Instant Pot Ham and Bean Soup Recipe in Pressure Cooker or Slow Cooker | @bestrecipebox

Instant Pot Ham Bean Soup

Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 10 servings
Calories: 195 kcal

If you’re using a ham hock with ham meat, you don’t have to add the additional cooked diced ham. We used a ham bone that didn't have much meat, so we added the extra diced ham. The saltiness of the broth will vary greatly depending on how well seasoned your chicken broth is and if the ham is salted. Make sure to taste the broth after cooking and adjust seasoning accordingly. Dried beans cook differently too. After several tests, we found that an average cooking time of 1 hour worked best to ensure that different types of dried beans were thoroughly cooked. If you're using larger beans like dried lima beans, they will need an additional 15 minutes cooking time. Instant Pot needs to be a 6-qt size or larger.



  • 1 large ham bone or ham hock, if needed cut at the joint so it will fit in the Instant Pot
  • 1 1/2 cups cooked diced ham
  • 1 Tablespoon olive oil
  • 1 large onion , diced (use a sweet onion, it’s delicious!)
  • 3 cloves garlic , minced
  • 7 cups chicken broth
  • 2 teaspoons Worcestershire sauce
  • 2-3 large celery stalks , diced
  • 2-3 large carrots , peeled and diced
  • 1 pound dried navy beans , great Northern Beans, pinto beans, etc…
  • 1 bay leaf
  • 1/2 teaspoon dried thyme or dried oregano
  • 1/2 teaspoon ground cumin (optional)
  • 1/2 teaspoon kosher salt , or to taste
  • 1/2 teaspoon fresh cracked black pepper , or to taste
  • 1 cup chopped kale or cabbage, optional (to make it healthier!)
  • minced parsley for garnish, optional


  1. Turn Instant Pot on "Sauté”, and add oil. Add the onions and garlic and cook until soft, about 2 minutes.
  2. Add the ham bone, diced ham, broth, Worcestershire, celery, carrots, dried beans, bay leaf, dried thyme, optional ground cumin, salt and pepper. And add any additional optional veggies. Stir the mixture.
  3. Close the lid, set to high pressure, and after the pressure cooker reaches full pressure,  cook for 60 minutes (These are the steps we did for our Instant Pot:  Press "Cancel" to stop the "Sauté" setting. Press the "Manual" button. Set the time to 60 minutes.)
  4. After the cooking time is complete, press "Cancel" and carefully release the pressure.
  5. Remove ham bones and any excess fatty chunks from the Instant Pot and pull off any ham meat and cut into small pieces. Add the ham back into the Instant Pot. If you want a thicker soup, mash a few of the beans in the soup. Give the soup a good stir and add additional salt and paper, to taste.

  6. Garnish with minced parsley (optional). Serve warm with bread.

Recipe Video

Recipe Notes

Recipe was tested in a 6-quart Instant Pot.