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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
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!
This pressure cooker ham hock and beans soup is total comfort food, and sure brings back my childhood!
I have over 70 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 Instant Pot soups here: Instant Pot Soups
Instant Pot Zuppa Toscana (Sausage Potato Soup)
Instant Pot Beef Barley Vegetable Soup
Sandy’s Instant Pot Beef Stew
Instant Pot Mushroom Soup
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!
Instant Pot Ham Hock and Bean Soup
Ingredients
- 1 ½ lbs Ham Hock or meaty ham bone (I use 1 large ham hock)
- 1 lb Navy Beans* (dry, or soaked 2 hours)
- 6 cups Low Sodium Broth or Water, chicken or pork
- 1 large Yellow Onion, chopped
- 3 ribs Celery, chopped
- 3 Carrots, chopped (larger pieces for firmer veggies)
- 4 Garlic Cloves, finely minced
- 2 Bay Leaves
- 3 sprigs Fresh Thyme (or ¼ teaspoon dried)
- ⅓ cup Fresh Flat Leaf Parsley, chopped
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
Instructions
- 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 45 minutes.
- When the cooking cycle ends, turn off the pot and let it sit undisturbed to naturally release pressure for 20 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I soak the beans for two hours do i still use the same amount of water in the Insta pot?
Yes, just follow the recipe as I took that into consideration.
Can I use smoked ham slice with a bone in it? If so, do I cube the ham?
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.
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.
Thank you so much, Nancy! I’m glad you liked it!
God knows I’m blin d; however, what is the price of your ebook?
3.99
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!
Thank you, Judy! I’m glad you liked it!
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.
Thank you, Christine! I’m glad you liked it!
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!!!!
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!
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?
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.
I am wondering what size instant pot you used. I have a 4 quart…would that work?
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.
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.
Awesome! I’m glad it worked for you! Thanks for your review!