📝 About This Recipe
This soul-warming classic transforms humble dried legumes into a velvety, rich masterpiece using the magic of pressure cooking. Rooted in American farmhouse tradition, this version balances the earthy creaminess of navy beans with a deeply smoky ham hock broth and a bright, aromatic herb finish. By using the Instant Pot, you achieve a slow-simmered depth of flavor in a fraction of the time, making it the ultimate comfort food for a chilly evening.
🥗 Ingredients
The Legumes
- 1 lb Dried Navy Beans (rinsed and picked over for stones; no soaking required)
The Flavor Base
- 2 tablespoons Olive Oil (extra virgin)
- 1 large piece Smoked Ham Hock (roughly 3/4 to 1 lb; can substitute with a meaty ham bone)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and sliced into 1/4-inch rounds)
- 3 pieces Celery Stalks (diced small)
- 4 pieces Garlic Cloves (minced)
Liquids and Aromatics
- 6 cups Chicken Bone Broth (low sodium to control salt levels)
- 2 cups Water
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (dried)
- 1/2 teaspoon Smoked Paprika (for extra depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Kosher Salt (adjust at the end depending on the saltiness of the ham)
The Finish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (to brighten the flavors)
👨🍳 Instructions
-
1
Rinse the navy beans thoroughly in a colander under cold water. Inspect them closely and discard any shriveled beans or small pebbles.
-
2
Set your Instant Pot to 'Sauté' mode on high. Once the display reads 'Hot', add the olive oil.
-
3
Add the diced onions, carrots, and celery (the mirepoix) to the pot. Sauté for 5-7 minutes until the onions are translucent and the vegetables begin to soften.
-
4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
-
5
Pour in 1/2 cup of the chicken broth and use a wooden spoon to scrape the bottom of the pot (deglazing) to ensure no brown bits are stuck, which prevents the 'Burn' notice.
-
6
Add the rinsed navy beans, the remaining chicken broth, water, smoked paprika, dried thyme, bay leaves, and black pepper. Do not add all the salt yet, as the ham hock will release salt during cooking.
-
7
Nestle the smoked ham hock deep into the liquid and bean mixture.
-
8
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
-
9
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 45 minutes.
-
10
When the cooking time is complete, allow the pressure to release naturally for at least 20 minutes. This ensures the beans remain intact and creamy rather than bursting.
-
11
Carefully release any remaining pressure and open the lid. Remove the ham hock and the bay leaves.
-
12
Transfer the ham hock to a cutting board. Remove the skin and bone, shred the meat into bite-sized pieces, and return the meat to the pot.
-
13
For a creamier texture, take a potato masher and lightly mash about 10% of the beans directly in the pot, or use an immersion blender for two quick pulses.
-
14
Stir in the fresh parsley and lemon juice. Taste the soup and add the kosher salt only if needed.
-
15
Let the soup sit for 5 minutes to thicken slightly before ladling into deep bowls.
💡 Chef's Tips
Always use fresh dried beans; older beans (over a year old) may take much longer to soften even under pressure. If you prefer a vegetarian version, swap the ham hock for 1 tablespoon of smoked paprika and use vegetable broth. Don't skip the natural pressure release; the high heat of a quick release can make the beans tough or cause them to break apart. If the soup is too thin after cooking, simmer on 'Sauté' mode for 5-10 minutes with the lid off to reduce the liquid. The flavor actually improves the next day, making this an ideal meal-prep recipe.
🍽️ Serving Suggestions
Serve with a thick slice of warm, buttered cornbread for a classic Southern pairing. Top with a dollop of sour cream and sliced green onions for a modern, tangy twist. Pair with a crisp green salad tossed in a sharp vinaigrette to cut through the richness of the beans. A glass of dry Riesling or a light pilsner beer complements the smoky undertones perfectly. Add a dash of hot sauce or red pepper flakes at the table if you enjoy a bit of heat.