Kalyn's Kitchen

Pressure Cooker Vegetable Soup with Giant White Beans, Ham, and Bay Leaves

(This is an old recipe that has been removed from my site, but I am leaving the printer-friendly version here in case anyone was a fan of the recipe. Use Pressure Cooker Recipes to find more ideas for your Instant Pot.)

(Makes about 4 servings, recipe created by Kalyn)

Although we created this recipe in a stovetop pressure cooker, you can definitely make it in the Instant Pot, or a Cuisinart Electric Pressure Cooker if that’s what you have.

1 cup giant white beans, soaked for 8 hours in cold water (or use any white beans)
3 cups water
2 bay leaves
4 garlic cloves
1 onion chopped in 1 inch pieces
1 large carrot, cut in half lengthwise, then into thick half-circles
1/2 cup chopped celery, cut into pieces same size as carrots
1 cup ham cubes, about 1 inch square
ham rinds to flavor soup (or use Goya Ham Flavored Concentrate or barbecue sauce to flavor the broth)
chopped parsley for garnish (optional)


Soak beans in cold water for 8 hours or overnight, drain water and throw away. (You can also cook beans without pre-soaking, but they will take a lot longer to cook.) Put beans in pressure cooker with 3 cups water, bay leaves, and garlic cloves. Lock lid on, then turn on heat and bring cooker to high pressure and cook ten minutes (or set for 10 minutes if you have an Instant Pot or electric pressure cooker), then let pressure release slowly. When pressure has been released, remove and discard bay leaves and garlic cloves, but keep all bean cooking liquid.

While beans cook, chop onion, carrot, celery, and ham. Add vegetables and ham to beans and cooking liquid, along with ham rinds (or one of the substitutions above.) Lock lid and turn heat back on, then cook 3 minutes at low pressure (or set for 3 minutes if you have an electric pressure cooker), turn off heat, and let pressure release slowly. Remove ham rinds, and serve hot, garnished with freshly chopped parsley if desired.

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    15 Comments on “Pressure Cooker Vegetable Soup with Giant White Beans, Ham, and Bay Leaves”

  1. Hey Kalyn, if I'm going to use barbeque sauce to flavor the broth (I don't have a rind or the goya stuff on hand), how much should I use? Thanks!

    • I'd start with a small amount, maybe just one tablespoon, because you can always add more and simmer for a minute after you taste it! Hope you enjoy!

  2. Michael, thanks for letting me know! Going to check it out now. Loving the pressure cooker!

  3. Congratulations Kalyn, your photo made it to the Serious Eats blog. And it is a great photo and the soup sounds good as well.


  4. Jesse, thanks. As I said, I was amazed how the veggies kept their color.

    Sean, farro is a great idea! Will try it for sure.

    Gaga, glad you like it.

    Italian Dish, I am really loving it. The new pressure cookers are completely safe.

    Bren, thanks for the tips.

    Amy, will look for it, sounds delish! Been meaning to try unsoaked beans and see what the time difference was.

  5. Kalyn you should check out the Tuscan Lamb Shanks & White Bean recipe in this month's Gourmet (pg 98) it uses unsoaked navy beans and cooks in 30 minutes! It is delish.

  6. oh my goodness, ur only the 3rd other person i know uses a pressure cooker here in food blog world. so glad to hear that. that’s awesome! i have 7 pressure cookers! imagine how much cooking i do in them! great recipe.

  7. I’m so intrigued by pressure cooking – I want to try it. I’m looking forward to hearing more about your adventures in pressure cooking! To cook beans quickly would be worth it just for that.

  8. I loooove my pressure cooker and am always looking for new recipes. I also love soup, so this is perfect! Thanks!

  9. Hardly a day passes that we don’t use the pressure cooker anymore. We’ve had great success with beans as you have, and most recently a spectacular risotto. I know it’s not very SoBe friendly, but maybe you could do the same with farro? I’m eager to try whole grains.

  10. Wow, your picture looks so alive! And that bowl of soup is simply to die for.

  11. Tanna, that’s a first if I’ve done something in the kitchen you haven’t tried. Highly recommend it!

    Sherrie, thanks. I was actually surprised how colorful the veggies stayed, but it makes sense because they cook so quickly.

    Nicole, you will LOVE it. No more canned beans for me. I bought a couple of pressure cooker cookbooks, and the two I really like are both by Lorna Sass(but of course here I am making up my own recipes!) Mine is 3.7 quarts, and I agree, that’s about the biggest size I can imagine using.

  12. I just bought my first pressure cooker, too! It’s still in the box, and quite frankly I don’t think I’ll have time to experiment with it until December. But I’m bookmarking this recipe and your BlogHer article and can’t wait to start trying some of the recipes! I got a four quart one because I didn’t think I’d ever use a bigger one.

  13. That looks good enough to eat right now. ! I could use a bowl we had a little snow this morning.

  14. Never pressure cooked a thing! If it was only a few of the beans, it would seem that would thicken the soup and be good. I’d agree you’d want most whole.
    It does look especially vibrant.