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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Instant Pot Ham Bone Bean Soup Recipe

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

This hearty Instant Pot Ham Bone Bean Soup recipe is super quick to make and filled with tender ham, beans and veggies!

  • Author: Shawn
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hr 40 min
  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: American
Scale

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

  1. 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.
  2. 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.
  3. 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.

Keywords: Instant Pot, Pressure Cooker, Ham Bone, Ham Hock, Leftover Ham, Soup, Bean Soup

PIN THIS IMAGE TO SAVE THE RECIPE:

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 with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
7 Responses
  1. 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.

  2. 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 four; 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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