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
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.
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! Also, since today is 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 Summer!
I hope you are staying cool for this last month of Summer!
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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.
- 1 1/2 lbs Ham Hock (or a meaty ham bone) (I use one large one)
- 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 tsp dried)
- 1/3 cup Fresh Flat Leaf Parsley, chopped
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
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).
Put the lid on, and set the steam release knob to the Sealing position.
Press the Pressure Cook or Manual button or dial, then the +/- button or dial to choose 35 minutes.
When the cooking cycle ends, turn off the pot and let it naturally release pressure for 25 minutes.
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.
Serve hot with some nice bread or rolls.
*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.
RESOURCES TO MAKE Instant Pot Ham Hock and Bean Soup and more
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