CURTIS STONE'S INSTANT POT OR PRESSURE COOKER HAM & BEAN SOUP
With the help of a pressure cooker to soften beans, this budget-friendly soup can be made from scratch in less than half the usual time.
Provided by Curtis Stone
Number Of Ingredients 23
Steps:
- In an 8-quart Instant Pot or pressure cooker, melt butter over medium-high heat
- Add ham and sauté for about 3 minutes, or until golden brown
- Add onion, carrots, celery, garlic, bay leaf, and sage and sauté for about 1 minute, or until fragrant
- Add beans, water and broth
- Lock the pressure cooker lid in place and bring to high pressure over high heat, about 15 minutes
- Reduce the heat to medium-low to stabilize the pressure and cook for 40 minutes
- Remove from the heat and allow the pressure to subside on its own, about 20 minutes
- Unlock the pressure cooker and remove the lid, tilting it away from you to allow the steam to escape
- The beans will be very tender
- For a thicker consistency, coarsely mash the bean mixture
- Season the soup to taste with salt and pepper
- Ladle the soup into bowls, drizzle with olive oil, and serve
INSTANT POT® NAVY BEAN AND HAM SOUP
A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst's® navy beans for this recipe but feel free to use any dry navy beans.
Provided by StanDiego
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h40m
Yield 10
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
- Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
- Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
- Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 46.1 g, Cholesterol 29.1 mg, Fat 11.2 g, Fiber 17.5 g, Protein 24.9 g, SaturatedFat 3.3 g, Sodium 1379.5 mg, Sugar 5.6 g
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