Instant Pot Ham and Bean Soup

Mike tried this recipe on January 21, 2024

The weather here in January is still bitter, and this week we have house guests. So, what could be better than a big pot of soup? Yes, I know the previous week’s recipe was a stew, but it’s hard to beat soups and stews for warming up from the cold.

This recipe is a bit of a nod to New England — ham, Navy beans, and root vegetables are all staples found in the region, and I can imagine my grandmother making something similar for my dad when he was a boy growing up in Fall River, Massachusetts. A bit of a twist here is using an Instant Pot, which avoids the need to pre-soak the beans before cooking, plus all the flavors are infused into every single bite.

Adapted from Will Cook for Smiles

Instant Pot Ham and Bean Soup

Difficulty: Beginner Prep Time 15 mins Cook Time 1 hr Rest Time 15 mins Total Time 1 hr 30 mins
Servings: 12
Best Season: Winter


A traditional New England style soup, prepared in an Instant Pot for faster cooking.

Adapted from Will Cook for Smiles



  1. Dice the onion, carrots, and celery and set aside. Rinse the beans to remove any debris and set aside.

  2. Turn the Instant Pot on the Saute setting and add the oil. When hot, add the onion, carrots, and celery and cook until softened, about 5 minutes, stirring frequently. Add the garlic and cook for one additional minute. Cancel the Saute setting.

  3. Add the ham to the Instant Pot and stir to combine. Add the beans, chicken broth, bay leaf, thyme, and red pepper flakes (if desired), and stir to combine.

  4. Lock the lid on the Instant Pot and set the vent lever to Sealing. Cook on High Pressure for 30 minutes. At the end of cooking, allow the Instant Pot to natural release for 10 minutes, then turn the vent level to Venting to release the remaining pressure.

  5. Remove the lid from the Instant Pot and stir the soup to mix evenly. Taste and add salt if needed. Serve immediately.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 317kcal
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 1.2g6%
Cholesterol 18mg6%
Sodium 1221mg51%
Potassium 1140mg33%
Total Carbohydrate 40g14%
Dietary Fiber 15g60%
Sugars 5.2g
Protein 24.4g49%

Calcium 114 mg
Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


  • This recipe was prepared in an 8 quart Instant Pot. It may not fit in a 6 quart; if not, reduce ingredients or prepare in batches.
  • If using canned Navy beans, rinse them first before putting into the Instant Pot and adjust cooking time to 7 minutes.
  • Other similarly-sized dry beans (such as Great Northern) will take the same amount of cooking time. Larger beans will require extending the time. Consult your Instant Pot user's guide or other online sources for recommended cooking times.
  • The red pepper flakes add a bit of a "kick" to the flavor. Reduce or omit completely for a milder taste.
Keywords: Navy bean,ham,soup,carrots,onion, celery,chicken broth,Instant Pot
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