Easy Instant Pot Ham and Bean Soup with Smoked Ham Hock

I had been looking for a ham and bean soup that actually tasted like it had been simmering on the back of the stove all day—without actually requiring me to tend a pot for hours. For a while, I just accepted that weeknight bean soup meant sacrificing depth of flavor for convenience. The canned versions were too salty, the quick stovetop versions tasted flat, and the slow cooker versions, while decent, demanded planning I rarely had. I wanted that rich, smoky, silky broth you get from a ham hock that’s been giving its all to a pot, but I needed it on a Tuesday night after work.

It wasn’t a dramatic kitchen revelation. It was more of a quiet experiment born from a cold, rainy afternoon and a smoked ham hock sitting in my freezer. I figured the Instant Pot could do its pressure-cooking magic, and honestly, I was willing to accept “pretty good.” What I got instead was a bowl of soup so deeply flavored, so comforting, and so satisfying that I actually texted a photo to my mom mid-slurp. The beans were creamy without being mushy, the broth had that unmistakable smoky backbone, and the whole thing came together in a fraction of the time I thought it would take. This Easy Instant Pot Ham and Bean Soup with Smoked Ham Hock is the recipe I make now whenever I need a bowl of something that feels like a hug. It’s the soup that made me stop looking.

Why You’ll Love This Recipe

This isn’t just another bean soup recipe. It’s the one that bridges the gap between “I want real, slow-cooked flavor” and “I need dinner on the table tonight.” After testing this method more times than I care to admit (and eating a lot of slightly-too-soupy batches along the way), I can tell you this version is the winner. Here’s why it works so well:

• Deep, Smoky Flavor in Under Two Hours: The pressure cooker does what a slow cooker does in eight hours, but it concentrates the flavor in a way that feels almost magical. The smoked ham hock infuses every single bean and every drop of broth.
• Simple, Humble Ingredients: You likely have most of these in your pantry and fridge right now. Dried beans, an onion, some garlic, a carrot, and a ham hock. No fancy trips to a specialty store required.
• Perfect for a Cozy Night In: This is the soup you want when the weather turns cold, or you just need something deeply satisfying. It’s meal prep gold, too—the flavors only get better the next day.
• Unbelievably Creamy Without Cream: The magic is in the quick-blend technique. You take a cup of the cooked soup, blend it until smooth, and stir it back in. It gives you that luscious, velvety texture without adding a drop of dairy.
• Set It and Forget It (Kind Of): The Instant Pot does all the heavy lifting. You do a quick sauté, add everything in, and let the pressure cooker work its magic. It’s hands-off cooking at its finest.

This soup has become my go-to for everything from a quiet Sunday meal to a potluck contribution that disappears in minutes. It’s the kind of recipe that makes you feel like a kitchen hero with very little actual effort. And honestly, who doesn’t love that?

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create something truly special. The star of the show is the smoked ham hock, which provides all the rich, savory depth you could want. Here’s what you’ll need to gather:

• 1 tablespoon olive oil: For sautéing the aromatics. You could use avocado oil or even bacon fat if you have it on hand for an extra layer of flavor.
• 1 large yellow onion, diced: The foundation of flavor. A white onion works fine too, but yellow onions have a nice balance of sweetness and bite.
• 3 cloves garlic, minced: Fresh is always best here. I’ve used the jarred stuff in a pinch, and it works, but the flavor is noticeably milder.
• 2 large carrots, peeled and diced: They add a touch of sweetness and color. Celery is a classic addition—I sometimes add a stalk or two if I have it, but it’s not essential.
• 1 pound dried navy beans (or great northern beans): These are the classic bean for this soup. They hold their shape beautifully under pressure but get wonderfully creamy. No need to soak them overnight—we’re using a quick-soak method in the Instant Pot.
• 1 smoked ham hock (about 1 pound): This is non-negotiable for the best flavor. It’s the source of that deep, smoky, porky richness. You can find them in the meat section of most grocery stores, often near the bacon or smoked sausages. I like the ones from Smithfield or my local butcher.
• 4 cups low-sodium chicken broth: Using low-sodium is key here because the ham hock is salty. You can control the seasoning much better this way. If you only have regular broth, hold off on adding any extra salt until the very end.
• 2 cups water: Just enough liquid to ensure everything cooks properly and creates a lovely, soupy broth.
• 2 dried bay leaves: They add a subtle, herby background note. Don’t skip them—they make a difference.
• 1 teaspoon dried thyme: A classic pairing with beans and pork. It adds an earthy, slightly floral aroma.
• 1/2 teaspoon black pepper: Start here and adjust at the end. The ham hock provides plenty of salt, so go easy on the pepper initially.
• Salt to taste: You will almost certainly need some at the end, but wait until the soup is fully cooked and you’ve tasted it. The ham hock releases a lot of salt.
• Optional for serving: fresh parsley, chopped, and a splash of apple cider vinegar or lemon juice: A little brightness at the end really wakes up the flavors. A dash of hot sauce is also lovely.

