Key Takeaways:
- Master the Ham Hock in Pressure Cooker technique in just 45 minutes of cooking time
- Create fork-tender meat that falls off the bone with minimal effort
- Save money with this budget-friendly cut transformed into a gourmet meal
- Collect rich, collagen-filled broth as a bonus to the tender meat
Why Ham Hock in Pressure Cooker is a Game-Changer
Have you walked past ham hocks at the meat counter because you weren’t sure how to cook them? You’re about to discover your new favorite cut.
The Ham Hock in Pressure Cooker method transforms these tough, inexpensive cuts into melt-in-your-mouth meat in under an hour. Traditional recipes might take 3+ hours, but your pressure cooker changes everything.
The sealed environment of a pressure cooker works magic on ham hocks. The high-pressure steam penetrates the meat, breaking down tough connective tissue into rich gelatin. What you get is tender meat that falls off the bone and a flavorful broth all in one cooking session.
This recipe serves 4 people generously and requires just minutes of hands-on preparation. Whether you’re cooking for family or looking to impress guests, this Ham Hock in Pressure Cooker recipe delivers restaurant-quality results with minimal effort.
Nutrition Information for Ham Hock in Pressure Cooker
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Fat | 22g |
| Carbohydrates | 3g |
| Fiber | 0.5g |
| Sodium | 980mg |
| Potassium | 350mg |
| Iron | 2mg |
What You’ll Need for Perfect Ham Hock in Pressure Cooker
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked ham hocks | 4 (about 2.5 lbs total) | Ask your butcher for meaty ones |
| Onion | 1 large | Roughly chopped |
| Carrots | 2 medium | Roughly chopped |
| Celery | 2 stalks | Roughly chopped |
| Bay leaves | 2 | |
| Garlic cloves | 4 | Smashed |
| Black peppercorns | 1 teaspoon | Whole |
| Salt | 1 teaspoon | Adjust to taste |
| Water | 4 cups | Enough to cover ham hocks |
Equipment List
| Tool | Purpose |
|---|---|
| Pressure cooker/Instant Pot | Essential for this quick-cooking method |
| Sharp knife | For vegetable preparation |
| Cutting board | For safe food preparation |
| Measuring cups and spoons | For accurate measurements |
| Tongs | For safely handling hot ham hocks |
| Large bowl | For holding finished dish |
| Fine mesh strainer | Optional – for straining broth if desired |
Possible Substitutions
- Ham hocks: Pork shanks or pig’s feet can work (cooking time may need adjustment)
- Fresh vegetables: 2 tablespoons each of dried onion, carrot, and celery flakes
- Fresh garlic: 1 teaspoon garlic powder
- Bay leaves: 1/2 teaspoon dried thyme
Detailed Beginner-Friendly Ham Hock in Pressure Cooker Instructions
Prep Time: 10 minutes
Cook Time: 45 minutes
Pressure Release Time: 15 minutes
Total Time: 70 minutes
Preparation Phase
- Inspect and clean your ham hocks
- Take ham hocks out of packaging and check for any unwanted residue
- Rinse each ham hock thoroughly under cold running water, turning to rinse all sides
- Pat each ham hock completely dry with paper towels
- Place cleaned ham hocks on a plate and set aside
- Beginner tip: Don’t skip the rinsing step as it removes excess salt and improves the final flavor
- Set up your cutting station
- Place your cutting board on a stable counter surface
- Have your knife, peeler, and a bowl for scraps ready
- Position your ingredients within easy reach
- Prepare your vegetables
- Peel the onion: cut off both ends, remove outer papery skin, and cut into quarters
- Wash carrots under cold water and scrub lightly with your fingers
- Peel carrots using a vegetable peeler, moving from top to bottom
- Trim off carrot ends and cut into chunks approximately 2 inches long
- Wash celery stalks under cold water to remove any dirt
- Trim off the leafy tops and cut into 2-inch pieces
- Beginner tip: The vegetables don’t need to be perfectly cut as they’re primarily for flavoring the broth
- Prepare the garlic
- Separate 4 cloves from the garlic head
- Place each clove on your cutting board
- Lay the flat side of your knife blade on top of the clove
- Press down firmly with the heel of your hand to smash the garlic
- Remove the papery skin that has loosened after smashing
- Beginner tip: Smashing the garlic releases more flavor than mincing or using whole cloves
Setting Up Your Pressure Cooker
- Understand your pressure cooker
- Locate the maximum fill line inside your pressure cooker
- Identify the sealing ring around the lid and make sure it’s properly seated
- Familiarize yourself with the pressure release valve and its positions
- For Instant Pot users: Locate the “Pressure Cook” or “Manual” button
- For stovetop pressure cookers: Ensure your cooker is on a stable, appropriately-sized burner
- Load the pressure cooker properly
- Place the cleaned ham hocks in the bottom of the pressure cooker, arranging them so they fit without stacking if possible
- Distribute all chopped vegetables (onions, carrots, celery) around and between the ham hocks
- Scatter the smashed garlic pieces evenly throughout
- Add the bay leaves, positioning them so they’re submerged
- Sprinkle the black peppercorns and salt evenly over everything
- Beginner tip: Arranging ingredients properly ensures even cooking and flavor distribution
