Go Back
Instant Pot filled with creamy Northern Bean Soup and smoky ham hocks.

Instant Pot Northern Bean Soup with Smoky Ham

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 lb dried Great Northern beans
  • 2 smoked ham hocks
  • 1 large leek cleaned and sliced
  • 1/2 white onion diced
  • 3-4 celery stalks chopped
  • 4-6 cups water
  • Chicken bouillon to taste
  • 1/2 tsp dill
  • 1/2 tsp white pepper
  • 1/8 tsp ground nutmeg
  • Salt to taste

Method
 

  1. Soak the dried northern beans in water for about one hour, then drain.
  2. Chop the leek, onion, and celery into small pieces.
  3. Place the drained beans and all chopped vegetables into the Instant Pot.
  4. Add the ham hocks to the pot and pour in 4-6 cups of water.
  5. Stir in the chicken bouillon, dill, white pepper, and nutmeg.
  6. Seal the lid and set to Pressure Cook on High for 1.5 hours.
  7. Allow a natural pressure release for at least 15 minutes before opening.
  8. Remove the ham hocks, shred the meat, and discard the bones.
  9. Return the shredded ham to the soup and stir thoroughly.
  10. Mash a few beans against the side of the pot to thicken the broth.
  11. Season with salt to taste and serve with warm cornbread.