Instant Pot Ham Hock and Bean Soup
Instant Pot Ham Hock and Bean Soup can be ready in a little over an hour. Cook a tasty ham hock with navy beans and veggies for a delicious and comforting soup.
Instant Pot Ham Hock and Bean Soup can be ready in a little over an hour. Cook a tasty ham hock with navy beans and veggies for a delicious and comforting soup.
- 2 leaves
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 1 large yellow onion (chopped)
- 4 cloves garlic (finely minced)
- 1 1/2 lbs ham hock (or ham bone) ((i use one large one))
- 1 lb navy beans* ((dry or soaked for 2 hours))
- 6 cups broth or water ((low sodium) chicken or made from
- 3 ribs celery (chopped)
- 3 pieces if you want firmer veggies as they will be soft))
- 3 tsp dried))
- 1/3 cup fresh flat leaf parsley (chopped)
- Carbohydrate 5.116324 g
- Cholesterol 0 mg
- Fat 0.123704 g
- Fiber 1.12060001430511 g
- Protein 0.87318 g
- Saturated Fat 0.031912 g
- Serving Size 1 1 - 8 (289g)
- Sodium 144.26256 mg
- Sugar 3.99572398569488 g
- Trans Fat 0.028136 g
- Calories 23 calories
Step-by-step
- Add all ingredients to the inner liner of the Instant Pot.
- Stir (Make sure the beans are fully submerged so you don't get any crunchy ones).
- Put the lid on, and set the steam release knob to the Sealing position.
- Press the Beans/Stew button and the + or - button to choose 35 minutes.
- When the cooking cycle ends, turn off the pot and let it naturally release pressure for 20-30 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.
Instant Pot Ham Hock and Bean Soup: A Busy Mom's Secret Weapon
Life as a working mom is a whirlwind. Between school drop-offs, client meetings, and the never-ending to-do list, finding time for a home-cooked meal often feels impossible. That's where my trusty Instant Pot comes in. It's become my secret weapon for creating delicious, healthy meals without sacrificing precious time. This Instant Pot Ham Hock and Bean Soup is a perfect example. It's hearty, flavorful, and surprisingly easy to make, even on my busiest days.
The beauty of this soup lies in its simplicity. Just toss everything into the Instant Pot, set the timer, and let it work its magic. No tedious chopping or constant stirring required. While the Instant Pot does its thing, I can focus on other tasks, like catching up on emails or helping the kids with their homework. The result? A warm, comforting bowl of soup ready in under an hour – a complete meal that nourishes my family and saves me valuable time.
The Ingredients: A Symphony of Flavor
I love how versatile this recipe is. You can easily adapt it to your own preferences. Feel free to experiment with different vegetables – carrots, potatoes, or even some spinach would be delicious additions. If you're not a fan of ham hock, you could use a smoked turkey leg or even a combination of different meats for a heartier broth. The possibilities are endless!
More Than Just a Meal: It's a Ritual
This soup isn't just about filling tummies; it's about creating a sense of comfort and togetherness. The aroma of simmering ham hock and beans fills the kitchen, creating a warm and inviting atmosphere. Dinner time becomes a special occasion, a time for my family to connect and share stories about our day. In the midst of a busy week, this simple act of sharing a meal together helps us slow down and appreciate each other's company.
A Taste of Home, No Matter Where Life Takes Me
As a working mom, I'm always on the go. Whether it's attending a conference or chaperoning a school trip, my Instant Pot often travels with me. This soup is a perfect example of how I can bring a taste of home with me, no matter where my adventures take me. Just pack the ingredients in airtight containers, and I'm ready to whip up a warm, comforting bowl of soup anytime, anywhere.
Tips and Tricks for Success:
Soaking the Beans: Soaking the navy beans for a couple of hours before cooking helps to reduce cooking time and improve their texture. If you're short on time, you can use canned beans, but the flavor won't be quite the same.
Broth Choice: Using low-sodium broth allows you to control the salt content of the soup. Homemade broth is also a great option for a richer flavor.
Vegetable Variations: Don't be afraid to experiment with different vegetables! Carrots, potatoes, and spinach are all excellent additions to this soup.
Leftovers: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.
Serving Suggestions: Serve this soup hot with a crusty bread roll or some cornbread. A dollop of sour cream or Greek yogurt adds a nice tangy touch.
This Instant Pot Ham Hock and Bean Soup is more than just a recipe; it's a testament to the power of simple ingredients and efficient cooking methods. It’s a meal that nourishes the body and soul, allowing me to prioritize what truly matters most – family, health, and a little bit of self-care amidst the chaos of modern life. Try it out – I guarantee you won't be disappointed!
