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 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 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
-
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.
*I soak my beans for 2-4 hours and use 40 minutes cook time for this recipe. If you don't soak your beans, try 45-50 minutes and add more time if you need to.
• Old beans will need more cook time.
Serena
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.
Sandy
Nope, just add it frozen. It will be great!
Michelle Wade
I like this recipe but I use a bag of 15 bean soup. Its great!! And so easy! Thanks so much for sharing!!
Mary
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.
Karen
This is the best soup! I have made it twice and will continue to make it. Thank you, Sandy!
Becky
Would a 6 qt be big enough to double the recipe?
Sandy
Maybe just barely. You may need to decrease the liquid a bit. You generally want to aim for 2/3 full.
Holly
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.
Kaye M.
Would you halve the recipe ingredients to use in the 3 quart Mini? Anything else to consider.
Sandy
Yes, and keep the cook time the same.
Kaye M.
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!