Instant Pot White Bean Soup with Kale – a hearty, smoky and delicious bean soup recipe that cooks up in a fraction of the time thanks to the pressure cooker. Made with dried white beans, chicken stock, a smoked ham hock, ham steak, veggies, herbs and spices. It's so easy and the flavor is truly incredible!
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White bean and ham soup will always remind me of my mama. She would make the most delicious, creamy stove top white bean soup ever.
It would simmer for hours and fill the house with savory soul-warming aromas.
I’m not sure what she did to make it taste so good but it was delicious!
I don’t have the patience or attentiveness to cook dried beans at the perfect temperature for hours on the stove like she did but I do crave her white bean and ham soup.
Instant Pot White Bean Soup!
So recently I went to work. I got out my 6 quart Instant Pot because this is the perfect scenario for using it since it cuts the cook time down by over half AND there’s no need to soak the white beans beforehand. The magic pot strikes again, people!!
The soup turned out amazing!! It was creamy, delicious and full of smoky pork flavor.
I added a smoked ham hock to the soup before pressure cooking. And then at the very end I added a pound and a half of chopped ham steak because my crew are meat lovers and of course it balances out the carbs.
I also added some kale to the soup after it pressured cooked for some extra nutrients.
As you know by now, I love sneaking veggies into recipes like this. You could add spinach instead if you prefer or omit them all together if that’s not your thing.
All in all this white bean soup was a yummy homerun!!
Here's how it all comes together…
How can you make white bean soup from scratch?
Add the olive oil, onions, celery, carrots, fresh herbs and all the spices to the Instant pot.
Seal the pot and pressure cook for 32 minutes. It will take 24-25 minutes for the pot to come to pressure. When the pressure cook time is up allow for a 25 minute pressure release.
Add in the cubed cooked ham steak, set the IP to “Saute” mode, and cook for 10 minutes.
Meanwhile remove ham hock and cut any meat off the bone and add back to the pot.
Then fold in the kale and the grated Parmesan cheese. Taste the soup and add salt if needed. Garnish with fresh parsley and more Parmesan cheese if desired and enjoy.
This bean soup is so comforting and tasty. An easy and effortless meal that will warm you from the inside out!
Storing Ham and Bean Soup
This soup can be stored in the refrigerator for up to 5 days.
You can also freeze the Ham and Bean Soup.
It's best to freeze this soup without the kale added in, so skip that step if you're planning to freeze it. You can add the kale directly to each bowl after you've thawed it, when serving it.
To freeze, allow the soup to cool completely, then place in freezer-safe bags or freezer-safe containers.
To defrost, place the frozen soup in the fridge the night before. Then heat and serve. You may need to add a bit more stock to thin the soup out if it seems thick.
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 celery stalks, chopped into ½-inch pieces
- 4 large carrots, sliced into ½-inch pieces
- 2 bay leaves
- ¼ cup chopped fresh flat-leaf parsley (more for garnish)
- 10 stems of fresh Thyme
- 12 sage leaves, chopped
- 3 rosemary sprigs
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 7 cups of chicken stock
- 1 pound dried Great Northern Beans (or small white beans), rinsed, drained and any debris removed
- 1 smoked ham hock
- 1½ pounds cubed cooked ham steak
- 4 cups chopped kale
- ¼ cup Parmesan cheese (more for garnish)
- Add the olive oil, onions, celery, carrots, fresh herbs, garlic powder, and pepper to the Instant pot.
- Next, pour in the chicken stock, white beans, and add smoked ham hock.
- Seal the pot and pressure cook for 32 minutes. It will take about 25 minutes for the pot to come to pressure. When the pressure cook time is up allow for a 20 minute pressure release and remove the lid.
- Remove the thyme and rosemary stems from the pot and discard.
- Add in cubed cooked ham steak and saute for 10 minutes.
- Meanwhile remove the ham hock and cut any meat off and add it back to the pot.
- Then fold in the kale and the grated Parmesan cheese.
Serving Size8-10 ounces
Amount Per Serving Calories 411Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 91mgSodium 1281mgCarbohydrates 30gNet Carbohydrates 23gFiber 7gSugar 7gProtein 40g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!