Navy Bean Soup Pressure Cooker Food

BEAN SOUP PRESSURE COOKER RECIPE WITH BACON!

Steps:

• Slice bacon into small pieces. Set electric pressure cooker to saute and fry bacon until it is starting to brown, about 5-7 minutes. Lift the metal bowl/pot out of the pressure cooker with oven mitts and drain most of the bacon grease. Place pot back into the pressure cooker.
• Stir in the diced onion, celery, carrots and garlic. Saute until onions are transparent, about 5 minutes.
• Stir in the remaining ingredients. Close the lid and make sure the valve is set to seal. Set the pressure cooker on high for 60 minutes.
• Once the pressure cooker has cooked for the 60 minutes and beeped, manually release the pressure by turning the valve to vent. Once the air pressure is released, remove the lid and stir.
• Serve.

NAVY BEAN AND HAM HOCK SOUP

Steps:

• Place the beans, water, bay leaf, thyme, celery leaves, ham hock, ham shank, and clove-stuck onion halves in the pressure cooker. Lock on the lid and bring to pressure over high heat about 8 minutes. Reduce the heat to medium-low to low and cook for 20 minutes. Remove from the heat and let sit for 15 minutes to finish cooking.
• With the steam vent pointed away from your face, gently release any remaining pressure and carefully remove the lid. Lift out and discard the bay leaf, thyme sprigs, and onion. Lift out the ham, cut the meat off the bone, and return the meat to the pot. Stir in the salt. Serve piping hot reheating if necessary, sprinkled with freshly ground black pepper and parsley, if using.

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 NAVY BEAN SOUP WITH HAM

Steps:

• Rinse and drain navy beans, watching and throwing out any small pebbles. Put in pressure cooker in 3 inches of water, without the lid. Bring to a boil and boil 5 minutes. Remove from burner. Put all in a separate pot for about 2 hours. Then drain beans and add fresh water.
• While you are waiting for the beans to soften, pressure cook cottage ham butt according to size and directions on the label. Cool. Shred ham, removing the fat. Set aside.
• Return beans to the pressure cooker with the fresh water, chopped onions, celery and shredded ham. Pressure cook about 20 minutes on full heat. Remove from stove, reduce pressure under cold water and open lid. Add salt, pepper, oregano, basil and bring to a boil. Should be ready to eat. If your beans are still too hard, pressure cook a little longer. You'll get used to your cooker and how long it takes depending on your stove top type. Best served with homemade baked cornbread (not sweet!) or fried cornbread patties.
• This soup freezes beautifully. Just put desired serving size in freezer quart or gallon bags and freeze. Great to have on hand for a quick lunch or light supper on a cold winter day!

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.

BEST NAVY BEAN SOUP RECIPE

Steps:

• Pick thru the beans, checking for small rocks, blemished beans, etc and remove.
• Prepare the beans by following product directions by either soaking the beans overnight, or using the quick soak directions. Set aside.
• In a large soup pot, heat the olive oil over medium high heat.
• Add the onion, carrots and celery to the pot, season with the black pepper & red pepper flakes & sauté until tender, 5-7 minutes.
• Add the bay leaf, ham bone, diced ham (if using) and beans to the pot & add enough water to cover the beans and simmer covered for 1 1/2 hours, stirring occasionally. Add water as needed and cook until the beans are tender.
• When the beans are tender, taste for seasoning. You may need to add a teaspoon or two of salt.
• You can also remove the hambone and pick the meat off it and add the meat back to the soup. Remove and discard the bay leaf.
• When you turn off the heat add in the lemon juice & parsley, mix well and serve!

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

NAVY BEAN SOUP-PRESSURE COOKER

Steps:

• Soak beans overnight in vegetable oil, salt and water to cover.
• Drain and discard liquid.
• Place beans and all remaining ingredients in cooker.
• Close cover securely.
• Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds pressure.
• Let pressure drop of its own accord.