- Add cooking liquid correctly
- Pour 4 cups of cold water into the pressure cooker, or enough to cover the ham hocks by approximately 1 inch
- Use a spoon to gently move ingredients if needed to ensure liquid reaches the bottom
- Check that the water level does NOT exceed the maximum fill line marked inside your pressure cooker (usually 2/3 full)
- Beginner tip: Using cold water is important as it affects the pressurization timing
Operating the Pressure Cooker Safely
- Seal your pressure cooker properly
- Wipe the rim of the pressure cooker with a clean, damp cloth to remove any food particles
- Place the lid on your pressure cooker and align according to manufacturer’s instructions
- Turn/close to lock position, listening for the click that indicates it’s properly seated
- Ensure the sealing ring is properly positioned inside the lid
- Turn the pressure release valve to “Sealing” position
- Beginner tip: Always double-check that valve is fully in sealing position, not partially open
- Make sure the pressure regulator is properly positioned
- Check that all safety valves are clean and unobstructed
- Set cooking time and pressureFor Instant Pot or electric pressure cookers:
- Press the “Pressure Cook” or “Manual” button
- Use the +/- buttons to set the time to 45 minutes
- Make sure the pressure level is set to “High” (some models require you to press a separate button for this)
- Wait for the display to show “On” which indicates it’s heating up
- The float valve will pop up when pressure is reached, and timer will begin counting down
- Beginner tip: The time to reach pressure varies (10-15 minutes) and is not included in the cooking time
- Place on a burner sized appropriately for your cooker base
- Turn heat to high and watch for steam to begin escaping from the valve
- When steady stream of steam emerges, place pressure regulator on vent pipe
- When regulator begins to rock gently, reduce heat to maintain a gentle, steady rocking
- Start your timer for 45 minutes now
- Beginner tip: Too high heat wastes energy and can cause safety valve to release
- Monitor during cookingFor Instant Pot:
- No monitoring needed during cooking process
- The unit will automatically maintain correct pressure and temperature
- Maintain gentle, steady rocking of pressure regulator
- Adjust heat as needed to maintain proper pressure
- Never leave a stovetop pressure cooker unattended
Safe Pressure Release Method
- Perform a combined pressure release
- When cooking time completes, turn off the heat source completely
- For Instant Pot, press “Cancel” to stop cooking program
- Allow pressure cooker to sit undisturbed for 15 minutes (this is called natural pressure release)
- Place a kitchen towel over the pressure release valve (to control steam direction)
- For Instant Pot: Carefully turn valve from “Sealing” to “Venting” position using a wooden spoon
- For stovetop models: Carefully lift or turn the pressure regulator using tongs
- SAFETY WARNING: Keep hands, arms, and face away from the steam vent
- Beginner tip: The steam is extremely hot and can cause serious burns
- Confirm pressure is fully released
- Wait until all steam has stopped escaping from the valve
- For Instant Pot: The float valve should drop down completely
- For stovetop models: No more steam should escape when regulator is removed
- Only then is it safe to open the pressure cooker
- Beginner tip: NEVER force open a pressure cooker that hasn’t fully depressurized
Checking and Serving Your Ham Hock in Pressure Cooker
- Open the pressure cooker safely
- Remove lid by turning away from your face
- Tilt lid away from you when opening to direct any remaining steam away
- Place lid upside down on counter to avoid damaging the sealing ring
- Check for doneness
- Use tongs to carefully lift one ham hock
- Gently insert a fork into the meatiest part – it should slide in easily
- Try to pull some meat away with the fork – it should separate from the bone with minimal effort
- If meat does not separate easily, return ham hock to liquid, reseal cooker, and cook for additional 5-10 minutes at high pressure
- Beginner tip: The meat should be fork-tender but still hold its shape on the bone
- Remove ham hocks properly
- Use tongs to carefully transfer each ham hock to a serving platter
- Allow to cool slightly before handling further
- Beginner tip: The ham hocks will be extremely hot inside and out
- Prepare the broth (optional)
- If you want clear broth, set a fine-mesh strainer over a large bowl
- Carefully ladle or pour the cooking liquid through the strainer
- Discard the strained vegetables or save for another use
- Beginner tip: This rich broth is excellent for soups or cooking beans
- Serve or prepare meat for storage
- For serving: Leave meat on the bone for rustic presentation or pull meat from bones
- To pull meat: When cool enough to handle, use two forks to shred meat away from bones
- Discard bones and any tough parts
- If desired, return meat to some of the cooking liquid to keep moist
This detailed Ham Hock in Pressure Cooker method ensures tender, flavorful meat every time. Perfect for serving alongside your favorite sides or using in recipes that call for pre-cooked ham.
