Instant Pot Ham & Beans
This Instant Pot Ham & Beans is one of my favorite pressure cooker recipes and a great way to use up leftover holiday ham. A hearty bowl of ham and white bean soup is fast, healthy and perfect for cold days.
Ingredients
- 2 tbsp Olive Oil
- 1 medium Onion – yellow diced
- 2 long ribs Celery – sliced
- 2 medium Carrots – diced
- 3 cloves Garlic – minced
- 2 tbsp Tomato Paste – aka tomato puree
- 2 cups Cooked Ham – diced use any leftover or holiday ham
- 2 cups Dried Navy Beans/Haricot Beans
- 6 cups Chicken Broth – or vegetable broth
- 5 sprigs Thyme
- 2 Bay Leaf
- 1 tsp Red Pepper Flakes
- Sea Salt and Black Pepper
OPTIONAL
- Leftover Ham Bone – if you have one available
- Chopped Parsley – to garnish
Instructions
- Switch on the Instant Pot and select the sauté setting.
- Add the olive oil, diced onions, sliced celery and diced carrots and sauté until the veggies start to soften – around 5 to 10 minutes.
- In the meantime, rinse the beans and set them aside.
- Once the veggie are soft, add the minced garlic and tomato paste (puree) then cook and stir for a further minute. Season generously with sea salt and black pepper.
- Add the diced cooked ham, rinsed beans, chicken broth, thyme sprigs, bay leaf and red pepper flakes. Taste and check for seasoning, adjust if needed.
- If you are using a ham bone, add this to the pot now too.
- Stir, close and latch the lid. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 40 minutes.
- Once the program has finished, allow it to natural release for about 10 minutes and then do a quick release. Be careful opening the lid as the steam will be hot.
- Check and adjust seasonings to taste, remove the ham bone if using and serve sprinkled with fresh chopped parsley.
Notes
Courtesy of The Family Food Kitchen