Ham: This recipe truly shines with leftover holiday ham. The residual flavors from your beautifully prepared ham, whether it was glazed, smoked, or roasted, will infuse the soup with an incredible richness. For instance, my family's favorite Baked Ham with Cherry Glaze yields the most amazing leftovers for this soup.

Chicken Stock: The quality of your stock directly impacts the depth of your soup. While store-bought varieties work well, using Homemade Chicken Stock provides a superior, more robust flavor. It’s a game-changer for any soup recipe.

Vegetables: A classic aromatic base of finely diced carrots, celery, and yellow onions forms the foundation of this soup. These "holy trinity" vegetables, often referred to as mirepoix, soften and sweeten as they sauté, building layers of flavor.

Navy Beans: These small, creamy beans are my top choice for ham and bean soup. They consistently cook to perfect tenderness under pressure and absorb the savory ham flavor beautifully. Their size ensures they break down slightly to thicken the soup without becoming mushy.

Garlic: Fresh is always best! Smashed and minced garlic cloves release their potent aroma and flavor, contributing significantly to the soup’s overall warmth and depth. Avoid pre-minced garlic if possible.

Crushed Red Pepper Flakes: Just a touch of red pepper flakes adds a subtle warmth and a gentle kick, elevating the savory notes of the ham without overpowering them. Adjust the amount to suit your spice preference; a little goes a long way!

For the precise measurements and a complete list of ingredients, please refer to the comprehensive recipe card at the end of this article.

1. Prepare Your Ingredients. Begin by washing and preparing all your vegetables. Dice the yellow onions, celery, and carrots into small, even pieces. Dice your leftover ham into bite-sized cubes. Peel and mince the garlic. Thoroughly rinse the dried navy beans under cold running water to remove any dust or debris, then set them aside to drain.

2. Sauté the Aromatics. Place your Instant Pot on the "Sauté" setting and allow it to heat until "Hot" appears on the display. Add the canola oil. Once shimmering, add the diced onions, celery, and carrots. Sauté them for 5-7 minutes, stirring occasionally, until the vegetables soften and begin to turn a light golden color. If you are using a ham bone, add it to the pot at this stage to build a rich flavor base.

3. Add Garlic and Ham. Once the vegetables are tender, add the minced garlic to the pot. Continue to sauté for another minute until the garlic becomes fragrant, being careful not to burn it. Next, stir in the diced ham and sauté for 2-3 minutes to allow it to warm through and release its savory essences.

4. Combine and Season. Add the rinsed and drained navy beans to the pot. Pour in the chicken broth, then add the dried thyme, bay leaf, and crushed red pepper flakes. Season generously with salt. It’s important to taste the broth at this point and adjust the salt to your preference, keeping in mind that the ham will also contribute saltiness.

5. Pressure Cook. Stir all the ingredients together well. Secure the Instant Pot lid, ensuring it is properly latched. Rotate the steam release valve to the "Sealing" position. Select the "Pressure Cook" (or "Manual") setting and set the cooking time to 30 minutes on High Pressure.

6. Release Pressure and Serve. Once the cooking cycle is complete, allow the Instant Pot to perform a Natural Pressure Release for 10 minutes. This is crucial for the beans to fully absorb moisture and become perfectly tender. After 10 minutes, carefully turn the steam release valve to "Venting" for a Quick Release of any remaining pressure. Once the float valve drops, you can safely open the lid. Remove and discard the bay leaf and any ham bone you may have added. Give the soup a good stir, and ladle into bowls. Serve hot and enjoy!

Can I convert this Instant Pot Ham and Bean Soup recipe for a slow cooker?

Absolutely! This recipe can be easily adapted for your slow cooker. The main difference is that you’ll want to sauté the vegetables and ham on the stovetop first to build that crucial flavor base before transferring them to the slow cooker. Here's how:

In a medium pot over medium heat, add the oil, onions, celery, and carrots. Sauté until the vegetables soften and begin to turn golden. Add the minced garlic and sauté until fragrant. Stir in the diced ham and cook for a few more minutes. Transfer all these sautéed ingredients to your slow cooker. If you’re using a ham bone, add it now.

Then, add the rinsed beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Stir everything together. Close the lid and cook on the LOW setting for 8-10 hours, or until the beans are perfectly tender. Don’t forget to taste and adjust the seasoning as needed!

What other vegetables can I add to my ham and bean soup?

This recipe is wonderfully versatile! Feel free to customize it with your favorite vegetables or simply add more of the existing carrots, onions, and celery. Some excellent additions that complement ham and bean soup include diced tomatoes (fresh or canned, drained), colorful bell peppers, frozen corn, and other hearty root vegetables like parsnips or potatoes (added towards the end to prevent mushiness). Just remember to dice them to a similar size for even cooking.

Do I have to use navy beans in this recipe?

While navy beans are preferred for their size and creamy texture, you are not strictly limited to them. You can use any type of dried bean you prefer, or even a pre-packaged 7-bean mix for variety. If using a mix, remember to discard any seasoning packets that may come with it, as you’ll be flavoring the soup yourself.

Keep in mind that 30 minutes of high-pressure cooking is generally ideal for beans similar in size to navy beans or smaller. If you choose larger beans, such as cannellini beans or great northern beans (white kidney beans), you might need to add an additional 5-10 minutes to the pressure cooking time to ensure they become tender. Some beans, while large, might be thinner, leading to slightly different cooking times. For precise cooking guidelines tailored to your specific beans and pressure cooker model, always consult your appliance’s manual.

You can even use black-eyed peas for a different twist! For specific tips on cooking black-eyed peas in an Instant Pot, check out my Instant Pot Black Eyed Pea Soup recipe.