Instant Pot hambone bean soup is a richly flavored soup made with dried beans, ham and veggies in a hambone broth. This healthy soup makes a yummy meal that will last for days or feed a big crowd. Using your instant pot saves you recipe time, kitchen work and money!
Instant Pot Hambone Bean soup uses up your leftover meaty hambone. For the ideal health result choose a ham that is grass fed, organic and naturally processed if you can find one. Large meaty smoked Ham hocks will also make good Hambone Soup.
This is old style cooking with a modern twist. Using pressure cookers for soups like this from bones is not new. The modern electric pressure cooker IS new and SO much safer and easier to use than the old stove top pressure cookers.
Kaytis’ Navy bean and Ham soup is one of our popular crock pot soups. You can use your instant pots’ slow cook function after making your hambone broth it you like. Follow Kaytis’ recipe for her crockpot soup instructions.
In a Stock pot on the stove top, without pressure, my stove top Hambone Soup from Leftovers Recipe can take well over a day to finish. Using the instant pot brings the cooking time down to about three hours total. Without much pot watching. The electric pressure cooker has revolutionized our kitchens.
Instant Pot Hambone Bean Soup stretches your dollar, saves you time and pulls every nutrient out of your food.
Instant Pot Hambone soup is satisfying and makes a huge pot of soup. Serve it for dinner and then store it in your fridge with the handy Instant pot Glass Lid or Instant pot silicone lid (Make sure you get the correct size for your instant pot). You have fantastic leftovers throughout the week. OR freeze it for a quick busy night microwave meal, lunch or snack.
A meaty hambone makes the base of good soup. Like this one for my Hambone Soup from leftovers. A stove top method.
Instant Pot Ham Bean Soup Recipe Notes:
So WHY are we going to the time and trouble of Cooking the Hambone into broth first?
Grass Fed Bone broth is VERY good for you. Our Instant Pot Bone broth post goes into that further and gets more detailed about making bone broth in general.
In a nutshell:
- Cooking bones to the crumble or brittle point releases valuable health components into the broth.
- Like minerals, amino acids, gelatin, collagen, chondroitin and hyaluronic acid.
- TIP: Adding cider vinegar to the bones aids in the extraction of minerals.
- Your soup will gain an intense rich flavor by using the bones for your soup base.
- You will be squeezing every last nickel out of your expensive company ham.
- It’s simple and worth it!
This cooking process is easy on the cook. Just throw the bones and water in the pot. Set it and forget it till the next step. Don’t worry overmuch if you have to leave and the bones are cooking in the pot. If you don’t get back before the bones are done the instant pot will automatically natural release and hold the pot on warm for you. The bones will keep adding flavor and goodness to your pot while you are away. Just finish the soup when you are available.
It’s easy and safe to use your instant pot. For your trouble, you get a HUGE pot of nutritious soup for your family. My6 quart instant pot was filled all the way up. Have an 8 quart instant pot? Just follow these directions and add a few more of your favorite ingredients(or more water and a 1/2 Cup beans in the soup step) to fill up your pot.
This recipe uses DRIED Pinto beans. Talk about cheap, healthy, Retro cooking! Dried beans are very inexpensive and so good for you. Learn more about why eating dried beans benefits you in this academic article.The instant pot makes cooking with dried beans easy. No more overnight soaking and rinsing. At all.
Here is a link to the proper instapot cooking time for different beans. If you choose to substitute your favorite dried bean adjust the cooking time if needed. Beans usually cook in 25 to 35 minutes. How nice is that?!
The SECRET ingredient to this soup is the Smoky Sweet mesquite seasoning. It’s from costco but you can follow the affiliate link and buy it on Amazon if you are not near a Costco. I really love this spice and find so many uses for it! If you cannot find it you can substitute McCormick’s Smokehouse Maple Seasoning. Its found at most grocery stores. That little bit of smoky sweetness brings a richer fuller flavor to this recipe you will love!
Put the hambone, vinegar, bay leaves, onion and garlic into the instant pot. Cover with the water.
Seal the lid and press the manual button. Adjust the time to 120 minutes. Quick Release when the pot is finished.
Rinse the beans and pick out any debris. Pour them into the instant pot.
Add all the remaining ingredients. Pour in additional water to reach the Maximum fill line if needed.
Lock the lid and press the soup function key. Set to 30 minutes. Once done allow to natural release 15 minutes(This means leaves the pot alone 15 minutes after the pot dings to tell you it’s done). Then quick release. Adjust seasonings to taste.
Serve with salt and pepper
- Fat 9% 6 g
- Carbs 15% 44 g
- Protein 46% 23 g
Your Printable Recipe:
- 1 meaty hambone stripped of meat, (some meat is ok on the bones-just cut off the excess)
- 3 quarts water, (More as needed to finish the soup)
- 1 medium onion, diced
- 2 cloves garlic, diced or smashed
- 2 large bay leaves
- 2 cups dried beans, I used pinto
- 2 Cups Chopped cooked ham, I used leftover spiral ham
- 2 large carrots, chopped into bite sized pieces
- 6 medium red boiler potatoes, chopped into bite sized pieces
- 1 Cup Sliced crimini mushrooms, or any variety you like
- 3 sprigs thyme , (or about 2 tsp dried)
- 1 Tablespoon Sweet mesquite seasoning, (or Smokehouse Maple)
- 1 tsp. salt, (to taste)
- 1 tsp. pepper, (to taste)
- 1 tsp. Apple cider vinegar
- Put the hambone, vinegar, bay leaves, onion and garlic into the instant pot. Cover with the water.
- Seal the lid and press the manual button. Adjust the time to 120 minutes. Quick Release when the pot is finished.
- Rinse the beans and pick out any debris. Pour them into the instant pot.
- Add all the remaining ingredients. Pour in additional water to reach the Maximum fill line if needed.
- Lock the lid and press the soup function key. Set to 30 minutes. Once done allow to natural release 15 minutes(This means leaves the pot alone 15 minutes after the pot dings to tell you it's done). Then quick release. Adjust seasonings to taste.
- Serve with salt and pepper.
This soup is perfect for using up extra vegetables you may have in the fridge. For example, Peppers and tomatoes are good choices for this soup.
Amount Per Serving:Calories: 313