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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

Recipe developed by Amy + Jacky
https://www.pressurecookrecipes.com/

Make this Smoky Instant Pot Ham and Bean Soup (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 Soup
Cuisine American
Keyword ham and bean soup instant pot, ham and beans instant pot, ham bone soup instant pot, instant pot ham and bean soup, instant pot ham and beans, instant pot ham bone soup, instant pot pinto beans and ham
Total Time 1 hour 35 minutes
Servings 4 -6
Calories 510kcal

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.

Video

Notes

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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

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