Troubleshooting Your Ham Hock in Pressure Cooker
| Problem | Solution |
|---|---|
| Ham hocks still tough after cooking | Return to pressure cooker and cook for additional 10 minutes at high pressure |
| Not enough liquid after cooking | Next time, ensure ham hocks are fully covered by liquid before cooking |
| Too much fat in broth | Cool broth completely in refrigerator, then remove solidified fat from surface |
| “Burn” notice on Instant Pot | Release pressure, open pot, add 1 cup water, scrape bottom thoroughly to remove stuck bits, then restart |
| Bland flavor | Add 1 tablespoon apple cider vinegar to cooking liquid next time to enhance flavor extraction |
| Meat falling apart too much | Reduce cooking time by 5-10 minutes in future batches |
Variations & Substitutions for Ham Hock in Pressure Cooker
Southern-Style Ham Hock: Add 1 tablespoon apple cider vinegar, 1/4 teaspoon red pepper flakes, and 1 teaspoon dried thyme to cooking liquid.
German-Style Ham Hock: Add 1 tablespoon caraway seeds, 1 cup sauerkraut, and 1/2 teaspoon juniper berries to the cooking liquid.
Asian-Inspired Ham Hock: Replace water with chicken broth, add 2 tablespoons soy sauce, 1 tablespoon grated ginger, and 1 star anise.
Bean Companion Ham Hock: If planning to use with beans, cook with 1 teaspoon dried thyme and 1 teaspoon dried oregano. This makes a perfect foundation for beans similar to ham and green beans in a slow cooker.
Storage & Reheating Your Ham Hock in Pressure Cooker
Refrigeration:
- Allow ham hocks and broth to cool to room temperature (no more than 2 hours)
- Store meat and broth together in an airtight container
- Refrigerate for up to 4 days
- Fat will solidify on top – you can remove this or mix it back in when reheating
Freezing:
- For best quality, separate meat from bones before freezing
- Portion meat into meal-sized servings
- Freeze meat and broth in freezer-safe containers or heavy-duty freezer bags
- Label with date and contents
- Keeps for up to 3 months
- Thaw overnight in refrigerator before reheating
Reheating Methods:
- Stovetop Method:
- Place meat and some broth in saucepan
- Heat on medium-low until warmed through (about 5 minutes)
- Stir occasionally to ensure even heating
- Beginner tip: Low and slow prevents the meat from becoming tough
- Microwave Method:
- Place meat and some broth in microwave-safe bowl
- Cover with microwave-safe lid or paper towel
- Heat on 70% power for 2 minutes
- Stir and check temperature
- Continue heating in 30-second intervals until desired temperature
- Beginner tip: Using reduced power prevents meat from becoming rubbery
Safety Notes & Tips for Ham Hock in Pressure Cooker
- NEVER fill your pressure cooker more than 2/3 full with food and liquid combined
- Always check that the sealing ring is clean and properly seated before cooking
- Keep pressure cooker away from cabinets when releasing steam
- Allow adequate clearance above and around pressure cooker when in use
- If your ham hocks are very salty, soak them in cold water for 1-2 hours before cooking, changing water halfway through
- For extra flavor, try using chicken broth instead of water
- This recipe creates a versatile base similar to what you’d use for ham steaks in a slow cooker, but in much less time
- The collagen-rich broth from this Ham Hock in Pressure Cooker recipe is excellent for your joints and skin – don’t waste it!
- Always use heat-resistant mitts or tools when handling hot pressure cooker components
Serving Suggestions for Your Ham Hock in Pressure Cooker
Serve your tender ham hocks with:
- Creamy mashed potatoes and tangy sauerkraut
- Braised red cabbage with a touch of apple
- Butter beans or lima beans cooked in the ham broth
- Crusty bread for soaking up the delicious broth
- Collard greens or kale sautéed with garlic
- German-style potato salad with a vinegar dressing
For a complete meal inspired by traditional recipes, check out these creative ham dish ideas that work perfectly with your pressure-cooked ham hocks.
This Ham Hock in Pressure Cooker recipe transforms an overlooked cut into a star attraction. The pressure cooking method cuts hours off traditional cooking times while actually improving the final result.
With just minutes of active preparation and mostly hands-off cooking, it’s perfect for busy weeknights or lazy weekends. Give this Ham Hock in Pressure Cooker recipe a try and discover why this humble cut deserves a regular spot in your cooking rotation!
