Instant Pot Ham and Bean Soup

Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup): Learn how to make this ham and bean soup based on pinto beans experiment with step by step instructions.

Make this Smoky Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup). No need to pre-soak the pinto beans with dump-and-go option. Super easy to make and deliciously comforting to eat!

Instant Pot DUO 60 is on sale on Amazon. Also check out Our Handpicked Best Instant Pot Accessories

Jump to Recipe | Print RecipeVideo

Tried the Recipe? Rate it here
4.89 from 9 votes

Any of you huge fans of the nice cool Fall/Autumn weather (aka Soup Season)?

Time to put away the tees & shorts, and dig out the Fall/Winter wardrobe!

But nothing beats a warm & flavorful bowl of homemade soup that satisfies the depths of our soul.

So, we’re more than thrilled to be working our way down our pages & pages long to-make list – and yes! It’s full of Instant Pot Soup Recipes!! 😀

What’s your favorite Instant Pot Soup?

Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup): Learn how to make this ham and bean soup based on pinto beans experiment with step by step instructions.

WANT NEW RECIPES WEEKLY?

Tested Recipes Delivered To Your Inbox Weekly. 100% Free!

We respect your privacy seriously.

Smoky Instant Pot Ham and Bean Soup is one of our sweet readers’ favorites.

Rich smoky savory bean soup mixed with super moist, flavorful & tender ham. Love the combination & depths of flavors full of textures.

The Best part? No need to pre-soak or even quick soak the pinto beans!! How awesome is that?

You’ll Enjoy Instant Pot Ham and Bean Soup Because:

  • Super easy to make with simple ingredients
  • No need to pre-soak the pinto beans, and you can just dump-and-go!! Perfect for weeknights.
  • Comforting, homey, smoky, and delicious

Instant Pot Ham and Bean Soup Mini Experiment


Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup): Instant Pot Pinto Beans Experiment

What we look for in a great bowl of Ham & Bean Soup?

  • Texture: beans – fully cooked, a combination of tender with some chew + some being soft and slight mush (adds texture & body to the soup); soup – somewhat thick, full of body (not liquidy)
  • Flavor: smoky, savory, balanced with depths of flavors

Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup): Learn how to make this ham and bean soup developed based on our pinto beans experiment with step by step instructions and Instant Pot Recipe Video.

Instant Pot Ham and Bean Soup Mini Experiment Results


Pressure Cooker: Instant Pot Electric Pressure Cooker
Altitude: close to sea level
Pressure: High Pressure (10.15~11.6 psi)
Pressure Cooking Time: 30 mins, 50 mins
Release Method: Full Natural Release

We conducted 2+ tests with the same ingredients using different cooking times in our Instant Pot Electric Pressure Cooker.Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup) Experiment Results

Instant Pot Ham and Bean Soup Experiment Conclusions:

Using the results and insights from the above tests, we developed 2 options for making Instant Pot Ham and Bean Soup Recipe:

Option A – Dump-and-Go Version: Easy no fuss method where you place all the ingredients in the Instant Pot Pressure Cooker, then set-it-and-forget-it. Season, garnish, and serve!

Option B – Fancy Version: Those who want to kick the soup up a notch can use this method. You divide the pinto beans in 2 sets and pour them into the pressure cooker at 2 separate times. You can enjoy the best of both worlds from the 2 above tests – an overall flavorful dish full of body & texture.

Ingredients for Instant Pot Ham and Bean Soup


Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup) Ingredients

Garnish

  • Cilantro & minced tomatoes
  • Jalapeno pepper for spicy version

Tools for Instant Pot Ham and Bean Soup


Instructions for Instant Pot Ham and Bean Soup


Option A – Dump & Go Version:

Step 1
Clean Pinto Beans

Ingredient & Tool

2 cups (412g) pinto beans

Fine Mesh Strainer

Pick & remove the bad pinto beans.

In a mesh strainer, rinse & clean pinto beans under cold running tap water.

*Pro Tip: you won’t need to pre-soak or quick soak the pinto beans for this Instant Pot Ham and Bean Soup Recipe!

