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Instant Pot Ham Hock and Bean Soup

April 15, 2020 by Sandy 131 Comments

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Instant Pot Ham Hock and Bean Soup is a hearty classic you can make in your pressure cooker. Great flavor from a smoky ham hock, thyme, garlic, and bay leaves. You don’t even have to soak the beans if you don’t want to! This pressure cooker ham hock and beans soup recipe is adapted from my mom’s.

Instant Pot Ham Hock and Bean Soup in white bowl with spoon

Instant Pot Ham Hock and Bean Soup

I know there’s a month of Summer left, but I’m ready for all of the comfort foods of Fall! Pumpkin everything is already circulating online, so others must be feeling it too. So starts my Instant Pot Soup recipes posts!

Once again, I’m turning to my trusty Instant Pot to make this Instant Pot Ham Hock and Bean Soup. No need to have a pot boiling on the stove for a few hours, and I didn’t start it early enough to use my crock pot.

In the electric pressure cooker this soup only takes about an hour. That includes the warm up and natural release time. Not bad! Just keep in mind that old beans will take longer to cook.

It is almost impossible to tell how old beans are, so just cook the recipe per instructions, leaving yourself a 15 to 25 minute window of time in case you need to add more time.

Also, on a warm day, I’m not heating up my kitchen. I say that all the time, but it is a huge reason why I will choose to make something like this in the Summer!

Instant Pot Ham Hock and Bean Soup in white bowl with spoon on white wood background

This pressure cooker ham hock and beans soup is total comfort food, and sure brings back my childhood!

I have over 50 Instant Pot Soup recipes here on the blog. You can use the search bar in the menu area to search, or search all of my soups (including non-Instant Pot soups) here: Browse Soups, Stews, Chowders

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Did you make this tasty Instant Pot Beans recipe? Please leave a comment with a star rating below. I’d love to know how you like it!

4.94 from 46 votes
Instant Pot Ham Hock and Bean Soup in a white bowl with spoon
Print
Instant Pot Ham Hock and Bean Soup
Prep Time
15 mins
Cook Time
35 mins
Total Time
1 hr 20 mins
 

Instant Pot Ham Hock and Bean Soup can be ready in a little over an hour. Cook a tasty ham hock with navy beans and veggies for a delicious and comforting soup.

Course: Soup
Cuisine: American
Keyword: pressure cooker ham hock and beans recipe
Servings: 5 - 8
Calories: 299 kcal
Author: Sandy Clifton
Ingredients
  • 1 1/2 lbs Ham Hock (or a meaty ham bone) (I use one large ham hock)
  • 1 lb Navy Beans* (dry, or soaked for 2 hours)
  • 6 cups Broth or Water (low sodium) chicken or pork
  • 1 Large Yellow Onion, chopped
  • 3 Ribs Celery, chopped
  • 3 Carrots, chopped (chop larger pieces if you want firmer veggies, as they will be soft)
  • 4 Cloves Garlic, finely minced
  • 2 Bay Leaves
  • 3 sprigs Fresh Thyme (or 1/4 tsp dried)
  • 1/3 cup Fresh Flat Leaf Parsley, chopped
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
Instructions
  1. Add all ingredients to the inner liner of the Instant Pot. Stir (Make sure the beans are fully submerged so you don't get any crunchy ones).

  2. Put the lid on, and set the steam release knob to the Sealing position.

  3. Press the Pressure Cook or Manual button or dial, then the +/- button or dial to choose 45 minutes.

  4. When the cooking cycle ends, turn off the pot and let it naturally release pressure for 20 minutes.

  5. Carefully release the remaining steam manually, using short bursts at first to make sure the soup won't spew out of the steam release knob. When all steam is out of the pot, and the pin in the lid drops, open the lid facing it away from you.

  6. Serve hot with some nice bread or rolls.

Recipe Notes

*I soak my beans for 2 hours and use 35 minutes for this recipe. If you don't soak your beans, try 45 minutes and add more time if you need to.

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Filed Under: Dinner, Gluten-Free, Instant Pot, Instant Pot Soup Recipes, Lunch, MOST POPULAR, Recipes, Soups, Stews & Chowders

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Comments

  1. Dianna

    December 30, 2020 at 11:08 am

    Love how Fast and flavorful this recipe is. The beans are creamy. Everyone enjoy the IP version as much as the regular long cooking time of the original.

    Reply
  2. Marty

    December 10, 2020 at 10:36 am

    I love this recipe! I used Cajun 15 Bean Soup dried beans, omitting the seasoning. It was great! Very colorful.

