Instant Pot Ham And Beans Food

HAM AND BEANS IN THE INSTANT POT

Ham and Beans in the Instant Pot image

Make ham and beans in your instant pot for a satisfying meal. It's a great way to use leftover ham and there's no need to soak the beans!

Provided by Carlee

Categories Soup

Time 1h15m

Number Of Ingredients 9

Ingredients

2 pounds dry great northern beans
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 meaty ham bone
8 cups water
1 large onion, chopped
1 1/2 cups ham, in about half inch cubes

Steps:

Place onion, beans, ham bone and seasonings in instant pot. Cover with water.
Cook on high pressure for 1 hour, then quick release the pressure.
Remove bone and bay leaf.
Stir in chopped ham and pressure cook for another 5 minutes. Quick release the steam again.
Taste and adjust seasoning to your liking. Serve with cornbread or beer bread if desired.

Nutrition Facts : Calories 310 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 3 grams fat, Fiber 16 grams fiber, Protein 24 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 636 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

INSTANT POT HAM AND BEANS

Instant Pot Ham and Beans image

Do you love ham and beans, but don't have all day to cook them? Then you are going to love this Instant Pot Ham and Beans recipe! Simple and flavorful! No soaking required!

Provided by Aunt Lou

Categories Main

Time 1h5m

Number Of Ingredients 5

Ingredients

32 oz dried Northern or Pinto beans (rinsed and sorted)
2 cups leftover ham and meaty ham bone ( or 3 ham hocks)
4 tablespoons dried minced onions
salt and pepper to taste
water

Steps:

Place your ingredients in your Instant Pot and pour in enough water to cover your beans by about 2 inches
Cook at high pressure on manual for 60 minutes. Do not allow warming cycle to kick on.
Then use natural release for 15 minutes and switch to quick release.

Nutrition Facts : Calories 487 kcal, Carbohydrate 73 g, Protein 32 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 22 mg, Sodium 430 mg, Fiber 18 g, Sugar 3 g, ServingSize 1 serving

INSTANT POT® HAM AND BEAN SOUP

Instant Pot® Ham and Bean Soup image

Quick and easy ham and bean soup for the Instant Pot®.

Provided by Angela Giannetti Snyder

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 medium carrots, sliced
2 celery ribs, chopped
½ cup chopped onion
4 (15.5 ounce) cans great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
½ teaspoon minced garlic
¼ teaspoon ground black pepper
1 bay leaf

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot; add carrots, celery, and onion. Saute until vegetables are tender, 5 to 7 minutes.
Add beans, broth, ham, chili powder, garlic, pepper, and bay leaf to the pot. Close and lock the lid. Select Soup setting according to manufacturers' instructions. Cook until flavors meld, about 30 minutes.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 50.2 g, Cholesterol 29.6 mg, Fat 10.4 g, Fiber 11.8 g, Protein 23.5 g, SaturatedFat 4.4 g, Sodium 1075.5 mg, Sugar 2.1 g

INSTANT POT® NAVY BEAN AND HAM SOUP

Instant Pot® Navy Bean and Ham Soup image

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

Ingredients

1 tablespoon olive oil
2 carrot, shredded
1 onion, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
6 cups chicken broth
1 (24 ounce) package dried navy beans (such as Hurst's®)
1 teaspoon paprika
1 teaspoon ground thyme
1 pound fully cooked ham, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
salt and freshly ground pepper to taste

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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