During a cold, winter day, I want a big bowl of something hot. Growing up, ham and beans was definitely one of the favorites to come in from school and smell in the kitchen. Thankfully, I have my Instant Pot, so I don’t have to have it cooking for hours, nor do I have to leave the stove on while I’m trying to run to school to get Matthew. Instant Pot ham and beans are SUPER fast (less than half an hour) and just as tasty as the slow-cooked version.
Everyone in the South has their own opinion about what goes into a good ham and beans. I personally think the simpler the better when it comes to the actual ham and beans. Ham, beans, a little salt (not much, since you get plenty from the ham), maybe some jalapeños if you’re not feeding toddlers, pepper, garlic. Once they’re in my bowl, however, I doctor them quite a bit. They HAVE to have cornbread crumbled up in them. My Pawpaw always poured some apple cider vinegar over his, which is the way I prefer it, too. That might be because of him, or maybe I just love apple cider vinegar (I’d literally put it on basically anything), but I’m telling you– try it!
This is just one of the most comforting dishes I know of, and it’s made that much better by being beyond easy. Needing more cozy recipes from Texas? Check out this Texas chili recipe (which is COMPLETELY bean-free, just like it should be)!
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Instant Pot Ham and Beans Recipe
1 pound dry pinto beans
1 ham bone (or 2 ham hocks)
1 t olive oil
1 T minced garlic (less if you’re not afraid of vampires)
7 c water
2 whole jalapeños (optional)
Salt and pepper to taste
- Soak the beans overnight in a large bowl of water. If you forget to do this, you can bring them to a boil and allow to sit for half an hour. Drain.
- Turn the Instant Pot to saute and add the olive oil and garlic. Allow to cook for 30-45 seconds.
- Set the ham bone or ham hocks into the Instant Pot and pour the beans around it/them.
- This is where you’d add the jalapenos if you’re going to. Roasted or pickled add some great flavor to the beans, but fresh is fine, too!
- Add the water.
- Set the Instant Pot to high pressure for 25 minutes.
- Use the Instant Pot’s natural release for the pressure release.
- Once it’s safe to open, pull the ham bone/ham hocks out, remove the meat, and toss it back in.
- Stir and serve with cornbread!