    Reply
  3. Daryl

    December 2, 2020 at 11:55 am

    Followed the recipe verbatim using a Power Pressure Cooker XL on the soup/stew setting for 30 min as I soaked the beans overnight. Very easy and delicious! The only change was, after removing the ham bone, I transferred ~2~2.5c beans, puréed and returned to the pot to make the soup creamy. Can’t wait to try more of your recipes.

    Reply
  4. Jen

    November 11, 2020 at 8:55 am

    Do I change anything to double the recipe? Double the liquid? I am hoping it fits in a 8 qt. Thanks!

    Reply
    • Sandy

      November 25, 2020 at 10:32 pm

      No, just double it if it fits in the 8 qt, below the max level, and not more than 2/3 full of beans.

      Reply
  5. Serena

    November 8, 2020 at 4:59 am

    Hi! This will be my first time using my instant pot! Recipe looks delicious and a lot like what I usually do on the stove. Can’t wait! I would appreciate your guidance. I have frozen chopped ham that I would like to add. Do I need to defrost first, or an I add it frozen? Thank you in advance.

    Reply
    • Sandy

      November 25, 2020 at 10:38 pm

      Nope, just add it frozen. It will be great!

      Reply
  6. Michelle Wade

    October 17, 2020 at 1:57 pm

    I like this recipe but I use a bag of 15 bean soup. Its great!! And so easy! Thanks so much for sharing!!

    Reply
  7. Mary

    October 10, 2020 at 3:19 pm

    Thanks so much Sandy. Love this hearty recipe. Your instructions are so easy to follow and I actually had all the necessary ingredients. I shared this with my elderly neighbour and she gives it top marks as well. I’ve printed your recipe for my instant pot file and will definitely be making it again.

    Reply
  8. Karen

    May 24, 2020 at 6:32 pm

    This is the best soup! I have made it twice and will continue to make it. Thank you, Sandy!

    Reply
  9. Becky

    March 28, 2020 at 8:33 am

    Would a 6 qt be big enough to double the recipe?

    Reply
    • Sandy

      March 30, 2020 at 1:32 pm

      Maybe just barely. You may need to decrease the liquid a bit. You generally want to aim for 2/3 full.

      Reply
  10. Holly

    February 1, 2020 at 9:39 am

    I loved it, but my husband didn’t (but he’s odd). The only thing I didn’t like were the carrots. I thought they added an odd flavor to the soup. Maybe it’s because I’ve never had carrots in my bean and ham soup before.

    Reply
  11. Kaye M.

    December 31, 2019 at 11:13 am

    Would you halve the recipe ingredients to use in the 3 quart Mini? Anything else to consider.

    Reply
    • Sandy

      January 1, 2020 at 6:43 pm

      Yes, and keep the cook time the same.

      Reply
      • Kaye M.

        December 26, 2020 at 11:50 am

        I’m so sorry that I waited this long to review this recipe, which I have done several times now! I love it! Reminds me so much of my Dad’s which he made in a stovetop pressure cooker! (Mom wouldn’t touch it…LOL)! Last time I had to use pork hocks because couldn’t find ham hocks. OK, but not the same. Later, at my usual store, mentioned how hard it was to find ham hocks to the meat manager. He recommended using ham shanks…same taste and a lot more meat. Haven’t made yet but hope to soon. Thank you for the awesome walk down Memory Lane every time I have the beans!

        Reply
  12. Jennifer Castaldo

    December 26, 2019 at 1:36 pm

    **FIVE STARS!** (the stars above the review wouldn’t allow me to select them). I got an Instant Pot Duo SV for Christmas and this is the first recipe I made in it. I cannot tell you how much my family loved it and how much it has changed my bean cooking game! No more hard beans after being in a crockpot for 6 or 8 hours! Thank you very much for such a great recipe! 🙂

    Reply
  13. Lynn

    November 15, 2019 at 4:32 pm

    This is my “go to” ham and bean soup. No more navy/northern beans cooked on the stove. Actually stove top beans can’t compare to this recipe. It’s the best I’ve ever cooked or eaten. Thank you for this wonderful recipe.

    Reply
  14. Marcia Osborne

    November 8, 2019 at 6:01 am

    THE BEST NAVY BEAN SOUP! I chose your recipe because we prefer navy beans over pintos, which is what most of the recipes call for. Other than using a leftover meaty ham bone and leaving out the salt, I followed the recipe as written. Bean soup is one of our cool weather favorites, and this recipe has become our new favorite bean soup! Thanks for a great recipe.

    Reply
    • Sandy

      November 8, 2019 at 12:07 pm

      Awesome! I’m so glad you enjoyed it!

