This Instant Pot Ham and Bean Soup is pure comfort in a bowl. Warm, hearty, and packed with flavor, it's the kind of recipe you'll want to make all season long. It's simple to throw together and even better the next day as the flavors meld together!
About This Recipe
Here's something that'll change how you think about beans in this soup: navy beans and great northern beans aren't interchangeable despite what most recipes claim. Navy beans have a denser cell structure and higher pectin content, which means they hold their shape better during the high-pressure cooking of the Instant Pot. Great northerns will turn mushy and cloudy your broth. I learned this the hard way after my abuela watched me serve what looked like bean puree instead of soup. She told me Dominican cooks always test beans by pressing one between their fingers after soaking – if it gives way too easily, it's going to disintegrate under pressure. The protein content also matters: navy beans have about 15% more protein, which helps them maintain structural integrity. For this recipe specifically, look for navy beans that are uniform in size and have been stored properly – wrinkled or cracked beans will break apart even faster in the Instant Pot, turning your beautiful ham and bean soup into thick porridge.
Ingredients for Instant Pot Ham and Bean Soup
- ∙ Serves 8
- 2 cups of ham, cut into cubes
- 2 Bay leaves
- 3 Carrots
- 2 stalks Celery
- 1 Potato
- 2 Cubes of Sofrito or 2 cloves Garlic, ½ teaspoon Oregano, dried, 2 tablespoon Parsley, fresh leaves, ¼ teaspoon Rosemary.
- 16 Oz of Dried Bean
- Freshly ground black pepper
- 1 Sazon Packet
- 1 Cup of tomato sauce
- 4 cups of water
How to Make Instant Pot Ham and Bean Soup
- Sauté Sofrito or if you do not have Sofrito then use garlic, onion, carrots, celery, beans, oregano, rosemary, and bay leaves into a 6-qt slow cooker or Instant Pot. Stir in 4 or 5 cups water and add the rest of the ingredients at this time. Season with Sazon and black pepper, to taste.
- Cover and cook Pressure cook high for 30 minutes in the Instant Pot. On a Slow Cooker cook for 8 hours on low heat, or 4 hours on high heat.
- Serve immediately, garnished with parsley, if desired.
- Enjoy your instant pot ham and bean soup!
- Sofrito Recipe
- Healthy Cabbage Soup
- Shrimp and Rice Soup
- Broccoli Cheddar Soup
What to Serve With Instant Pot Ham and Bean Soup
Crusty sourdough bread or warm cornbread is perfect for soaking up every drop of this hearty broth. The slight tang from sourdough cuts through the richness of the ham, while cornbread's subtle sweetness complements the earthy beans beautifully.
My Dominican Rice and Beans would make an incredible side here, creating a complete protein powerhouse that's deeply satisfying. The aromatic sofrito in the rice echoes the soup's savory base, and together they remind me of Sunday dinners at my abuela's house.
A simple avocado and red onion salad dressed with lime juice and cilantro brings bright acidity that cuts right through the soup's richness. The creamy avocado and sharp onion create textural contrast against the tender beans, making each spoonful feel fresh and balanced.
Frequently Asked Questions
1. What type of beans are best for ham and bean soup?
Great Northern beans are the most traditional choice. Navy beans and cannellini beans also work well. All produce a creamy, tender bean that absorbs the smoky ham flavor beautifully.
2. Do I need to soak the beans before using the Instant Pot?
No — the Instant Pot pressure cooks dried beans to perfect tenderness without soaking. This is one of the biggest time-saving advantages of making this soup in a pressure cooker.
3. What type of ham works best?
A leftover ham bone with meat still attached gives the deepest, smokiest flavor. Smoked ham hocks, diced ham steak, or a meaty ham shank all work well too.
4. How long does ham and bean soup take in the Instant Pot?
45 minutes on high pressure with natural release when using unsoaked dried beans. Pre-soaked beans take only 15-20 minutes. The total time including pressurization is about 1 hour.
5. Should I use natural release or quick release?
Natural release for at least 15 minutes produces the most tender beans. Quick release can cause the beans to burst and make the soup starchy. Patience gives the best result.
6. What vegetables go in ham and bean soup?
Diced onion, carrots, celery, and garlic are the classic aromatics. Some recipes add diced potatoes for extra heartiness. Stir in fresh spinach or kale at the end.
7. How do I thicken ham and bean soup?
Mash some of the cooked beans against the side of the pot — their starch naturally thickens the broth. You can also blend a cup of the soup and stir it back in for a creamier base.
8. How do I prevent the soup from being too salty?
Ham is naturally salty, so do not add salt until the very end after tasting. Use low-sodium chicken broth to control the overall sodium level.
9. Can I freeze Instant Pot ham and bean soup?
Yes, it freezes beautifully for up to 4 months. Cool completely before freezing. The flavor improves after freezing and reheating as the beans absorb more smoky ham flavor.
10. What should I serve with ham and bean soup?
Cornbread is the most traditional pairing — perfect for soaking up the rich, smoky broth. Crusty bread, buttermilk biscuits, or a simple green salad also work well.
Instant Pot Ham and Bean Soup Video
Ingredients
Method
- Sauté Sofrito or if you do not have Sofrito then use garlic, onion, carrots, celery, beans, oregano, rosemary, and bay leaves into a 6-qt slow cooker or Instant Pot. Stir in 4 or 5 cups water and add the rest of the ingredients at this time. Season with Sazon and black pepper, to taste.
- Cover and cook Pressure cook high for 30 minutes in the Instant Pot. On a Slow Cooker cook for 8 hours on low heat, or 4 hours on high heat.
- Serve immediately, garnished with parsley, if desired.
- Enjoy your instant pot ham and bean soup!
- Healthy Cabbage Soup
- Shrimp and Rice Soup
- Broccoli Cheddar Soup
Nutrition
Notes
Choose a meaty ham bone over a lean ham hock because the fat renders slowly during pressure cooking, creating the rich base this soup needs. Lean bones give you flavor but not the silky mouthfeel that makes this soup satisfying. Don't skip the natural pressure release for the full 15 minutes because beans continue cooking in that residual heat and steam. Quick-releasing creates a temperature shock that makes bean skins separate and float throughout your soup. Add your sofrito (sautéed garlic, onion, and bell pepper) after pressure cooking, not before, because the Instant Pot's intense heat destroys the bright aromatic compounds that give this Caribbean-style base its distinctive flavor punch. Buy ham bones from a butcher who cuts them fresh rather than pre-packaged ones because fresh-cut bones still have marrow exposed, which dissolves during cooking and gives the broth a deeper, more complex flavor than sealed bones.
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