EASY Instant Pot Ham and Beans Recipe

5 from 1 vote

EASY Instant Pot Ham and Beans Recipe

In today’s fast-paced world, we all crave meals that are quick to prepare yet delicious and comforting. This Easy Instant Pot Ham and Beans Recipe is a classic example, blending simplicity with rich, hearty flavors that bring warmth to any meal. Perfect for beginners, this bean soup recipe promises a no-fuss approach to a traditional dish.

Prep Time10

Cook Time1 40

Natural Release20

Total Time1 10

Course: Side Dish, Soup

Cuisine: Southern

Servings:

Calories: 301kcal

Author: Jami Powell

Equipment

Instant pot (6-quart or larger)
Measuring cups and spoons
Cutting board
Knife
Wooden spoon or silicone spatula
Colander
Ladle
Bowls or storage containers

Ingredients

1 to 1.5 pounds smoked ham hock
1 pound of dry great northern beans rinsed and sorted
1 large onion diced
2 cloves garlic minced
4 cups chicken broth or stock or water
2 cups water
2 bay leaves optional
1 teaspoon dried thyme optional
½ teaspoon kosher salt adjust to taste
½ teaspoon black pepper
1 tablespoon olive oil for sautéing

Instructions

Rinse the great northern beans under cold water. Check for any debris or stones and discard them. There is no need to soak the beans overnight due to the pressure cooking process.
Turn the Instant Pot to the "Sauté" mode. Once hot, add a tablespoon of olive oil and sauté the diced onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the rinsed beans, smoked ham hock, salt, black pepper, bay leaves, and thyme to the pot. Pour in 4 cups of chicken broth and 2 cups of water, ensuring the beans are fully covered.
Secure the lid of the Instant Pot and set the valve to "Sealing." Select the "Manual" or "Pressure Cook" setting on high pressure for 40 minutes.
Once the cooking time has completed, allow the Instant Pot to naturally release pressure for about 20 minutes, then carefully turn the valve to "Venting" to release any remaining steam.
Open the lid once the steam has fully released. Remove the ham hock, shred the meat, discarding the fat and bones, and return the shredded meat to the pot. Stir everything well to combine.
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with skillet cornbread.

Notes

Storage Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently with a little added water or broth to maintain moisture.

Freeze This dish is freezer friendly.

Reheat Transfer to a microwave-safe dish or saucepan. Microwave in one-minute intervals, stirring in between, or heat on the stove over medium heat until thoroughly warmed.

Substitutions

Ham hock: Substitute with leftover holiday ham, ham shanks, or diced ham. It's a great way to use leftover meats.

Great northern beans: Navy beans, lima beans, or cannellini beans can be used as substitutes.

Onion and Garlic: Onion powder and garlic powder can be used as a replacement. This will also save prep time in the kitchen.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition