Instant Pot Ham Bone Soup Recipe

This super easy Instant Pot Ham Bone Soup Recipe is filled with tender navy beans and the perfect way to use up that leftover ham!

This super easy Instant Pot Ham Bone Soup is filled with navy beans and the perfect way to use up that leftover ham!pinterestWith Easter right around the corner, I figured it was the perfect time to share with you what I like to do with my leftover ham bone!

Leftover Ham Bone Soup Recipe

After you’ve enjoyed a delicious Ham, don’t throw away that bone! It’s perfect for using in soup. The pressure cooker makes it super easy to just toss all the ingredients in, set it and come back to a deliciously seasoned broth with bits of ham that just falls off the bone.

How To Make Ham Bone Soup with a FROZEN Ham Bone!

Can I Freeze a Ham Bone?

YES! You can definitely freeze your ham bone for use later. Freeze for up to 3 months. What’s great about this recipe is that you can just toss the frozen ham bone right into the instant pot along with all the other ingredients and let it cook.

What If My Ham Bone Isn’t Frozen? Even if your ham bone isn’t frozen, you can still toss it in the pressure cooker and cook for the same amount of time.

What Beans To Use For Ham and Bean Soup?

For this recipe I used 1 pound of dried Navy beans, but you can also use dried pinto beans, black beans or any other type of dried bean that you like. A classic Ham and Bean Soup Recipe usually consists of navy beans, so that’s what I went with here and it’s a delicious choice.

Fill the instant pot with all the ham and bean soup ingredients then let it come to pressure.

Slow Cooker Ham and Bean Soup Instructions:

Don’t have an instant pot or pressure cooker yet? No worries! You can easily adapt this Ham Bone Soup Recipe to work in your slow cooker as well.

You’ll need to soak your beans in a few inches of cold water overnight first, drain and then add all the ingredients to your slow cooker. Cook on LOW for 8 to 10 hours.

I’ll also add these instructions to the printable recipe below.

Instant Pot Ham and Bean Soup:

What’s great about cooking this recipe in the pressure cooker is that you do not need to soak your beans overnight. In fact, you can just toss in your dried beans and have plump, tender cooked beans in a 50 minute cook time!

Once the Ham Bone and Bean Soup is cooked, pull out the ham bone and discard. Add the ham back to the soup and stir to combine.

Once the soup is cooked, you’ll simply remove the ham bone and any cartilage that’s left behind and toss those out. Shred the ham (it’s super tender) and add it back to the soup. Give it a little stir and you’re ready to eat!

Ham Bone Soup Tips and Variations:

  • Chop your carrots a little on the thicker side, so they still have some consistency to them after being cooked.
  • Feel free to swap out any of your favorite beans instead of the Navy beans.
  • Try tossing in some baby potatoes for an even heartier soup.
  • If you don’t have 6 cups chicken broth, you can use water and chicken bouillon in it’s place.

Serve this hearty Ham Bone Soup with soft rolls for an easy weeknight dinner!

What To Serve with Leftover Ham Soup?

We love to have either a simple side salad or Caesar salad along with some homemade rolls to make this a complete meal. There are usually a few leftover rolls from the dinner that the actual ham was served at, so that makes this recipe even more amazing!

YUM! This super easy Instant Pot Ham Bone Soup is filled with navy beans and veggies! Perfect for using up leftover ham!

I know you’re going to LOVE this super simple soup recipe! Don’t forget that you can freeze that ham bone for up to 3 months to make this easy soup!

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Serve this hearty Ham Bone Soup with soft rolls for an easy weeknight dinner!
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4.88 from 16 votes

Instant Pot Ham Bone Bean Soup Recipe

This hearty Instant Pot Ham Bone Bean Soup recipe is super quick to make and filled with tender ham, beans and veggies!
Prep Time10 mins
Cook Time50 mins
Pressure Release40 mins
Total Time1 hr 40 mins
Course: Main Dish
Cuisine: American
Servings: 10
Calories: 193 kcal
Author: Shawn

Ingredients

  • 1 Ham Bone or Ham Hock, fresh or frozen
  • 1 lb. dried Navy Beans
  • 6 cups low sodium chicken broth
  • 1 medium onion, diced
  • 1 1/2 cups diced celery
  • 1 1/2 cups diced carrots
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves

Instructions

  • Combine all ingredients into the liner of the pressure cooker and stir. Secure lid on pressure cooker and make sure valve is in the closed position.
  • Use the Bean/Chili setting for 50 minutes (or HIGH pressure). Let the pressure naturally release when finished cooking for 30 minutes, then carefully release the pressure the rest of the way.
  • Remove the ham bone from the pressure cooker and shred any meat and return it to the pot. Discard the bones and cartilage along with the two bay leaves.
Notes
This recipe was tested in an 8 quart instant pot, but should work in a 6 quart as well.
*Total time reflects the time it takes pot to come to pressure and for pressure to release.
**SLOW COOKER INSTRUCTIONS - Soak your beans overnight in a few inches of cold water. Drain the beans and add to your slow cooker. Add remaining ingredients and cook on LOW for 8 to 10 hours. Remove ham bone and shred any ham and return to slow cooker. Discard bone and bay leaves.

