Instant Pot Double Bean and Ham Soup is the ultimate comfort food—rich, hearty, and packed with smoky flavor. Combining two types of beans with tender ham, aromatic vegetables, and savory broth, this dish is both nourishing and satisfying. Thanks to the Instant Pot, what traditionally takes hours can now be achieved in a fraction of the time.This soup is perfect for chilly evenings, meal prep, or using up leftover ham.
Instant Pot Double Bean and Ham Soup:
The pressure cooking process infuses the beans with deep flavor while keeping them perfectly tender. Each spoonful delivers a comforting blend of textures and tastes that feel like home.Whether you’re feeding a family or cooking in batches, this recipe is budget-friendly, protein-rich, and incredibly easy to make. It’s a classic soup with modern convenience.
History:
Bean and ham soup has long been a staple in many cultures, especially in American and European cuisines. Traditionally made with leftover ham bones and dried beans, it was a practical way to create a filling meal. With the rise of pressure cookers like the Instant Pot, this classic dish has been modernized for quicker, more convenient preparation without sacrificing flavour.
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Instant Pot Double Bean and Ham Soup – Hearty, Smoky
Ingredients
- 1 cup dried navy beans (rinsed)
- 1 cup dried kidney beans (rinsed)
- 2 cups cooked ham (diced) or 1 ham bone
- 1 small onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp thyme
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Turn Instant Pot to “Sauté” mode.Heat olive oil and add onion, carrots, and celery.
- Cook until softened (about 5 minutes).Add garlic and sauté for 1 minute.
- Add rinsed beans, ham, broth, bay leaf, thyme, and pepper.Stir well to combine.
- Close lid and set valve to sealing.Cook on “High Pressure” for 30 minutes.
- Allow natural release for 10–15 minutes.
- Remove bay leaf.Taste and adjust salt if needed.
- For thicker soup, mash some beans or use sauté mode to reduce.
- Serve hot with bread or crackers.
Notes
- No soaking required when using Instant Pot.
- Ham bone adds extra flavor.
- Adjust liquid for desired thickness.
- Beans will soften more as soup sits.
- Salt carefully—ham is already salty.
- Add more broth when reheating.
- Can use canned beans (reduce cook time).
- Remove excess fat if needed.
Tips for Pot Double Bean and Ham Soup:
- Add a splash of vinegar for brightness.
- Use smoked ham for deeper flavor.
- Add spinach or kale for nutrition.
- Include potatoes for extra heartiness.
- Use vegetable broth for lighter taste.
- Garnish with fresh parsley.
- Store leftovers up to 4 days in fridge.
- Freeze in portions for easy meals.
FAQs for Pot Double Bean and Ham Soup:
Q1: Can I use canned beans?
Yes, reduce pressure cooking to 10 minutes.
Q2: Do I need to soak beans?
No, Instant Pot eliminates the need.
Q3: Can I make it vegetarian?
Yes, skip ham and use vegetable broth.
Q4: Why is my soup too thick?
Add more broth or water when reheating.
Q5: Can I use other beans?
Yes, pinto or black beans work well.
Q6: How long does it last?
Up to 4 days refrigerated.
Q7: Can I freeze it?
Yes, up to 3 months.
Q8: What sides go well?
Crusty bread, salad, or cornbread.
Conclusion:
Instant Pot Double Bean and Ham Soup is a perfect blend of convenience and comfort. With its hearty ingredients and rich flavor, it’s an easy, satisfying meal for any day of the week. Whether you’re using leftovers or cooking from scratch, this soup delivers warmth and nourishment in every bowl.