Instant Pot Portuguese Bean Soup, Hawaii-Style

Hawaii-style Portuguese bean soup is a hearty local favorite built around Portuguese sausage, ham hock, red beans, vegetables, tomato, and macaroni. This Instant Pot version keeps the familiar smoky, savory character while pressure-cooking the pork until tender; recipes vary from household to household, so the vegetables and seasonings can be adjusted to taste.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola oil
12 ounces (340 g) fully cooked Portuguese sausage, sliced into ¼-inch (6 mm) rounds
1 medium yellow onion, about 1 cup (150 g) diced
3 garlic cloves, about 1 tablespoon (9 g) minced
1½ pounds (680 g) smoked ham hock or meaty smoked ham shank
6 cups (1.4 L) low-sodium chicken broth or water
1 bay leaf
2 medium carrots, about 1 cup (130 g), cut into ½-inch (1.3 cm) pieces
2 medium russet or Yukon Gold potatoes, about 12 ounces (340 g), cut into ¾-inch (2 cm) cubes
2 cans red kidney beans, 15 ounces (425 g) each, drained and rinsed
1 can diced tomatoes, 14.5 ounces (411 g), with their juices
½ teaspoon (2.5 ml) black pepper
½ teaspoon (2.5 g) kosher salt, plus more to taste
2 cups (140 g) chopped green cabbage
1 cup (100 g) elbow macaroni, uncooked
2 tablespoons (8 g) chopped parsley, optional, for serving

Instructions

Prepare the ingredients. Dice the onion, mince the garlic, cut the carrots and potatoes, and rinse the beans. Keep the sausage, beans, and vegetables ready to add after the ham hock cooks. This measured prep takes about 25 minutes, including draining and rinsing the beans. Use a 6-quart or larger Instant Pot; do not fill the cooker above its maximum fill line.
Brown the sausage and aromatics. Select Sauté and add the oil. When it is hot, add the sausage and cook for about 4 minutes, stirring once or twice, until the edges are lightly browned. Add the onion and cook for 3 minutes, then stir in the garlic for 30 seconds. Press Cancel. The sausage is fully cooked already; browning it here builds flavor rather than cooking raw sausage.
Pressure-cook the ham hock. Pour in about ½ cup (120 ml) of the broth and scrape the bottom of the inner pot with a wooden spoon to loosen any browned bits. Add the ham hock, the remaining broth, and the bay leaf. Lock the lid, set the valve to Sealing, and cook at High Pressure for 45 minutes. Allow about 10 minutes for the cooker to come to pressure before the timer starts.
Release pressure and check the pork. When the 45-minute cycle ends, let the pressure release naturally for 20 minutes, then carefully vent any pressure that remains. Check the thickest edible part of the pork with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. For soup, the hock should also be tender enough for the meat to pull from the bone; if it is not, pressure-cook it for another 10 minutes and allow another natural release. Lift the hock onto a plate, remove the bay leaf, and, when cool enough to handle, separate the meat from the bone, skin, and excess fat. Shred or chop the meat.
Add the vegetables and beans. Return the shredded pork and browned sausage mixture to the pot. Add the carrots, potatoes, kidney beans, tomatoes and their juices, black pepper, salt, and the remaining broth if any was held back. Stir gently. Lock the lid and cook at High Pressure for 4 minutes. Allow about 8 minutes for the cooker to reach pressure.
Release and add the pasta. When the second cycle ends, wait 5 minutes, then carefully quick-release the remaining pressure. Open the lid away from your face and stir in the cabbage and macaroni. Select Sauté and simmer uncovered for about 10 minutes, stirring occasionally, until the pasta is tender and the cabbage has softened. If your pasta needs longer, keep simmering and check it every minute or two.
Adjust and serve. Remove the bay leaf if it is still in the pot. Taste the soup and add salt or pepper as needed; sausage and ham hock vary in saltiness, so seasoning at the end prevents an overly salty pot. If it is thicker than you like, stir in hot water or broth a little at a time. Ladle into bowls and top with parsley if desired.

Tips

Choose the sausage thoughtfully. Portuguese sausage, often sold as linguiça, is a defining smoky, garlicky flavor in Hawaii-style versions. If it is hard to find, use fully cooked smoked linguiça or kielbasa. Kielbasa is usually milder and less garlicky, while Spanish chorizo has a different seasoning profile; either substitute will change the finished soup, so taste before adding extra salt.
Use a meaty hock. Ham hocks vary in size and meatiness. A smoked ham shank is a useful substitute and often gives you more meat. If the bone is especially large or lean, add a little extra broth after shredding the pork, then adjust the seasoning.
Keep the pasta separate if you prefer leftovers less thick. Macaroni continues absorbing broth as it sits. For a soup that stays brothier, cook the pasta separately, portion it into bowls, and ladle soup over it. The recipe’s one-pot method is convenient, but the pasta will soften more during storage.
Do not rush the first release. The natural-release rest helps keep hot liquid from forcefully foaming through the valve and gives the hock time to become tender. Make sure the bottom is scraped clean before pressure-cooking, too, since browned bits can trigger a burn warning.

