Instant Pot Ham and Bean Soup is the epitome of comfort food. It’s a warm, hearty, and flavorful dish that’s perfect for cold winter nights or any time you need a satisfying meal. This recipe combines tender ham, creamy white beans, and an assortment of vegetables and spices to create a delicious and nourishing soup. The best part? It’s incredibly easy to make with the help of your Instant Pot. In this expanded version, we’ll not only walk you through the classic recipe but also introduce a delectable variation for those looking to add a twist to this beloved dish.
Ingredients
For the Classic Ham and Bean Soup:
- 1 pound (450 grams) dried white beans (such as navy or Great Northern beans), rinsed and picked over
- 1 pound (450 grams) ham, diced (you can use a ham bone or ham hock for extra flavor)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups (2 liters) chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish, optional)
Instructions
For the Classic Ham and Bean Soup:
- Sauté the Vegetables:
- Set your Instant Pot to “Sauté” mode and add the olive oil.
- Once the oil is hot, add the diced onion, carrots, celery, and minced garlic. Sauté for about 3-5 minutes, or until the vegetables begin to soften and the onion turns translucent.
- Add Beans and Ham:
- Turn off the “Sauté” mode. Add the rinsed and picked-over dried white beans and diced ham to the Instant Pot.
- Season the Soup:
- Sprinkle in the dried thyme, dried rosemary, salt, and black pepper. Give everything a good stir to evenly distribute the seasonings.
- Pour in Chicken Broth:
- Pour the chicken broth into the Instant Pot, ensuring that it covers the beans and ham completely.
- Add Bay Leaf:
- Tuck the bay leaf into the soup mixture.
- Pressure Cook:
- Secure the Instant Pot lid and set it to “Pressure Cook” mode. Cook on high pressure for about 40 minutes. If you’re using a ham bone or ham hock, this is the time to add it for extra flavor.
- Natural Release:
- Once the cooking cycle is complete, allow the Instant Pot to naturally release the pressure for about 15-20 minutes.
- Check and Adjust:
- Carefully open the Instant Pot and remove the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve:
- Ladle the Instant Pot Ham and Bean Soup into bowls. Garnish with fresh chopped parsley if desired.
- Enjoy:
- Serve the soup hot and savor the comforting combination of tender ham and creamy white beans.
Variation: Smoky Bacon and Bean Soup
For the Smoky Bacon and Bean Soup:
- 1 pound (450 grams) dried white beans (such as navy or Great Northern beans), rinsed and picked over
- 1/2 pound (225 grams) smoky bacon, chopped
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups (2 liters) chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh chives, chopped (for garnish, optional)
Instructions for Smoky Bacon and Bean Soup:
- Sauté the Bacon:
- Set your Instant Pot to “Sauté” mode and add the olive oil.
- Once the oil is hot, add the chopped smoky bacon. Sauté for about 5-7 minutes, or until it becomes crispy and releases its flavorful smokiness.
- Add Vegetables and Garlic:
- Add the diced onion, carrots, celery, and minced garlic to the Instant Pot with the bacon. Sauté for an additional 3-5 minutes until the vegetables soften.
- Combine Beans and Seasonings:
- Stir in the rinsed dried white beans, smoked paprika, dried thyme, salt, and black pepper. Mix well to infuse the flavors.
- Pour in Broth and Add Bay Leaf:
- Pour in the chicken or vegetable broth, ensuring it covers the ingredients. Add the bay leaf for an extra layer of aroma.
- Pressure Cook:
- Secure the Instant Pot lid and set it to “Pressure Cook” mode. Cook on high pressure for about 40 minutes.
- Natural Release:
- Allow the Instant Pot to naturally release the pressure for about 15-20 minutes once the cooking cycle is complete.
- Serve:
- Remove the bay leaf and discard it. Ladle the Smoky Bacon and Bean Soup into bowls. Garnish with fresh chopped chives if desired.
- Enjoy:
- Serve this smoky variation of bean soup hot and relish the rich and savory flavors.
Tips for Both Variations
- For a creamier texture, you can use an immersion blender to partially blend the soup before serving. This will create a smoother consistency while still leaving some beans intact for added texture.
- Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors meld.
Instant Pot Ham and Bean Soup, whether made in the classic style or with a smoky bacon twist, is a heartwarming dish that satisfies both the palate and the soul. Its rich flavors and comforting warmth make it a go-to recipe for cold evenings or when you’re in need of a nourishing meal. By following these easy steps, you can create a bowl of homemade soup that’s as delicious as it is comforting. Enjoy your Instant Pot adventure as you savor each spoonful of this delightful Ham and Bean Soup.
