Instant Pot Ham and Bean Soup
This Instant Pot Ham and Bean Soup can also be made in your slow cooker. It's packed with fresh veggies, beans and is the perfect recipe for leftover ham.
Servings: 6
Calories: 246kcal
Ingredients
- 1/2 TBSP Olive Oil
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 sweet onion
- 7 cups of chicken broth
- 2 cans of great northern beans drained and rinsed
- 2 cups of ham throw the bone in if you have it for additional flavor
- 1 bay leaf
- 1 tsp of dried thyme
- salt and pepper to taste
Instructions
- Prepare all of your veggies and dice your ham. This will be the hardest part of this recipe. You’ve got to love an Instant Pot.
- Turn your IP on the SAUTE setting. Drizzle your olive oil in your pot and then add your carrots, celery, onion and if you have a ham bone, throw that in. I just used a bone-in ham steak but threw the bone in for additional flavor. Add your salt and pepper. Saute your veggies 5-7 minutes till they are soft.
- Once your veggies are soft, add in your beans, ham, thyme, bay leaf and broth. Stir to combine.
- Close your instant pot lid and turn it to the PRESSURE COOK setting on high. Set the timer for 30 minutes. Once the timer goes off let it naturally release pressure. This could take another 30-40 minutes. If you are in a hurry then you can do the quick release if you don’t have time to wait for the full natural release.
- Serve and enjoy!
Nutrition
Calories: 246kcal | Carbohydrates: 8g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 1972mg | Potassium: 623mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3640IU | Vitamin C: 24mg | Calcium: 50mg | Iron: 2mg