Serving Suggestions

Serve the soup hot in wide bowls, with a slice of soft bread, Portuguese sweet bread, or crusty rolls for catching the broth. A simple side salad or sliced fresh fruit can balance the rich sausage and ham without competing with the soup. If you enjoy extra heat, put chili flakes or hot sauce on the table so each person can season their own serving.

This is a filling meal on its own because each bowl has meat, beans, vegetables, and pasta. For a larger gathering, offer the soup as the main course with bread and a green salad. Keep the macaroni in the pot only if guests will be eating soon; if dinner is delayed, cook it separately and add it to individual bowls so it does not become overly soft while held warm.

Variations

Families and cooks around Hawaii make Portuguese bean soup in different ways. Some use more tomato, some add celery or cabbage, and others use a different cut of pork or a different bean. To add celery, use 1 cup (100 g) sliced celery with the carrots. For a more tomato-forward broth, add another ½ can (about 200 g) diced tomatoes, keeping in mind that the soup will taste brighter and slightly less smoky.

You can replace the kidney beans with 3 cups (about 510 g) cooked pinto or red beans, drained if canned. The texture and flavor will shift, but the soup will still be hearty. For a less rich version, use a smaller ham hock and add extra beans or vegetables; do not omit the sausage if you want the characteristic Portuguese-sausage flavor. To make the soup gluten-free, leave out the macaroni or use a gluten-free pasta, cooking it separately according to its package directions and adding it just before serving.

For a thicker, more stew-like bowl, mash a few beans against the side of the pot after pressure-cooking and stir them into the broth. For a looser soup, add hot broth or water in small additions. Avoid adding uncooked dried beans at the second pressure stage: this recipe is timed for canned beans, and dried beans need their own soaking or pressure-cooking time.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. The macaroni will absorb broth and soften as it sits, so add a splash of water or broth when reheating. For the best texture, store cooked pasta separately from the soup when you know you will have leftovers.

Reheat a portion in a saucepan over medium heat, stirring occasionally, until steaming throughout; check that leftovers reach 165°F (74°C) with a food thermometer, the USDA FSIS reheating temperature. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the soup warms evenly. Add extra liquid if it has thickened. Freeze soup for up to 2 to 3 months for best quality, ideally without the pasta; thaw in the refrigerator and reheat to 165°F (74°C). Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Can I use dried beans instead of canned beans?

Yes, but dried beans need to be cooked before they go into this recipe because the second pressure cycle is designed for tender vegetables and canned beans. Cook the dried beans separately until tender, then drain them and add them where the recipe calls for canned beans. Do not add dry beans directly at that stage or assume the short cycle will cook them.

Can I make this without a ham hock?

Yes. Use a meaty smoked ham shank if available, or omit the hock and increase the sausage to about 16 ounces (454 g). Without the hock, you can skip its pressure-cooking stage and simmer the broth, sausage, vegetables, beans, and tomatoes until the potatoes and carrots are tender. The result will have less pork richness and a lighter broth.

Why cook the macaroni after pressure-cooking?

Macaroni can turn mushy during a long pressure-cooking cycle, especially once it continues to sit in hot broth. Stirring it in after the vegetables are cooked lets you control its texture. If the soup will be stored, cooking and storing the pasta separately is the most reliable way to keep it pleasantly firm.

Can I use a different type of sausage?

Fully cooked smoked sausage is the easiest substitute. Linguiça is closest in style, while kielbasa is a practical grocery-store option with a milder flavor. If using a saltier sausage, start with less added salt and adjust after the soup is finished. Do not substitute uncooked sausage without first cooking it thoroughly.

What if the soup is too salty?

First, add hot water or unsalted broth gradually and taste again. You can also add more cooked beans or vegetables to spread out the seasoning. Avoid adding extra salt until the pork, sausage, and broth have all simmered together, since their salt levels differ by product.

Can I make the soup ahead?

Yes. Cook the soup through the vegetable-and-bean stage, cool it promptly, and refrigerate it. For the best texture, cook the macaroni fresh when reheating, or keep it separate and add it to bowls. Reheat leftovers to 165°F (74°C), adding broth or water as needed to loosen the soup.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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