Ham Bean Soup Pressure Cooker Food

BASIC HAM & BEANS (PRESSURE COOKER)

Steps:

• Cut up onion, garlic and ham.
• Rinse beans and remove any that are discolored.
• Place all ingredients in pressure cooker with seasonings to taste.
• Turn on high pressure for 25 minutes. (If you have an electronic pressure cooker the meat setting is great for this recipe).
• Remove bay leaf.
• Serve with cornbread!

PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.

INSTANT POT HAM BEAN SOUP

Steps:

• Turn Instant Pot on "Sauté", and add oil. Add the onions and garlic and cook until soft, about 2 minutes.
• Add the ham bone, diced ham, broth, Worcestershire, celery, carrots, dried beans, bay leaf, dried thyme, optional ground cumin, salt and pepper. And add any additional optional veggies. Stir the mixture.
• Close the lid, set to high pressure, and after the pressure cooker reaches full pressure, cook for 60 minutes (These are the steps we did for our Instant Pot: Press "Cancel" to stop the "Sauté" setting. Press the "Manual" button. Set the time to 60 minutes.)
• After the cooking time is complete, press "Cancel" and carefully release the pressure.
• Remove ham bones and any excess fatty chunks from the Instant Pot and pull off any ham meat and cut into small pieces. Add the ham back into the Instant Pot. If you want a thicker soup, mash a few of the beans in the soup. Give the soup a good stir and add additional salt and pepper, to taste.
• Garnish with minced parsley (optional). Serve warm with bread.

HAM BEAN SOUP (PRESSURE COOKER)

Steps:

• Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
• Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper.
• Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
• Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
• Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.

PRESSURE-COOKER SMOKY WHITE BEANS AND HAM

Steps:

• Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks. Stir in broth, water, onion and seasonings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , When cool enough to handle, remove meat from bones; cut ham into small pieces and return to pressure cooker. Serve with a slotted spoon. Sprinkle with green onions if desired.

PRESSURE COOKER BEAN MIX SOUP

Steps:

• Soak the beans overnight: Sort the bean mix, removing broken beans, stones, or dirt clods. Rinse the beans and put them in a large container with the salt. Cover with 2 quarts water. Let the beans soak for at least 8 hours, or overnight.
• Heat the oil in the pressure cooker pot over medium-high heat until shimmering, about 3 minutes. Add the onion, carrot, celery, garlic, and 1/2 teaspoon salt. Saute until the onions are softened and browning around the edges, about 8 minutes. Stir in the chili powder and the coriander, and saute for one minute to toast the spices.
• Drain and rinse the beans. Pour the beans into the pressure cooker. Stir in the water, tomatoes, and bay leaves. Lock the lid on the pressure cooker, and cook at high pressure for 18 minutes in an electric PC, or 15 minutes in a stovetop PC. Turn off the heat and let the pressure release naturally, about 20 minutes. Remove the lid carefully, opening away from you - even when it's not under pressure, the steam in the cooker is very hot.
• Fish out the bay leaves and discard. Puree 2 cups of beans and liquid - I use a 4 cup measure and my stick blender - and stir back into the pot. Taste the soup and add salt until the soup tastes sweet and full bodied, and you can just feel the taste of salt on the tip of your tongue. (I added 2 teaspoons of kosher salt to get the taste I wanted.) Serve.

PRESSURE COOKER SMOKY HAM HOCK & PINTO BEAN SOUP

Steps:

• Clean pinto beans with cold running tap water. Place all ingredients (smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, pinto beans, and unsalted chicken stock) into your pressure cooker.
• Lock the pressure cooker's lid in place and pressure cook at High Pressure for 50 minutes. Turn off the heat and do a full Natural Release (roughly 20 minutes).
• Season with kosher salt
• Garnish with cilantro and minced tomatoes.
• Clean pinto beans with cold running tap water. Place smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, 1 cup of pinto beans, and 3 cups of chicken stock into your pressure cooker.
• Lock the pressure cooker's lid in place and pressure cook at High Pressure for 10 minutes. Turn off the heat and do a Full Natural Release (roughly 15 minutes).
• Open the lid carefully and pour in the rest of the pinto beans (1 cup) and 2 cups of water.
• Lock the pressure cooker's lid in place and pressure cook at High Pressure for 25 minutes. Turn off the heat and do a Full Natural Release (roughly 20 minutes).
• Season with kosher salt
• Garnish with cilantro and minced tomatoes.

INSTANT POT 15 BEAN SOUP

Steps:

• Set aside seasoning packet. Rinse beans in a colander and remove any debris.
• Select Sauté. Add the vegetable oil, onion, and celery to the pressure cooking pot. Sauté for about 3 minutes until tender.
• Add the garlic and sauté for 1 minute more.
• Add the rinsed beans, 2 quarts water, and ham bone.
• Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour without releasing the pressure. (Alternatively, if you don't want to use the quick soak method, you can cook the beans on high pressure for 35 minutes with a 10 minute natural release.**)
• After 1 hour, stir in tomatoes, carrots, chili powder, and seasoning packet. Lock the lid in place. Select High Pressure and 3 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
• When the valve drops, carefully remove the lid. Remove the ham bone. Stir in the spinach, ham, and lemon juice. Season with salt and pepper to taste.