This simple & delicious mixed bean and ham hock soup is the perfect meal for a cozy night in. This tasty bean soup Instant Pot recipe offers easy prep, minimal cleanup, and includes Instant Pot, Slow Cooker, & Dutch oven instructions!

What Makes This Recipe Great

I love this bean and ham hock soup because it requires so little active prep work. You simply soak the beans in water overnight (I usually do it for about 24 hours), chop up a few veggies, add all the ingredients to the Instant Pot, and let it cook! You can even make it in your slow cooker or Dutch oven!

Hello, affordable meal! This bean soup Instant pot recipe can easily feed 6 people and costs less than $10.

a bag of mixed beans spilling out on a table

Ingredient Notes

  • Dry Mixed Beans: This is super easy to find at your local grocery store!
  • Olive Oil: You could also use Avocado Oil.
  • Carrot, Yellow Onion, Celery: I buy these and cut them myself, but keep your eye out for a mirepoix mix (which is these three veggies already pre-cut!). Trader Joe’s sells a great one!
  • Garlic: Feel free to use garlic cloves or minced garlic from a jar.
  • Chicken Stock: Chicken broth or chicken bone broth will also work.
  • Smoked Ham Hocks: You can find these in your local grocery meat section, at the butcher counter, or wherever you buy your meat.
  • Salt/Pepper: Use this to your taste.
a close up of a white bowl of bean soup with chunks of ham and veggies

Recipe Step by Step

Bean Soup Instant Pot Recipe with SOAKED Beans

  1. Add all the soaked beans and raw ingredients to your instant pot/pressure cooker and pressure cook on HIGH for 5 minutes, followed by a quick release.

Bean Soup Instant Pot Recipe with UNSOAKED Beans

  1. Add your unsoaked beans and 8 cups of chicken stock to the instant pot/pressure cooker and pressure cook on HIGH for 60 minutes, followed by a quick release.
  2. Open the lid, add all the remaining raw ingredients to the cooked beans and chicken stock, then pressure cook on HIGH for another 5 minutes, followed by a quick release.
a closeup shot of a silver spoon holding a scoop of bean soup with a white bowl filled with bean soup in the background

Alternative Cooking Methods

Dutch Oven

  1. Soak the Beans: Soak the dried beans in cold water for at least 12 hours, removing any debris that floats to the top. (See Recipe Notes below for a quick soak method).
  2. Saute the Veggies: Heat a dutch oven (or large soup pot) over medium heat. Add in the olive oil, carrots, celery, and onion with just a pinch of salt until they begin to soften, about 5 minutes. Then, add in the garlic, cooking until fragrant for another minute. Add in the chicken stock and ham hocks. Strain the beans from the water and add them to the soup.
  3. Cook: If you are cooking on the stove, reduce heat to a simmer and cook uncovered for 3 hours.
  4. Skim the Fat: After the soup is done cooking, skim any fat from the top of the soup if desired. Remove the ham hocks, and shred any ham meat. Add the ham meat back to the soup, and discard the skin, bone, and any fat. Taste and season with salt and pepper.
  5. Serve: Serve warm immediately with your favorite bread or by itself.

Slow Cooker

  1. Add all the soaked beans and raw ingredients to your slow cooker and cook on LOW for 8 hours or HIGH for 4 hours.
a white bowl filled with soup with a french bread baguette in the background

Expert Tips

Quick Soak for Beans: If you don’t have time to soak your beans overnight, you can do a “quick soak” by cooking the beans in unsalted boiling water for 5 minutes, then covering, turning off the heat, and allowing them to sit for 1-2 hours.

FAQs

How do I store leftovers?

Store bean and ham hock soup leftovers in an airtight container in the refrigerator and eat within 1 week.

Can I freeze this recipe?

Leftovers can be frozen in an airtight container for at least 6 months.

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Mixed Bean and Ham Hock Soup

This simple & delicious mixed bean and ham hock soup is the perfect meal for a cozy night in. Includes Instant Pot, Slow Cooker, & Dutch oven instructions!
4.88 from 16 ratings

Ingredients 
 

  • 20 ounce bag mixed dried beans
  • 1 tablespoon olive oil
  • 2 medium carrots, chopped
  • 3 ribs of celery, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken stock
  • 2 smoked ham hocks
  • salt and pepper to taste

Equipment

Instructions 

  • In a large bowl, soak the dried beans in cold water for at least 12 hours, removing any debris that floats to the top. I usually soak mine for 24 hours. (See Recipe Notes below for a quick soak method)
  • Heat a dutch oven (or large soup pot) over medium heat. Add in the olive oil, carrots, celery and onion with just a pinch of salt until they begin to soften, about 5 minutes. Add in the garlic, cooking until fragrant for another minute. Add in the chicken stock and ham hocks. Strain the beans from the water and add to the soup. Do not add in any more salt since the beans absorb the salt and can get too salty. I recommend seasoning with salt at the end of cooking.
  • If you are cooking on the stove, reduce heat to a simmer and cook uncovered for 3 hours.
  • After the soup is done cooking, skim any fat from the top of the soup if desired. Remove the ham hocks, and shred any ham meat. Add the ham meat back to the soup, discard the skin, bone and any fat. Taste and season for salt and pepper.
  • Serve warm immediately. Will keep an an airtight container for 1 week.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Quick Soak for Beans: If you don’t have time to soak your beans overnight, you can do a “quick soak” by cooking the beans in unsalted boiling water for 5 minutes, then covering, turning off the heat, and allowing to sit for 1-2 hours.
Slow Cooker:
  1. Add all the soaked beans and raw ingredients to your slow cooker and cook on LOW for 8 hours or HIGH for 4 hours.

Bean Soup Instant Pot Recipe with SOAKED Beans

  1. Add all the soaked beans and raw ingredients to your instant pot/pressure cooker and pressure cook on HIGH for 5 minutes, followed by a quick release.

Bean Soup Instant Pot Recipe with UNSOAKED Beans

  1. Add your unsoaked beans and 8 cups of chicken stock to the instant pot/pressure cooker and pressure cook on HIGH for 60 minutes, followed by a quick release.
  2. Open the lid, add all the remaining raw ingredients to the cooked beans and chicken stock, then pressure cook on HIGH for another 5 minutes, followed by a quick release.
Freezing: Leftovers can be frozen in an airtight container for at least 6 months.
Storage: Store bean and ham hock soup leftovers in an airtight container in the refrigerator and eat within 1 week.
Calories: 432, Total Carbs: 85g, Protein: 19.2g, Fat: 10.6g, Fiber: 42.3g, Net Carbs: 43g
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