Instant Pot Portuguese bean soup is perfect for chilly weather. The ultimate comfort food and what’s better than speeding up the cook time in the pressure cooker?
Portuguese food has made a place in the homes of Hawai’i and Portuguese bean soup is one of them.
My mom would slave over the stove for hours making sure the ham hock was perfectly simmered in the rich tomato soup and the beans and veggies were just the right texture. The smell slowly wafted down the hallway and filled the house. This is comfort food staple at its finest.
The Portuguese began immigrating to Hawai’i in the late 1800s to work on the sugar cane fields and by the early 1900s they had made a name for themselves in Hawai’i.
The Hawaiians called them Pukīkī and they brought with them yummy goodies. Some popular foods included malasadas, sweet bread, Portuguese sausage, and Portuguese bean soup. These have become mainstays in the islands.
What is Portuguese bean soup?
Portuguese bean soup is a tomato based soup filled with
- Ham hock
- Portuguese sausage
- Kidney beans
- Watercress (I swapped it out for cabbage as that’s what I had in the fridge)
This soup is generally served over sticky white rice or with a side of sweet bread.
Although I love my mom’s soup, it takes a lot longer than I would like. So, I have adapted it for the beloved Instant Pot. That’s right the ever popular Instant Pot. What would take hours can now be done in just about half an hour.
How to make Instant Pot Portuguese bean soup?
Looking for a good side to eat with this?
Try these yummy Portuguese sweet bread rolls.
Store extra (if there is any) in the fridge. Next day Portuguese bean soup taste amazing, just ask any local. You can even freeze in a zip top bag and thaw out for enjoyment later.
- 3 frozen smoked ham hocks
- 1 (5 ounce) mild Portuguese sausage
- 1/2 pound ham
- 1 (15.5 ounce) can dark red kidney beans, drained
- 6 cups water
- 4 (5 ounce) cans of tomato sauce
- 1 cup diced celery
- 2 small potatoes diced
- 3 diced carrots
- 1/2 round onion, diced
- 1 cup uncooked macaroni
- 1 cup chopped watercress
- Set Instant Pot to simmer.
- Add water and tomato sauce.
- Add ham hock, Portuguese sausage, ham, kidney beans.
- Cook on manual high pressure for 35 minutes.
- Controlled release.
- Add celery, potatoes, carrots, onion, macaroni.
- Cook on manual high pressure for 3 minutes.
- Quick release.
- Stir in watercress.
- Serve with rice or sweet bread.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 632mgCarbohydrates: 24gFiber: 4gSugar: 4gProtein: 14g
Nutrition information isn’t always accurate.
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Have a wonderific day. Mahalo nui loa (thank you very much)!