      Reply
  15. Reg C

    October 17, 2019 at 4:59 pm

    Just made this last night and it was fantastic… I only added a tablespoon of Better than Chicken Bouillion to enhance the flavour and a teaspoon of honey mustard to give it a bit of sweet tang… I will definitely be making it again for my work potluck lunch!!!
    Thank you!!!

    Reply
    • Sandy

      October 18, 2019 at 2:39 pm

      That’s great! Thank you!

      Reply
  16. Lisa

    September 18, 2019 at 4:23 pm

    Fantastic, this was simply FANTASTIC!

    Reply
  17. Lynn

    September 13, 2019 at 1:31 pm

    Where has this recipe and an instant pot been all my life? We love navy beans but don’t like having to cook them all day on an all night soak. This soup was awesome and freezes quite well. I did add thick diced Smithfield Anytime Ham along with the rest of the ingredients. Everything was so tender and tasty. I used canned sliced carrots but added them in after the beans were finished. This is a definite “keeper” recipe – a great comfort food that takes me back to my childhood. Thanks!

    Reply
  18. Renae

    August 28, 2019 at 2:40 pm

    Is this amount okay for a 6 at instant pot? You don’t need an 8 at, do you?

    Reply
    • Sandy

      August 28, 2019 at 4:04 pm

      Yes, I use a 6 qt for this one.

      Reply
  19. David L Barnes

    June 23, 2019 at 3:28 pm

    Just finished my second bowl and had plenty for leftovers. I’ve never put carrots in my navy beans before….but I liked it. I followed your recipe exactly except for I cut the volume in half. Using just one large ham hock, the soup fit my 3 qt. IP perfectly, up to the max. line. I wished IP recipes all stated what size pot the recipe is planned for. I assume the 6 qt. pot? Thanks for a great meal 🙂 and I see other recipes here that I will be trying. Oh… btw, the ham hock was frozen, beans soaked only an hour (impatient) and cooked 45 min. on high w/20 min.NR… PERFECT!

    Reply
    • Sandy

      June 24, 2019 at 7:19 pm

      Hi David, thank you for your detailed review! I’m so glad you liked this recipe, and the carrots! Most recipes for electric pressure cookers are geared towards the 6 qt as that was the first size they made. I will always say if it is for a different size pot.

      Reply
  20. Shyanne

    April 2, 2019 at 6:41 pm

    I followed the recipe but for some reason it tasted off. I can’t figure out what I did wrong or what I don’t like about it. It has an unpleasant odor and smell. I made a creamy tortellini soup that had the same smell and taste in my slow cooker. Any ideas on what could be causing this?

    Reply
    • Sandy

      April 3, 2019 at 10:13 am

      I have no idea. Could it be the dried thyme? Not everyone likes it. The ham hocks have a smoked meat smell, maybe that? How did it taste?

      Reply
  21. Heather

    March 16, 2019 at 7:12 pm

    Hi – I have pork hocks but they are not smoked. Should I add some liquid smoke? How much & when? Or do you have another suggestion?

    Reply
    • Sandy

      March 16, 2019 at 8:01 pm

      Hi Heather, Yes, I would start with 1/2 tsp of the liquid smoke and see how you like it. You can add more if you want.

      Reply
  22. Felicia Lisa

    March 16, 2019 at 8:58 am

    Well… THANK YOU for sharing. I’m now following you on Pinterest AND Facebook (YAY)! I’ve also shared this recipe with my cooking websites!! I just stumbled onto your recipe on a web search – I am A FAN NOW let me tell you!! Can’t wait to try more of your culinary creations!! ?

    Reply
    • Sandy

      March 16, 2019 at 9:24 am

      That is so nice! Thank you. If you ever have questions please ask!

      Reply
  23. Felicia Lisa B

    March 15, 2019 at 4:39 pm

    This is V-E-R-Y VERY GOOD! My hubby’s an old farm raised kid and he knows good beans. He declared this his NEW FAVORITE BEANS ON EARTH. We won’t let my mom hear that!… LOL. The only things I changed was after the cooking & NPR times were up I put the IP on sauté’ (low – uncovered) for about 20 min to cook it down just a little. I then put 1 pkg of “Nature’s Earthly Choice SEVEN GRAIN organic grain blend” into it. I would imagine this will freeze well too! However… there is NONE LEFT to freeze.

    Reply
    • Sandy

      March 15, 2019 at 7:50 pm

      Hi Felicia! I’m so happy to know that your hubby and you like this soup so much! My mom would have loved knowing this. Thank you for your review!

      Reply
  24. Andrea Harris

    March 11, 2019 at 12:43 am

    This was a huge hit! I doubled the recipe and cooked it for approximately 1 hr 15 min. Super yummy!!!! My family (and guests) have requested I make it again soon!! Thanks so much for a simple and delicious recipe!! Can’t wait to try more of your dishes!!

