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!
Servings: 8 servings
Calories: 270kcal
Ingredients
- 1 pound white beans dried (2 1/2 cups)
- 3 cups ham chopped, shredded or on the bone
- 1 medium onion finely chopped
- 2 large garlic cloves minced
- 2 large celery stalks chopped
- 3 medium carrots chopped
- 1/2 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 6 cups chicken broth low sodium
- 1 tablespoon oil for frying
- 3 tablespoons fresh parsley finely chopped
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 270kcal | Carbohydrates: 21g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 523mg | Fiber: 5g | Sugar: 2g