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Pressure-Cooker Provencal Ham & Bean Soup

Total Time

Prep: 15 min. + soaking Cook: 10 min. + releasing


10 servings (3-1/2 quarts)

There is nothing quite like the wonderful aroma of this soup. Let your pressure cooker make it easy! —Lyndsay Wells, Ladysmith, British Columbia
Pressure-Cooker Provencal Ham & Bean Soup Recipe photo by Taste of Home


  • 2 cups assorted dried beans for soup
  • 1 can (28 ounces) whole plum tomatoes, undrained
  • 2 cups cubed fully cooked ham
  • 1 large Yukon Gold potato, peeled and chopped
  • 1 medium onion, chopped
  • 1 cup chopped carrot
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons herbes de Provence
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 carton (32 ounces) unsalted chicken stock
  • French bread


  1. Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
  2. Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.

Nutrition Facts

1-1/3 cups (calculated without bread): 212 calories, 2g fat (0 saturated fat), 17mg cholesterol, 887mg sodium, 33g carbohydrate (5g sugars, 9g fiber), 17g protein.

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