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white bean stew with ham hocks in a bowl

Instant Pot Ham and Beans Stew

Creamy and flavorful white bean stew with chunks of ham hocks that add both richness and smokiness. 
Prep Time: 5 minutes
Cook Time: 35 minutes
Resting Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Soul Food
Servings: 6 people
Calories: 238kcal
Author: Marwin Brown


  • 1 tablespoons extra virgin olive oil
  • 2 smoked ham hocks
  • 1 medium red onions diced
  • 10 whole okra ends removed and sliced
  • 3 garlic cloves finely chopped
  • 1 large carrot quartered and chopped
  • 1/2 cup white wine
  • 2 cups vegetable stock
  • 2 cups water
  • 2 large sprigs of thyme
  • 1 cup cannellini beans (dried) soaked overnight
  • 1 tablespoon smoked sweet paprika
  • 1 teaspoon all spice
  • kosher salt
  • black pepper
  • 1 bay leaf


  • Set instant pot settings to saute and add olive oil, onions, carrots, okra, and garlic. Saute for 2 minutes
  • Add paprika, pepper, salt, allspice and saute for an additional minute
  • Add beans, broth, water, wine, ham hock, bay leaf, and thyme. Stir well. Twist to lock the lid, and turn the valve to sealing. Cook at high pressure 40 minutes, and then let the pressure release naturally for 20 minutes.
  • Turn the valve to venting. Unlock lid, and remove ham hocks with tongs. Discard skin, bones and cartilage. Chop or shred ham and stir back into beans.



  • For traditional stovetop cooking approach follow the same instructions using a large pot or dutch oven. It will just be a longer, slow simmer. Saute the vegetables on medium heat and then cook the beans covered on simmer for 40 minutes or more depending on the desired level of creaminess.
  • For creamier beans, put a ladle or two of the beans into a small bowl, and mash with a potato masher or fork. Stir back into the pot.
  • Saute the vegetables first to release the flavors
  • Add spices to the saute, as heat brings out their flavor more
  • Cook the smoked ham hock whole or as big chunks and then after the dish is done, remove, cut into pieces and add back to the pot
  • Have bread on hand as you’ll want to sop up any and all remains


Calories: 238kcal | Carbohydrates: 10g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 342mg | Potassium: 319mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2820IU | Vitamin C: 6.3mg | Calcium: 58mg | Iron: 1.9mg
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