Classic Instant Pot Ham and Bean Soup

I didn’t grow up eating ham and bean soup, but after I married into a family that made it every winter, I couldn’t believe what I’d been missing. My mother-in-law would simmer hers on the stove all day long, filling the house with that smoky, comforting smell.

When I got my Instant Pot a few years back, I wondered if I could skip the all-day babysitting. Turns out, you absolutely can. The pressure cooker gets those dried beans tender in a fraction of the time, and the ham hock still works its magic, turning plain beans and broth into something my kids actually ask for seconds of. No overnight soaking required, and it’s ready in about an hour.

What Kind of Beans Should I Use?

You’ve got plenty of options when it comes to beans for this soup. Great Northern beans are a classic choice because they’re creamy and mild, but navy beans or cannellini beans work just as well. If you want something a bit heartier, pinto beans or even a 15-bean mix can add some nice variety to your soup. Just make sure you’re using dried beans rather than canned for this Instant Pot recipe, since the pressure cooking process will soften them perfectly while they soak up all that smoky ham flavor.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Beans: Great Northern beans are classic, but navy beans, cannellini beans, or pinto beans all work well. If using canned beans instead of dried, add them during the last 15 minutes of cooking and reduce the chicken stock to about 8 cups.
• Smoked ham hock: Can’t find a ham hock? Use a meaty ham bone, diced ham steak (about 2 cups), or even thick-cut bacon (6-8 slices). If using pre-cooked ham, add it toward the end so it doesn’t get tough.
• Chicken stock: You can use vegetable stock or even water in place of chicken stock. Just keep the bouillon cube in there to maintain good flavor, or add an extra one if using water.
• Carrots: Celery, parsnips, or diced potatoes make good substitutes if you’re out of carrots. You can also use a combination of these vegetables.
• Beef bouillon cube: A chicken bouillon cube works fine here, or you can use 1 tablespoon of better than bouillon paste in either beef or chicken flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with Instant Pot ham and bean soup is skipping the natural pressure release, which can cause your beans to split and turn mushy – always let the pressure come down on its own for at least 20 minutes to keep those beans intact.

Another common error is not sorting through your dried beans before cooking, so take a minute to spread them out and look for any small stones or debris that sometimes sneak into the bag.

Don’t forget to add enough salt at the end, since beans absorb a lot of seasoning and what tastes good before pressure cooking often needs an extra boost afterward – taste and adjust before serving.

If your soup turns out too thick after cooking, simply stir in more chicken stock or water until you reach your preferred consistency, and for extra flavor, try mashing a few beans against the side of the pot to naturally thicken the broth.

What to Serve With Ham and Bean Soup?

This hearty soup is filling on its own, but I love serving it with warm cornbread or buttermilk biscuits on the side for soaking up all that smoky, savory broth. A simple coleslaw or crisp green salad adds a nice fresh crunch that balances out the richness of the beans and ham. If you want to make it more of a meal, add some crusty bread with butter or even some saltine crackers for that classic soup-and-crackers experience. For extra flavor, try sprinkling some shredded cheddar cheese and diced green onions right on top of your bowl before serving.

Storage Instructions

Store: This soup actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 5 days. The beans will soak up more of that smoky ham flavor as it sits, making it even more delicious for leftovers throughout the week.

Freeze: Ham and bean soup freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. Just keep in mind that the beans might get a bit softer after freezing, but the taste will still be great.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You might need to add a splash of chicken stock or water since the beans tend to thicken the soup as it sits. In the microwave, heat on medium power in 2-minute intervals, stirring between each one.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-110 g
• Fat: 30-40 g
• Carbohydrates: 160-180 g

Ingredients

• 1.5 tbsp olive oil
• 1 yellow onion (diced into 1/2-inch pieces)
• 4 garlic cloves (freshly minced for best flavor)
• 3 carrots
• 1 lb dried beans (I prefer Hurst’s HamBeens for this recipe)
• 10 cups chicken stock (I always use Swanson for the best salt balance)
• 1 beef bouillon cube (optional but recommended for extra richness)
• 2 bay leaves
• 1 smoked ham hock
• 1/2 teaspoon dried thyme
• salt
• pepper

Step 1: Prepare Ingredients and Build the Flavor Base

• 1.5 tbsp olive oil
• 1 yellow onion
• 4 garlic cloves
• 3 carrots

Dice the onion into 1/2-inch pieces, mince the garlic cloves, and cut the carrots into 1/2-inch rounds (this size ensures they cook evenly with the beans).

Heat the olive oil in your Instant Pot using the sauté function on medium heat.

Once shimmering, add the diced onion and cook for 2 minutes until it begins to soften, then add the minced garlic and cook for another minute until fragrant.

Add the sliced carrots and sauté for 1-2 minutes more to begin releasing their sweetness.

