Cozy Instant Pot Ham and Bean Soup recipe with dried beans, hearty chunks of ham, and fresh vegetables in a perfectly seasoned broth. Made super easy with no soaking the beans!

Love Instant Pot soup recipes? Try a bowl of Instant Pot split pea soup with ham or Instant Pot 15 bean soup.

Instant Pot ham and bean soup served in a bowl with cornbread muffin.

We just polished off a batch of Instant Pot ham and bean soup that was brimming with buttery beans, tender pieces of ham, onion, carrots, and celery. Each spoonful was heavenly and warming!

Instant Pot recipes are a game-changer, specifically for soups and stews. The high pressure creates huge flavor and there’s no long simmering so you can feel cozy sooner.

Why You’ll Love This Recipe

  • Uses up Holidays leftovers: The most delicious way to use up leftover holiday ham and clean out the refrigerator. If you made turkey, you have to try leftover turkey rice soup, delish!
  • Easy: Just a few minutes to pull together, no presoaking, and the pressure cooker does all the work making this a hands-off recipe.
  • One pot meal: You can look forward to easy clean up because we sauté and cook in the same pot.
  • Budget friendly: Dried beans are cheaper and healthier than canned beans. This soup is perfect for feeding a crowd.
  • Delicious: Ham and bean soup in Instant Pot is infused with flavor, hearty, and satisfying. And if you end up with leftovers, it freezes so well.

Ingredients for Instant Pot Ham and Bean Soup

Make Instant Pot ham and bean soup with simple ingredients you most likely already have in your kitchen.

Cannellini beans, onion, celery, carrots, ham, garlic, chicken broth, Italian seasoning, bay leaves, olive oil, parsley, salt and pepper.
  • Cannellini beans: You’ll need 1 pound dried, unsoaked cannellini beans. See notes about smaller beans in Tips section.
  • Ham: I used nitrites free Maple leaf natural smoked ham. You can also use leftover ham, see options below.
  • Vegetables: Onion, carrots, and celery create a base of flavor.
  • Garlic: Freshly minced garlic cloves add the best flavor. Jarred garlic can work in a pinch.
  • Broth: I love adding homemade vegetable broth or chicken broth, or Instant Pot chicken broth or Instant Pot beef bone broth. If using store-bought, I recommend low sodium because ham is salty.
  • Spices: The rich broth is jazzed up with Italian seasoning, salt, pepper, and bay leaves.
  • Oil: For frying, I used extra-virgin olive oil for taste reasons.
  • Fresh herbs: I garnished with fresh parsley. Thyme or cilantro would be nice too.

How to Make Ham and Bean Soup in Instant Pot

Making ham and bean soup in pressure cooker is super simple, done in 4 steps, and on your table in less than 90 minutes!

Here’s a quick overview, there is also a full recipe card below.

Step by step process how to make ham and bean soup in instant pot.
  • Sauté aromatics: Set Instant Pot to Sauté and wait for it to say Hot. Coat bottom of pot with oil then add onion, garlic, and celery. Sauté until veggies soften, about 3 minutes, then add Italian seasoning and sauté for 30 seconds. Hit Cancel.
  • Add remaining ingredients: Add beans, ham, carrots, salt, pepper, bay leaves and broth.
  • Pressure cook: Place the lid on Instant Pot, set valve to Sealing and press Pressure Cook on High or Manual for 45 minutes.
  • Release pressure: Wait 10 minutes before turning pressure release valve to Venting. Add fresh parsley, stir, and serve hot.

Tips for Best Results

Here are my top tips for the most flavorful Instant Pot ham and bean soup.

  • Check your beans: Try to use dried beans within a year of purchasing, and buy from a store you know keeps fresh stock. Dried beans are a great pantry item but after that first year they can fall apart while still remaining hard in the center, ending up tough and chewy once cooked.
  • If using smaller beans: Like white navy beans or great Northern beans, they cook faster. So pressure cook them for 35 minutes instead of 45 minutes. Keep in mind that white navy beans are less starchy, so the broth will be less thick.
  • Don’t vent right away: Avoid Quick Release when making anything with broth in your Instant Pot. Make sure to wait 10 minutes before Venting to avoid soup splatter.
  • If soup thickens: Starch settles and makes soup more stew like, it’s normal. If your soup thickens just add more broth.
  • If you would like to soak the beans: I did not soak my beans because they come out tender and soft from pressure cooking, however, if you soaked your beans you’ll want to pressure cook your soup for 15 minutes.
Ham and bean soup on a ladle above the pot.

Should I Use Ham Shanks, Leftover Ham or Just Ham?

So much flavor comes from the ham, and you can use whatever you have on hand and shred or chop the meat depending on your preference.

This recipe is perfect for leftover holiday ham, or buy store-bought ham like me to satisfy ham and bean soup craving any time. You can also use smoked ham!

