Instant Pot (Tomato Based) Ham and Bean Soup–a healthy and quick soup recipe that’s full of bright flavor thanks to crushed tomatoes and fresh lemon juice. A perfect way to use up leftover ham.
Get the slow cooker version of this recipe
Instant Pot (Tomato Based) Ham and Bean Soup
Chances are many of you have leftover ham that you’ll be wanting to use up this week. I have a healthy instant pot ham and bean soup recipe that you’ll want to use to get back on track after all that sugar. I know I ate way too many Cadbury mini eggs, macaroon nests and even some carrot cake.
This ham and bean soup is a bit different from many other ham and bean soups. It is tomato based instead of cream based and has lots of acidic flavor because of the crushed tomatoes and the lemon juice. I also opted to use canned beans instead of dried beans just to make it a little bit quicker to cook.
Ham Leftovers? Here are some options…
Slow Cooker Cheesy Scalloped Potato Casserole
Slow Cooker Cheesy Ham Chowder
Slow Cooker Chicken Cordon Bleu Soup
Instant Pot Split Pea Soup with Ham from Kalyn’s Kitchen
Instant Pot Vegetarian Bean Soup with Dried Beans from Basil Momma
What Instant Pot/Slow Cooker Did You Use?
For this Instant Pot (Tomato Based) Ham and Bean Soup recipe I used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers. It cost me around $80 on Amazon. When I made a similar recipe in the slow cooker I used this 6 quart KitchenAid Slow Cooker.
A healthy and quick soup recipe that’s full of bright flavor thanks to crushed tomatoes and fresh lemon juice. A perfect way to use up leftover ham.
- 1 (15 oz) can cannellini beans
- 1 (15 oz) can kidney beans
- 1 (28 oz) can crushed tomatoes
- 1 medium yellow onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 2 Tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp garlic powder
- 1 tsp ground mustard
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Juice from one large lemon
- 4 cups water
- 2-3 cups cubed ham
- Add all ingredients to Instant Pot. Cover and make sure the valve is on “sealing.” Press manual and set the timer to 10 minutes.
- Once the timer beeps let the pressure come down naturally for at least 15 minutes. Carefully release the rest of the pressure and open the pot. Discard the bay leaf.
- Season to taste with additional seasonings, if needed. Ladle into bowls and serve. Store leftovers in an airtight container for up to a week. You can also freeze this soup in individual containers for a healthy and easy lunch.
I used my Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker for this recipe.
Click here for the slow cooker version of this recipe.
- Calories: 429
- Sugar: 9.8
- Fat: 3.3 g
- Fiber: 20.4
- Protein: 37.9 g
- Cholesterol: 40 g
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