This super easy Instant Pot Ham Bone Soup Recipe is filled with tender navy beans and the perfect way to use up that leftover ham!

With Easter right around the corner, I figured it was the perfect time to share with you what I like to do with my leftover ham bone!

Leftover Ham Bone Soup Recipe

After you’ve enjoyed a delicious Ham, don’t throw away that bone! It’s perfect for using in soup. The pressure cooker makes it super easy to just toss all the ingredients in, set it and come back to a deliciously seasoned broth with bits of ham that just falls off the bone.

Can I Freeze a Ham Bone?

YES! You can definitely freeze your ham bone for use later. Freeze for up to 3 months. What’s great about this recipe is that you can just toss the frozen ham bone right into the instant pot along with all the other ingredients and let it cook.

What If My Ham Bone Isn’t Frozen? Even if your ham bone isn’t frozen, you can still toss it in the pressure cooker and cook for the same amount of time.

What Beans To Use For Ham and Bean Soup?

For this recipe I used 1 pound of dried Navy beans, but you can also use dried pinto beans, black beans or any other type of dried bean that you like. A classic Ham and Bean Soup Recipe usually consists of navy beans, so that’s what I went with here and it’s a delicious choice.

Slow Cooker Ham and Bean Soup Instructions:

Don’t have an instant pot or pressure cooker yet? No worries! You can easily adapt this Ham Bone Soup Recipe to work in your slow cooker as well.

You’ll need to soak your beans in a few inches of cold water overnight first, drain and then add all the ingredients to your slow cooker. Cook on LOW for 8 to 10 hours.

I’ll also add these instructions to the printable recipe below.

Instant Pot Ham and Bean Soup:

What’s great about cooking this recipe in the pressure cooker is that you do not need to soak your beans overnight. In fact, you can just toss in your dried beans and have plump, tender cooked beans in a 50 minute cook time!

Once the soup is cooked, you’ll simply remove the ham bone and any cartilage that’s left behind and toss those out. Shred the ham (it’s super tender) and add it back to the soup. Give it a little stir and you’re ready to eat!

Ham Bone Soup Tips and Variations:

Chop your carrots a little on the thicker side, so they still have some consistency to them after being cooked.

Feel free to swap out any of your favorite beans instead of the Navy beans.

Try tossing in some baby potatoes for an even heartier soup.

If you don’t have 6 cups chicken broth, you can use water and chicken bouillon in it’s place.

What To Serve with Leftover Ham Soup?

We love to have either a simple side salad or Caesar salad along with some homemade rolls to make this a complete meal. There are usually a few leftover rolls from the dinner that the actual ham was served at, so that makes this recipe even more amazing!

I know you’re going to LOVE this super simple soup recipe! Don’t forget that you can freeze that ham bone for up to 3 months to make this easy soup!

HELPFUL PRODUCTS TO MAKE THIS RECIPE:

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Print Recipe Pin Recipe 4.88 from 16 votes Instant Pot Ham Bone Bean Soup Recipe This hearty Instant Pot Ham Bone Bean Soup recipe is super quick to make and filled with tender ham, beans and veggies! Prep Time 10 mins Cook Time 50 mins Pressure Release 40 mins Total Time 1 hr 40 mins Course: Main Dish Cuisine: American Servings: 10 Calories: 193 kcal Author: Shawn Ingredients 1 Ham Bone or Ham Hock , fresh or frozen

, 1 lb. dried Navy Beans

6 cups low sodium chicken broth

1 medium onion , diced

, 1 1/2 cups diced celery

1 1/2 cups diced carrots

4 cloves garlic , minced

, 1 tsp cumin

1/2 tsp salt

1/2 tsp black pepper

2 bay leaves Instructions Combine all ingredients into the liner of the pressure cooker and stir. Secure lid on pressure cooker and make sure valve is in the closed position.

Use the Bean/Chili setting for 50 minutes (or HIGH pressure). Let the pressure naturally release when finished cooking for 30 minutes, then carefully release the pressure the rest of the way.

Remove the ham bone from the pressure cooker and shred any meat and return it to the pot. Discard the bones and cartilage along with the two bay leaves. Notes This recipe was tested in an 8 quart instant pot, but should work in a 6 quart as well. *Total time reflects the time it takes pot to come to pressure and for pressure to release. **SLOW COOKER INSTRUCTIONS - Soak your beans overnight in a few inches of cold water. Drain the beans and add to your slow cooker. Add remaining ingredients and cook on LOW for 8 to 10 hours. Remove ham bone and shred any ham and return to slow cooker. Discard bone and bay leaves. Nutrition Calories: 193 kcal | Carbohydrates: 33 g | Protein: 13 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 187 mg | Potassium: 785 mg | Fiber: 12 g | Sugar: 4 g | Vitamin A: 3276 IU | Vitamin C: 3 mg | Calcium: 91 mg | Iron: 3 mg Keywords: Bean Soup, Ham Bone, Ham Hock, Instant Pot, Leftover Ham, Pressure Cooker, Soup DID YOU MAKE THIS RECIPE? don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry

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