Prep Time 10 mins Cook
Time 50 mins Total
Time 1 hr 40 mins
Servings: 12 servings
Ham and bean soup—a favorite, traditional recipe, now with pressure cooker directions! This Instant Pot soup tastes like it cooked all day, but it’s ready in less than two hours! Tastes sooo good—perfect for cold, winter weather.
Ingredients
1 Tbsp olive oil
2 large carrots peeled and diced
2 stalks celery, diced
1 yellow onion, diced
1 16-oz can diced tomatoes
1 ½ tsp minced garlic
2 cups dry, cleaned & rinsed pinto beans
6 cups chicken stock
2 cups cooked diced ham
1 teaspoon black pepper
Optional add-ins/toppings:
- 1 tsp red pepper flakes
- Salt, to taste (consider the sodium in the broth & ham)
- ½-1 tsp Herbs de Provence
- Fresh-grated parmesan cheese
Instructions
1. Turn pressure cooker to "sauté" and add the oil to the pot. Once hot, add the carrots, celery, and onion and cook, stirring often, for 5 minutes.
2. Rinse and sort through the beans. Add to the pressure cooker along with the chicken stock and tomatoes.
3. Turn the pressure cooker off. Put on the lid and set the vent to "sealing." Set the pressure cooker to high pressure for 40 minutes.
4. Once the soup has reached pressure and cooked for 40 minutes, allow the pressure to release naturally - about 20 minutes.
5. Remove the lid carefully add ham, & black pepper. Taste and add salt if desired.
6. Stir well and let set for 5 minutes to allow the ham to heat through.
7. Serve hot.
Recipe Notes
To make this in a slow cooker, add the vegetables, beans, stock, and ham to a slow cooker on high. Cook, covered, for 5 hours. Stir in pepper and any other desired seasonings and continue cooking for 1 hour.
Adapted from https://www.bunsinmyoven.com/ham-and-bean-soup/