This super affordable, nourishing soup is made with fresh pork hocks and simple staple vegetables for a truly cozy, from-scratch meal. Rich in collagen and slow-cooked flavor, it’s the perfect way to embrace nose-to-tail eating and stretch your grocery budget without sacrificing nutrition.
With grocery prices — especially meat — rising like crazy, feeding my family a nose-to-tail diet is not only a health-conscious choice, but has become a real necessity. Organ meats and less common cuts are often the most affordable options at the store, or sometimes all that’s left at the bottom of the freezer once the bulk meat runs out. Knowing how to make good use of these cuts and transform them into nourishing, delicious meals has become an incredibly valuable skill these days.
This pork hock soup is a perfect example of truly frugal cooking. It uses one of the most budget-friendly cuts of pork along with simple root vegetables you likely already have on hand. After cooking the pork hocks in the Instant Pot, the collagen-rich cooking liquid becomes the base of your soup, so there’s no need to make a separate batch of bone broth. As always around here, nothing goes to waste!
If you’re looking for more affordable and simple nose-to-tail recipes, be sure to try my braised whole chicken and veggies, my braised goat shank chops, my hearty Instant Pot goat stew with butternut squash, or browse my growing collection of organ meat recipes. And don’t forget to explore my bone broth–based healthy soups. Reader favorites include my anti-inflammatory cabbage and chicken soup and my gut-healthy creamy carrot and ginger soup.
Why You’ll Love This Recipe
If you have some fresh pork hocks on hand and are not sure how to cook them, this recipe is about the simplest way you can make good use of a super affordable and underrated cut of meat. This pork hock soup is one of those simple, old-fashioned recipes that checks all the boxes: nourishing, frugal, satisfying, and incredibly flavorful.
If you’re trying to feed your family well without spending a fortune, this soup is a keeper. Pork hocks are one of the most affordable cuts of meat you can buy, yet they’re packed with connective tissue that transforms into rich, collagen-filled broth as they cook. Instead of making a separate batch of bone broth, you get a deeply nourishing soup base right from the hock itself!
The recipe is also very practical and perfect for busy days. With just one hock and a handful of everyday vegetables you can create a hearty, complete meal that tastes like it simmered all day, even though the Instant Pot does most of the work. It’s rustic comfort food made simple.
Most of all, this soup embodies everything I love about traditional home cooking: making use of lesser-known cuts, stretching ingredients thoughtfully, and turning humble foods into something nourishing and delicious. It’s a family meal that’s perfect for cold days, tight budgets, or whenever you want simple food that really feeds you.
Nutritional Benefits of This Frugal Soup
This soup isn’t just comforting and affordable, it’s also incredibly nourishing. Naturally grain-free, gluten-free, and dairy-free, it’s completely made from wholesome, natural ingredients, and free from packaged broth, processed meats, and artificial additives.
Pork hocks are full of skin and collagen-rich connective tissue, which breaks down into gelatin when cooked. Gelatin naturally supports gut health, healthy skin, hair, nails, and joints, and can promote satiety and stable blood sugar. You can read more about the benefits of collagen and gelatin here.
The meat and the gelatin-rich stock from the hock provides a rich source of protein and essential amino acids for muscle repair and energy. This soup is rich in glycine and proline, key amino acids for connective tissue health and nervous system support.
The combination of meat and root vegetables also provides essential minerals, vitamins, and antioxidants, such as beta-carotene, vitamin C, potassium, and calcium. These are important for immune system, bone strength, and electrolyte balance, making this soup particularly beneficial during sickness.
Plenty of fiber from the vegetables, combined with the gelatin from the meat, support gut health, while healthy animal fats support hormone health, enhance vitamin absorption, and make the soup satisfying and filling.
Ingredients for This Instant Pot Pork Hock Soup
Pork hock(s). Use fresh, raw pork hocks for this recipe, not smoked or pre-cooked. Use one or two, depending on how big they are and how much meat you want in this soup. Remember that most of the hocks’ weight is bone and connective tissue.
Water. Filtered water is best if you can, since it becomes the base of your broth.
Onion. Adds natural sweetness and savory depth to the soup. Red, yellow or white onions all work well here.
Garlic. Fresh garlic brings gentle warmth and a layer of immune-supportive goodness without overpowering the gentle flavor of the pork broth.
Carrots. Provide subtle sweetness and color while contributing beta-carotene and antioxidants.
Rutabaga. This humble root is one of my favorite soup additions. It adds earthy depth and soaks up the flavors of the broth beautifully. If you can’t find it, turnips or parsnips can be substituted.
Potatoes. Make the soup hearty and filling, adding comforting texture and gentle carbohydrates that pair perfectly with the rich broth. If you prefer, you can also use sweet potatoes, squash, or parsnips.
Salt. Season gradually and adjust to taste at the end. I always recommend a good quality salt like Redmond Real Salt.
