Instant Pot Bean Soup

Ingredients

• 454 g (16 ounces)dried mixed beans
• 1 smallonion, diced
• 2carrots, chopped
• 1 tablespoonbacon fat (or butter or olive oil)
• 2 tablespoonswhite miso paste
• 1bay leaf
• 1 teaspoonblack pepper
• 1 teaspoonchilli powder
• 1 teaspoontoasted cumin seeds
• 1ham bone or smoked pork hock
• 170 g (6 ounces), optionalchopped ham
• 1.42 litres (6 cups)chicken stock
• 237 ml (1 cup)water
• 1 can, 425 g (15 ounces)diced tomatoes
• 1–2 teaspoons, optionalsalt

Instructions

1. 1

   Soften the onion

   Set the Instant Pot to sauté. Cook the onion in the bacon fat for about 2–3 minutes, until softened.

2. 2

   Add ingredients

   Add all the remaining ingredients except the tomatoes and salt, then stir to combine.

3. 3

   Pressure cook

   Cook on high pressure for 50 minutes.

4. 4

   Release pressure

   Allow the pressure to release naturally for 15 minutes, then quick-release any pressure left in the pot.

5. 5

   Finish the soup

   Stir in the tomatoes. Taste the soup before adding salt, and add it if needed.

6. 6

   Return the ham

   Remove any ham from the bone, chop it and stir it back into the soup.

What is bean soup?

Bean soup is a hearty, familiar dish in American home cooking, often made with dried beans and a ham bone for a savoury, slow-cooked flavour. This version uses a pressure cooker to shorten the cooking time while keeping the beans and ham at the centre of the bowl.

Mixed beans bring a variety of shapes and textures, while miso, cumin and chilli powder add depth to the broth. Tomatoes go in at the end, so their flavour remains distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 17g protein, 33g carbs, 6g fat.

The beans and tomatoes supply most of the carbohydrates, while the ham and beans contribute protein. Fat comes mainly from the bacon fat and ham; serve a moderate bowl with salad or vegetables for a more balanced plate.

Choosing the beans and ham

Mixed beans: A dried blend gives the soup its varied texture. Check the packet for any damaged beans or debris before adding them.

Ham bone: A bone or smoked pork hock flavours the cooking liquid as the soup cooks. Chopped ham is optional, but adds extra pieces of meat to the finished soup.

Building flavour in the pot

Onion base: Sautéing the diced onion in bacon fat for 2–3 minutes softens it before the other ingredients go in. Butter or olive oil can stand in for the bacon fat.

Seasonings: White miso, black pepper, chilli powder and toasted cumin seeds season the stock. Since the ham and stock can already be salty, taste the soup before deciding whether to add salt.

Pressure release and timing

Natural release: After 50 minutes at high pressure, leave the pot undisturbed for 15 minutes so the pressure can fall naturally. Quick-release only the remaining pressure after that.

The stated total time is 75 minutes. Allow for the separate sautéing and finishing steps as well as the pressure-cooking and release stages.

Checking the texture

Beans: The soup is ready when the beans are tender rather than chalky or hard in the centre. If they need more cooking, the recipe does not specify an additional cooking time, so follow your Instant Pot's safe pressure-cooking instructions.

Broth: Stir before serving to distribute the beans, vegetables and ham. The beans give the soup its hearty body, while the tomatoes add a fresh, tangy note.

Serving the soup

This soup makes a substantial meal on its own, particularly with bread for dipping. A crisp green salad or simply steamed vegetables can add a fresh contrast.

Serve it hot, making sure each bowl gets a mix of beans and any chopped ham. If the ham bone has yielded meat, return it to the pot as directed before portioning.

Recipe notes & tips

• Use the sauté function to soften the onion before pressure cooking.
• Stir the miso paste in well so it is distributed through the stock.
• Leave out the optional chopped ham if the ham bone provides enough meat for your taste.
• Taste the soup before adding salt, as the stock and ham can affect how much it needs.
• Remove all usable ham from the bone and chop it before returning it to the pot.

Variations

• Use olive oil: Replace the bacon fat with olive oil for a different savoury base.
• Use butter: Choose butter instead of bacon fat for a milder flavour.
• Add the optional ham: Include the chopped ham for extra meaty bites.
• Adjust the chilli: Reduce or increase the chilli powder to suit your preferred level of warmth.
• Finish with herbs: Scatter chopped parsley over each bowl just before serving.

Common mistakes to avoid

• Salting too soon: Ham and stock may already be salty, so taste the soup before adding salt.
• Skipping the natural release: Allow the full 15 minutes before quick-releasing any remaining pressure.
• Adding tomatoes too early: Keep them out during pressure cooking and stir them in at the end as directed.
• Leaving ham on the bone: Check the bone for meat after cooking, then chop and return it to the soup.
• Undercooking the onion: Sauté it for about 2–3 minutes until softened before adding the other ingredients.

How to store

Cool leftovers and refrigerate them in a covered container, using them within 3–4 days. Reheat gently on the hob or in the microwave until piping hot, stirring so the soup heats evenly.

Frequently asked questions