Quick and Easy Instant Pot Ham and Bean Soup Recipe
A hearty soup with bacon, ham, great northern beans, and tender vegetables in a flavorful broth made easy in the Instant Pot.
Equipment
Ingredients
- 2 tbsp Unsalted butter
- 3-4 slices Bacon, diced
- 2-3 whole Carrots, sliced into coins
- 2-3 ribs Celery, thinly sliced
- 1 small Yellow onion, finely diced
- 3-4 cloves Garlic, minced
- 2 tsp Kosher salt
- Fresh cracked black pepper
- 2 cups Cooked ham, cubed
- 2, 15.5 oz. cans Great Northern beans drained and rinsed
- 32 oz. Chicken stock or vegetable broth
- 2-3 Bay leaves
- Parmesan and fresh herbs, for garnish
Instructions
- Turn instant pot on to sauté function. Once warm, add in butter and bacon. Sauté until bacon starts to crisp, 4-5 minutes.
- Add in carrots, celery, onion, and garlic. Sauté for another 2-3 minutes or until vegetables start to soften. Season with salt and pepper, add in ham, beans, chicken stock, and bay leaves. Stir to combine.
- Secure the lid onto the pressure cooker, select the "Pressure Cook" setting, set to "high pressure" for 15 minutes, and start. Once the timer has expired allow the pressure to release naturally. Remove bay leaves.
- Serve immediately with warm bread or croutons, garnish with parmesan and fresh herbs.
- This soup will keep in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1servingCalories: 228kcalCarbohydrates: 8gProtein: 14gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 54mgSodium: 1558mgPotassium: 362mgFiber: 0.5gSugar: 3gVitamin A: 246IUVitamin C: 11mgCalcium: 21mgIron: 1mg