I’d throw in the ham bone too, if you have it, to really amp up the flavor. Ham shanks or ham hocks can be used, both add richness to the broth but shanks generally have more meat on them. If you use ham hocks, I recommend adding some chopped ham in with it.

What to Serve with Ham and Bean Soup?

The best way to cozy up with a bowl of Instant Pot ham and bean soup is with healthy cornbread muffins for dipping and a glass of wine.

We also enjoy a simple butter lettuce salad next to it or with classic toppings like a dollop of sour cream, shredded cheddar cheese, or crispy bacon.

How to Store

Store: Once soup has cooled, transfer to the refrigerator in an airtight container and enjoy leftovers for up to 5 days.

Freeze: This soup is also great for meal prep! Freeze in an airtight container, leaving room for expansion, for up to 3 months. Let it thaw in the fridge overnight or on the counter for 5-6 hours before rewarming.


Do I have to use cannellini beans?

No, just keep in mind for smaller beans the cook time will change. If using navy beans or great Northern beans, cook for 30 minutes. For 15 bean soup mix or pinto beans, cook soup for 45 minutes.

Can I use canned beans?

Sure, you can use canned beans. You’ll need three 15 ounces cans of rinsed and drained beans, then pressure cook the soup for 10 minutes.

What other vegetables can I add to the soup?

Add your favorites like diced tomatoes, chopped bell peppers, green beans, kale, squash, or fresh spinach, corn and peas.

What if my beans come out undercooked?

If you find your beans need more time, close the lid and pressure cook for another 10 minutes. Generally, letting soup sit for an extra 30 minutes even after pressure has been released will soften the beans.

What happens if I pressure cook this soup longer?

You can cook soup longer, the beans will be softer and might be a bit fall apart tender which isn’t a bad thing. I would go up to 1 hour maximum but not longer.

More Soup Recipes to Try

Be sure to check out my collection of most popular healthy Instant Pot recipes!

Pressure cooker ham and bean soup garnished with parsley.
Instant pot ham and bean soup served in a bowl with cornbread muffin.

Instant Pot Ham and Bean Soup

Cozy Instant Pot Ham and Bean Soup recipe with dried beans, ham, and fresh vegetables. Made super easy with no soaking the beans!
5 from 6 votes
Servings 8 servings
Calories 270
Diet Gluten Free
Prep Time 5 minutes
Cook Time 50 minutes
Pressure Up & Down Time 25 minutes
Total Time 1 hour 20 minutes




  • Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion, garlic and celery. Saute for 3 minutes, stirring occasionally. Add Italian seasoning and saute for another 30 seconds, stirring once. Press Cancel.
  • Add beans, ham, carrots, salt, pepper, bay leaves and broth. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 45 minutes.
  • After wait 10 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
  • Add parsley, stir and serve hot.



  • Store: Refrigerate soup in an airtight container for up to 5 days.
  • Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.


Calories: 270kcal | Carbohydrates: 21g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 523mg | Fiber: 5g | Sugar: 2g
Course: Soup and Stew
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    I really liked this recipe. I do think the beans need to be soaked the night before. I had a few that were still very stiff and undercooked- even after warming up the leftovers. Loved the flavor and the addition of carrots!

    1. I’m so glad to hear you love this recipe, Tara!!! Yes it could be the specific beans you have, maybe next time you buy the beans all of them will cook. But for sure go ahead and feel free to soak them.

  2. 5 stars
    I happened to be googling a ham and bean soup recipe for my instant pot the DAY you posted this recipe. Sometimes it can be a little unnerving to try a new recipe that doesn’t have any reviews yet but I decided to do it anyway! My 2 year old, husband, and I thoroughly enjoyed the recipe. I saved it to make in the future. Thank you!

    1. Haha that’s too funny! Well, I am glad you gave my recipe a chance and you guys enjoyed it. I test them thoroughly, so I put a lot of work into them, so it’s nice to know it’s appreciated. I totally understand about trying a recipe without any reviews!

  3. 5 stars
    Olena, I have tried several of your recipes and each one was wonderful! I made the Instant Pot Ham and Bean soup last night. Wow! What can be said about a meager bowl of bean soup? I’ll tell you what. IT WAS GREAT!!! I made a few changes that probably don’t affect the soup’s taste at all: I used way less onions because we don’t like them. I also presoaked the beans (easier to digest). With beans that were soaked overnight, the soup only requires 3 minutes on high pressure. Because of the price, we don’t have ham often. Also, where we live, it’s difficult to find ham from pigs that aren’t contaminated with typical garbage fed to them. We prefer clean, organic food. Because of this recipe, I plan to look for acceptable ham much more often. This was a really easy, tasty supper. Thank you, Olena, for your dedication, hard work and yummy recipes. I will be following you for a long time!

    1. I would cook them for 15 mins with same pressure release. And go from there. They are small beans so cook much faster than cannellini.

5 from 6 votes (3 ratings without comment)

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