Instant Pot Ham Bean Soup Recipes

INSTANT POT® NAVY BEAN AND HAM SOUP

Instant Pot® Navy Bean and Ham Soup image

A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst's® navy beans for this recipe but feel free to use any dry navy beans.

Provided by StanDiego

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 1h40m

Yield 10

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 carrot, shredded
1 onion, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
6 cups chicken broth
1 (24 ounce) package dried navy beans (such as Hurst's®)
1 teaspoon paprika
1 teaspoon ground thyme
1 pound fully cooked ham, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
salt and freshly ground pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 46.1 g, Cholesterol 29.1 mg, Fat 11.2 g, Fiber 17.5 g, Protein 24.9 g, SaturatedFat 3.3 g, Sodium 1379.5 mg, Sugar 5.6 g

INSTANT POT® DOUBLE BEAN AND HAM SOUP

Instant Pot® Double Bean and Ham Soup image

No pre-soaking beans required. I know it sounds strange, but my mother-in-law always added a can of pork and beans to her homemade bean soup and, seriously, it adds another layer of flavor.

Provided by lutzflcat

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups dry navy beans
2 cups chicken broth
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
2 carrots, chopped
1 onion, chopped
2 stalks celery, chopped
1 (16 ounce) can pork and beans, undrained
1 cup chopped ham
salt and ground black pepper to taste

Steps:

Put navy beans, chicken broth, water, tomatoes, carrots, onion, and celery into an electric pressure cooker (such as Instant Pot®). Seal pressure cooker and turn the venting knob to point at "Sealed." Press the "Manual" button for high pressure and set timer for 45 minutes. When countdown is complete, release pressure naturally according to manufacturer's instructions.
Remove lid, stir in pork and beans and ham. Season with salt and pepper.

Nutrition Facts : Calories 398.4 calories, Carbohydrate 67.6 g, Cholesterol 18.4 mg, Fat 4.4 g, Fiber 22.1 g, Protein 24.2 g, SaturatedFat 1.1 g, Sodium 1055.3 mg, Sugar 14.1 g

INSTANT POT® HAM AND BEAN SOUP

Instant Pot® Ham and Bean Soup image

Quick and easy ham and bean soup for the Instant Pot®.

Provided by Angela Giannetti Snyder

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 medium carrots, sliced
2 celery ribs, chopped
½ cup chopped onion
4 (15.5 ounce) cans great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
½ teaspoon minced garlic
¼ teaspoon ground black pepper
1 bay leaf

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot; add carrots, celery, and onion. Saute until vegetables are tender, 5 to 7 minutes.
Add beans, broth, ham, chili powder, garlic, pepper, and bay leaf to the pot. Close and lock the lid. Select Soup setting according to manufacturers' instructions. Cook until flavors meld, about 30 minutes.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 50.2 g, Cholesterol 29.6 mg, Fat 10.4 g, Fiber 11.8 g, Protein 23.5 g, SaturatedFat 4.4 g, Sodium 1075.5 mg, Sugar 2.1 g

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