A friend of mine told me the other day that they could never have just a bowl of soup for dinner because it wouldn’t be as filling as say, a steak and potatoes type of meal. Normally, I’d agree because I have a big appetite myself, but I know there are certain types of ingredients that add bulk to a meal. For example, anything with fiber such as vegetables or even beans and legumes, can make a meal more satiating. This instant pot ham and bean soup is a great example of that. You get plenty of fiber from the beans, and also protein from the ham. Both are guaranteed to make you feel fuller for longer, so give this recipe a try if you’re looking for a heavier soup.
(You may also like: The Best Instant Pot Split Pea Soup with Uncured Ham)
Soul-Satisfying Instant Pot Ham And Bean Soup
- Prep Time: 10 minutes
- Cook Time: 43 minutes
- Total Time: 53 minutes
- Yield: 8 1x
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 3 celery stalks, chopped
- 2 large carrots, chopped
- 1 pound dried Great Northern beans or Cannellini beans, sorted of debris
- 1 bay leaf
- 1 tsp dried thyme
- 6 cups beef or chicken broth
- 2 lb ham hock
- salt and black pepper to taste
- 4 tbsp chopped fresh parsley
- Rinse the beans in a colander and set aside.
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion, carrots and celery and cook for 2-3 minute.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the beans, ham hock, bay leaf, dried thyme and broth.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 40 minutes.
- When finished cooking, allow to naturally release the pressure.
- Open the lid and discard the bay leaf.
- Transfer the ham hock to a cutting board and let cool slightly.
- Pick meaty pieces off ham hock and cut into small pieces, then stir ham back into soup.
- Season the soup with salt and black pepper to taste.
- Stir in the chopped parsley.
- Serve warm.