    Reply
    • Sandy

      March 11, 2019 at 8:51 pm

      That’s awesome! Thank you!

      Reply
  25. Lynnette

    January 30, 2019 at 5:12 pm

    Hi Sandy
    I would like to try your recipe; as my sister has taken a bad tumble; and isn’t healing very well; I would like to make her some soup for easy meals for her! Can this soup be easily frozen and taken out when she needs a quick meal?

    Reply
    • Sandy

      January 30, 2019 at 7:29 pm

      Hi Lynnette, I’m so sorry to hear about your sister. She’s lucky to have you to help her! This soup can be frozen and it heats up very well. You might want to make her some bone broth and add it to other dishes that require broth, or she can drink it by the mugful. It is so good!

      Reply
  26. Pampferer

    January 19, 2019 at 7:49 am

    Can’t wait to try this. If I soak the beans in my instant pot beforehand, do I just add the rest of the ingredients after two hours or do i adjust the liquid to make sure there’s still 6 cups.

    Reply
    • Sandy

      January 19, 2019 at 12:30 pm

      You can, though I prefer to add fresh water.

      Reply
  27. Mary Ann

    January 17, 2019 at 4:38 pm

    I usually make ham and bean soup around the holidays but I’ve always made it on the stove, soaking the beans first, and my beans were always somewhat underdone. I finally got an InstantPot, and started looking for a ham and bean soup recipe, and liked the look of this one. I thought it came out great! The flavor was excellent, and the beans were done nicely. I used a bag of mixed beans instead of just navy beans.

    Reply
    • Sandy

      January 17, 2019 at 5:11 pm

      Hi Mary Ann, I’m glad this recipe worked well for you! Thank you for your review!

      Reply
  28. Rachel

    January 14, 2019 at 12:23 pm

    If I soak the beans for two hours do i still use the same amount of water in the Insta pot?

    Reply
    • Sandy

      January 14, 2019 at 3:25 pm

      Yes, just follow the recipe as I took that into consideration.

      Reply
  29. Beth

    January 9, 2019 at 6:02 am

    Can I use smoked ham slice with a bone in it? If so, do I cube the ham?

    Reply
    • Sandy

      January 9, 2019 at 1:55 pm

      You can, and I would cube the ham after cooking. Just pull it out and let it cool a few minutes so you can handle it. Then cube it and add back in.

      Reply
  30. Nancy Greene

    December 31, 2018 at 9:19 pm

    I’ve made this soup twice and both times, it has turned out perfectly! Thanks for a great recipe! I followed it to the letter. If you are looking for a great ham and bean soup recipe, look no further. This is as good as it gets.

    Reply
    • Sandy

      January 1, 2019 at 1:03 am

      Thank you so much, Nancy! I’m glad you liked it!

      Reply
  31. Kat

    December 30, 2018 at 9:54 pm

    God knows I’m blin d; however, what is the price of your ebook?

    Reply
    • Sandy

      December 30, 2018 at 11:20 pm

      3.99

      Reply
  32. Jody duRand

    December 28, 2018 at 5:07 pm

    This recipe is fabulous! I just threw everything in the IP for 45 minutes – except for the carrots and celery which I steamed firm and added after the soup was finished – I refrigerated soup to blend the flavors and reheated later. This is the only ham and bean recipe I need! Thank for sharing!

    Reply
    • Sandy

      December 29, 2018 at 11:18 am

      Thank you, Judy! I’m glad you liked it!

      Reply
  33. Christine Dickman

    December 15, 2018 at 7:41 pm

    This soup is the best. I used our semi frozen ham bone left over from Easter and non-soaked navy beans, cooked it for 50 minutes. This is the best bean soup recipe ever!!! It’s perfect! Thanks so much for the recipe. We’ll be using it again.

    Reply
    • Sandy

      December 16, 2018 at 3:35 pm

      Thank you, Christine! I’m glad you liked it!

      Reply
  34. Kelly

    November 30, 2018 at 8:23 pm

    BEST SOUP EVER!!! I followed your recipe exactly as it was written. I used canned navy beans and leftover Trader Joe’s ham and hock. I am so disappointed that I was full after one bowl. The only changes that I made was that I added rosemary to the ip, and I also dashed red wine vinegar in my soup bowl. My bff and husband couldn’t stop talking about it! The Trader Joe’s ham was a difference maker!. Thank you for this recipe!!!!

    Reply
    • Sandy

      November 30, 2018 at 9:16 pm

      Kelly, I love TJ’s everything! I haven’t tried their ham yet, but I will! So happy you and your hubby liked this soup!

