Instant Pot Bean Soup with Ham

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Enjoy the comforting flavors of homemade soup in record time with this Instant Pot bean soup with ham recipe. Enjoy it for a quick lunch, a cozy dinner, or whenever you need a soul-soothing meal.

This recipe takes leftovers and transforms them into a savory soup with a hint of tartness - thanks to our secret ingredient. While the slow cooker ham and bean soup has its charm, the Instant Pot's speed makes it a lifesaver for those busy days.

Prep Time15

Cook Time40

Total Time55

Servings: servings

Calories: 126kcal

Author: Chandice Probst

Cost: $10

Ingredients

1 Leftover ham hock bone
1 cup dried navy beans (this is the only bean I know that works)
6 cups chicken broth
½ onion diced
¼ c. pomegranate juice
1 cup pomegranate seeds divided
1-2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
¼ tsp. black pepper

Instructions

Add all ingredients to the Instant Pot
Cook on high pressure for 25 minutes then let natural release for 15 minutes
Remove ham bone and chop or shred the meat and put it back into the soup, discard bone
Skim off any excess fat or parts of the ham you don't want in your soup and discard
Open and add pomegranate juice and half the seeds
Add a bit more salt to taste and enjoy topped with more fresh pomegranate seeds

Notes

Be sure to sort and rinse the dry beans well before using.

Storage

Storing - You can keep this delicious soup in an airtight container in the fridge for 3-4 days. Make sure that the soup has cooled to room temperature before storing. Reheat in the microwave in intervals until desired temp is reached.

Freezing - To preserve your soup for longer, freeze in a freezer safe container for up to 3 months. Again, make sure the soup has cooled to room temperature before freezing. Let thaw in the fridge and reheat in the microwave or stovetop.

Nutrition