Aromatics. Use what you like and have on hand. I like to add one or two bay leaves to the hock as it cooks, then some thyme, mustard powder, and black pepper to the soup for a hearty and warming combination of flavors. Fresh chopped parsley to finish for freshness and a pop of color.
How to Make This Instant Pot Pork Hock Soup
Step 1: Place your raw pork hock(s) in the Instant Pot. Add about 8 cups of filtered water and one or two bay leaves, if using. Secure the lid, set the valve to sealing, and cook on high pressure for 1 hour.
Step 2: While the pork hock cooks, prepare the vegetables. Peel and wash them, then finely slice the onion, mince the garlic, slice the carrots, and chop the potatoes and rutabaga into large chunks. This is a rustic soup, so the vegetables don’t need to be cut small or perfectly uniform.
Step 3: When the cooking cycle ends, allow the pressure to naturally release for about 10 minutes, then carefully release any remaining pressure and open the lid. Transfer the hock to a cutting board and let it cool for a few minutes.
Step 4: Strain the cooking liquid and reserve it. This collagen-rich meat broth will form the flavorful base of your soup.
Step 5: Once the hock is cool enough to handle, use a sharp knife to remove the meat from the bone and cut it into bite-size pieces. If you prefer not to use all of the fatty skin, you can reserve it for a future batch of bone broth or another recipe.
Step 6: Set the Instant Pot to sauté mode and melt the butter. Add the onions and sauté until soft and fragrant.
Step 7: Add the garlic, prepared vegetables, and chopped pork. Stir well to combine.
Step 8: Pour in the reserved broth and add the seasonings. Stir, then let the soup simmer for about 15 minutes, or until the vegetables are tender to your liking, stirring occasionally.
Step 9: Taste and adjust seasoning as needed. Serve warm, garnished with freshly chopped parsley if desired.
Notes
Use fresh, raw pork hocks for this recipe, not smoked or pre-cooked. You can use one or two hocks, depending on their size and how meaty you want your soup to be. Keep in mind that most of a pork hock’s weight comes from bone, skin, and connective tissue, which is exactly what makes this soup so rich and nourishing.
Feel free to swap or adjust the vegetables and aromatics based on what you enjoy or already have on hand. This is a flexible, rustic soup meant to work with your pantry.
Don’t forget to save the bones and any extra collagen-rich connective tissues for your next batch of bone broth!
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. As it cools, the broth will naturally gel, a sign of a gelatin-rich, collagen-packed soup. It will return to a liquid state once gently reheated.
If you try this Instant Pot pork hock soup, I’d love to hear from you! Drop me a comment down below and don’t forget to leave me a 5-star review and share with friends if you loved this recipe!
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Printable Recipe Card
Instant Pot Pork Hock Soup (From Fresh Hocks)
Equipment
- Instant Pot
Ingredients
- 1 or 2 fresh pork hocks
- 1 bay leaf optional
- 8 cups water filtered
- 1 onion chopped
- 3 carrots
- 1 cup chopped rutabaga
- 2 potatoes
- 1 tbsp butter or ghee, or tallow
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dry thyme
- ½ tsp mustard powder optional
Instructions
- Place your raw pork hock(s) in the Instant Pot. Add about 8 cups of filtered water and one or two bay leaves, if using. Secure the lid, set the valve to sealing, and cook on high pressure for 1 hour.
- While the pork hock cooks, prepare the vegetables. Peel and wash them, then finely slice the onion, mince the garlic, slice the carrots, and chop the potatoes and rutabaga into large chunks. This is a rustic soup, so the vegetables don’t need to be cut small or perfectly uniform.
- When the cooking cycle ends, allow the pressure to naturally release for about 10 minutes, then carefully release any remaining pressure and open the lid. Transfer the hock to a cutting board and let it cool for a few minutes.
- Strain the cooking liquid and reserve it. This collagen-rich meat broth will form the flavorful base of your soup.
- Once the hock is cool enough to handle, use a sharp knife to remove the meat from the bone and cut it into bite-size pieces. If you prefer not to use all of the fatty skin, you can reserve it for a future batch of bone broth or another recipe.
- Set the Instant Pot to sauté mode and melt the butter. Add the onions and sauté until soft and fragrant.
- Add the garlic, prepared vegetables, and chopped pork. Stir well to combine.
- Pour in the reserved broth and add the seasonings. Stir, then let the soup simmer for about 15 minutes, or until the vegetables are tender to your liking, stirring occasionally.
- aste and adjust seasoning as needed. Serve warm, garnished with freshly chopped parsley if desired.
This is such a great recipe! I’ve always loved the pork hocks because they make such a rich broth and the meat is so delicious to eat! Much better than some of the more expensive drier parts of meat. And I agree that rutabagas are delicious! Yumm!