Instant Pot - Ham and Bean Soup
Instant Pot ham and bean soup is a quick and delicious way to enjoy a classic, comfort food staple without waiting for the slow cooker. Author: Holly Nilsson Recipe Type: American Total Time: 1H 10M
Prep time:
Cook time:
Serving size: 6
Calories per serving: 149
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 149
1 (20-ounce) package Hambeens® 15 BEAN SOUP® w/seasoning
1 tablespoon olive oil
1 large onion, diced
1 cup diced celery (approx 2 stalks)
3 carrots diced
2 cups cut-up ham bone ham hock or 2 cups leftover ham
1 bay leaf
4 cups chicken broth
4 cups water
1 (14-ounce) can diced tomatoes with juice *see note
Directions:
Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
Turn the Instant Pot on to saute. Add olive oil and onion and saute until tender, about 3-4 minutes.
Add remaining ingredients including the seasoning packet except for tomatoes.
Place the lid on, and cook on high pressure for 60 minutes. Quick release pressure.
Open the lid and remove ham bone or ham hock. Add tomatoes with juice turn onto saute and allow to simmer while picking the ham off of the bone.
Return the meat to the Instant Pot and stir and serve.
NOTES
*Acidic ingredients like diced tomatoes, vinegar, lemon juice etc should not be added until the beans are softened. This can interfere with the rehydration process.
*Ham If you don't have a leftover ham bone, a ham hock from the grocery store or your local butcher will work perfectly. Look for one with a bit of meat on it, so you can add it to the soup once it's cooked.
*Stock or Broth Chicken stock or turkey stock adds great flavor. If you prefer more liquid in your soup, add a couple of extra cups of broth to the Instant Pot.
*To thicken bean soup let it simmer uncovered on "saute" or give it a couple of quick pulses with an immersion blender before adding the meat back in.
Source: spendwithpennies.com
Turn the Instant Pot on to saute. Add olive oil and onion and saute until tender, about 3-4 minutes.
Add remaining ingredients including the seasoning packet except for tomatoes.
Place the lid on, and cook on high pressure for 60 minutes. Quick release pressure.
Open the lid and remove ham bone or ham hock. Add tomatoes with juice turn onto saute and allow to simmer while picking the ham off of the bone.
Return the meat to the Instant Pot and stir and serve.
NOTES
*Acidic ingredients like diced tomatoes, vinegar, lemon juice etc should not be added until the beans are softened. This can interfere with the rehydration process.
*Ham If you don't have a leftover ham bone, a ham hock from the grocery store or your local butcher will work perfectly. Look for one with a bit of meat on it, so you can add it to the soup once it's cooked.
*Stock or Broth Chicken stock or turkey stock adds great flavor. If you prefer more liquid in your soup, add a couple of extra cups of broth to the Instant Pot.
*To thicken bean soup let it simmer uncovered on "saute" or give it a couple of quick pulses with an immersion blender before adding the meat back in.
Source: spendwithpennies.com