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!
