Smoky ham and white bean soup made easy in the Instant Pot — no need to presoak the beans.
I love making soup in the Instant Pot, and this Instant Pot Ham and White Bean Soup is one of my favorites. It’s simple, comforting, and full of smoky ham flavor. Using dried white beans is economical and yields a better texture and flavor than canned beans, but with the Instant Pot you don’t need to soak them overnight. I used Great Northern beans for this recipe; cannellini also work well if you have them. You’ll need a one-pound bag of dried beans.
For a rich, meaty broth I prefer meaty smoked ham shanks or a ham bone with some meat on it. A ham hock will add good flavor, but you won’t have as much shred-able meat to return to the soup. Aromatics are simple and classic: onion, celery, carrot and garlic, plus a bay leaf and either fresh rosemary and thyme or a dried herb blend such as herbes de Provence. The Instant Pot does the heavy lifting — while the beans cook under pressure, the flavors deepen and you can step away.
Actual pressure-cooking time is roughly 35 minutes on high pressure, but allow time for the pot to come to pressure and for a natural release. From start to finish, plan on about an hour and a half. The finished soup will be brothy at first and will thicken as it cools or after refrigeration. It’s delicious served with crusty bread and a green salad, and even better the next day. Leftovers freeze well too.
Recipe Notes and Tips
- No presoak required: I do not presoak the beans; they cook fully in the Instant Pot when using the manual pressure cook (high pressure) setting. Avoid using the preset bean or soup settings for this recipe.
- Natural release: Allow a natural release of at least 20 minutes before opening the pot to avoid splitting beans and to ensure tender results.
- If beans aren’t soft enough: Remove the ham shanks, then cook the beans under high pressure an additional 5–10 minutes and check again.
- Thickening: The soup will thicken as it sits and after refrigeration. If you prefer a thicker texture right away, mash a cup or two of beans against the side of the pot and stir back in.
- Use a ham bone or shanks: They add the best depth of flavor. Add any leftover diced ham toward the end of cooking so it stays tender.
- Hands-off convenience: Total time is roughly 1 hour 30 minutes from start to finish, but most of that is unattended while the Instant Pot does the work.
Instant Pot Ham and White Bean Soup
Smoky ham and white bean soup made easy in the Instant Pot.
Ingredients
- 1 pound dried Great Northern white beans, picked over and rinsed
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 ribs celery, chopped
- 1 medium carrot, peeled and chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh rosemary and thyme, minced (or 2 teaspoons dried, or 2 teaspoons herbes de Provence)
- 1 bay leaf
- 2 pounds meaty, smoked ham shanks (or a ham bone with meat)
- 8 cups water
- 2 sprigs parsley
- Kosher salt and freshly ground black pepper to taste
Instructions
- Set the Instant Pot to the Sauté setting and heat the olive oil. Add the diced onion, chopped celery and carrot and sauté for a few minutes until they begin to soften. Add the garlic and stir until fragrant, about 30 seconds. Stir in the minced herbs and the bay leaf, then turn off the Sauté function.
- Add the rinsed dried beans to the pot. Nestle the ham shanks or ham bone on top of the beans. Pour in 8 cups of water and add the parsley sprigs. Gently combine so the beans are covered by liquid but try not to stir vigorously.
- Secure the lid and set the Instant Pot to cook at high pressure for 35 minutes. It will take roughly 20–30 minutes to come to pressure depending on your model; the cook time begins once pressure is reached.
- When the cook time completes, allow the pressure to naturally release for at least 20 minutes. After the natural release, carefully open the lid and check the beans for tenderness.
- Remove the ham shanks or bone to a cutting board. Shred or chop the meat into bite-size pieces and discard any excess fat or bone. Return the meat to the pot. Taste and season the soup with kosher salt and freshly ground black pepper as needed. If the beans are still a little firm, remove the meat and cook the beans under high pressure for an additional 5–10 minutes, then release and continue.
- Ladle into bowls and serve with hot sauce on the side if desired. This soup pairs beautifully with crusty bread and a simple green salad.
Notes
If you want a thicker texture sooner, mash a few tablespoons of beans against the side of the pot and stir them back in. Leftovers keep well in the refrigerator for several days and freeze nicely in quart-sized containers for quick meals later.
Nutrition (approximate per serving)
- Calories: 215 kcal
- Carbohydrates: 37 g
- Protein: 14 g
- Fat: 2 g
- Fiber: 9 g
Instant Pot Ham and White Bean Soup is a reliable, satisfying meal that’s especially welcome on cool evenings. The Instant Pot makes using dried beans easy and forgiving — no overnight soak required — and the smoky ham adds deep, comforting flavor. Enjoy!
