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!
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?
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
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 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 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
- 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 or (3 cups (750ml) unsalted chicken stock + 2 cups (500ml) water)
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 pinch dried oregano
- Kosher salt to taste
Garnish
- Cilantro & minced tomatoes
- Jalapeno pepper for spicy version
Instructions for Instant Pot Ham and Bean Soup
Option A – Dump & Go Version:
Step 1
Clean Pinto Beans
2 cups (412g) pinto beans
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
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
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
- Pressure Cooking Method: High Pressure for 50 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.
Step 3
Garnish & Serve Instant Pot Ham and Bean Soup
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.
If you want to spice it up, add in Jalapeno pepper. 😀
Option B – Fancy Version:
Step 1
Clean Pinto Beans
2 cups (412g) pinto beans
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
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
Cilantro & minced tomatoes
Optional: Jalapeno pepper
Garnish with cilantro and minced tomatoes. If you want to spice it up, add in Jalapeno pepper.
Watch: How To Make Instant Pot Ham and Bean Soup Recipe
Can’t see the cooking video? Watch it here.
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Instant Pot Ham and Bean Soup
Ingredients
- 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 or (3 cups (750ml) unsalted chicken stock + 2 cups (500ml) water)
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 pinch dried oregano
- Kosher salt to taste
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.
♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂
Nutrition:
Other Instant Pot Soup Recipes
Instant Pot Tomato Soup
Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup)
