Pressure Cooker Ham Hock & Bean Soup

Yield: 5 to 8 servings Active time: 15 minutes Total time: 1 hour 30 minutes January 3, 2019

If you serve ham at the holidays, don’t discard the ham bone — it beautifully flavors beans and soups, and this easy pressure cooker recipe is a great way to take advantage of it. After the craziness of the holiday, you can put the soup on, put your feet up, and get ready for some comfort food.

Recipe from Simply Happy Foodie.


  • 1 1/2 lb. ham hock or a meaty ham bone
  • 1 lb. navy beans, soaked for 2 hours*
  • 6 cups low-sodium chicken broth or water
  • 1 large yellow onion, chopped
  • 3 celery ribs, chopped
  • 3 carrots, chopped (chop larger pieces if you want firmer veggies)
  • 4 cloves garlic, finely minced
  • 2 bay leaves
  • 3 sprigs fresh thyme, or 1/4 tsp. dried thyme
  • 1/3 cup fresh flat leaf parsley, chopped
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper

*If using dry beans, add 10 minutes or more to the cook time.


Add all ingredients to the inner liner of the pressure cooker. Stir, making sure the beans are fully submerged.

Put the lid on, set the steam release knob to the Sealing position, and cook for 45 minutes.

Once the cooking cycle ends, let the pressure release naturally 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.

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