• Soups + Stews
  • Instant Pot Ham White Bean Soup

    Hearty, starchy and filling, this rustic Ham White Bean Soup is the epitome of comfort food. This soup is an easy and satisfying way to transform leftover ham and a ham bone into a hearty meal. When it’s cold outside and all you want is to stay cozy and warm, the best thing to do is make a large pot of this hearty soup.

    It’s one of my favorite soups from my childhood, and one my grandmother used to make very often. We enjoyed it for lunch and for dinner, and I never got tired of eating it. It was so good! Made with love!

    I tried to make the soup just like my grandmother used to make it. While it can’t compare to the soup from my childhood, I think it turned out pretty good! This soup tastes great and it is even better the next day. The flavors of the ham, beans, and vegetables have time to blend together and they taste wonderful. The starch from the beans thickens the broth and makes the soup creamy and so comforting. On cold days like today, there is nothing more satisfying and delicious than a warm comforting soup.

    Ham White Bean Soup


    This soup recipe is so simple, inexpensive and so so good. Leftovers can be frozen. Especially, now when I make this soup in a pressure cooker, it is very quick & easy – and ready in minutes. I like to make several batches of soup on some weekends and freeze them for later.

    Ham White Bean Soup

    How To Make Ham White Bean Soup

    Love that it’s is so easy to make. Just chop the vegetables and dump them in the electric pressure cooker, and soup cooks in only 15 minutes on Manual High Pressure after it comes to pressure. I usually soak my beans for 1 hour using the quick soak method (I used Great Northern beans) before I put them in the Instant Pot but you can also cook the ham white bean soup without soaking the beans. Just increase the cooking time to a total of 40 minutes.  Ham White Bean Soup

    If you are looking for a delicious vegan white bean soup, you can omit the ham. This soup is a great source of fiber and protein.

    Ham White Bean Soup

    5 from 14 votes
    Ham and White Bean Soup
    Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins

    Hearty, starchy, and filling, this rustic White Bean Soup with Smoked Ham is the epitome of comfort food. Great way to use leftover ham.

    Course: Main Course
    Cuisine: Mediterranean
    Servings: 8
    Calories: 240 kcal
    Author: Neli | Delicious Meets Healthy
    • 1 lb Great Northern beans soaked for 1 hour using the quick soak method (see notes)
    • 1 Tbsp 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
    • 2 cup water *
    • 2 tsp salt
    • 1 tsp freshly ground black pepper
    • 1 tsp dried mint
    • 1 tsp thyme
    • 1 tsp paprika
    Instant Pot Instructions
    1. Press the “saute” button on the Instant Pot, and add the oil, carrot, onion, garlic, tomato to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).

    2. Dump the remaining ingredients in the Instant Pot and close the lid. Lock the lid, move the valve to sealing and cook on Manual for 15 minutes. 

    3. When the ham and bean soup is done, and you hear the beep sound, click the Cancel/Keep Warm button. Let NPR for 10 minutes, and then QR until all the pressure is out. 

    4. Open lid and serve warm.

    Slow Cooker Instructions
    1. Add everything to the slow cooker and cook on low for 8 hours (or on high for 4 hours).

    2. Serve soup warm. 

    Stove Top Instructions
    1. Add cold water to cover the soaked beans by about 1 inch. Bring to boil over high heat, boil for 5 minutes.

    2. Add sliced carrot, tomato, onion, garlic, ham, and drizzle about 1 Tbsp extra virgin olive oil. Season with salt, pepper, paprika, crushed mint, thyme. Reduce heat to medium-low and simmer for about 1 hour, stirring occasionally, or until beans are tender.

    3. Serve soup while it's warm.

    Recipe Notes

    Quick Soak - Place the beans in large saucepan with about 7 cups water. Bring to rapid boil on medium high heat, and boil for 5 minutes. Remove from heat, cover and let stand for 1 hour. Drain soak water and rinse beans. 
    Overnight Soak - Place beans in large saucepan with about 7 cups water. Cover and let stand overnight, or at least 6-8 hours. Drain soak water and rinse. 

    *Initially, the recipe called for 4 cups water. I reduced it to 2 cups after some readers' feedback that it was too liquidy. Note though, that if you leave the soup in the fridge overnight, it gets thicker.

    Nutrition Facts
    Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)
    Amount Per Serving
    Calories 240 Calories from Fat 99
    % Daily Value*
    Total Fat 11g 17%
    Saturated Fat 3g 15%
    Cholesterol 35mg 12%
    Sodium 1735mg 72%
    Potassium 475mg 14%
    Total Carbohydrates 16g 5%
    Dietary Fiber 4g 16%
    Sugars 2g
    Protein 17g 34%
    Vitamin A 36%
    Vitamin C 5.8%
    Calcium 5.4%
    Iron 10.7%
    * Percent Daily Values are based on a 2000 calorie diet.