I find that this initial sauté creates a flavor foundation that makes the entire soup taste more developed and rich.

Step 2: Combine All Ingredients for Pressure Cooking

• 1 lb dried beans
• 10 cups chicken stock
• 1 beef bouillon cube
• 2 bay leaves
• 1 smoked ham hock
• 1/2 teaspoon dried thyme
• salt

Add the dried beans, chicken stock, bay leaves, smoked ham hock, beef bouillon cube, and dried thyme to the pot with the sautéed vegetables.

Stir well to combine and ensure the bouillon cube begins to dissolve.

The ham hock should be submerged in the liquid.

Season with 1/2 teaspoon of salt at this stage—I recommend holding back some salt here since the ham hock and bouillon cube will contribute significant saltiness, and you can always adjust after cooking.

Turn off the sauté function.

Step 3: Pressure Cook the Soup

Close the Instant Pot lid and set the valve to sealing.

Cook on high pressure for 75 minutes.

This extended cooking time allows the dried beans to become completely tender and the ham hock to release its deep, smoky flavor throughout the broth.

Once the timer beeps, do not quick release—instead, allow the pressure to release naturally, which typically takes 15-20 minutes.

This gradual pressure release helps keep the beans intact rather than bursting them apart.

Step 4: Remove Solids and Extract Ham Meat

Once the pressure has fully released and you can safely open the lid, remove the smoked ham hock and bay leaves with a slotted spoon or tongs.

Set the ham hock on a cutting board to cool slightly, then carefully shred the meat away from the bones and skin, discarding any bones and skin.

Return the shredded ham meat to the pot, stirring it back into the soup.

The beans should be very tender at this point and the broth should have developed a rich, savory flavor.

Step 5: Taste and Season to Perfection

• salt
• pepper

Taste the soup and season with additional salt and freshly ground black pepper to your preference.

Remember that the ham hock and bouillon cube have already contributed significant saltiness, so add conservatively and taste between additions.

The soup should be deeply flavorful with tender beans, silky broth, and distinct pieces of shredded ham throughout.

Ladle into bowls and serve hot with crusty bread for a complete, satisfying meal.

Classic Instant Pot Ham and Bean Soup

Delicious Classic Instant Pot Ham and Bean Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 8 servings

Calories 1300 kcal

Ingredients

  

• 1.5 tbsp olive oil
• 1 yellow onion (diced into 1/2-inch pieces)
• 4 garlic cloves (freshly minced for best flavor)
• 3 carrots
• 1 lb dried beans (I prefer Hurst's HamBeens for this recipe)
• 10 cups chicken stock (I always use Swanson for the best salt balance)
• 1 beef bouillon cube (optional but recommended for extra richness)
• 2 bay leaves
• 1 smoked ham hock
• 1/2 teaspoon dried thyme
• salt
• pepper

Instructions

 

• Dice the onion into 1/2-inch pieces, mince the garlic cloves, and cut the carrots into 1/2-inch rounds (this size ensures they cook evenly with the beans). Heat the olive oil in your Instant Pot using the sauté function on medium heat. Once shimmering, add the diced onion and cook for 2 minutes until it begins to soften, then add the minced garlic and cook for another minute until fragrant. Add the sliced carrots and sauté for 1-2 minutes more to begin releasing their sweetness. I find that this initial sauté creates a flavor foundation that makes the entire soup taste more developed and rich.
• Add the dried beans, chicken stock, bay leaves, smoked ham hock, beef bouillon cube, and dried thyme to the pot with the sautéed vegetables. Stir well to combine and ensure the bouillon cube begins to dissolve. The ham hock should be submerged in the liquid. Season with 1/2 teaspoon of salt at this stage—I recommend holding back some salt here since the ham hock and bouillon cube will contribute significant saltiness, and you can always adjust after cooking. Turn off the sauté function.
• Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 75 minutes. This extended cooking time allows the dried beans to become completely tender and the ham hock to release its deep, smoky flavor throughout the broth. Once the timer beeps, do not quick release—instead, allow the pressure to release naturally, which typically takes 15-20 minutes. This gradual pressure release helps keep the beans intact rather than bursting them apart.
• Once the pressure has fully released and you can safely open the lid, remove the smoked ham hock and bay leaves with a slotted spoon or tongs. Set the ham hock on a cutting board to cool slightly, then carefully shred the meat away from the bones and skin, discarding any bones and skin. Return the shredded ham meat to the pot, stirring it back into the soup. The beans should be very tender at this point and the broth should have developed a rich, savory flavor.
• Taste the soup and season with additional salt and freshly ground black pepper to your preference. Remember that the ham hock and bouillon cube have already contributed significant saltiness, so add conservatively and taste between additions. The soup should be deeply flavorful with tender beans, silky broth, and distinct pieces of shredded ham throughout. Ladle into bowls and serve hot with crusty bread for a complete, satisfying meal.