Equipment Needed

You don’t need a lot of fancy gear for this recipe, which is part of its charm. Here’s what you’ll need:

• 6-quart or 8-quart Instant Pot (or any electric pressure cooker): This is the main event. An 8-quart is ideal if you want to double the recipe, but a 6-quart works perfectly for this batch.
• A sharp chef’s knife and cutting board: For dicing the onion and carrots. A good knife makes prep feel so much faster.
• Measuring cups and spoons: For the liquids and seasonings.
• A wooden spoon or silicone spatula: For sautéing and stirring. A wooden spoon won’t scratch your pot’s inner liner.
• Tongs: For safely removing the hot ham hock from the finished soup.
• An immersion blender or a regular blender: This is for the “creamy without cream” trick. An immersion blender is easier—you just stick it right in the pot. If you use a regular blender, be very careful blending hot liquids. Work in batches and remove the center cap from the lid to let steam escape, covering it with a towel.
• Two forks: For shredding the meat from the ham hock. It will be fall-apart tender.
• A large bowl: To hold the shredded meat.

I use my trusty 6-quart Instant Pot Duo for everything, and it handles this soup like a champ. If you’re using a different brand, the cooking time should be the same, but always check your manual for any specific guidelines.

Preparation Method

Let’s get cooking. This process is straightforward, but I’ll walk you through every step so you feel confident. The key is building flavor from the very beginning.

1. Start the Quick Soak (or Plan Ahead): First, rinse your dried beans in a fine-mesh strainer and pick out any small stones or shriveled beans. Place them in the Instant Pot insert and add 4 cups of water. Close the lid, set the valve to “Sealing,” and pressure cook on HIGH for 1 minute. Let the pressure release naturally for 10 minutes, then do a quick release for any remaining steam. Drain the beans and set them aside. This quick-soak method is a game-changer. If you have time, you can soak them in a bowl of water overnight, but this method works brilliantly when you’re short on time.
2. Sauté the Aromatics: Wipe out the inner pot of your Instant Pot. Select the “Sauté” function and let it heat up for a minute. Add the olive oil. Once it shimmers, add the diced onion and cook for 4-5 minutes, stirring occasionally, until it’s soft and translucent. Add the minced garlic and diced carrots, and cook for another minute until the garlic is fragrant. Don’t let the garlic burn—it can turn bitter very quickly.
3. Build the Broth: Pour in about 1/2 cup of the chicken broth and use your wooden spoon to scrape up any browned bits from the bottom of the pot. This is called deglazing, and it’s crucial for preventing a “Burn” warning from your Instant Pot later. Those browned bits are pure flavor.
4. Add Everything to the Pot: Add the quick-soaked and drained beans, the smoked ham hock, the remaining chicken broth, the water, bay leaves, dried thyme, and black pepper. Give everything a good stir. Make sure the ham hock is mostly submerged in the liquid.
5. Pressure Cook: Close the lid securely and set the valve to “Sealing.” Select the “Pressure Cook” or “Manual” function and set it to HIGH pressure for 45 minutes. It will take about 10-15 minutes to come to pressure. This is a good time to clean up your cutting board and chop that parsley for serving.
6. Natural Release: When the cooking time is up, let the pressure release naturally for 20 minutes. This is a “NPR” or Natural Pressure Release. It’s important for the beans to finish cooking gently without bursting. After 20 minutes, carefully turn the valve to “Venting” to release any remaining steam.
7. Remove and Shred the Ham Hock: Carefully open the lid away from your face. Use your tongs to lift the ham hock out of the pot and place it on a plate or cutting board. It will be very hot and very tender. Let it cool for a few minutes until you can handle it. Then, using two forks, shred all the meat from the bone, discarding the skin, fat, and bones. Don’t worry about getting every single bit—just the nice, tender meat. Set the shredded meat aside in a bowl.
8. Make It Creamy (The Secret Step): Remove the bay leaves from the pot and discard them. Now, here’s the trick for that velvety texture. Scoop out about 1 to 1.5 cups of the beans and a little bit of the broth (avoid the big chunks of carrot). Use your immersion blender to blend it until completely smooth. If you’re using a regular blender, carefully transfer the hot bean mixture to the blender, remove the center cap from the lid, cover it with a clean kitchen towel, and blend until smooth. Pour this creamy mixture back into the pot and stir it in. You’ll see the broth transform instantly.
9. Finish and Season: Stir the shredded ham hock meat back into the soup. Taste it. Now is the time to add salt. Start with 1/2 teaspoon, stir, and taste again. You’ll likely need between 3/4 and 1 teaspoon total, but it depends entirely on the saltiness of your ham hock and broth. Add a splash of apple cider vinegar or a squeeze of lemon juice—this brightens everything up and balances the richness beautifully.
10. Serve: Ladle the soup into bowls and garnish with fresh parsley and a crack of black pepper. Serve it with some crusty bread or a simple side salad. It’s pure comfort in a bowl.

