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Easy Instant Pot Ham and Bean Soup with Smoked Ham Hock

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This Easy Instant Pot Ham and Bean Soup with Smoked Ham Hock delivers deep, smoky flavor and creamy beans in under two hours, using simple ingredients and a quick-blend technique for a velvety broth without cream.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 1 pound dried navy beans (or great northern beans)
  • 1 smoked ham hock (about 1 pound)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Optional for serving: fresh parsley, chopped, and a splash of apple cider vinegar or lemon juice

Instructions

  1. Rinse the dried beans in a fine-mesh strainer and pick out any 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.
  2. Wipe out the inner pot of the 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 soft and translucent. Add the minced garlic and diced carrots, and cook for another minute until the garlic is fragrant.
  3. Pour in about 1/2 cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot (deglazing).
  4. Add the quick-soaked and drained beans, the smoked ham hock, the remaining chicken broth, the water, bay leaves, dried thyme, and black pepper. Stir to combine, ensuring the ham hock is mostly submerged.
  5. 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.
  6. When the cooking time is up, let the pressure release naturally for 20 minutes (NPR). After 20 minutes, carefully turn the valve to ‘Venting’ to release any remaining steam.
  7. Carefully open the lid away from your face. Use tongs to lift the ham hock out of the pot and place it on a plate or cutting board. Let it cool for a few minutes until you can handle it. Using two forks, shred all the meat from the bone, discarding the skin, fat, and bones. Set the shredded meat aside.
  8. Remove the bay leaves from the pot and discard them. Scoop out about 1 to 1.5 cups of the beans and a little broth (avoid large carrot chunks). Use an immersion blender to blend until completely smooth. (If using a regular blender, carefully transfer the hot mixture, remove the center cap from the lid, cover with a towel, and blend until smooth.) Pour the creamy mixture back into the pot and stir.
  9. Stir the shredded ham hock meat back into the soup. Taste and add salt, starting with 1/2 teaspoon and adjusting as needed (typically 3/4 to 1 teaspoon total). Add a splash of apple cider vinegar or a squeeze of lemon juice to brighten the flavors.
  10. Ladle the soup into bowls and garnish with fresh parsley and a crack of black pepper. Serve with crusty bread or a side salad.

Notes

The quick soak is essential for creamy beans. Do not add salt early; the ham hock releases salt during cooking. The natural pressure release (20 minutes) prevents beans from bursting. For a thicker soup, mash some beans with a potato masher or simmer on Sauté after cooking. For a vegetarian version, omit ham hock, use vegetable broth, and add smoked paprika and liquid smoke.

Nutrition

Keywords: Instant Pot ham and bean soup, smoked ham hock, navy bean soup, pressure cooker soup, easy bean soup, creamy bean soup, ham and bean soup recipe

Find it online: https://spoonmira.com/easy-instant-pot-ham-and-bean-soup-with-smoked-ham-hock/