It's been cold and rainy here lately. I needed something a little different to feed the family for the night, and I wanted to take advantage of the end of soup season. I found this recipe online at The Cookie Rookie and it was a major hit with the family.
Instant Pot Ham and Bean Soup
- 2 Tbsp cooking oil (I use avocado oil)
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, chopped
- cooked ham, cubed (I used a half ham from Costco)
- 4 garlic cloves, minced
- 8 cups chicken stock
- 5 15.5 oz cans great northern beans, drained and rinsed
- 1 Tbsp soy sauce
- 3 tsp white wine vinegar
- 3 tsp Italian seasoning
- 2 tsp thyme
- 1 tsp salt
- 2 bay leaves
Set the Instant Pot to sauté and add oil. When hot, add the carrots, onion, celery. Stir occasionally until the onion starts to soften.
Add the ham and garlic and cook for another minute or two. Add the chicken stock, beans, soy sauce, vinegar, seasoning, thyme, salt, and bay leaves. Turn off the sauté mode and set the Instant Pot to pressure cook for 7 minutes.
Once the timer goes off, release the pressure. After the pressure is fully released, carefully open the lid and remove the bay leaves. Serve hot.
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