Step 2
Pressure Cook Ham and Bean Soup

Ingredients & Tool

1 (2lbs) smoked ham hock
2 cups (412g) pinto beans
1 (125g) small onion, sliced
6 (22g) garlic cloves, crushed
5 cups (1250ml) unsalted chicken stock
2 bay leaves
1 teaspoon ground cumin
1 pinch dried oregano
Kosher salt to taste

Instant Pot Electric Pressure Cooker

Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup): dump all ingredients in the Instant Pot Electric Pressure Cooker

Place 2 pounds smoked ham hock, sliced onion, crushed garlic cloves, 1 tsp ground cumin, 1 pinch dried oregano, 2 bay leaves, and 2 cups (412g) pinto beans in your pressure cooker.

Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup): pour unsalted chicken stock in the Instant Pot Electric Pressure Cooker

Pour in 5 cups (1250ml) unsalted chicken stock.

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 50 minutes, then Full Natural Release (roughly 20 minutes)

Open the lid carefully.

Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup): thicken soup by giving a few quick stirs with wooden spoon. Taste and season with kosher salt.

Thicken soup by giving it a few quick stirs with a wooden spoon. Taste and season with kosher salt.

Step 3
Garnish & Serve Instant Pot Ham and Bean Soup

Ingredients

Cilantro & minced tomatoes
Optional: Jalapeno pepper

Garnish with cilantro and minced tomatoes. Serve & enjoy!! 🙂

*Pro Tip: cilantro adds freshness & fragrance while the minced tomatoes add a fresh crunch to your spoonful of Instant Pot Ham & Bean Soup.

Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup): Learn how to make this ham and bean soup based on pinto beans experiment with step by step instructions.

If you want to spice it up, add in Jalapeno pepper. 😀


Option B – Fancy Version:

Step 1
Clean Pinto Beans

Ingredient & Tool

2 cups (412g) pinto beans

Fine Mesh Strainer

Pick & remove the bad pinto beans.

In a mesh strainer, rinse & clean pinto beans under cold running tap water.

Step 2
Pressure Cook Ham and Bean Soup

Ingredients

1 (2lbs) smoked ham hock
2 cups (412g) pinto beans, divided
1 (125g) small onion, sliced
6 (22g) garlic cloves, crushed
3 cups (750ml) unsalted chicken stock + 2 cups (500ml) unsalted chicken stock or water
2 bay leaves
1 teaspoon ground cumin
1 pinch dried oregano
Kosher salt to taste

Instant Pot Electric Pressure Cooker

Place 2 pounds smoked ham hock, sliced onion, crushed garlic cloves, 1 tsp ground cumin, 1 pinch dried oregano, 2 bay leaves, and 1 cups (206g) pinto beans in your pressure cooker.

Pour in 3 cups (750ml) unsalted chicken stock.

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 10 minutes, then Full Natural Release (roughly 15 minutes)

Open the lid carefully.

Pour in the remaining pinto beans (1cup) and 2 cups (500ml) of unsalted chicken stock or water.

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 25 minutes, then Full Natural Release (roughly 20 minutes)

Open the lid carefully.

Thicken soup by giving it a few quick stirs with a wooden spoon. Taste and season with kosher salt.

*Pro Tip: this extra step of pressure cooking the pinto beans in 2 separate times will add texture, body, and depths of flavors. This creates an overall flavorful dish full of texture.

Step 3
Garnish & Serve Instant Pot Ham and Bean Soup

Ingredients

Cilantro & minced tomatoes
Optional: Jalapeno pepper

Garnish with cilantro and minced tomatoes. If you want to spice it up, add in Jalapeno pepper.

Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup): Make this ham and bean soup based on pinto beans experiment.


Watch: How To Make Instant Pot Ham and Bean Soup Recipe

Can’t see the cooking video? Watch it here.

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup): Learn how to make this ham and bean soup based on pinto beans experiment with step by step instructions.

