Here is the bean soup recipe I came up with, I fudged it a bit on my
first try, but I made sure that the recipes give the correct times and measures!
Instant Pot Bean and Ham Soup
1 pound of beans (I used navy beans) rinsed
2 carrots, peeled and chopped
1 pound of beans (I used navy beans) rinsed
2 carrots, peeled and chopped
2 stalks of celery, chopped
1 onion, chopped
2 potatoes, peeled and cubed
3 cloves of garlic, minced
2 cups of cubed ham
8 cups of broth (you can use water if you don’t have broth)
1 14oz can diced tomatoes, drained
I used ¼ tsp of pepper to season and about 1 tsp of Penzeys Arizona Dreaming spice mix. The equivalent would be use put a 1/4 to ½ tsp each of paprika, red pepper and/or chipotle pepper and/or jalapeno, cocoa, a dash of lemon peel---or whatever you like to season your soup! Pepper, chili powder, and a bay leaf would be fine, too! Since I have to watch salt content due to Scott’s CHF, I did not add any since ham is naturally salty.
Put the Instant Pot on sauté and cover the bottom of the pot with olive oil, which is about a tablespoon.
Add onions, carrots, and celery and sauté for 5 minutes, stirring often to prevent browning or burning. Once they are soft, add the garlic and cook for 1 minute, stirring constantly, then add the potatoes and tomatoes. Cook for another minute then add your beans and ham. Stir well, add your spices and stir up well again, then add your broth. Put your lid on and make sure it is set to sealing. Press the pressure cook button, high pressure, and set the timer for 30 minutes. I originally cooked mine for 20 minutes and my beans were still a little hard. Once the pressure cooking was done, I let it naturally release for 10-15 minutes and then I did the quick release. Remove the lid, stir it up and check your beans. If they are still a bit hard or chewy, put your lid back on and cook again on high pressure for 10-15 minutes.
Enjoy! This is the Instant Pot I use that I purchased from Amazon.
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
1 14oz can diced tomatoes, drained
I used ¼ tsp of pepper to season and about 1 tsp of Penzeys Arizona Dreaming spice mix. The equivalent would be use put a 1/4 to ½ tsp each of paprika, red pepper and/or chipotle pepper and/or jalapeno, cocoa, a dash of lemon peel---or whatever you like to season your soup! Pepper, chili powder, and a bay leaf would be fine, too! Since I have to watch salt content due to Scott’s CHF, I did not add any since ham is naturally salty.
Put the Instant Pot on sauté and cover the bottom of the pot with olive oil, which is about a tablespoon.
Add onions, carrots, and celery and sauté for 5 minutes, stirring often to prevent browning or burning. Once they are soft, add the garlic and cook for 1 minute, stirring constantly, then add the potatoes and tomatoes. Cook for another minute then add your beans and ham. Stir well, add your spices and stir up well again, then add your broth. Put your lid on and make sure it is set to sealing. Press the pressure cook button, high pressure, and set the timer for 30 minutes. I originally cooked mine for 20 minutes and my beans were still a little hard. Once the pressure cooking was done, I let it naturally release for 10-15 minutes and then I did the quick release. Remove the lid, stir it up and check your beans. If they are still a bit hard or chewy, put your lid back on and cook again on high pressure for 10-15 minutes.
Enjoy! This is the Instant Pot I use that I purchased from Amazon.
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
