Instant pot bean soup with ham

1 208 208 208c52 0 99. Stove Instant pot bean soup with ham, Slow Cooker, or Instant Pot! This post may contain affiliate links. This hearty ham and bean soup is a perfect recipe for the Slow Cooker, Instant Pot, or Stove Top.

It’s made with navy beans and delicious bites of ham in a thick and flavorful broth! A wooden spoon scooping up ham and bean soup from a pot of soup. This Ham and Bean Soup recipe is easy to make in the Crock Pot, Stove Top, and the Instant Pot! It makes a great freezer meal and is perfect for budget meal planning.

Ham and Bean Soup Let me tell you, this has to be one of the most satisfying soup recipes there is. It’s hearty, thick, flavorful, and super easy to make in the Crock Pot, Instant Pot, or Stove Top! This is such an economical meal too. It freezes perfectly and use a great way to make use of leftover ham! Birds eye view of ingredients on a white surface for making ham and bean soup. The bacon pictured above is an optional garnish. See recipe card below this post for ingredient quantities and full instructions, including Crock Pot and Instant Pot instructions.

Rinse the beans under cold water. Heat the olive oil and butter in a large soup pot over medium heat and add the onions. Cook for 5 minutes, until soft and translucent. Add the carrots, diced ham and the garlic and cook for 1 minute. Cooking onions in a soup pot and adding carrots and ham.

Bring to a boil, then reduce to a simmer. Adding a ham bone to ham and bean soup and bringing it to a boil. The longer it simmers, the thicker it will become and the softer the beans will get. Stir occasionally as the beans will settle to the bottom of the pot. Consider adding the carrots during the last 40-45 minutes of cooking for a firmer consistency.

A soup pot filed with Ham and Bean Soup when it’s almost done and when it’s done. The more meat on the ham bone, the better. Bits of tender ham will work it’s way into the soup. A shank is meatier and more preferable for this recipe.

But try for a shank or hock first. If you’re unable to use a ham bone or any of the substitutes: Use 8 cups of chicken broth instead of 4. The necessity of soaking beans overnight is a widely debated topic. After some research and testing, I’ve found that soaking navy beans overnight makes little difference in texture and cooking time. Soaking beans overnight has been said to aid in digestion as it removes some of the sugars from the beans. Huff Post provides more information about soaking your beans overnight and why it might not be necessary. The broth also won’t be nearly as thick.

Dry beans are also less expensive and don’t have added sodium as canned. My Ham Soup, White Bean Soup and Pinto Bean Soup recipes are great alternatives if using canned beans! This soup does freeze and reheat well. Sign up for my email list and I’ll send it over now along with weekly dinner recipes! And follow me on Facebook, Instagram, and Pinterest!

A wooden bowl full of ham and bean soup with a spoon. Leave a review, I love hearing your feedback! It’s made with navy beans and delicious bites of ham and carrots in a thick and flavorful broth! Add the chicken broth, water, ham bone, navy beans, 2 tsp onion powder, bay leaf, and thyme.