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

Instant Pot Ham Hock and Bean Soup

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
Prep Time 15 minutes
Cook Time 45 minutes
Pressure Building and Release 30 minutes
Total Time 1 hour 30 minutes
Servings 5 - 8
Calories 299 kcal
Author Sandy Clifton

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

  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 sit undisturbed to 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 2-4 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.