Have you ever found yourself staring at a fridge full of leftovers and wondering what to do with them? If you’re anything like me, you’ve probably had this experience more times than you care to admit. But fear not, because I have the perfect solution for that leftover ham that’s been staring at you since Easter.
I know that after a long day of work or dealing with everything else life throws at you, the last thing you want is a complicated recipe. That’s why I’ve come up with an incredibly simple recipe that you can make using just your Instant Pot.
This soup is not only simple but also incredibly delicious. Plus, it’s perfect for those colder nights when you need something warm and comforting. So next time you’re stuck with a fridge full of leftovers, don’t stress. Just whip up this Instant Pot Ham and Bean Soup and enjoy a comforting, delicious meal without any fuss.
At about an hour of cook time, this isn’t the quickest meal you’ll ever make in the Instant Pot. But it’s definitely one of the easiest.
TOOLS USED FOR THIS INSTANT HAM AND BEAN SOUP
Knife set: Every kitchen needs a good set of kitchen knives.
Measuring cups and spoons: The “ml” and cup sizes of each cup have passed a clearly engraved mark, and you can quickly identify the scale of the cup according to the color of the handle.
Instant Pot: Here is the pressure cooker we love!
What if my Easter ham had a fancy glaze, like your Sweet Chili Glazed Ham? Can I still use it in this soup?
Why not? The glaze will simply transfer to the soup and make it much more interesting. The only change you can make is to omit the thyme and bay leaf if they clash with the flavors of your frosting.
Can I make this with dried beans instead of canned?
Yes, but it will take longer. If you add the beans without soaking them first, they will need to be cooked at least 45 minutes on high pressure, plus natural release. If you don’t want to wait that long, soak the beans in the morning, then drain and rinse them before adding them to the soup.
If I don’t have an Instant Pot, can I make this recipe in my slow cooker?
Yes, but again, the beans will need to be soaked first. In this case, I would soak them overnight, then drain and rinse them in the morning. Sauté the vegetables in a skillet on the stove, then add them along with the other ingredients to the slow cooker and cook for eight hours on low.
How to make Instant Pot Ham and Bean Soup
Ingredients you will need:
- Olive oil
- carrots
- celery
- onion
- chicken soup
- great northern beans
- ham (a ham bone if you have it to give it more flavor)
- bay leaf
- dried thyme
- salt and pepper to taste
- Prepare all your vegetables and chop your ham. This will be the hardest part of this recipe. Gotta love an Instant Pot.
- Turn on your IP in SAUTE settings. Drizzle your olive oil into your pot and then add your carrots, celery, onion and if you have a ham bone, throw it in. I just used a bone-in ham steak, but I put the bone in for more flavor. Add your salt and pepper. Sauté vegetables for 5 to 7 minutes until soft.
- Once the vegetables are soft, add the beans, ham, thyme, bay leaf, and broth. Stir to combine.
Close the lid of your Instant Pot and turn it to the PRESSURE COOK setting on high. Set the timer for 30 minutes. Once the timer goes off, let it release the pressure naturally. This could take another 30-40 minutes.
- If you’re in a hurry, you can do the quick release if you don’t have time to wait for the full natural release. Serve and enjoy!
Instant Pot Ham and Bean Soup
This Instant Pot Ham and Bean Soup can also be made in your slow cooker. It’s packed with fresh vegetables, beans, and is the perfect recipe for leftover ham.
- Preparation time: 10 minutes
- Time to cook: 1 hour
- It serves:6
Ingredients
- 1/2 tablespoon Olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 sweet onion
- 7 cups chicken broth
- 2 cans of great northern beans drained and rinsed
- 2 cups of ham throw away the bone if you have it to give it more flavor
- 1 bay leaf
- 1 teaspoonful dried thyme
- salt and pepper to taste
Instructions
- Prepare all your vegetables and chop your ham. This will be the hardest part of this recipe. Gotta love an Instant Pot.
- Turn on your IP in SAUTE settings. Drizzle your olive oil into your pot and then add your carrots, celery, onion and if you have a ham bone, throw it in. I just used a bone-in ham steak, but I put the bone in for more flavor. Add your salt and pepper. Sauté vegetables for 5 to 7 minutes until soft.
- Once the vegetables are soft, add the beans, ham, thyme, bay leaf, and broth. Stir to combine.
- Close the lid of your Instant Pot and turn it to the PRESSURE COOK setting on high. Set the timer for 30 minutes. Once the timer goes off, let it release the pressure naturally. This could take another 30-40 minutes. If you’re in a hurry, you can do the quick release if you don’t have time to wait for the full natural release.
- Serve and enjoy!
