Instant Pot Ham and Bean Soup

Instant Pot Ham and Bean Soup

Ingredients

2 tablespoons olive oil (or any neutral cooking oil)

1 medium yellow onion, finely chopped

16 oz ham, cut into small cubes

1 tablespoon minced garlic (fresh or jarred)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon dried marjoram

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes (optional, for a little heat)

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1 1/2 cups diced carrots

2 cups chopped celery

1 bell pepper, diced

2 cans (15 oz each) white cannellini beans, drained and rinsed

3 bay leaves

4 cups vegetable stock or chicken broth

2–3 cups water, depending on desired consistency

Fresh parsley, chopped (for garnish)

Crispy bacon crumbles, for topping

Instructions:

Set your Instant Pot to the Sauté function. Once it heats up, add the oil and allow it to warm.

Add the chopped onion and cook for about a minute, stirring occasionally until slightly softened.

Stir in the cubed ham and cook for 2–3 minutes, letting it lightly brown and develop flavor.

Add in the garlic, herbs, spices, carrots, celery, bell pepper, beans, and bay leaves. Mix everything together.

Pour in the broth and water. Adjust the amount of water depending on how thick or brothy you prefer your soup. Be careful not to go past the maximum fill line of the Instant Pot. Stir well to combine.

Secure the lid and make sure the valve is set to Sealing. Select Manual (Pressure Cook) and set the timer to 5 minutes on High Pressure. If you prefer your vegetables a bit firmer, reduce the cooking time to 4 minutes.

When the cooking cycle finishes, carefully perform a quick pressure release by turning the valve to Venting. Once the pressure is fully released, turn off the Instant Pot.

Open the lid carefully, remove and discard the bay leaves, then give the soup a good stir.

Ladle into bowls and finish with a sprinkle of fresh parsley and crispy bacon bits before serving.