Instant Pot Ham and Bean Soup
User Reviews
4.9
Instant Pot Ham and Bean Soup
Description
Instant Pot Ham and Bean Soup features smoked ham hock simmered with rinsed pinto beans, sliced onion, garlic, cumin, oregano, bay leaves, and chicken stock. The pressure cooker cooks all ingredients under high pressure for about 50 minutes with a natural pressure release, resulting in tender beans and meat infused with smoky, savory flavors. Some versions involve sautéing onions and herbs before pressure cooking for added depth.
The soup has a robust, smoky aroma from the ham hock, complemented by earthy pinto beans and warming spices. The broth is seasoned simply, allowing the ingredients' natural flavors to stand out. The ham hock provides chewy but tender meat which contrasts with creamy cooked beans. Optional chopped cilantro, tomatoes, and jalapeno garnish add brightness and optional spiciness to balance the rich broth.
This soup serves well as a filling lunch or dinner and can be enjoyed with crusty bread or cornbread. Variations allow for substitution of different beans or leftover ham meat. The recipe is designed for ease, using the Instant Pot's pressure setting to speed up traditional long-cook soup.
Notes suggest that no soaking of beans is necessary, and the recipe can be adapted if using canned beans or different ham cuts. Cutting the ham hock smaller speeds cooking for fork-tender results. Older dry beans may require longer cooking.
Ingredients
- 1 (2lbs) ham hock smoked
- 2 cups (412g) pinto beans , rinsed
- 2 tablespoons (28g) unsalted butter or olive oil
- 1 (125g) onion sliced, small
- 6 (22g) garlic crushed, cloves
- 1 teaspoon (2.7g) cumin ground
- 1 pinch oregano dried
- 2 (0.5g) bay leaf
- ¼ teaspoon (1.5g) table salt fine
- 5 cups (1250ml) chicken stock unsalted
- 1 (240g) carrot chopped
- kosher salt to taste
Garnish
- cilantro , chopped
- tomato minced
- jalapeno pepper optional, to add spiciness
Instructions
Option A - Dump & Go Version:
- Add Ingredients in Instant Pot: Add smoked ham hock, sliced onions, 6 crushed garlic cloves, 1 tsp ground cumin, 1 pinch dried oregano, 2 bay leaves, ¼ tsp fine table salt, 2 cups (412g) pinto beans, and chopped carrots in Instant Pot. Pour 5 cups (1250ml) unsalted chicken stock in Instant Pot.
- Pressure Cook Ham and Bean Soup: Close lid and pressure cook at High Pressure for 50 minutes, then Full Natural Release (roughly 20 minutes). Open the lid carefully.
- Thicken, Season, Garnish, Serve: Thicken soup by giving it a few quick stirs with a wooden spoon. Taste and season with kosher salt. Garnish with cilantro, minced tomatoes, and Jalapeno pepper (optional). Serve and enjoy~
Option B - Fancy Version:
- Saute Onions and Herbs in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen (~8 mins). Add 2 tbsp (28g) unsalted butter or olive oil in Instant Pot, then quickly add in sliced onions to prevent the butter from burning. Season it with a pinch of salt. Saute sliced onions for 3 minutes.Add in 6 crushed garlic cloves, 1 tsp (2.7g) ground cumin, 1 pinch dried oregano, 2 bay leaves, ¼ tsp (1.5g) fine table salt. Then saute for another minute.
- Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot. Then, completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Keep the brown bits as they are very flavorful.
- Pressure Cook Ham and Bean Soup: Add in 2 lbs smoked ham hock and 1 cup (206g) pinto beans. Pour in 2½ cups (625ml) unsalted chicken stock.Amy + Jacky’s Tips: Mix well and make sure all the pinto beans are submerged in the stock.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes, then Full Natural Release (roughly 15 minutes). Carefully remove the lid.
- Pressure Cook Ham and Bean Soup Again: Add chopped carrots, remaining 1 cup (206g) pinto beans, and 2 cups (500ml) unsalted chicken stock in Instant Pot. Mix well and make sure all pinto beans are submerged in the stock.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 25 minutes, then Full Natural Release (roughly 20 minutes). Carefully remove the lid.
- Cut Ham, Thicken, and Season Bean Soup: Remove and set aside the ham hock in a large mixing bowl. Bring the soup back to a boil using “Saute High” function. Allow the soup to boil for 1 to 2 minutes.While you’re waiting for the soup to boil, cut the meat with a knife on the chopping board. Shred them if you like. Add the ham back in the bean soup. Taste the soup, then adjust the seasoning with kosher salt.
- Garnish & Serve: Garnish soup with cilantro and minced tomatoes. To spice it up, garnish with Jalapeno pepper. Serve and enjoy immediately~
Notes
- Smoked ham hock provides smoky flavor, but leftover ham, ham steaks, or ham bone can be substituted.
- No need to pre-soak pinto beans for this recipe.
- Unsalted chicken stock and butter help control salt levels; adjust seasoning if using salted ingredients.
- Optionally sauté onions and herbs before pressure cooking for deeper flavor.
- Cut smoked ham hock into smaller pieces for more tender meat during pressure cooking.
- Other beans can be used, including mixes or navy beans, with possible cooking time adjustments.
- Canned beans can be added towards the end of cooking in the ‘‘Fancy Version’’ method.
- Older dried beans can require much longer cooking times and may remain firm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 20g | 7% |
| Protein | 42g | 84% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 352mg | 15% |
| Potassium | 896mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 72mg | 7% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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