Ingredients listed below! This is a soup that my mom made regularly when I was a kid. I've updated it and adapted it to work with the Instant Pot, which makes cooking beans SO much faster than the traditional stovetop method. I highly recommend that you serve it with cornbread!

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Instant Pot Ham and Bean Soup Recipe:

Ingredients:
2 Tablespoons Avocado Oil (or olive oil, coconut oil, butter, etc.)
2 Carrots, peeled and chopped
2 Stalks Celery, sliced
1 Onion, diced
2 Cloves Garlic, minced
7 Cups of Water or Broth
1 Pound Dry Beans (see note for recommendations)
4 Cups Chopped Ham (or 1 meaty ham bone)
1 Bay Leaf
½ Teaspoon Black Pepper
Salt to taste

Instructions:
Set the Instant Pot to the sauté function. Let it heat up for a minute or two, then add the oil. Add the carrots, celery, and onion and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 more minute.
Meanwhile, as the veggies are cooking, wash the beans. Remove any sticks or stones.
Add the water or broth to the cooked vegetables. Then add the washed beans, ham, bay leaf, pepper, and salt to taste. Give it all a quick stir. Make sure it doesn't go about halfway up the inner pot!
Place the lid in the locked position. Set the release switch to sealing. Set the Instant Pot to manual mode, high pressure, for 4055 minutes (see notes below for cooking times for different beans).
After the pressure cooking time is complete, allow the Instant Pot to natural release for 15 minutes. Then switch it to venting and wait for the Instant Pot to completely depressurize.
Open the lid, remove the bay leaf, and taste and adjust seasonings if needed.
If using a ham bone, remove from soup and pick off any meat. Chop it up and add it back to the soup.
See notes for serving recommendations.


Notes
I have used navy beans, Great Northern beans, and pinto beans to make this soup.
You can serve the soup asis, or add a dollop of sour cream, some crispy bacon, cheddar cheese, and sliced green onions.
If you're pressed for time, you can skip the sautéing step and just throw everything in the Instant Pot and cook it!

Cooking Time of Beans in Instant Pot:
Here are the cooking times recommended in the official Instant Pot booklet. These are for unsoaked beans:

Navy Beans: 2530 Minutes
Pinto Beans: 2530 minutes
Great Northern Beans: 2530 minutes
Black Beans: 2025 minutes
Cannellini Beans: 3540 minutes
Kidney Beans: 3540 minutes
Cooking Time of Soup for Different Beans:

⚠HOWEVER! Since you have other ingredients in the Instant Pot, it will actually take a bit longer to cook the beans. I recommend adding 1015 minutes onto the longest time.

So for navy beans, I would recommend cooking them for 4045 minutes on high pressure for this soup.

For cannellini beans, that would be 5055 minutes.

And for black beans, it would be 3540 minutes.

However, I found that 40 minutes was enough time for the pinto and navy beans, but the Great Northern beans actually needed a little more time.

If you prefer yours beans just done, you could opt for the shorter time. But if you like really tender beans, opt for the longer time.

And you can also taste them and cook for an additional 510 minutes if they aren’t quite done!

Please note that the only electric pressure cooker I have experience with is the Instant Pot. If you own a different brand, please refer to the owner’s manual for how long to cook beans!

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