Instant Pot Ham and Bean Soup

Make this Smoky Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup). No need to pre-soak the pinto beans with dump-and-go option. Super easy to make and deliciously comforting to eat!
4.89 from 9 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Total: 1 hour 35 minutes
Servings: 4 -6
Calories: 510kcal
Author: Amy + Jacky

Ingredients

Garnish

  • Cilantro & minced tomatoes
  • Jalapeno pepper for spicy version

Instructions

Option A - Dump & Go Version:

  • Clean Pinto Beans: Pick & remove the bad pinto beans. In a mesh strainer, rinse & clean pinto beans under cold running tap water.
  • Pressure Cook Ham and Bean Soup: Place 2 pounds smoked ham hock, sliced onion, crushed garlic cloves, 1 tsp ground cumin, 1 pinch dried oregano, 2 bay leaves, and 2 cups (412g) pinto beans in your pressure cooker.
    Pour in 5 cups (1250ml) unsalted chicken stock. Close lid and pressure cook at High Pressure for 50 minutes + Full Natural Release (roughly 20 minutes). Open the lid carefully. Thicken soup by giving it a few quick stirs with a wooden spoon. Taste and season with kosher salt.
  • Garnish & Serve: Garnish with cilantro and minced tomatoes. If you want to spice it up, add in Jalapeno pepper.

Option B - Fancy Version:

  • Clean Pinto Bean: Pick & remove the bad pinto beans. In a mesh strainer, rinse & clean pinto beans under cold running tap water.
  • Pressure Cook Ham and Bean Soup: Place 2 pounds smoked ham hock, sliced onion, crushed garlic cloves, 1 tsp ground cumin, 1 pinch dried oregano, 2 bay leaves, and 1 cups (206g) pinto beans in your pressure cooker.
    Pour in 3 cups (750ml) unsalted chicken stock. Close lid and pressure cook at High Pressure for 10 minutes + Full Natural Release (roughly 15 minutes). Open the lid carefully.
    Pour in the remaining pinto beans (1cup) and 2 cups (500ml) of unsalted chicken stock or water. Close lid and pressure cook at High Pressure for 25 minutes + Full Natural Release (roughly 20 minutes). Open the lid carefully. Thicken soup by giving it a few quick stirs with a wooden spoon. Taste and season with kosher salt.
  • Garnish & Serve: Garnish with cilantro and minced tomatoes. If you want to spice it up, add in Jalapeno pepper.
Subscribe for Free Recipes & Tips
Tried & True Recipes Weekly. 100% Free

Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

Nutrition:

Calories: 510kcal | Carbohydrates: 20g | Protein: 42g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 126mg | Sodium: 352mg | Potassium: 896mg | Fiber: 5g | Sugar: 1g | Vitamin C: 3.1mg | Calcium: 72mg | Iron: 3.8mg
Course: Dinner, Lunch, Meat, Soup, Super Easy
Cuisine: American
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Other Instant Pot Soup Recipes


Instant Pot Tomato Soup

Instant Pot Tomato Soup (Pressure Cooker Tomato Soup)

Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup)

Make this Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): comforting, fragrant Vietnamese Chicken Noodle Soup that warms the heart and nourishes the soul.

Make this Smoky Instant Pot Ham and Bean Soup Recipe (Pressure Cooker Ham and Bean Soup). No need to pre-soak the pinto beans with dump-and-go option. Super easy to make and deliciously comforting to eat!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. I made this recipe tonight and the boys LOVED it! I used the leftover ham bone from Easter dinner and doubled the recipe in an 8qt pot. Just like they said in a previous comment, I cooked it the same amount of time, but the natural release time was double. They came out perfect! Thank you both for another family favorite recipe!

  2. I want to try this recipe but I’m usually squeezed for time in the evenings so I thought soaking the beans should reduce the time needed to cook the ham and beans. How long would you recommend I cook the beans if I soak the beans while I’m gone during the day and then cook them in the the evening? BTW, I love your recipes and really am impressed by how you take the time to reply to practically every comment on your blog. That is GREAT!!!

    1. Hi Linda,

      Thank you for your kind words and question 🙂

      The pork hock will require the longer cooking time so the cooking time will be the same for this recipe.

      Please take care & have fun cooking
      Jacky

  3. This is a great recipe. I tried the fancy option. A direct quote from my husband “I don’t normally like bean soup but that was pretty damn good.” Just a side note the beans weren’t completely done after the suggested time so I put back on high pressure for another 7 minutes and slow released for 10 min and it was perfect.

