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    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.

    Ham and White Bean 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

    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 50-55 minutes. 

    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. Another favorite bean soup is this Hearty White Bean Soup with Sausage.

    Ham White Bean Soup

    Ham and White Bean Soup
    5 from 23 votes
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    Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)

    Hearty, starchy, and filling, this rustic White Bean Soup with Smoked Ham is the epitome of comfort food. Great way to use leftover ham.
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 8
    Calories 240kcal



    Instant Pot Instructions

    • 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).
    • 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. 
    • When the ham and bean soup is done, and you hear the beep sound, press the Cancel/Keep Warm button. Let NPR for 10 minutes, and then QR until all the pressure is out. 
    • Open lid and serve warm.

    Slow Cooker Instructions

    • Add everything to the slow cooker and cook on low for 8 hours (or on high for 4 hours).
    • Serve soup warm. 

    Stove Top Instructions

    • Add cold water to cover the soaked beans by about 1 inch. Bring to boil over high heat, boil for 5 minutes.
    • 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.
    • Serve soup while it’s warm.


    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.


    Calories: 240kcal | Carbohydrates: 16g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 1735mg | Potassium: 475mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1800IU | Vitamin C: 4.8mg | Calcium: 54mg | Iron: 1.9mg
    Course Main Course
    Cuisine Mediterranean
    Keyword Egg-Free, Fall, Gluten Free, Grain-Free, Healthy, Instant Pot, Low Fat, Nut-Free, One Pan, Winter
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    Excellent except the recipe calls for a peeled and chopped “tomato”. Should that say “potato”?? I used a potato and it added a nice creaminess to the soup.

      The recipe is correct and it calls for a peeled and chopped tomato, not potato. You are welcome to add a potato as well if you prefer. Glad to hear you loved the recipe!


    I have a 10qt pressure cooker. Would it be ok to double the recipe?

      Yes, I believe you should be able to double the recipe and make it in the 10 qt pressure cooker. I used a 6 qt IP but the soup was not all the way to the top.


    5 stars
    Easy. Hearty. Go to. I take this when people are sick or need a meal. I use applewood smoked ham.


    5 stars
    This was great! I used a mixture of soup beans (there was a recipe on the back for the ham and bean soup so I figured it would be ok). I also didn’t use the mint and I skipped step one since you said it was optional. This was very good. The only problem was we didn’t have enough left over for the next day because my boys ate it all.

    Shari Reno

    I had my pressure cooker since Christmas. I just tried it with this recipe. I had no clue what I was doinig, but it came out delicious!! I loved the flavor. I didn’t have the mint, but it tasted great. I love the thyme flavor! My beans are a little tough, but edible and I am sure when I reheat it they will be perfect. I didn’t know what NPR was and I don’t think I left it long enough.

    I locked the lid on tight between bowls and my 2nd bowl was “just right”!!

    Great recipe. I will be making it again this winter.

    Kathy Elaine Smith

    5 stars
    My family loved it. My son ate two bowls as soon as it was ready.


    I’ve made this three times so far, and everyone loves it. Followed recipe as written (din’t have any mint to put in it). When done, I put a few cups of the beans into the blender, then pour back into soup after blended to give a creamier soup. It is delicious, definitely my go-to recipe when I have a ham bone and navy beans!!!

      Neli | Delicious Meets Healthy

      Awesome! So glad to hear that everyone loved it! You should also try the Instant Pot Ham and Potato Soup – it tastes great as well!


    This sounds wonderful. I grew up on ham and bean soup but I am new to the instant pot. My question is this: I love using navy beans which are smaller and would like to skip the soaking step. What is your advice?

      Neli | Delicious Meets Healthy

      Hi Pamela, you can certainly use Navy beans. If you don’t want to soak the beans, you can cook the ham and bean soup for about 30 minutes, and let the pressure release naturally. If you are using older beans, you might need to increase the cooking time another 10 minutes. If you still find that they are hard, you can put the lid back on, and move the valve to ‘Sealing’ and add another 5-10 minutes. Hope this helps.

    Shelly Loree

    5 stars
    Very, very good soup. I used my instant pot (my fav kitchen appliance) and used a masher at the end to blend some of the beans and thicken a bit – this is better than bought soup any day.

      Neli | Delicious Meets Healthy

      Yay! That makes me so happy! Glad you loved the soup! It’s a favorite in our house as well – comforting and delicious1


    I have the Instant pot duo ip,
    It doesn’t have a “Manuel “button
    What settings would I use for my machine? Soup/broth?

      Neli | Delicious Meets Healthy

      If you don’t have a Manual setting, do you have a ‘Pressure Cook’ button or something similar? Use that one.

    Jennifer N

    5 stars
    We made this today and it was AMAZING! We didn’t add the mint though, but otherwise followed directions exactly. Sooo delicious! Thanks for sharing. Definitely a keeper for use time and time again.


    5 stars
    Just looking heavenly soulful & mouthwatering. Keep sharing more tasty recipes. I( hope you will like my latest post.


    5 stars
    I was on the search for a soup to make in the instant pot. Found this and made it. So yummy!! I didn’t have vegetable broth on hand so used chicken bone stock, substituted with canned tomatoes, used parsley instead of mint…and we all thought it was delicious!

    Lois J Brino

    5 stars
    Made the Instant Pot Ham white Bean Soup. It was delicious. Made one change. Instead of 2 cups of water. I substituted with a 15 oz can of chopped tomatoes in juice.


    This was very good. I used a ham bone with a good bit of meat on it and 2 pkgs of Ham bullion. I also used an 8oz can of tomato sauce as that is what goes into my soup when I make it on the stove. I did use uncooked beans and above it says cook for 40 min with 10min NP. Well, some of the beans were still undercooked so I’m thinking it should be about 50-55min. high pressure. I put it back in for 10 more min after we tasted it. I followed the recipe otherwise for liquid, but did not use mint and I was a bit sorry I used Thyme. I did not put salt but used pepper. The flavor was very rich and delicious, tasted like it had been cooking for hours, which is what it usually takes me on the stove. Thank you for posting!

      Neli | Delicious Meets Healthy

      Hi Lisa, so glad you liked the soup! 🙂 Yes, if you don’t soak the beans, you can cook them for about 40 minutes. Mine were perfect at 40 minutes. Thanks for letting me know that yours needed longer. I will correct this in the notes.


    I would like to make this soup tonight, sounds delish and the reviews are amazing! If i’m using canned beans, but keeping the same meat, would you suggest altering the cook time?

      Neli | Delicious Meets Healthy

      yes, you can reduce the cook time since the beans are already cooked. I haven’t tried the recipe with canned beans but you could probably cook it for about 7 minutes in the instant pot. Hope you enjoy it!


    I have a soup bone in my freezer from Easter and want to make this soup. I want to use the long cooking time in hope of a more flavorful broth but wonder if the tomato will cause a problem with the beans not tenderizing. I have never had good luck soaking beans.

      Neli | Delicious Meets Healthy

      Hi Sally, you can also add the tomato at the end if you are concerned. If you boil the beans for a few minutes and soak them for 1 hour in the hot water, that will help.

    Pat Smith

    5 stars
    Just made this recipe in my Instant Pot…it worked out very well after just soaking the beans for about an hour. All proportions and timing were perfect. The only changes I would make would be to change the seasonings to cloves and a bay leaf, maybe a little more traditional. Didn’t care for the rhyme flavor even with only 1/2 teaspoon. Also did 1/2 beef and 1/2 chicken stock since I had no vegetable broth.

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