Curtis Stones Instant Pot Or Pressure Cooker Ham Bean Soup Food

CURTIS STONE'S INSTANT POT OR PRESSURE COOKER HAM & BEAN SOUP

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

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.