Smoky Instant Pot Ham and Bean Soup (Easy!)

Prep time: 15 minutes | Cook time: 1 hour 15 minutes | Cost estimate: $8–12 | Serves: 6-8

Okay, friends, let’s be honest: sometimes dinnertime feels like a wrestling match you’re destined to lose. But fear not! I’ve got your back with this ridiculously easy and deeply satisfying Instant Pot Ham and Bean Soup. This isn’t just any soup; it’s a warm hug in a bowl, bursting with tender beans, smoky ham, and veggies galore. Plus, it’s mostly hands-off, thanks to our trusty Instant Pot. My kids *actually* cheer when I make this, which, let’s face it, is a dinnertime miracle. Grab your Instant Pot – it’s soup season, baby!

Why You’ll Love These

This Instant Pot Ham and Bean Soup is about to become your new weeknight hero. Why? Here’s the scoop:

• Effortless cooking – Dump everything in the Instant Pot and let it work its magic. Seriously, it’s THAT easy.
• Budget-friendly – Beans and ham hocks are super affordable, making this a wallet-friendly meal for the whole family.
• Packed with flavor – The smoky ham hock infuses the soup with a depth of flavor that’ll have everyone begging for seconds.
• Healthy and hearty – Loaded with protein and fiber, this soup will keep you full and satisfied for hours.
• Freezer-friendly – Make a big batch and freeze leftovers for a quick and easy meal on busy weeknights.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 1 lb dried beans (I like a mix of half navy beans, half great northern beans)
• 10 cups homemade chicken stock
• 1 beef bouillon cube (optional, but adds a nice boost of flavor!)
• 2 bay leaves
• 1 smoked ham hock
• Kosher salt and freshly ground pepper to taste

How to Make

1. In the bowl of a 6 qt Instant Pot, set to saute on medium. Once the pot is hot, add the olive oil, garlic, onion, and chopped carrot. Sauté for 3-4 minutes until the vegetables have softened.
   

   Pro-tip: Don’t skip the sautéing step! It helps to build a flavorful base for the soup.

   
   
2. Add the dried beans, bay leaves, ham hock, stock, and the bouillon cube (if using) to the pot. Add two teaspoons of kosher salt to the pot. NOTE: If your broth contains salt, do not add salt until the end.
   

   Important: Make sure the beans are fully submerged in the broth. Add a little more stock if needed.

   
   
3. Lock the lid in place and change the setting to manual. Set the Instant Pot to pressure cook on high for an hour and fifteen minutes.
4. Once the cooking time has elapsed, allow the pressure to naturally release.
   

   Warning: Do not quick release the pressure! Natural pressure release is key for tender beans and maximum flavor.

   
   
5. Once the pressure has released, remove the lid and stir. Remove the bay leaves, any bones and skin from the ham hock (leave the meat behind!), and season to taste with salt and freshly ground pepper.
6. Serve hot with crusty bread for dipping. Oh, and don’t forget a dollop of sour cream or a sprinkle of fresh parsley!

Tips & Tricks

Want to take your Instant Pot Ham and Bean Soup to the next level? Here are a few of my favorite tips and tricks:

• Flavor Booster: Add a splash of apple cider vinegar or a squeeze of lemon juice at the end for a bright, tangy finish.
• Time Saver: Chop your veggies ahead of time to save even more time on busy weeknights.
• Storage Tips: Store leftover soup in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
• Prep Hack: For an even richer flavor, use leftover ham bone instead of a ham hock.

Dietary Variations

Need to adapt this recipe to fit your dietary needs? No problem!

Vegan

To make this soup vegan, swap in vegetable broth and omit the ham hock. I imagine it would be a little bland, but try jazzing it up with spices and maybe even some miso or dried mushrooms to add some umami flavor.

Gluten-Free

Great news! As the recipe is written, the recipe is naturally gluten-free.