Instant Pot Bean Soup

This post may contain affiliate links. Please read my disclosure.

This Instant Pot Bean Soup is made quickly in the pressure cooker, with ham and a hearty blend of 15 beans. It’s a budget friendly soup that feeds a crowd and a great way to repurpose that frozen ham bone from Christmas or Easter!

The Instant Pot is definitely my favorite way to prepare soups. It usually speeds up the process, it’s pretty hands off and you don’t need to worry about a pot boiling over on the stove!

Some of our favorite Instant Pot soups include this Instant Pot Clam Chowder, Instant Pot Chicken Curry Soup, this Instant Pot French Onion Soup and this Instant Pot Split Pea Soup.

The split pea soup was actually the inspiration behind this ham and bean soup I’m sharing today (as well as these Instant Pot lima beans). They’re both hearty, economical and a great way to use up that ham bone you have stashed in your freezer!

We’ve been enjoying this Instant Pot bean soup quite a bit lately. It’s the perfect comfort meal with crusty air fryer garlic bread or air fryer cornbread!

Jump to:

• Why this recipe works
• Ingredients
• Step by step instructions
• Expert tips
• Common questions
• Storage, freezing and reheating
• Other Instant Pot recipes
• Recipe
• 💬 Comments

Why this recipe works

1. With all the beans in this soup, it’s a great source of both fiber and protein.
2. Dried beans aren’t that expensive, so this soup is budget friendly. It’s filling and goes a long way for lunches and dinner.
3. Using the Instant Pot to make bean soup is quicker than the stovetop method, so this recipe saves time.
4. You also don’t need to soak your beans, which is another time saver.
5. If you don’t have a leftover ham bone, you can easily use smoked pork hock.

Ingredients

The full list of ingredients can be found in the recipe card at the bottom of this post.

You’ll need 16 ounces of dried mixed beans for this soup. I used a 15-bean mix, but you can use any mix of dried beans you prefer.

For a smoky flavor in the soup, I used 1 tablespoon of bacon fat but you can also substitute butter or olive oil.

To add a umami flavor to the soup, I like to add 2 tablespoons of white miso paste. Miso is a fermented soybean paste, and white miso is the mildest type. It’s fermented with rice and has a sweet and mellow taste.

The bean soup is heavily flavored by a smoked pork hock that I picked up at the grocery store. You can also use a ham bone, which is a great way to use up one left from the holidays. 

I sometimes also add chopped ham, especially if I use a ham bone that doesn’t have a lot of ham left on it. Adding crumbled cooked bacon or shredded smoked turkey would also be delicious. 

You’ll need 6 cups of chicken stock for the base of the soup and the cooking liquid for the beans. I like to use low sodium stock to control the amount of added salt in the soup, especially since the ham or pork hock can be salty. I highly recommend using this homemade crockpot chicken broth.

Step by step instructions

Sauté the onions in the bacon fat until softened, about 2-3 minutes, using the Instant Pot sauté function.

Add the remaining ingredients (except tomatoes and salt) and stir to combine.

Pressure cook on high for 50 minutes.

Let the pressure release naturally for 15 minutes, then use the quick release for any remaining pressure.

Stir in the tomatoes and add the salt, if necessary (taste before adding salt).

Remove any ham from the bone, chop up and put back in the soup.

Expert tips

1. For the best flavor, I highly recommend using bacon fat, but butter or oil will also work.
2. Similarly, I suggest toasting your cumin seeds for maximum flavor.
3. Taste the soup first before adding any salt. The ham or pork hock will be salty, so you may only need to add a little salt to suit your taste. 
4. Be sure to let the pressure naturally release for 15 minutes as the beans will continue to cook during this time. If you do a quick release, the beans may still be a little firm. 
5. After all of the pressure releases, be sure to remove the soup from the Instant Pot. If you let it keep warming, the beans may start to get mushy.
6. While the cook time is 50 minutes in the Instant Pot, you’ll also need to factor in time for pressure to build and release.

Common questions

Storage, freezing and reheating

This bean soup should be stored in an airtight container in the fridge, where it will last for 3-4 days. 

To freeze, let the soup cool completely in the fridge. Then, divide it into freezer safe containers or bags. I like to freeze it in individual portions for easy defrosting. It should last in the freezer for up to 6 months.

To reheat, just warm the soup on the stovetop or in the microwave. It will thicken in the fridge, but you can add some more broth to thin it out before reheating. If your soup is frozen, defrost it in the fridge overnight before reheating.

Other Instant Pot recipes

• Instant Pot Pumpkin Soup
• Instant Pot Collard Greens
• Instant Pot Mashed Sweet Potatoes
• Instant Pot Basmati Rice

If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂

Recipe