      Reply
  35. Nicole

    November 26, 2018 at 2:18 pm

    Hi sandy I’m wondering if I can use the leftover ham hok from thanksgiving? Also I’ve read through all the comments and now I’m so confused about which beans would work best lol! And when you say soak the beans how is that done exactly?

    Reply
    • Sandy

      November 26, 2018 at 6:52 pm

      I think you could, especially if it’s a meaty one! As for the beans, soak them at least 2 hours, using the navy beans or great northern.

      Reply
  36. Pam Taylor

    October 17, 2018 at 3:59 pm

    I am wondering what size instant pot you used. I have a 4 quart…would that work?

    Reply
    • Sandy

      October 18, 2018 at 1:38 am

      Hi Pam, I use a 6 qt. I think this will fit in a 4 qt. Maybe hold back 1 cup of the liquid until you are sure.

      Reply
  37. Lance

    October 10, 2018 at 5:57 pm

    This is a perfect recipe except I used pinto beans, not navy beans. i find them to have more flavor, are very healthy and more texture. I did everything else as specified and it turned out perfect. Thanks. Will make again.

    Reply
    • Sandy

      October 10, 2018 at 9:10 pm

      Awesome! I’m glad it worked for you! Thanks for your review!

      Reply
  38. Susie

    October 7, 2018 at 4:05 pm

    Oh. My. Goodness!!! So simple and so delicious. It reminded me of my mom’s navy bean soup, but so much faster! My navy beans were a little overdone, so next time I will cut down the natural release time (from 40 min to 20). The flavor from the smoked ham hocks is devine!
    This recipe is a keeper!! Thank you!

    Reply
    • Sandy

      October 7, 2018 at 8:55 pm

      Hi Susie! I’m so happy that you liked this soup! Looks like we both had moms who could make a great bean soup! Thanks for your review!

      Reply
  39. Vivian

    October 1, 2018 at 4:54 pm

    Can I use frozen ham hocks?

    Reply
    • Sandy

      October 1, 2018 at 6:21 pm

      Yes

      Reply
  40. Heather

    September 23, 2018 at 6:28 pm

    My IP has the buttons soup/stew or beans/lentils. But the recipe calls for beans/stew button. Which one should I use or shouldn’t it matter? What’s the difference between the 2?

    Reply
    • Sandy

      September 23, 2018 at 7:06 pm

      Hi Heather, the only difference is that the button has a preset time. They are both High Pressure. You could use the Pressure Cook or Manual button as well, and then the +/- button to adjust the time in minutes.

      Reply
  41. Ed

    August 13, 2018 at 3:07 pm

    just made this recipe added chopped celery carrots onion and cubed ham. Flavor was fabulous!

    Reply
    • Sandy

      August 14, 2018 at 10:19 pm

      Sounds great, Ed! I’m glad you liked it! Thank you for your review!

      Reply
  42. Mark

    August 12, 2018 at 6:52 am

    Hi Sandy! This recipe is really close to the one I’ve been using for years. We use pinto beans, as they have such a creamy texture. We also have to get smoked ham shanks from a specialty butcher, as the hocks sold at our local grocery store have almost no meat on them. One other thing that my mother taught me was to “de-gas” the beans: covering them well with water, stirring in a couple tablespoons of baking soda, and soaking them overnight. I’m unsure if this really does anything, but I do know that we never have any “musical” problems after eating this delicious recipe. We also saute the onions in olive oil for about 3 mins, then add the garlic and saute for another minute, then stir in the carrots and celery for another minute. This, along with the overnight soaking, makes the cook time an exact 25 minutes.

    Reply
    • Sandy

      August 12, 2018 at 2:16 pm

      HI Mark. I’m also not sure about the baking soda trick, though only certain beans make me “musical.” Thank you for the comment!

      Reply
    • Michelle Deus

      January 1, 2021 at 7:30 pm

      Absolutely perfect! My mother made navy bean soup with ham hocks. In her day it took hours and hours. I never forgot her soup, you gave it back to me. Thank you.

      Reply
      • Sandy

        January 1, 2021 at 8:23 pm

        I’m so happy for you. A mother’s cooking is pretty powerful. It is a blessing when you can reconnect with her in such a comforting way.

        Reply
  43. Tom Boltik

    April 7, 2018 at 3:43 pm

    Made this with a leftover ham bone from easter. Did as written, except no Bay leaf or parsley when served. Had it with some cheddar cheese and a French baguette. Totally awesome. Might try serving with some crushed red pepper flakes, or throw a jalapeño pepper when cooking.