  4. Ladies this soup “rocks” and so do you! I made this and it was so good that my boyfriend took it home to share with all his roomies! I made it with a hambone and dried mixed beans and it turned out perfectly. I’m making it again today since it’s a cold day and I am home from work recovering from dental surgery… have to eat soft food today. Thanks again for all the great recipes I absolutely am loving my new pressure cooker!

    1. Hi Mary,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Wishing you a speedy recovery from the dental surgery.

      Happy New Year & please take care
      Jacky

  5. I tried this tonight and did the fancy method and the beans were not done. ?. Slipped a pizza in the oven for my ‘starving’ kids. I am sure they will taste good and consider dinner for tomorrow already made up! Lol. I put it them in for an additional 25 minutes. Not sure what happened- but they smelled delicious!

    1. Hi Amanda,

      Hope you had a wonderful New Year & Christmas 🙂
      Sorry to hear what happened. How old are the beans?

      Happy New Year & please take care
      Jacky

  6. Hi Amy and Jacky,
    Your site is amazing!! Thank you for all the insightful recipes and cooking tips!

    I have a ham bone from a sweet glazed, spiral sliced Christmas ham… would this work? Could I add some liquid smoke to make up for the flavor?

    Thanks & hope your holidays were great!

    1. Hi Susan,

      thank you so much for your kind words 🙂

      The ham bone from spiral sliced ham will work. You can add a few drops of liquid smoke if you prefer.

      Merry Belated Christmas & Please take care!
      Jacky

  7. Thank you so much for this recipe. I was wondering if it is okay to use better than bouillon (has salt in it) instead of unsalted stock? Thanks!

    1. Hi Troy,

      thank you for your kind words and question 🙂

      Better than bouillon will work fine. You will want to taste and go easy on the seasoning at the end.

      Please take care & have a wonderful weekend
      Jacky

  8. I’ll be making your recipe tomorrow. I love that you did an experiment but I think there may be a mistake in your chart. Your last two rows seem to contradict themselves. Maybe I’m misreading it but you might want to see if you could make it a little more clear. I found you through Pinterest and look forward to making more of your recipes.

    1. Hi Wendi,

      Welcome to our site!
      Thank you for your kind words and question 🙂

      In summary, the experiment tells us

      The soup is more flavorful in Test #2
      and the beans are more flavorful in Test #1

      So the Fancy Version will kind of have the best of both world 🙂

      Take care & have fun cooking
      Jacky

  9. Made this last night and it did not disappoint! My ham hock was on the fatty side so next time I’ll add some extra ham…I also didn’t have cumin so I put in a few shakes of Tabasco sauce…added some ketchup at the end as that’s how we like ours here as well…it was soooo good!

  10. I was scrolling down today’s email offering from you, exclaiming about not soaking the beans for the Ham and Bean soup (game-changer, yes?), and muttering, “yeah yeah, ingredients, where’s the recipe”, not grumbling about the format of the page, mind you, but just thinking out loud: “Come on, Recipe!”.

    My husband, who usually has NO humour before noon says “Wouldn’t it be better if they just sent the food?”

    Well, yes, I guess it would be better, but while we are waiting for you to completely change your business model for our benefit, these instant pot recipes are pretty easy, so we’ll try to be content with that. 😉

    Men! Ya gotta love ’em, but mostly, ya gotta laugh at ’em.

    I am still loving your recipes, and I still think you folks have got it all together. Well, except for the delivery part, but we’ll be patient. 😉

    Cheers for now. Thanks for all you do.

    Dawn

    1. hi Dawn 🙂

      hehe! Thank you so much for such a light-hearted and kind comment 🙂

      No delivery yet, but who knows what the future holds (Maybe your husband will start one!) 😛

      Take care & have fun cooking
      Jacky

  11. I’ve made this both ways now; both fancy and fast. Fancy definitely has the aesthetic advantage as far as “blown out” beans, and they’re both very tasty.
    On my second batch, I only had canned stock at hand, so I supplemented with a portion of the dark juice saved from cooking a chicken.
    I think I prefer fancy over all, but appreciate how effortless fast was when I needed to cook and freeze.
    I hope you never get tired of hearing, “Another winner!”

