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.
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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!
Course Dinner, Lunch, Meat, Soup, Super Easy
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 4 -6
Calories 510
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.

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