Pressure Cooker Ham and Mixed Bean Soup


This comforting soup was made for a chilly winter night. Use your pressure cooker to make it fast, then freeze the rest for later!

Pressure Cooker Ham and Mixed Bean Soup
Photo: Jason Donnelly
Prep Time:
35 mins
Cook Time:
40 mins
Total Time:
1 hrs 15 mins
12 to 14 cups


  • 1 cup mixed dried beans, such as kidney, pinto, cannellini, navy, and/or Great Northern

  • 1 ½ pound cooked smoked pork hocks or meaty ham bones

  • 1 tablespoon olive oil (pressure cooker only)

  • 3 cup water

  • 1 14.5 ounce can reduced-sodium chicken broth

  • 1 ½ cup sliced celery

  • 1 ½ cup sliced carrots

  • 1 ½ cup sliced leeks

  • 2 tablespoon snipped fresh rosemary or 2 1/2 tsp. dried rosemary, crushed

  • 1 bay leaf

  • ¼ teaspoon black pepper

  • 3 cup torn kale

  • Salt


  1. Rinse beans; drain. In a 6-qt. electric cooker use the sauté setting to cook pork hocks in oil until browned. For stove-top cooker, cook hocks directly in the pot. Add beans and next nine ingredients (through pepper), increasing water to 5 cups. Lock lid in place. Set electric cooker on high pressure to cook 40 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 40 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.

  2. Remove pork hocks and cool slightly. Remove and discard bay leaf. If desired, mash beans slightly. When hocks are cool enough to handle, cut meat off bones and chop; discard bones. Stir meat and kale into soup. Set electric cooker on sauté setting or place stove-top cooker over medium heat; cook just until wilted. Season to taste. Season to taste with salt and additional pepper.

  3. To Freeze: Prepare as directed except do not add the kale. Cool soup and transfer to freezer bags. Freeze for up to 2 months. Thaw overnight in the refrigerator. Stir in kale and reheat.

Nutrition Facts (per serving)

275 Calories
11g Fat
29g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 275
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 35mg 12%
Sodium 675mg 29%
Total Carbohydrate 29g 11%
Total Sugars 4g
Protein 18g
Vitamin C 47.3mg 237%
Calcium 139mg 11%
Iron 4.2mg 23%
Potassium 864mg 18%
Folate, total 200mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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