    1. Hi Lea,

      So happy to hear from you again!!

      Thank you so much for sharing your experience with both the fancy and fast method 🙂

      See you around and have fun cooking 🙂
      Jacky

  12. Hi!

    This weekend I’m trying out my Christmas-gift Instapot and making the already-famous-cheesecake from your site and this soup. I’m very exicted!
    I saw that someone mentioned doubling the recipe, which I would like to do as well.
    My question is whether it will all fit into my 6qt pot? Oh – and do I need an additional 2lbs of ham hocks, do you think?
    Thank you very much, I’m finding your site and story very inspiring.

    1. Hi Em,

      Thank you for your question and kind words 🙂

      Doubling the recipe will be too much for the 6 qt. The most I would recommend is 1.3x.

      You will definitely want to use more ham hocks or the extra liquid can dilute the smokey flavor too much.

      Happy New Year to you and your family
      Jacky

  13. I purchase a wonderful 32 bean soup mix that I have always used to make ham and bean soup. Any advice on time/pressure changes if I use this instead of pinto beans (one of the beans included in the mix). My concern is the wide variety and sizes of the beans. Thanks!

    1. Hi Tricia,

      thank you for your question 🙂

      Most beans should be done after 50 minutes + Natural release.

      After natural release, taste and see if the beans are done without stirring the liquid too much (as it can thicken the soup).
      If not, close the lid and pressure cook for another 10 minutes + Natural release.

      Happy New Year & Have a great weekend
      Jacky

  14. I have a some cooked diced ham to use.
    I am very new to this. Will this work well? Should timing be adjusted?
    Thanks for your help.

    1. Hi Barbara,

      The cooking time will be the same as the bean will take this long to cook.
      If you have some ham stock, it will go well with the recipe.

      Merry Christmas & Happy New Year!
      Jacky

    1. Hi Deanna,

      thank you for your question 🙂

      Canned beans will work in place of dried beans. Since canned beans are cooked, I would follow the fancy version and cook the soup for 30 minutes before putting the beans in and cook for another 10 minutes.

      Take care & have fun cooking
      Jacky

  15. Made this over the weekend and it quickly disappeared. The time If like to double the amount so I can have some leftovers.

    How would I adjust the recipe?

    1. Hi Michael,

      thank you for your kind review and question 🙂

      The cooking time will be the same as the natural release time will increase due to the amount of food.

      Take care & have a great week
      Jacky

  16. I like to put smoked sausage in my beans and season with bacon drippings. What would be the cooking time? Do you a NR or quick release?

    1. Hi Regina,

      thank you for your question 🙂

      If you are making this bean soup, the timing will be the same.

      It will be Natural release for beans.

      Take care & have fun cooking
      Jacky

  17. What timing changes would you make if I substituted Great Northern Beans, a faster cooking bean, for the pinto beans. I’m trying to re-make my mom’s bean soup and she used Great Northerns. – Terri

    1. Hi Stacey,

      Thank you for your question 🙂

      Since the ham hock will be fully submerged in the liquid, you will not have to increase the cooking time.

      Take care & have fun cooking
      Jacky

  18. Amy and Jacky, called the Butcher and was told they carrie ham hocks between 1 and 1/2 and 1 3/4
    Lbs, but not 2.
    Would I shorten the cooking time then? Want to make the fancier version of the soup.
    By the way, love your picture of New York! Saw the Phantom of the Opera there, but to be honest with you, was fun to visit New York, but was glad to leave also! Just a bit too crowded for me?
    Just to tell you quickly, you two are wonderful people! You do a GREAT job with your recipes, just love you both?

    1. Hi Jutta,

      It is always nice to hear from you. Thank you so much for your kind words!! You are always super nice and supportive to us 🙂

      We also saw the Phantom of Opera this time and it was fabulous.

      The cooking time is mainly for the beans so the cooking time will stay the same for a 1 3/4 lbs ham hock 🙂

      Please take care & have fun cooking!!
      Jacky

Your email address will not be published. Required fields are marked *

Send this to a friend