Instant Pot Ham and Bean Soup--Perfect for a Leftover Ham Bone Recipe

dried beans

🥗Healthier: canned beans

💰Cheaper: split peas

Canned beans save time, while split peas are often cheaper and cook faster.

ham

🥗Healthier: turkey ham

💰Cheaper: smoked sausage

Turkey ham is lower in fat, while smoked sausage can be more affordable.

Hit sauté on the instant pot and add 2 teaspoons of extra virgin olive oil to the inner pot.

Once the oil is heated, add in 1 large yellow onion (finely minced), 2 diced carrots, and 2 diced stalks of celery; sauté until the onion begins to soften.

When the onion is translucent, add in 2 cloves of minced garlic and toast for 30 to 60 seconds until aromatic.

Hit cancel to turn off the sauté function.

Add 2 cups of low sodium chicken stock to deglaze the inner pot, scraping up any brown bits to prevent a burn notice.

Add in 4 cups of water for a total of 6 cups of liquid.

Season the broth with 2 sprigs of fresh thyme and 2 bay leaves.

Add 2 cups of rinsed Great Northern dried beans to the pot.

Nestle in the leftover ham bone and add an 8 oz can of tomato sauce on top of the ham bone without stirring.

Seal the lid of the instant pot, ensuring the venting knob is pointed towards sealed.

Set the cooking time to 45 minutes on high pressure using the manual or pressure cook function.

After cooking, let the pressure release naturally for at least 15 minutes, then perform a quick release for any remaining pressure.

Remove the ham bone and let it cool; pick off any meat if necessary.

Add 1 teaspoon of seasoned salt to the soup and taste for additional seasoning, adjusting as needed.

Remove the bay leaves and thyme sprigs as you come across them.

Cooking Techniques

Equipment Needed

Spice Level: