Effortless Instant Pot Ham and Beans: Your Go-To Recipe for Delicious, Healthy Meals
Discover the ultimate comfort food with our easy-to-follow Instant Pot Ham and Beans recipe. Perfect for a hearty family meal, this dish utilizes the magic of pressure cooking to create tender beans and savory ham in a fraction of the traditional time. Whether you own an Instant Pot, Ninja Foodi, or Crockpot Express, this recipe is designed for seamless preparation, transforming simple ingredients like leftover ham, crisp celery, aromatic onions, and sweet carrots into a truly satisfying experience. Best of all, there’s absolutely no soaking required for Great Northern beans, making this a spontaneous and convenient choice for any weeknight or weekend gathering.
This leftover ham recipe is a testament to how effortlessly delicious and healthy meals can be. Born from a desire to utilize savory smoked ham, this pressure cooker version quickly became a family favorite. It’s an economical choice that prevents food waste and introduces the rich, wholesome goodness of dried beans into your diet without the fuss of overnight soaking. Even the pickiest eaters will find joy in this flavorful, nutrient-packed dish.
Why You’ll Love This Easy Pressure Cooker Ham and Beans Recipe
Our pressure cooker ham and beans recipe stands out for its simplicity and incredible flavor. Here’s why it deserves a spot in your regular meal rotation:
- No Soaking Required: Forget the overnight planning! The high pressure of an Instant Pot or Ninja Foodi cooks dried Great Northern beans to perfection without any pre-soaking, saving you significant time and effort.
- Utilizes Leftover Ham: This recipe is a fantastic way to transform holiday ham into an entirely new, exciting meal. It’s perfect for giving new life to roasted, baked, or smoked ham.
- Healthy and Wholesome: Packed with protein from ham and fiber from beans, along with nutrient-rich vegetables, this dish offers a balanced and nourishing meal for the whole family.
- Incredibly Flavorful: The combination of savory ham, tender beans, and aromatic vegetables simmered in a rich broth creates a depth of flavor that is both comforting and satisfying.
- Versatile for Various Appliances: While we highlight the Instant Pot, this recipe is fully adaptable for other electric pressure cookers like the Ninja Foodi or Crockpot Express. The core pressure cooking principles remain the same, ensuring delicious results regardless of your appliance.
- Budget-Friendly: Making meals from scratch with dried beans and leftover ingredients is an excellent way to keep your grocery budget in check without compromising on taste or quality.
Key Ingredients for Your Perfect Ham and Beans
Crafting the perfect pot of ham and beans starts with selecting quality ingredients. While this recipe is forgiving and allows for variations, these are the components we recommend for optimal flavor and texture:
Choosing Your Beans: Great Northern and Beyond
For this recipe, we predominantly use Great Northern beans due to their mild flavor and creamy texture when cooked. They hold their shape well and absorb the rich flavors of the broth and ham beautifully. However, you can certainly experiment with other dry bean varieties like Pinto Beans, cannellini beans, or even a mix if you prefer a different profile. Most legumes have similar pressure cooking times, making this recipe highly adaptable. Just remember, the magic of the pressure cooker means no prior soaking is necessary for any of these dry beans!
The Heart of the Dish: Ham Selection
The best ham for this recipe is often leftover ham from a holiday meal, whether it was a Ninja Foodi ham or an Instant Pot ham. Diced into bite-sized pieces, it infuses the beans with incredible depth. If you don’t have leftovers, a smoked ham hock or shank can provide an even more profound smoky flavor and can be added directly with the beans to cook down. Alternatively, pre-cooked ham steak, diced, works perfectly as well, offering a quick and convenient option.
Flavorful Foundations: Essential Vegetables
A classic mirepoix of vegetables forms the aromatic base for our ham and beans. We include:
- Carrots: Peeled and sliced into uniform rounds or half-moons. Baby carrots can also be used for convenience. They add a touch of sweetness and vibrant color.
- Celery: Chopped celery not only adds a delicate crunch but also a fresh, earthy flavor that complements the richness of the ham.
- Onions: Both white and yellow onions are versatile and contribute essential savory notes to the broth. Diced finely, they melt into the soup, enhancing its overall depth.
For an extra layer of flavor, consider adding a couple of cloves of minced garlic during the sauté phase (if your pressure cooker has one, otherwise add it directly with other ingredients).
The Liquid Base: Broth vs. Water
Using chicken broth or stock is highly recommended over plain water. Broth introduces a significant amount of savory flavor, creating a more robust and satisfying soup. If you’re mindful of sodium intake, opt for low-sodium broth or dilute regular broth with an equal part of water. This ensures a flavorful base without excessive saltiness.
Seasoning to Taste
While the ham and broth provide much of the seasoning, a subtle touch of additional spices can elevate the dish. A quarter teaspoon of salt is suggested, but always taste and adjust. Bay leaves are optional but add a lovely herbaceous note; just remember to remove them before serving. A dash of black pepper, a pinch of dried thyme, or a hint of smoked paprika can further customize the flavor to your liking. The goal is to let the natural flavors of the ham and beans shine through.
Mastering Pressure Cooker Ham and Beans: Cooking Times & Tips
Cooking ham and beans in your Instant Pot or other electric pressure cooker is surprisingly simple, especially with our no-soak method. The process generally involves two main pressure cooking stages:
Stage 1: Tenderizing the Dry Beans
For perfectly tender Great Northern beans without any pre-soaking, we recommend an initial pressure cook time of 40 minutes on high pressure. If you prefer your beans exceptionally soft and creamy, you can extend this to 45-50 minutes. This timing is based on achieving a consistently tender bean that’s ready to absorb the flavors of the ham and vegetables. After the initial cooking, a natural release of pressure is crucial. Allow the pot to naturally de-pressurize for at least 5-10 minutes, or until all steam has fully escaped. This prevents the beans from bursting and ensures an even texture. Following this, the beans are drained to remove any starches, creating a clearer broth in the final soup.
For a comprehensive guide on various bean cooking times, refer to our Instant Pot cooking times for beans, which covers a wide array of dry legumes.
Stage 2: Combining Flavors and Finishing the Soup
Once your beans are tender, you’ll add the remaining ingredients: diced ham, chopped carrots, celery, onion, and chicken broth. This second pressure cook stage is much shorter, typically 10 minutes on high pressure, followed by a quick release. This allows the vegetables to soften perfectly while the flavors meld together, without overcooking the ham. The result is a harmonious soup where every ingredient shines.
What is the Ideal Ratio of Beans to Liquid in a Pressure Cooker?
When cooking dry beans in a pressure cooker, a general guideline is to use approximately three times the amount of liquid to dry beans. For example, for 16 ounces (about 2 cups) of dry beans, you will need approximately 6 cups of water or broth during the initial cooking phase. The beans will absorb a significant amount of this liquid as they expand and tenderize. It is always better to err on the side of slightly more liquid rather than too little, to prevent scorching and ensure even cooking. However, a critical safety note for any pressure cooker is to never exceed the maximum fill line inside the pot, regardless of what you are cooking. Adhering to this guideline ensures safe and effective pressure cooking.
How to Thicken Your Ham and Beans Soup
If you prefer a thicker, more stew-like consistency for your ham and beans, you have a few easy options:
- Cornstarch Slurry: Whisk together 1-2 tablespoons of cornstarch with an equal amount of cold water or broth until smooth. With the Instant Pot on ‘Sauté’ mode, slowly pour the slurry into the hot soup while stirring constantly. Let it simmer for a few minutes until the soup thickens to your desired consistency.
- Mashing Beans: For a naturally thick and creamy texture, remove about 1-2 cups of the cooked beans, mash them with a fork or potato masher, and then stir them back into the soup. This releases their starch and creates a rich, full-bodied broth.
- Heavy Cream: For a richer, creamier soup, stir in a splash of heavy cream or half-and-half at the very end of the cooking process, just before serving. This adds a luxurious finish.
Remember to adjust the consistency to your preference. Each method offers a slightly different texture and flavor profile.
For those who prefer a slower cooking method, we also have a fantastic slow cooker ham and beans recipe that yields similarly comforting results with minimal effort.
Instant Pot Ham and Beans Recipe
Equipment
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1 pressure cooker
Ingredients
- 16 oz Northern beans, dry beans
- 6 cup water
- 32 oz chicken broth, or vegetable broth
- 2 cup ham, diced
- 1/4 tsp salt, optional
- 2 stalks celery
- 1 small onion, diced
- 2 large carrots, sliced
Instructions
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Rinse dry Northern or white beans under water, put them into your Instant Pot with your 6 cups of water.
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Put lid on, close steam valve, and set to bean setting for 40 minutes. (timing will depend on how soft you like them but 40 works well for us). If you’re using canned beans you would skip this step and start with adding vegetables below with your canned beans.
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Do a natural release for 5 minutes, drain beans, and set aside.
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Add carrots, celery, diced ham, salt, diced onion, broth, and your drained beans back into your pressure cooker. Stir gently.
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Put lid on, close steam valve, and set to pressure high for 10 minutes.
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Do a quick release, stir and serve!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Serving Suggestions and Variations
Our Instant Pot Ham and Beans is a wonderfully complete meal on its own, but a few additions can elevate the experience:
- Garnishes: A sprinkle of fresh parsley or chopped green onions adds a burst of color and freshness. A dollop of sour cream or a dash of hot sauce can also add a nice zing.
- Accompaniments: Serve with a side of warm, crusty bread, cornbread, or even rice to soak up all the delicious broth. A simple green salad provides a fresh contrast to the hearty soup.
- Spice It Up: For those who enjoy a little heat, add a pinch of red pepper flakes along with the other seasonings, or stir in a diced jalapeño for a fresh kick.
- Extra Veggies: Feel free to toss in other quick-cooking vegetables during the second pressure cooking stage, such as diced bell peppers, spinach (stirred in after cooking), or corn for added texture and nutrients.
This dish is incredibly versatile, making it easy to adapt to your family’s preferences or whatever ingredients you have on hand.
Storing and Reheating Leftovers
One of the best things about ham and beans is that it often tastes even better the next day! Here’s how to store and reheat your leftovers:
- Refrigeration: Store leftover ham and beans in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld and deepen over time.
- Freezing: This soup freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of extra broth or water to thin it out, as the beans will absorb more liquid as it sits. Alternatively, individual portions can be reheated in the microwave.
More Delicious Pressure Cooker Bean Recipes
Once you’ve experienced the ease and deliciousness of cooking dry beans in your pressure cooker, you’ll want to explore more! We have a variety of Instant Pot soup recipes that are equally simple and satisfying. Many can be ready in 15 minutes or less, though some, like this ham and beans, take a bit longer for that ultimate depth of flavor when cooked from scratch.
Looking for a different approach? If you enjoy a meal that simmers gently all day, our Crockpot Ham and Beans recipe is a fantastic alternative. It results in a thicker, almost stew-like consistency that’s particularly comforting, especially the day after a big holiday like Easter.
Mastering pressure cooker bean soups, such as this recipe or our Black Eyed Peas and Ham, generally involves two key steps: first, tenderizing the legumes, and then combining them with other ingredients to create a flavorful soup or stew.
- Pressure cooker chili with dry beans uses a delightful 13-bean mix and pairs perfectly with baked potatoes.
- Instant Pot split pea soup takes just 17 minutes to cook and is wonderfully rich, especially with a leftover ham bone.
- Making Crockpot baked beans from scratch is much easier than you might imagine and yields an incredibly flavorful side dish.
- Our Pinto bean soup offers a similar hearty experience to ham and beans, with its own unique variations.
- For Mexican-inspired meals, learn how to make Instant Pot black beans from dry, perfect for burritos or taco bowls.
Frequently Asked Questions About Ham and Beans
Yes, absolutely! Especially when made with dry beans, this dish is naturally low in saturated fat and cholesterol. It’s packed with protein from the ham and an excellent source of fiber from the beans, making it a wholesome and filling meal. Utilizing leftover ham also makes it a fantastic way to minimize food waste and enjoy a cheap Instant Pot recipe that’s both healthy and delicious.
While pressure cooking helps break down some of the compounds that cause gas, you can further reduce gas-producing effects by soaking the beans overnight. To do this, simply cover the dry beans with about 6 cups of water and let them sit for 8-12 hours. After soaking, drain and rinse the beans thoroughly before cooking. If you soak them, you can typically decrease the initial pressure cook time for the beans from 40 minutes to about 20-25 minutes, or until they reach your desired tenderness.
On most Instant Pot models, the “Bean/Chili” setting defaults to a high-pressure cook. The default time is often 30 minutes, but you can easily adjust this using the minus (-) or plus (+) buttons to achieve your desired cooking duration, such as the 40 minutes recommended in this recipe for no-soak beans.
Yes, you can! If using canned beans, rinse them thoroughly and skip the initial pressure cooking step for the dry beans. Simply add the rinsed canned beans along with the ham, vegetables, and broth during the second pressure cooking stage, and cook for about 5-7 minutes on high pressure with a quick release, just enough time to heat everything through and allow flavors to meld.