    Reply
    • Sandy

      April 7, 2018 at 4:34 pm

      Hi Tom! I’m happy that you liked this soup! The cheese and French baguette sound like perfect accompaniments to this! Thank you for your review!

      Reply
  44. Denise

    April 5, 2018 at 5:22 pm

    Great recipe! I added a red & green bell pepper & the flavor was amazing!!

    Reply
    • Sandy

      April 6, 2018 at 7:28 am

      Hi Denise! I’m so glad you liked this recipe. Green bell pepper is good in so many recipes. I wouldn’t have thought to add it to this one. Thanks for the tip! Thank you for your review!

      Reply
  45. Tina

    April 4, 2018 at 2:13 pm

    How can I do this with canned Great Northern Beans, in my ip? I only have half a bag of dried. Boooooo!

    Reply
    • Sandy

      April 4, 2018 at 3:53 pm

      Hi Tina, because the ham hock needs that time to cook, I would add the canned beans after pressure cooking, then add the beans, put the lid back on and set for 3 minutes and that will cook the canned beans.

      Reply
  46. Charlie

    April 3, 2018 at 2:47 pm

    Made this as stated using a leftover ham bone. Except used dried basil instead of thyme (didn’t have on hand). Changed cooking time. Did a quick soak with the beans. Bring water to boil with beans, turn off on let sit for an hour. Reduced cooking time to 8 mins. Turned out wonderful. Great flavor!

    Reply
    • Sandy

      April 3, 2018 at 6:35 pm

      Hi Charlie, that’s a great way to speed up the cook time. I’, glad you liked it, and thank you so much for your review!

      Reply
  47. Vicki W Eubanks

    March 28, 2018 at 8:25 am

    how can I use regular pressure cooker for your recipes…I do not own a instanpot.

    Reply
    • Sandy

      March 28, 2018 at 11:11 am

      Hi Vicki, stove top pressure cookers cook faster, so I would try a recipe that has fewer ingredients and cook it for 10% less time and see how it comes out (to get a reference point). Stove top pressure cookers take longer to come down in pressure, so that’s something to factor in. Also, there are many resources for converting stove top to electric, so you could find one and just do it opposite.

      Reply
  48. Ben

    March 20, 2018 at 1:23 pm

    I made this with dried great northern beans, no soaking. The ones on the top (not completely submerged) were a smidge undercooked after 40 minutes. If I do it again, I’d make sure the beans went in first so that they were 100% submerged to ensure they all cook the same.

    Great recipe though! Really flavorful and good!

    Reply
    • Sandy

      March 20, 2018 at 5:29 pm

      Hi Ben, Yes, just like cooking dry pasta, you want the beans submerged. Thank you for the feedback, and the review! I’m glad you enjoyed this recipe!

      Reply
  49. Christine

    March 19, 2018 at 10:27 am

    Can I use the soup button instead of bean/stew?

    Reply
    • Sandy

      March 19, 2018 at 11:24 am

      Yes, as long as it is set to High Pressure. You could also use the Pressure Cook/Manual button.

      Reply
  50. Connie Wheeler

    March 12, 2018 at 12:44 am

    This recipe is absolutely delicious! I used Great Northern beans. Soaked for 2 hrs and cooked for 1 hour, they weren’t nearly done. I cooked an additional hour and they were perfect.

    Reply
    • Sandy

      March 12, 2018 at 2:50 pm

      Hi Connie! It’s hard to make this recipe with consistency as beans vary so much. Old beans take longer to cook, and some varieties take longer than others. My best advice is to always allow yourself a little time cushion when cooking beans, in case you need to add some time, as you did. I’m glad you enjoyed the recipe! Thank you for the feedback!

      Reply
  51. Russ

    March 9, 2018 at 4:31 pm

    Great , tasty and fast , we are new to IPot , thanks for recipe

    Reply
  52. Terry Williams

    March 3, 2018 at 6:21 pm

    My beans are dated best by Oct. 2018 but it took an hour of pressure cooking to get them to my preferred softness. Otherwise I really enjoyed them. The ham hock enjoyed that extra cooking time too.

    Reply
    • Sandy

      March 3, 2018 at 6:26 pm

      Hi Terry, you just never know with beans. I like to allow for extra time, just in case! And yes, those ham hocks are better the longer they cook! Thank you for your review!

      Reply
  53. Barbara

    February 17, 2018 at 12:40 pm

    Will this recipe fit in the 3 qt IP?

    Reply
    • Sandy

      February 17, 2018 at 2:15 pm

      No, I would reduce it a bit to make it fit.