    Hearty, starchy, and filling, this rustic Ham White Bean Soup is the epitome of comfort food. Great way to use leftover ham.

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    This sounds wonderful. I am always looking for new bean recipes and I plan to make this soon. You mentioned the ham bone in your narrative, but it is not in the recipe. I would like to include the ham bone, as I have done when I make split pea soup. How would I do that with this recipe?

      Delicious Meets Healthy

      Hi Sylvia, you can just add the ham bone in the Instant Pot and cook it with everything else. It will add a lot of flavor! 🙂 Just remove it before serving. Hope you enjoy this recipe!


    Neli, this recipe is a real winner…thank you. I made this in my Instant Pot today and I used slightly more ham and no mint (did not have any on hand). I also subbed a can of diced tomatoes for the fresh tomato. I did not add any salt, because my broth was not salt-free. The ham turned out so tender and succulent, and the beans were cooked exactly right – I quick-soaked them for a bit more than an hour after boiling for five minutes. A perfect dinner with some hot rolls and a bit of fruit.

      Delicious Meets Healthy

      Awesome! So glad you enjoyed the soup, Karen! I love bean soups and this one is my favorite comfort soup! Thanks for stopping by! You made my day! 🙂


    How do I adjust the recipe by switching to canned white beans and Italian sausage? I mainly need to know how long to cook under pressure. Also, do you ever use the soup setting instead of the manual setting? Thank you.

      Delicious Meets Healthy

      Hi Jeanette,
      since the canned beans are already precooked, this means you need the right time for the sausage and the vegetables. Based on the IP’s cooking guide and my previous experience with cooking Italian sausage and vegetables in the IP, I would suggest about 8-10 minutes, and do QR once it’s done, instead of NPR. I have not cooked with precooked beans in the IP and I don’t know if they will turn mushy or not though. Hope this helps you and it turns out fantastic! 🙂

      I find that using the Manual function instead of the Soup function saves more time. The graphic for the soup function here http://instantpot.com/technology/smart-cooking-programs/ shows that it takes about 15 minutes to come to pressure if you use the soup function.

    mandy lovis

    Fantastic soup!!! My family loved it. I prepped everything this morning and soaked my beans while i was at work. the only thing i didn’t do was add mint (not a fan) but it turned out fantastic and will definitely make again. thanks for the great recipe 🙂

      Delicious Meets Healthy

      So happy to hear that, Mandy! Glad your whole family enjoyed it! It’s one of my favorite soups too! 🙂


    I have about 8 cups of homemade ham stock I made when I boiled ham bones. How can I incorporate this in? I am thinking omit water and veg broth and add all of stock. What do you think?

      Delicious Meets Healthy

      Absolutely! It will turn out delicious with the homemade ham stock! I don’t know if you already added salt to your stock or not. But if you did, adjust the salt in the recipe accordingly.


    This was tasty but there was WAY too much broth at the end which made it way too watery. I ended up taking some of the beans and pulverizing them to help make the broth thicker, but it was still way too watery. So I made a thickener with flour and water and that made the broth a better consistency. Next time I would cut way down on the water, possibly even eliminating it a cup at a time.

      Delicious Meets Healthy

      Hi Eric,
      thanks for your feedback. Could you please tell me which cooking method you used – instant pot, slow cooker or stove top?

    I need this soup in my life!!

      Delicious Meets Healthy

      You will love it, Jocelyn! 🙂

    Karen Knapp

    As we were eating dinner tonight and talking about the weather cooling, my husband and I recalled this magnificent soup, which I made last spring. We think it may well be the BEST soup we ever ate. Make this and enjoy it, Jocelyn!

      Delicious Meets Healthy

      Thank you so much for the kind words, Karen! You made my day! So glad to hear that you loved the soup! It’s definitely one of my favorite Fall recipes!

    Debra C.

    I’m new to Instant Pot and wasn’t sure I could use it for a bean soup – so happy now, yay! Thanks for a lovely recipe!

    Carolyn Ingram

    I can’t wait to try this soup! It sounds delicious!

    Tasha Roe

    Looking forward to making this!! Did the salt make the beans tough? I’ve always been told to add salt to beans at the end because they don’t soften properly.


      Delicious Meets Healthy

      I haven’t had that problem but if you want you can add the salt at the end. Hope you enjoy it, Tasha! 🙂 Let me know how it turns out.


    We just finished eating this ham and bean soup — it is DELICIOUS!! The instant pot has generated some interest in my husband to try his hand as this wonderful kitchen device. This was his first recipe — and I’ll let him make it all the time. He made it as written (except for the mint as we didn’t have any). I’m looking forward to the leftovers!

      Delicious Meets Healthy

      Awesome! So glad you like it! Isn’t it nice when your husband takes care of the dinner! He is a keeper 😉


    Hello! I just got an Instant Pot and have leftover ham from Thanksgiving. I want to try this recipe but don’t know what NPR and QR mean.

