Classic Ham and Bean Soup made in the Instant Pot with ham, dry great northern beans, vegetables, and a few other simple ingredients and cooked in less than an hour thanks to use a pressure cooker.
- 1 tablespoon olive oil or butter
- 1 large onion, diced
- 3 ribs celery, diced
- 3–4 carrots, diced
- 2–3 cloves garlic, minced
- 1 bag Hurst’s Hambeens Great Northern Beans (20 ounces), rinsed and sorted
- Seasoning packet that comes with the Great Northern Beans
- 8 cups broth (chicken or vegetable is best)
- 2 pounds ham hocks, shanks, or leftover ham bone
- salt and pepper to taste
- Select browning/saute to preheat the pressure cooker. Add the olive oil or butter and onion, celery, and carrots. Saute until the onion is tender, about 3 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add washed and sorted Great Northern beans to the pot, add the seasoning packet, and the broth. Stir to combine.
- Add the ham hocks, shanks, or ham bone to the pot.
- Lock the lid in place, make sure the vent is set to seal, and select high pressure and 40 minute cook time.
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
- Remove the ham pieces and bones and place them on a plate. Remove any extra meat and discard the non-edible pieces. Return the ham meat to the pot and stir to combine.
- Adjust salt and pepper to taste and serve hot
- The 40 minute cook time lends to beans that are still “toothsome” with plenty of structure and chew. If you like a softer cooked bean, cook for 50 minutes.
- This is the fastest way to make this recipe. If you have the time, feel free to let the Instant Pot do a “natural pressure release” at the end of the cooking time.
- I tried this recipe with and without the included seasoning packet, and I really liked using the seasoning packets. It adds a great smoky flavor. It’s gluten-free, too. If you are sensitive to salt though, try adding only half and adjusting additional salt to your liking.
- You are free to use the pork/ham product of your choice – using a leftover ham bone works great. I just toss my ham bone in a zipper-topped freezer bag after dinner and keep it there until I’m ready to make soup.
- If you’d like to thicken the soup just a bit, you can blend it for just a few seconds with your immersion blender or you can blend 2 cups of the soup in a traditional blender and then return it to the pot. Blended beans are a great natural thickener.
- See the post on cooking times for the slow cooker and stove top.
- Category: dinner
- Method: Instant Pot
- Cuisine: American
Keywords: ham, beans, soup, Instant Pot, gluten free