      Reply
  54. Ronda Adams

    February 17, 2018 at 12:40 pm

    Hello, I don’t have a IP but I have the Power Cooker Plus and this is a recipe I’ve been looking for beans, I will be trying this . Thank you so much. Ronda

    Reply
  55. Kecia Maturo

    February 15, 2018 at 5:50 pm

    So I want to try this…do you use fresh pork hocks or precooked smoked ones??

    Reply
    • Sandy

      February 15, 2018 at 6:37 pm

      Hi Kecia, I prefer the smoked ham hocks for that flavor!

      Reply
      • David Regele

        April 1, 2018 at 7:42 pm

        Sorry for jumping in late to this–HAM hock, not pork hocks. Yes, smoked ham hocks are better than plain ham hocks. Do not use pork hocks–they are uncured (Ham being cured pork). I made the mistake once of trying pork hocks in soup instead of ham–pitched the whole works. Edible, yes; tasty, no.

        BTW–cooking this recipe as we speak.

        Reply
  56. Amy

    February 5, 2018 at 3:52 pm

    WOW! The flavor was AMAZING! Everything was spot on! THIS WAS MY FIRST RECIPE IN MY IP! Thanks for making it so easy! 🙂 So, I hope you answer a few questions…
    1. I had a cooked ham bone, and soaked beans. The texture was a bit mushy for my bunch…would I just cook for 5 minutes less?
    2. After 35 minutes, you said turn it off. I did, then ran to get my boy from school. When I came home, I expected the pressure valve to be down. It was not, so I did the manual release and it took forever! When all the steam was gone, I opened it up and it was boiling!!!! WOW….Why didn’t it release naturally???

    Thanks so much! I will be checking out many of your recipes!! Happy Cooking

    Reply
    • Sandy

      February 5, 2018 at 4:58 pm

      Hi Amy, so happy you liked this recipe! To answer your questions: 1) 35 minutes is when you have only soaked the beans about 2 hours. If that was the case, and that is how long you soaked them, then either don’t soak them next time and try the same time, or cook them about 5 or 10 minutes less. 2) After the cook time ends, set a timer to keep track of the natural release time. You want to let it sit undisturbed for 20 to 30 minutes. It will be naturally releasing during this time. It will not fully release all of the pressure in that amount of time, and that is why you need to turn the knob to release the remaining pressure. The amount still left in the pot will depend on how full, and how much liquid is in the pot. Reason being, that amount of liquid equals more steam. If you make something like boiled eggs, with only 1 cup of water in the bottom, the pressure will drop very quickly in comparison. Hope that helps!

      Reply
  57. Diane B

    February 4, 2018 at 4:37 pm

    Turned out really good. I used a ham bone, Hurst’s 15 bean soup dry beans (not soaked). Included the season packet from beans (because I know it’s good), garlic, salt & pepper instead of other spices. Also added 1 quart of home canned tomato juice similar to V8 along with the chicken broth. Cooked in IP for 40 min, NPR for 30. Turned out perfect!

    Reply
  58. Linda Brown

    January 31, 2018 at 5:10 pm

    Made this tonight. It was delicious! Everyone raved about it, will make it again. Quick and super easy. I boiled the beans for 1 minute, covered them for an hour and they were good to go.

    Reply
    • Sandy

      January 31, 2018 at 6:58 pm

      Hi Linda, I’m glad you all enjoyed the soup! Such a classic. I appreciate you taking the time to write a review!

      Reply
  59. Viki G

    January 30, 2018 at 11:28 am

    Hi Sandy, Would substituting pinto beans for the navy beans be okay? I just realized I only have dry pinto beans and red beans.

    Reply
    • Sandy

      January 30, 2018 at 12:09 pm

      Hi Viki! Yes, pintos are great with the ham hocks! A little different flavor, but still delicious!

      Reply
  60. Michelle

    January 27, 2018 at 3:04 pm

    I have great northern beans I smoked over night and ham hocks.. do you think I could put all in but beans cook for 20 minutes.. quick release then add the beans and cooks for 20 more? Or would that be a disaster?

    Reply
    • Sandy

      January 27, 2018 at 4:11 pm

      Hi Michelle, did you mean soaked the beans? If so, yes, if you want to take the time to do that, the ham hock will get bore cook time, and end up releasing more flavor and will be more tender. If you are lucky, there will be some tasty meat to toss into the beans. I have found that soaked beans can handle 25 minutes. I tend to like mine a little softer.

      Reply
  61. Krista

    January 23, 2018 at 3:46 pm

    What kind of stock do you use when you say stock or water?

    Reply
    • Sandy

      January 23, 2018 at 5:56 pm

      Hi Krista, chicken or stock made from ham/pork bones tastes best.

      Reply
  62. Yvette

    January 16, 2018 at 10:31 pm

    Deeelicious!!

