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.

Print Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course, Soup

Cuisine American

Servings 4 Servings

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