Cooking Tips & Techniques

I’ve made this soup more times than I can count, and I’ve definitely learned a few things the hard way. Here are my best tips to ensure your soup is perfect every time.

The Quick Soak is Your Friend. I cannot stress this enough. If you skip the quick soak (or an overnight soak), your beans will still cook, but they might not be as creamy, and the cooking time can be unpredictable. The quick soak only adds about 15 minutes to your total time, and it guarantees perfectly tender beans. Don’t skip it.

Don’t Over-Salt Early. This is probably the most common mistake. The smoked ham hock releases a significant amount of salt into the broth as it cooks. If you add salt at the beginning, you risk ending up with an inedibly salty soup. Always, always wait until the very end to season with salt. Trust me on this one—I once had to toss a whole batch because I got too eager with the salt shaker.

The “Natural Release” is Non-Negotiable. I know it’s tempting to do a quick release to get dinner on the table faster, but for bean soups, the natural release is crucial. A rapid pressure drop can cause the beans to burst and turn into mush. The 20-minute natural release lets them settle and finish cooking gently, resulting in that perfect creamy-but-whole texture.

Broth Consistency is Personal. After pressure cooking, you might find the soup is thicker or thinner than you like. If it’s too thick, just stir in a little extra chicken broth or water until it reaches your desired consistency. If it’s too thin, you can simmer it on the “Sauté” function for a few minutes to let some of the liquid evaporate. I personally like it on the soupier side, so I usually add a splash of water.

Use a Good Ham Hock. The quality of your ham hock directly impacts the flavor of your soup. Look for one that’s well-smoked and has a good amount of meat on it. Some stores sell ham hocks that are mostly bone and fat. I always try to pick one up from a butcher counter where I can see it. A meatier hock means more shredded pork in your final soup.

Variations & Adaptations

This soup is incredibly versatile. Once you have the basic method down, you can play around with it to suit your tastes or what you have on hand.

• Vegetarian Version: You can absolutely make a vegetarian version of this soup. Omit the ham hock entirely. Use vegetable broth instead of chicken broth. To get that smoky depth, add 1-2 teaspoons of smoked paprika and a tablespoon of liquid smoke along with the other seasonings. For umami, stir in a tablespoon of miso paste or a splash of tamari at the end. It won’t taste exactly the same, but it will be deeply flavorful and satisfying in its own right. I often make this version for a meatless Monday, and it’s a hit.
• Add Some Greens: A handful of chopped kale or spinach stirred in at the very end (after the pressure cooking is done) adds a nice pop of color and nutrients. Just let it wilt in the hot soup for a minute or two before serving. The slight bitterness of the greens is a lovely contrast to the rich, smoky broth.
• Spice It Up: If you like a little heat, add a diced jalapeño (seeds removed for less heat) along with the onion and garlic. You can also stir in 1/2 teaspoon of red pepper flakes or a dash of your favorite hot sauce at the end. A smoky chipotle pepper in adobo sauce (minced) would also be incredible.
• Different Beans: While navy and great northern beans are classic, you can use other white beans like cannellini beans. If you use canned beans instead of dried, you’ll need to adjust the cooking time significantly. Use 3 cans of drained and rinsed beans. Sauté the aromatics, add everything except the beans, pressure cook for just 15 minutes with the ham hock, then do a quick release. Remove the ham hock, shred the meat, add the canned beans, and use the “Sauté” function to heat them through for 5 minutes. Then proceed with the blending step.
• Herb Swaps: If you don’t have dried thyme, you can use a couple of sprigs of fresh thyme (just remove the stems before blending) or 1/2 teaspoon of dried rosemary. A bay leaf is a must, but you can also add a sprig of fresh sage for an earthy, autumnal note.

Serving & Storage Suggestions

This soup is a meal in itself, but the right accompaniments can make it even better.

Serving: Serve this soup piping hot. I love it with a big, crusty piece of sourdough bread or a warm, buttery cornbread muffin for dipping. A simple side salad with a tangy vinaigrette is also a great idea to cut through the richness. For a truly cozy meal, pair it with a creamy Hatch chili corn chowder for a soup-focused dinner, or serve it alongside a simple roasted chicken for a heartier plate. A sprinkle of fresh parsley and a crack of black pepper is all the garnish you need.