Nutrition

Calories: 193kcal | Carbohydrates: 33g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 187mg | Potassium: 785mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3276IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 3mg
Keywords: Bean Soup, Ham Bone, Ham Hock, Instant Pot, Leftover Ham, Pressure Cooker, Soup
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YUM! This super easy Instant Pot Ham Bone Soup is filled with navy beans and veggies! Perfect for using up leftover ham!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
63 Responses
  1. Jackie

    3 stars
    This sounds delicious! Can I substitute canned beans for 1 lb of dried beans? I wasn’t sure pressure cooking canned beans would turn them to mush?? Thanks for sharing.

    1. I’m not sure how the canned beans would fare after 50 minutes under pressure. My guess is they would be pretty mushy. If you’re not using a ham bone, but rather just cut up ham, you can get away with using canned beans and cooking it for about 18 minutes of HIGH pressure. Hope that helps!

  2. Toni Leli

    I had a ham bone left over from Easter 2020. During these trying times, I am trying to use up what I already have in the house. So I used dry black beans intead of navy beans. I had all the other ingredients. Well, this was the BEST ham and bean soup I’ve ever made, in the Instant Pot or other methods. My husband and I enjoyed it last night and we have enough for a few more meals. Thanks for a great recipe. We’re grateful.

  3. Tammy

    5 stars
    For years I have tried to find a ham and bean soup recipe as good as my mothers. This one is it in all of it’s simple glory!

  4. SoCal

    If I already soaked the beans overnight and IPd the hambone in the liquid & removes the bones, how much longer to use IP with the beans, juices, ham pieces & carrots??

    1. I think you’ll want to just cook it long enough to cook the carrots through and heat everything up, I’m thinking you should be good at 10 to 15 minutes of High pressure.

  5. Josephine Burton

    Made this today. Omitted beans because I didn’t have any (would have liked to have them). It is very flavorful. Added a tablespoon of apple cider vinegar (saw this addition in another recipe). I’m sure delicious without it. Great recipe!

  6. Aleta

    I saw that you mentioned that potatoes could be added to this recipe. Would I toss them in with everything else and cook it all together or would I need to put the potatoes in later so they won’t get mushy? I’m new to IP so I am learning as I go.

  7. Hi Shawn, I made baked beans on the wk end. The recipe said 50 min. & my beans wre still hard so I put it back on for a total of 2hrs +expire date was for 2022so can I make this soup with first cooking my beans then add the rest of the ingredients.?

    1. Helpy Helperton

      5 stars
      If you have hard TAP water, the dried beans will stay crunchy even after extended cook times.. Put a pinch or two of baking SODA in the cooking water. Your beans will be softer and “done”. It’ll also help decrease the gassiness. Only a pinch! More than that can have undesirable results… Alternatively use GOOD bottled water.

  8. Jill

    Looking forward to making this soup this afternoon with our Easter ham bone! Can you clarify the timing? In the recipe it instructs to set the pot to high for 50 minutes, with 30 minutes of natural pressure release, so this would seem like almost 2 hours total to me if you include the time it will take to prep and pressurize. But in your notes, you write, “*Total time (1 hour) reflects the time it takes pot to come to pressure and for pressure to release.”

    I just want to make sure not to overcook everything. Thanks for your help!

    1. Hey Jill! Sorry for the confusion. We just recently switched recipe card formats (last week) and some things didn’t transfer over properly. The total time will be about 140 minutes, with the addition of 10 minutes to build pressure and 30 minutes of NPR. Hope that helps! (I’ve updated the recipe too).

  9. Yumi Zeviar

    As this Coronavirus pandemic continues, I tried to find Dried Navy beans, but as all the stores nearby have been 100% sold out of Dried beans but only several cans of beans left, I could only score Canned Pinto beans…
    I’ve got ham bone, enough chicken stock/broth and planning to add carrots, celery & onion (maybe plus sone baby potatoes).
    What TIME Setting should I use for IP?
    As I plan to make it today, I hope to hear your reply SOON!
    Thank you.

    1. Hey Yumi, not sure if you went ahead and made it with the canned beans already, but I would recommend at least 30 minutes of cooking. Hope you were able to make it work!

