Hearty, starchy, and deeply comforting, this Instant Pot Ham and White Bean Soup transforms leftover ham and a ham bone into a satisfying, rustic meal. It’s an easy way to make a filling main dish that’s ready quickly in a pressure cooker.
On cold days, a large pot of this soup is all you need to feel cozy. Using an electric pressure cooker speeds the process: after chopping the vegetables and adding ingredients to the pot, the soup cooks on High Pressure for 15 minutes once the cooker reaches pressure.
This is one of my favorite childhood soups, the same kind my grandmother often made. It was a staple at lunch and dinner and never failed to comfort. While I tried to recreate her version, this Instant Pot adaptation is quick, flavorful, and even better the next day as the ham, beans, and vegetables meld together. The starch from the beans thickens the broth naturally, giving the soup a creamy, comforting texture perfect for chilly weather.
This recipe is an excellent way to use leftover ham after holidays like Easter, Thanksgiving, or Christmas.
Why you will love this ham and white bean soup recipe!
- Hearty: This Instant Pot soup is filling enough to be a main course.
- Great for a crowd: The recipe scales easily and can be doubled for gatherings.
- Make-ahead & freezer-friendly: It’s ideal for meal prep and freezes well.
Ingredients For Instant Pot White Bean Soup
- Olive oil
- Vegetables: carrot, onion, garlic, tomato
- Ham: leftover ham shanks, cubed ham, or ham hocks
- Beans: 3 cans Great Northern, Navy, or Cannellini beans OR 1 lb dried Great Northern beans (quick-soak for 1 hour; see notes)
- Vegetable stock: or low-sodium chicken broth/stock
- Water: 1–2 cups, depending on desired consistency (soup thickens as it cools)
- Seasonings: salt, freshly ground black pepper, dried mint, thyme, paprika, bay leaves, fresh parsley
How To Make Ham White Bean Soup
Instant Pot instructions are below. Stovetop and slow cooker methods are also included.
- Sauté the onion, carrot, garlic, and tomato in the Instant Pot until slightly softened.
- Add the beans, ham, seasonings, and stock. Close the lid and cook on Manual/High Pressure for 15 minutes.
- When cooking finishes, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Open the lid and serve warm. The soup will thicken as it cools and even more if refrigerated overnight.
Stovetop Version
Heat oil in a large pot over medium heat and sauté carrot, onion, garlic, and tomato for a few minutes. Add the beans, ham, seasonings, stock, and enough water for your preferred consistency. Bring to a boil, then reduce to a simmer and cook until beans are tender: about 1–1½ hours for dried beans, or 20–30 minutes with canned beans. Adjust seasoning and serve warm.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Add a ham bone for extra depth if you have one from a holiday ham.
- If using dried, unsoaked beans, increase Instant Pot cooking time to 40 minutes and add 1–2 cups extra water as needed. If beans remain firm, cook an additional 5 minutes.
- Always allow at least 10 minutes natural pressure release before quick-releasing remaining pressure.
- Serve with crusty bread for dipping—the soup is great on its own or with bread.
- Remember the soup thickens as it cools and will become even creamier after refrigeration.
Quick Soak: Place beans in a saucepan with ~7 cups water. Bring to a rapid boil for 5 minutes, remove from heat, cover, and let stand 1 hour. Drain and rinse.
Overnight Soak: Cover beans with ~7 cups water and soak 6–8 hours or overnight. Drain and rinse.
Storing
Once cooled, refrigerate the soup for 4–5 days. For longer storage, freeze in airtight containers for up to 6 months; thaw overnight in the refrigerator and reheat on the stove, adding a little water if needed to reach desired consistency.
Can you freeze this soup?
Yes. Portion cooled soup into freezer-safe containers or bags and freeze for up to 6 months. Thaw in the fridge overnight and reheat on the stovetop. Add water if it’s too thick after reheating.
Can you make it ahead of time?
Yes. This soup keeps well in the refrigerator for several days and is excellent for meal prep. You can prepare ingredients ahead and pressure cook when ready to serve.
Recipe FAQs
Soaking is optional. If you skip soaking dried beans, add 1–2 cups extra water and increase Instant Pot cook time to about 40 minutes. Alternatively, use 3 cans of Great Northern or Cannellini beans to avoid soaking and extended cook time.
Yes. Omit the ham and use vegetable stock for a delicious vegan white bean soup.
More Instant Pot Soup Recipes
If you enjoy this bean soup, try other comforting Instant Pot soups such as chicken and wild rice, butternut squash, potato soup, or Zuppa Toscana.
If you enjoyed this Instant Pot Ham and White Bean Soup, please leave a star rating and share how it went in the comments.
Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)
Hearty, starchy, and filling, this rustic white bean soup with smoked ham is the perfect comfort food and a great way to use leftover ham.
Prep Time: 15 minutes | Cook Time: 15 minutes (Instant Pot) | Total Time: 30 minutes | Servings: 8
Ingredients
- 1 lb Great Northern beans, soaked for 1 hour with quick soak, or 3 cans Great Northern/Cannellini beans
- 1 Tbsp extra virgin olive oil
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium tomato, peeled and chopped
- 1 lb ham, cubed
- 4 cups vegetable stock (or low-sodium chicken stock)
- 1–2 cups water, depending on desired thickness
- 2 tsp salt, 1 tsp freshly ground black pepper
- 1 tsp dried mint, 1 tsp thyme, 1 tsp paprika
Instant Pot Instructions
- Press “Sauté” and heat the oil. Add carrot, onion, garlic, and tomato; cook, stirring occasionally, about 5 minutes (optional).
- Add beans, ham, seasonings, and stock. Lock lid, set valve to Sealing, and cook on Manual/High for 15 minutes.
- When finished, press Cancel/Keep Warm and allow natural pressure release for 10 minutes, then quick-release remaining pressure.
- Open lid and serve warm.
Slow Cooker Instructions
- Combine all ingredients in a slow cooker and cook on low for 8 hours or high for 4 hours. Serve warm.
Stove Top Instructions
- Cover soaked beans with water in a Dutch oven, bring to a boil for 5 minutes, then drain. Add vegetables, ham, oil, stock, and seasonings. Simmer over medium-low for about 1 hour, or until beans are tender. Serve warm.
Notes
- Add a ham bone for additional flavor if available.
- Without pre-soaking dried beans, increase Instant Pot time to 40 minutes and add extra water.
- The soup thickens as it cools; adjust water when reheating if needed.
- Quick Soak: boil beans for 5 minutes, then cover and let stand 1 hour before draining and rinsing.
- Overnight Soak: soak beans 6–8 hours or overnight, then drain and rinse.
Nutrition (per serving, approximate)
Calories: 240 kcal | Carbohydrates: 16 g | Protein: 17 g | Fat: 11 g | Sodium: 1735 mg
Nutrition values are estimates and may vary depending on ingredients and portion sizes.