    Reply
  63. Carol L

    October 26, 2017 at 7:57 pm

    Sandy, thank you for this recipe! I finally got to use my I.P. for the first time! Made this, using black beans as I had no Navy Beans. I used fresh thyme, but dried parsley, adding in a few chunks of ginger to help reduce gassing. (not sure if you meant ONE 1/2 # Ham Hock, or 1 and 1/2 # ham hock, but I just put in 1.5 # ). From start to finish, it took exactly 2 hours & 45 minutes. That includes soaking the beans for ONE hour, chopping the veggies, preheating, cooking and natural steam release then manually releasing. This was fun, and as I’m right now eating the soup, which is delicious, a huge success! I will be using this a lot; I often plan a meal, but forget that it takes awhile to cook, and I get home relatively late so this will mean that I can eat good home cooked food a lot more. A great way to break in my new kitchen toy!

    Reply
    • Sandy

      October 26, 2017 at 8:07 pm

      Carol, that’s great! I better go look at that recipe and make sure I am clear on the amount. It is 1.5lbs of ham hock, so you did it right! I’m glad you were able to make this with your substitutions. Thank you very much for the nice comment and feedback!

      Reply
      • Lydia

        January 15, 2018 at 3:52 pm

        Great recipe. First time to make this in my IP. I USED 3 CUPS PREsoaked pinto beans and 1 smoked ham hock. LOVE the flavor.

        Reply
        • Sandy

          January 15, 2018 at 6:43 pm

          Hi Lydia, I’m glad that you liked this soup! Thank you for the nice review!

          Reply
  64. Carol L

    October 23, 2017 at 8:58 am

    Did you soak the beans in the I.P.? If so, could you give complete instructions? I have a new I.P. but have not used it yet…a bit scared to!

    Reply
    • Sandy

      October 23, 2017 at 9:13 am

      Hi Carol You don’t have to soak them. For this blog post I soaked the beans for 2 hours, and I cooked the beans for 35 minutes. If I don’t soak them I cook them for 40 minutes. If you happen to soak overnight, you can cook for 20 minutes, but I don’t recommend that if using a ham hock. The meat needs the time to become fall off the bone tender. You can do it! If you haven’t done the water test yet, do that to get familiar with your IP. Then make something simple like eggs. You will be an expert in no time!

      Reply
  65. Jill H.

    October 13, 2017 at 6:52 am

    Does this freeze well?

    Reply
    • Sandy

      October 13, 2017 at 7:52 am

      Hi Jill, yes it does. I have to freeze many of my soups as it’s often just Paul and me. Once you thaw them cooked beans are much like canned beans, so heat them in the IP on the steam setting for 5 minutes to start, in a dish (I use a stainless bowl, on a rack, water in the pot below it) or on the stove at a low temperature.

      Reply
  66. Laura

    August 25, 2017 at 1:41 pm

    One of my all-time favorites! I don’t have an IP, but I suppose I could make it in a regular pot. Always appreciate a new recipe! Thanks!

    Reply
    • Sandy

      August 25, 2017 at 1:54 pm

      Yes, I would soak the beans first so it won’t have to cook so long. Let simmer for about 90minutes. You could also soak and throw it all in your crock pot if you have one. Let it cook on low all day!

      Reply
  67. Instant Pot Eats

    August 23, 2017 at 2:56 pm

    This is a favourite of mine, and I was looking for a way to make it in the IP. Looks fab – can’t wait to try xx

    Reply
    • Sandy

      August 23, 2017 at 3:15 pm

      I hope you like it as much as we do!

      Reply
    • Kathy Liken

      January 18, 2018 at 6:40 pm

      Omg – this was absolutely delicious!!!!
      Can’t wait to try more of your recipes!

      Reply
      • Sandy

        January 19, 2018 at 10:02 am

        Thank you, Kathy! I’m so happy that you liked it! Thank you for taking the time to leave a review!

        Reply
    • Scott

      January 4, 2019 at 12:41 pm

      Not sure if this works first time making a comment I think I made a mistake on ham Hock recipe soaked beans overnight and added all of ingredients and bone not sure how to cook because of bone should I cook it on soup setting and how long or presser cook help scott

      Reply
      • Sandy

        January 4, 2019 at 4:02 pm

        Use the Pressure Cook button and then the +/- button and select 30 minutes, since the beans are soaked.

        Reply
        • Sheila

          March 2, 2019 at 4:53 pm

          can you just use canned kidney beans?

          Reply
          • Sandy

            March 2, 2019 at 6:53 pm

            You can, but you will need to cook the ham hock first, then add the beans and cook for about 5 minutes since they are already cooked.

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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