Pressure Cooker Ham Hock and White Bean Stew

What Ingredients Do You Need?

• 2 Smoked ham hocks
• 1.5 cups Dried great northern or cannellini beans
• 1 Yellow onion, diced
• 2 Carrots, diced
• 2 stalks Celery, diced
• 4 Garlic cloves, minced
• 6 cups Chicken broth
• 2 Bay leaves
• 1 tsp Dried thyme
• 1 tsp Smoked paprika
• to taste Salt and black pepper
• for garnish Fresh parsley, chopped

How Do You Make Pressure Cooker Ham Hock and White Bean Stew?

1. 1

   Sauté aromatics

   Using the sauté function, cook onion, carrots, and celery in a splash of oil until softened, about 5 minutes. Add garlic and cook 30 seconds.

2. 2

   Add remaining ingredients

   Add the dried beans, ham hocks, broth, bay leaves, thyme, and smoked paprika. Stir well.

3. 3

   Pressure cook

   Seal the lid and cook on high pressure for 40 minutes, then allow a natural release for 15 minutes before venting any remaining pressure.

4. 4

   Check bean tenderness

   Beans should be fully tender; if slightly firm, simmer uncovered a few extra minutes using the sauté function.

5. 5

   Shred the meat

   Remove the hocks, shred the meat off the bone, discarding skin and bone, and return the meat to the pot.

6. 6

   Adjust seasoning

   Discard bay leaves, then season with salt and pepper to taste, keeping in mind the hocks add plenty of saltiness.

7. 7

   Serve

   Ladle into bowls and garnish with fresh parsley before serving with crusty bread.