Just wait until you try Ham and Beans made in the Instant Pot! Talk about freakin’ delicious, especially when the temperature drops outside and the snow is a blowin’. Serve these up with your favorite cornbread muffins to complete the meal. #HamAndBeans #soup #InstantPot
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For whatever reason, we didn’t grow up eating Ham and Beans. For that matter, I don’t remember eating any beans during my childhood, except the canned chili beans that my Mom added to her chili. And, I sure didn’t know that beans cooked from dry could be so delicious when cooked under pressure. The best part? As long as you use a Natural Release (instead of a Quick Release) after you’ve cooked the beans in your Instant Pot, you don’t even need to SOAK them….woot! woot! I’ve been pleased to learn how easy they are to prepare and how delicious they can be. No more slimy beans out of a can for me.
Instant Pot Ham and Beans
Just wait until you try these Instant Pot Ham and Beans! This dish is especially delicious when the temperature drops outside and the snow is a blowin'. Serve these up with your favorite cornbread muffins to complete the meal.
- 1 leftover ham bone with meat, may substitute ham hocks
- 6-8 cups water
- 1 tsp. concentrated ham broth base, such as Better Than Bouillon
- 1 Tbs. olive oil
- 1 bay leaf
- 1 tsp. dried tarragon, may ubstitute 1 tsp. dried Italian seasoning instead (the tarragon is especially good in this recipe)
- 1 lb. dry white beans, I used Great Northern, no need to soak the beans first
- 4 carrots, diced
- 1 large yellow onion, diced
- 4 ribs celery, diced
- kosher salt and freshly ground black pepper, to taste
- 1/4 - 1/3 cup heavy cream, as desired, for creaminess
Place the ham bone (or ham hocks), with the water, ham base, bay leaf, tarragon, oil and beans into the Instant Pot, making sure the Instant Pot isn't filled more two-thirds full. Lock the Instant Pot lid into place and use the manual button to choose 25 minutes on high pressure, bringing the Instant Pot to full pressure.
When the timer sounds, use a 30 minute natural pressure release, followed by a quick release to remove any remaining pressure from the Instant Pot. (This long natural release allows your beans to finish cooking from residual heat and to relax, making them the perfect tenderness.)
Meanwhile, in a large sauté pan over medium high heat, sauté the carrots, onions, and celery in a bit of oil until softened, adding a bit of broth to mixture, if needed, to keep them from sticking.
Remove the ham bone and bay leaf from the prepared soup in the Instant Pot; pull any meat free that is still attached to the ham bone, adding it back into the ham and beans. Stir in the sautéed veggies to the ham and beans; adjust the seasonings to taste. For added creaminess, stir in a bit of cream, as desired. Serve at once!
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