🍲 Instant Pot Bob Evans–Style Ham & Bean Soup

Quick Soak + Full Instant Pot Preparation

Yield: ~8 servings
Total Time: ~1 hour 30 min

🧾 Ingredients

Ingredient Amount Notes
Dried navy beans (or great northern beans) 1 lb (≈ 2 cups) Rinsed and sorted
Smoked ham (diced) 1 lb Add ham bone/hock if available
Onion, finely chopped 1 medium Yellow or white
Celery, chopped 3 stalks  
Carrots, chopped 3–4 medium Or ~7 baby carrots
Garlic, minced 2 cloves Optional
Butter or olive oil 2 Tbsp For sautéing
Chicken broth 6 cups Or half broth + half water
Bay leaf 1  
Dried parsley 1 tsp Or 1 Tbsp fresh
Black pepper ½ tsp + to taste  
Salt To taste Add at the end
Optional smoked paprika/liquid smoke Pinch or few drops For smoky flavor

⚙️ Step-by-Step Instructions

🥣 Phase 1 – Instant Pot Quick Soak

  1. Rinse beans thoroughly under cool water.
  2. Add beans to Instant Pot with 8 cups water (3” above beans).
  3. Pressure Cook: High Pressure, 2 minutes.
  4. Quick Release, then drain and rinse beans; discard soaking liquid.

🍳 Phase 2 – Sauté the Base

  1. Select Sauté → Normal.
  2. Add butter/oil; sauté onion, celery, and carrots 3–4 min.
  3. Add garlic (30 sec), then ham/bone; brown lightly 1–2 min.
  4. Press Cancel.

💨 Phase 3 – Pressure Cook the Soup

  1. Add rinsed beans, broth, bay leaf, parsley, pepper, paprika.
  2. Pressure Cook: High Pressure, 30 min.
  3. Natural Release: 15 min, then Quick Release.

🧂 Phase 4 – Finish and Serve

  1. Remove ham bone, shred meat, return to pot.
  2. Mash some beans for creaminess or blend briefly.
  3. Taste and season with salt at the end.
  4. Serve with cornbread or crusty bread.

🕐 Summary Table

Step Function Time
Quick Soak Leaches oligosaccharides 2 min pressure + 10 min handling
Sauté Builds flavor 5 min
Pressure Cook Tenderizes beans & melds flavors 30 min
Natural Release Finishes cooking gently 15 min
Total Active Time   ~1 hr 20 min

Enjoy your hearty, restaurant-style ham & bean soup—comforting, rich, and easy on digestion!