This is one of my favorite soup recipes to make, Instant Pot Ham Bean and Potato soup or Sopas de jamon y habichuelas.
Now, this is a simple soup to make, and you can’t mess this up as you can add and make it your flavorful way.
How to Make Instant Pot Ham Bean and Potato Soup
Let me start by saying that you can skip ham broth and just add chicken broth and will be perfect! Also depending on how “thick” you want the soup, add the water. You don’t want to overflow the Instant Pot.
What are the ingredients for Instant Pot Ham Bean & Potato Soup
To make this ham, bean, and potato soup recipe, you are going to need the following ingredients:
- Olive oil or butter
- Garlic Cloves
- Dry oregano
- Can of beans
- Ham broth* (can entirely skip if you want to use chicken broth)
- Chicken broth
- Cooked ham
- 2 large potatoes
Now that you have gathered all your ingredients grab your Instant Pot or favorite electric pressure cooker and let’s begin.
Follow these steps to make this ham, bean and potato soup:
Step 1 – Hit the Sauté button on your Instant Pot.
Step 2 – Add the olive oil or butter, oregano, garlic, onions and stir for a few minutes, about 2 minutes.
Step 3 – Add the carrots, celery and stir for another minute.
Step 4 – Add the beans and stir.
Step 5 – Add the rest of the ingredients. Make sure you don’t overflow and add the water to your liking.
Step 6 – Close the Instant Pot lid.
Step 7 – Move the valve to Sealing.
Step 8 – Hit the Manual Button 10 minutes.
Step 9 – Once is done, let it natural release for about 5 minutes then quick release.
Your Instant Pot Ham Bean & Potato Soup is complete and ready to serve!
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Print the Ham Bean & Potato Soup Recipe
Now that you know how to make this Instant Pot Ham Bean & Potato Soup it is time to print the exact measurements for this recipe.
- 1 tablespoon olive oil
- 2 Garlic Cloves, minced
- 1 teaspoon of Oregano
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 large onion, diced
- 1 can of beans or Instant Pot Dried Beans
- 2 cups ham broth (or chicken broth)
- 2 cups of chicken broth
- 2 – 3 Cups of Water (depends on how watery you want your soup)
- 2 cups cooked ham (or leftover ham)
- 1 cup of potatoes, diced
- Salt & Pepper to taste
Hit the Sauté button on your Instant Pot.
Add the olive oil or butter, oregano, garlic, onions and stir for a few minutes, about 2 minutes.
Add the carrots, celery and stir for another minute.
Add the beans and stir.
Add the rest of the ingredients. Make sure you don’t overflow and add the water to your liking.
Close the Instant Pot lid.
Move the valve to Sealing.
Hit the Manual Button, high, for 10 minutes.
Once is done, let it natural release for about 5 minutes then quick release.
When it comes to adding the water, you decide how much water you want. I prefer this soup to be more watery.
Skip the ham broth and replace it all chicken broth.