Soul-Satisfying Instant Pot Ham And Bean Soup
- Prep Time: 10 minutes
- Cook Time: 43 minutes
- Total Time: 53 minutes
- Yield: 8 1x
Scale
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 3 celery stalks, chopped
- 2 large carrots, chopped
- 1 pound dried Great Northern beans or Cannellini beans, sorted of debris
- 1 bay leaf
- 1 tsp dried thyme
- 6 cups beef or chicken broth
- 2 lb ham hock
- salt and black pepper to taste
- 4 tbsp chopped fresh parsley
Instructions
- Rinse the beans in a colander and set aside.
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion, carrots and celery and cook for 2-3 minute.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the beans, ham hock, bay leaf, dried thyme and broth.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 40 minutes.
- When finished cooking, allow to naturally release the pressure.
- Open the lid and discard the bay leaf.
- Transfer the ham hock to a cutting board and let cool slightly.
- Pick meaty pieces off ham hock and cut into small pieces, then stir ham back into soup.
- Season the soup with salt and black pepper to taste.
- Stir in the chopped parsley.
- Serve warm.
Find it online: https://misswish.com/instant-pot-ham-and-bean-soup