One of the things I have learned since I got this appliance is it is amazing for cooking dried beans. In fact, I won't cook them any other way.
Normally I'd make a soup like this with a leftover ham bone however i hadn't had a ham for awhile so I used a pork hock instead. This likely resulted in a more flavourful and meaty soup but I wasn't complaining.
The quantity of soup made is less than other instant pot soups that I have made - likely because the dried beans suck up a lot of the liquid. We had enough to enjoy at dinnertime and two containers went into the freezer. Paul commented that this was disappointing because he wanted more. I guess that is high praise.
I followed the recipe (originally from a blog called A Mind 'Full' Mom) exactly as printed (ha - rare for me)
Enjoy.
Instant Pot Ham and Bean Soup
½ tablespoon canola or olive oil
½ cup diced onions
2 stalks celery thinly, sliced
½ cup diced carrots
2 garlic cloves minced
2 cups chicken stock or additional water
2 cups dried white northern beans
4 cups water
1 ham bone or smoked ham hock
6 ounces tomato sauce
1 bay leaf
1 sprig of fresh thyme
1 teaspoon seasoned salt
1 teaspoon pepper
Turn Instant Pot to saute and let heat up for a minute or two.
Add in oil, onions, celery, and carrots and saute for 3-4 minutes, or until onions have become soft and translucent. Add in garlic and saute for another 30 seconds. Turn instant pot OFF.
Add in the chicken stock into the inner pot and scrape up any browned bits from bottom of inner pot.
Rinse the dried beans and look through beans to be sure there are no stray rocks.
Add water, ham bone, beans, carrots, onions, celery, tomato sauce, bay leaf, thyme, and pepper to Instant Pot.
Place lid on pressure cooker and turn vent knob to sealed. Set cook time to 45 minutes on HIGH pressure. (Hit manual/pressure cook button and then use +/- keys to adjust time to 45 minutes).
After cook time has elapsed, let pressure release naturally. This can take 15-20 minutes.
Open lid and remove ham bone, bay leaf, and thyme sprigs.
Remove ham from bone and stir into soup along with the seasoned salt. Adjust seasonings to taste and serve.
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