Storage: This soup is a meal prep superstar. In fact, it tastes even better the next day after the flavors have had time to meld. Let the soup cool completely to room temperature before storing it in an airtight container. It will keep in the refrigerator for up to 5 days.

Freezing: This soup freezes beautifully. Portion it into freezer-safe containers or zip-top bags (lay them flat for easy stacking). It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating: The soup will thicken considerably as it sits, especially after being refrigerated. When reheating, add a splash of water or chicken broth to thin it out to your desired consistency. Reheat it gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30-second bursts. The flavors will be just as wonderful as the day you made it.

Nutritional Information & Benefits

This soup is not only comforting but also surprisingly nutritious. A typical serving (about 1.5 cups) provides an estimated:

• Calories: 380-450
• Protein: 25-30g
• Fat: 10-15g
• Carbohydrates: 45-55g
• Fiber: 15-20g

(Note: These are estimates and will vary based on the specific ingredients and ham hock used.)

Navy beans are a fantastic source of plant-based protein and soluble fiber, which is great for heart health and keeping you feeling full and satisfied. The carrots provide a healthy dose of Vitamin A, and the garlic and onions offer prebiotics that support gut health. The ham hock adds protein and iron, but it is higher in sodium, which is why we use low-sodium broth and season carefully at the end. This soup is naturally gluten-free and dairy-free. It’s a wholesome, balanced meal that feels like a treat. For another hearty, wholesome option, you might enjoy a wholesome high school lunch bowl with quinoa, avocado, and chickpeas.

Conclusion

This Easy Instant Pot Ham and Bean Soup with Smoked Ham Hock is proof that you don’t need hours of simmering to get deep, soulful flavor. It’s the kind of recipe that feels like a secret weapon—something you can pull out on a chilly evening or a busy weeknight and feel like you’ve accomplished something truly special. The smoky ham hock, the creamy beans, the velvety broth… it all comes together in a way that’s both humble and completely satisfying.

I love this recipe because it’s forgiving and adaptable. You can tweak the vegetables, swap the herbs, or adjust the spice level, and it will still be delicious. It’s a recipe that asks very little of you but gives so much in return. I hope you make it on a day when you need a little extra comfort, and I hope it becomes a staple in your kitchen the way it has in mine.

If you make this soup, I’d love to hear about it! Leave a comment below and let me know how it turned out. Did you add any fun twists? What did you serve it with? Share your photos on Pinterest and tag me—I can’t wait to see your cozy bowls of soup. Happy cooking, friends!

Frequently Asked Questions

Can I use a ham bone instead of a ham hock?

Absolutely! A leftover ham bone from a holiday ham is a fantastic substitute. It will still impart that wonderful smoky, porky flavor. You might need to cook it for a slightly shorter time (around 35 minutes on HIGH pressure) since the bone is usually larger and the meat is already cooked. Just make sure to shred any remaining meat off the bone at the end.

Do I really need to soak the beans?

For the best texture, yes. The quick-soak method I describe in the recipe is quick and easy, and it ensures your beans cook evenly and become perfectly creamy without turning to mush. You can cook unsoaked beans, but the cooking time will be less predictable, and they may not have the same velvety texture. The 1-minute pressure cook for the quick soak is well worth the small amount of effort.

My soup is too salty. How can I fix it?

Don’t panic! If your soup is too salty, there are a few things you can try. First, add a peeled, raw potato to the pot and simmer it on the “Sauté” function for 10-15 minutes. The potato will absorb some of the excess salt. Another trick is to add a squeeze of lemon juice or a splash of apple cider vinegar—the acidity can help balance the saltiness. You can also dilute the soup by stirring in some unsalted chicken broth or water.

Can I make this in a slow cooker instead?

Yes, you can. To make this in a slow cooker, you’ll need to soak the beans overnight or use the quick-soak method. Then, sauté the aromatics on the stovetop first. Transfer everything (including the soaked beans, ham hock, broth, and seasonings) to your slow cooker. Cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the beans are tender. Then, proceed with shredding the ham hock and blending a portion of the soup for creaminess.

How can I make this soup thicker?

If you prefer a thicker, more stew-like consistency, there are a couple of easy methods. After blending the cup of beans and stirring it back in, you can use a potato masher to gently mash some of the remaining beans right in the pot. Alternatively, you can let the soup simmer on the “Sauté” function for 10-15 minutes after cooking, which will allow some of the liquid to evaporate and naturally thicken the soup.

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