      1. Yumi Zeviar

        Hi Shawn. Well, yes I went ahead as I found another source… I did 5 min of High pressure and 3 min quick release. I used 4 cups chicken broth + 2 cups water, so it was kind of watery… I added dissolved potato starch (katakuriko – I’m Japanese) to thicken a bit…
        It came out delicious.
        I’d think 30 min would make all the veggies mushy…

        1. Sorry I didn’t respond sooner, I try to be as responsive as possible, but I was out of town with my family on a camping trip for Spring Break. I’m glad you were able to find a way to make it work!

  10. Kyasi

    5 stars
    I had been on the fence for about a year as to whether I needed and Instant Pot or not. I was visiting my brother and he made this recipe in his new IP. We followed your recipe exactly. (except for the added salt as I prefer adding that to taste afterwards) IT WAS THE BEST ham bean soup I’ve ever tasted. I bought an IP as soon as I got home and this was the first thing I made in it. Someone just gifted me with a very meaty ham bone from their freezer, so guess what is for dinner today?! Thanks for sharing such a delicious recipe. I would suggest to others to follow the recipe exactly without making a lot of modifications. It is awesome just as it is.

    1. Heather

      5 stars
      I did not soak my beans and I cooked it 35 minutes on chili setting and did quick release. The ham bone was frozen. I left out the cumin and extra salt and added a sprig of rosemary from my garden.
      I blended about two thirds with my stick blender.
      Delicious! This recipe on stove top takes hours. This was just as good in the instant pot!

  11. Bryan

    I’m cooking this tonight, I’m thinking about adding some chopped up ham because the bone was stripped pretty well and I think some extra ham chunks won’t hurt.

  12. Sandy

    5 stars
    Wind recipe. Comes out exactly as described and taste fantastic! I used pinto beans because the store was out of navy and they worked out great! Thank you for sharing such a delicious recipe’

  13. Kathy

    Can you give me the ratios if I’m using 2 bags of beans (Great Northern). Making enough to freeze for the winter and my son. Thanks.

      1. Cyndi

        5 stars
        I am making this recipe today, it’s only my second time using my new IP. We love ham and beans soup, so I am excited to see how this turns out. I did use the Saute function for the onions, carrots, and celery first and used cut up ham because we had no bone. My hubby likes his meaty too. Thank you for sharing your recipe!

  14. Darlalynn James

    I usually use dry beans but I have 2, 48oz jars of Randalls Great Northern beans. I don’t want the beans to turn to mush so do you think it would be a good idea to halve my beans and add after it is done? It will be thicker (which I like) but the other half added will add the texture. Thanks!

      1. Tessa

        5 stars
        I made this today. Added an extra onion and replaced celery with 2 large kale leaves cut up and used pinto beans. Really yummy and healthy!

  15. Judy

    5 stars
    Super yummy! Eating it as we speak. Very easy recipe in the instant pot! Thank you. I subbed the beans for kidney beans because that is what I had. I used 1 pound of ham steak. I served over instant pot mashed potatoes I made for Thanksgiving last week. Paired very nicely and very hearty and filling. I also loved that the carrots were soft.

  16. Dawn Robertson

    5 stars
    Fabulous recipe! I made it in the pressure cooker. First I prepared the broth by pressure cooking the bone in the chicken broth. Then i took all of the meat off the bone and let the broth cool in the fridge so that i could skim off the fat. I then put all of the ingredients in the pc and cooked on the soup setting. In addition to the ingredients listed in the recipe i added fresh green beans and little yellow Dutch potatoes which i cut into quarters. I used a half bag of Hurst’s Hambeen dry beans which is a mix of 15 varieties and looks and tastes lovely. The ham was a sweet spiral ham and gave the soup a great slightly sweet and smoky flavor. Can’t wait to have some with my lunch today!

  17. Jennifer

    Made this tonight and my whole family thought it was YUM, YUM, YUMMY!!! I did use low sodium chicken broth and it was perfect.

  18. Peg Farrell

    Living alone, I decided to buy the 3-qt Instant Pot rather than the 6. If I cut the recipe (and the bone) in half, do you think (a) it would still work all right? (b) fit into the smaller Pot? Sounds lovely, in any case. Thanks!

    1. rapper450

      Yes, I would halve everything (use as much bone as will fit). I, too, always use the 3-qt mini IP. I’m cooking for one or two people, not for or 6 at a meal. It still provides leftovers! Works great for me as I don’t need that much food cooked and the Mini Instant Pot is lighter and easier to move about, clean, and store.. Go for it.

    2. Cutting the recipe in half should be OK. Your cooking time will remain the same, but getting up to pressure will be a shorter time. Any size bone is fine as long as the bone fits into the pot. Hope this helps!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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