Instant Pot Double Bean and Ham Soup – Hearty, Smoky
This Instant Pot Double Bean and Ham Soup features a mix of beans, smoky ham, and vegetables cooked in a flavorful broth. It’s hearty, nutritious, and easy to prepare in under an hour. The combination of beans adds texture and depth, while the ham brings a savory richness. Perfect for meal prep, it stores and reheats well. A comforting, protein-packed soup ideal for any season. Simple ingredients, big flavor, and effortless cooking make this a go-to recipe.
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.