Instant Pot Ham and Bean Soup
This Instant Pot Ham and Bean Soup tastes like it's been simmering all day, but it's ready in about an hour!
Prep Time 10 minutes
Cook Time 20 minutes
NPR 10 minutes
Total Time 40 minutes
- 2 cups dried white beans rinsed, and sorted
- 1 tablespoon olive oil
- 3 carrots peeled and sliced about 1/4 inch thick
- 3 stalks celery sliced about 1/2 inch
- 1 onion diced
- 3 cloves garlic chopped
- 4 cups ham diced
- 4 cups chicken broth
- 2 cups water
- salt and pepper
- sprig rosemary optional
In the morning, place beans in a bowl and cover with water by about 3 inches.
About an hour before you are ready to eat, drain the beans.
Turn the Instant Pot to the saute function. After a couple of minutes add the oil.
Add the carrots, celery, onions and garlic to the pot. Stir occasionally while the vegetables soften for about 3 minutes. Add the ham and cook for about 2 more minutes.
Press off to cancel the saute function. Add the beans, broth and the water and salt and pepper. Use only about 1/2 teaspoon of salt, depending on how salty your ham is. Top with rosemary sprig if using.
Lock the lid on the Instant Pot and set to high pressure for 20 minutes. When the timer beeps, let the pressure release naturally for 10 minutes and then do a quick pressure release.
Remove the rosemary stem (if used) and stir the soup. Taste and adjust seasoning.
Calories: 504kcal | Carbohydrates: 46g | Protein: 37g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 1734mg | Potassium: 1783mg | Fiber: 11g | Sugar: 4g | Vitamin A: 5185IU | Vitamin C: 15.2mg | Calcium: 205mg | Iron: 8.3mg