When the temperatures drop, my body craves a piping hot bowl of ham and bean soup, but I don’t always have the time to watch pots simmer on the stovetop. That’s where my trusty pressure cooker comes in! This Instant Pot ham and bean soup is so quick and easy to make, and it’s loaded with fresh veggies and beans for one hearty and filling dish.
Tips for Success
Liquid smoke is also a great addition if you are looking for a smokey flavor. I add about ¼ teaspoons when I add it in. For even more flavor, add in the bone of your ham into the soup. Drain and rinse your beans well. If you use them straight out of the can they can be quite salty and metallic in taste. If you are making this ham and bean soup ahead of time, be sure to let it cool completely before storing it.
How to Store and Reheat
Store leftover Instant Pot ham and bean soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months. Let thaw overnight in the refrigerator before reheating on the stovetop or in the microwave until warmed through.
Serving Suggestions
I love to serve this quick and easy Instant Pot ham and bean soup with a chopped salad, or this spinach salad with bacon. I like to make this skillet bread for dipping.
