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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Instant Pot Ham and Bean Soup

Updated: Oct 4, 2021

This soup is made in an instant pot with leftover ham, navy beans, and a simple combination of veggies and spices.

PREP TIMES: 10 minutes

COOK TIME: 40 minutes

TOTAL TIME: 50 minutes



2 tablespoons Canola Oil

1 medium Yellow Onion

2 long Celery Ribs

2 medium Carrots

4 cloves Garlic, smashed

1 1/2 cups diced Ham, use leftover holiday ham if available

1 pound dried Navy Beans

8 cups Chicken Broth

1 large Bay Leaf

1 teaspoon dried Thyme

1 teaspoon Crushed Red Pepper Flakes


Ham Bone from leftover whole cooked ham (OPTIONAL)


1. Dice onions, celery, carrots, and ham. Peel garlic, smash and set it all aside.

2. Set Instant Pot to SAUTE and let it heat up. Add oil, onions, celery, and carrots and saute until veggies soften and start to golden. (If using ham bone, add ham bone to the pot.)

3. Press garlic and add it to the pot. Saute until fragrant.

4. Add diced ham, stir, and saute for a few minutes. Pour in beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don't forget to taste to make sure you have enough salt.

5. Stir, close the lid and make sure it's latched. Turn the valve to "SEAL" and set the Instant Pot to pressure cook on high pressure cook mode for 30 minutes.

6. Let it do a natural release for about 10 minutes and then do a quick release. Be careful opening the lid.

7. NOTE: don't forget to discard the bay leaf and ham bone if using.

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