      Delicious Meets Healthy

      Hi Michelle,
      NPR means natural pressure release (after the time is up, don’t turn the valve to venting, leave it at sealing and let the pressure release naturally).
      QR means quick release (after the time is up, turn the valve to venting – this way the pressure releases quickly).
      Hope this helps! 🙂


    My first IP recipe! I bought the 3 Qt Ip, So I halved the recipe. I also used only chicken stock. It was delicious. Thanks for the recipe!!!!

      Delicious Meets Healthy

      Fabulous!! So glad you loved it!!! Thanks for letting me know!


    Made this today. First recipe in my new instapot. It is delicious!

      Delicious Meets Healthy

      Fantastic! So glad you loved it! 🙂


    This soup is excellent! I made it today in my Instant Pot. I followed the recipe pretty well to the letter, although I did add a celery stalk, chopped, and substituted dried mint, which I did not have, with dried oregano. I added the entire ham bone from our Christmas dinner, and when the cooking time was done, I just pulled out the bone, removed and cut up the meat and added it back to the soup. I will use this recipe again in the future. Husband and I both loved it.

      Delicious Meets Healthy

      Awesome! So glad that you loved it! 🙂 It’s one of my favorite soups to make in the IP.

    Tori Ohno

    I make beans and ham soup every year, but this recipe looks so fresh. I’ve always been told not to put acid (tomato) in with beans because acid keeps the beans from softening, I’m making this recipe tomorrow but I’m afraid of adding the tomato. Should I just wait until the end, or is it not enough acid to cause a problem? I really don’t want to ruin this leftover ham.

      Delicious Meets Healthy

      Hi Tori, I haven’t had this problem with the tomato. You could add the tomato at the end if you wish, and make sure you soak the beans beforehand. In a matter of fact, I made this soup a couple of days ago, always a favorite at my home.

    OMgosh, this looks so yummy!

      Delicious Meets Healthy

      Thanks, Jennifer! 🙂

    Casey Broom

    Can I sub the vegetable stock for something else? I don’t have any on hand.

      Delicious Meets Healthy

      Yes, absolutely. You can use chicken stock or water.


    I got a six quart IP Duo for Christmas, is your recipe made in a six quart or an eight quart pot? My manual says to be careful not to overfill when using dried beans. Just learning and this looks delicious, thank you😊

      Delicious Meets Healthy

      Hi Penny,
      the soup is baked in a 6 quart IP. Make sure you soak the beans for 1 hour as the recipe states. Hope you enjoy it! 🙂


    hi there,
    I love your comments and plan on making a 7 bean ham soup. I have an eight qt IP and with the ham bone veggies and stock, can I add a little more of everything as long as I don’t go over the 1/2 way mark? I was thinking 20 ozs of beans, lb. of ham and the bone along with 7 -8 cups of broth. Do you think that will cause any problems if as long as I keep it at 1/2?

      Delicious Meets Healthy

      Hi Ron, I think that will be okay as long as you don’t overfill the pot. I made the soup in a 6 quart, so I think if you make it in an 8 quart, that should be big enough. Hope you enjoy it!


    This is my first bean recipe for my IP. It worked out well.. Thanks


    Hi Neli,
    Do you think I could use Baby Lima Beans instead of the White Beans in this recipe and if so, would the cook times be the same? I would be using my Instant Pot. Thank you.

      Delicious Meets Healthy

      Hi Donna,
      I think lima beans tend to peel more compared to Great Northern beans. But cooking time should be about the same (haven’t tested it with lima beans yet). After you soak them for 1 hour, if you see a lot of skins coming off, I would remove them (personal preference) but you don’t have to if they are not bothering you. Lima beans have a nice buttery flavor and will make the soup a little bit more creamy – it will be very delicious either way! Hope you enjoy it!


    The nutrition label seems off. First, even for a soup that’s insanely high on sodium. Second, no protein, at all? Both ham and beans have protein.

      Delicious Meets Healthy

      Thanks for pointing this out, Phillip! The nutrition label is automatically calculated by the recipe card, I have no idea why it was off. I just rerun it and it’s updated.


    I have the IP DUO, and it has a setting for low pressure and high pressure. I’m curious if this recipe calls for one or the other? On the one hand I’m all for experimenting, on the other, I don’t want to blow my kitchen up.

      Delicious Meets Healthy

      Hi Patrick! I apologize for my late response, I just saw it. I use the high-pressure setting when I cook this soup. Hope this helps! 🙂 Happy Cooking!

    Dana Hutchinson

    I see the nutrition label, but it doesn’t have the per serving amount. I’m guessing a cup, is that correct?

      Delicious Meets Healthy

      Yes, it’s about a cup.
      The soup has about 8 servings, so 1 of those servings corresponds to the serving size. 🙂

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