GOOD OL' SOUTHERN SOUP BEANS FOR PRESSURE COOKER

Steps:

• Follow directions on bean bag for presoaking the beans.
• Drain and rinse beans, sit aside.
• In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
• Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
• Once pressure has been reached, reduce heat to low and cook for 30 minutes.
• Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes.
• Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
• Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.

NAVY BEANS IN THE PRESSURE COOKER

Steps:

• Place all ingredients in a pressure cooker and secure lid.
• Bring to high pressure over high heat, then reduce heat to but maintain pressure.
• Cook beans until tender, about 40 minutes; remove from heat, release pressure, then remove lid and drain beans.

INSTANT POT NAVY BEAN SOUP

Steps:

• Place navy beans in a colander, rinse them well with cold water and allow to drain. Pick through the beans and remove and discard any debris.
• Add oil to the Instant Pot and press the SAUTE button. When display reads "Hot" add the onion, carrot, and celery. Cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add garlic and cook for an additional minute then press CANCEL.
• Add beans, broth, water, thyme, cumin, cayenne, and the bay leaves. Stir well to combine. Tuck the ham shank (or meaty ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 40 minutes.
• When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. Transfer ham shank (or bone) to a cutting board. Use a fork to remove the ham from the bone and stir it into the soup. Discard the bone.
• If a creamier (less brothy) texture is desired, pulse the mixture with an immersion blender 3 or 4 times, just to break up some of the beans. Don't go overboard, you want lots of whole beans and a few pulses will yield a nice and creamy result. I highly recommend not skipping this step.

INSTANT POT WHITE NAVY BEANS (NO SOAK)

Steps:

• Rinse your dried navy beans and combine all the ingredients into the Instant Pot.
• Press manual on your Instant Pot and set the timer for 25 minutes. It can take up to 15-20 minutes to pressure up. When done, natural pressure release or quick release after 10-15 minutes.

NAVY BEAN AND BACON SOUP

Steps:

• Pick over the beans and soak them in water for at least eight hours.
• Slice the bacon into half-inch strips and fry them until they're brown and crispy. Drain the bacon thoroughly and pour away all but about two tablespoons of the fat. (You can save the fat for other uses, as it has a nice smoky flavor.).
• Chop the onion and saute it in the reserved bacon fat until it's soft and translucent.
• Peel the garlic and slice the cloves into halves or thirds vertically. Add to the frying onions. Be extremely careful not to burn the garlic, as that will make it bitter and nasty.
• Put the soaked beans, fried bacon, sauteed onion and garlic, peppercorns, and bay leaves into the pressure cooker. Add water to cover by about an inch, Stir and process for 11 minutes under pressure. Allow to cool naturally (don't vent). Or, cook at a low simmer until the beans are soft all the way through.
• Remove the bay leaves and wizz with a stick blender to make a puree. Add the salt carefully, stirring thoroughly after each addition, until it tastes good to you. The amount, 2 tsp, is just an approximation, because the saltiness of the bacon varies.

INSTANT POT NAVY BEAN SOUP

Steps:

• Add oil, onions & garlic and start to saute for a few minutes.
• Add in ham and continue to saute for a few minutes.
• Add in the remainder of your ingredients, navy beans, chicken broth, thyme, salt & pepper into your pot.
• Pressure cook for 45* minutes. Once cooking cycle completes, do a natural release. (you can safely release the remainder of the pressure after 15 minutes of doing a natural release)
• Sprinkle well with Parmesan cheese for an extra special touch.

PRESSURE COOKER NAVY BEAN SOUP

Steps:

• Place all ingredients into the inner pot, and place the lid on the cooker.
• Lock lid and close the rapid release button.
• Set the machine to STEW (default time 30 minutes and default pressure 80).
• After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve.
• Serves 8

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.

NAVY BEAN SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender., Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite-size pieces. Return meat to Dutch oven; heat through.

NAVY BEAN, BACON AND SPINACH SOUP (PRESSURE COOKER, SLOW COOKER OR STOVE TOP) RECIPE

Steps:

• Instant Pot:
• In a blender, blend 1 can of beans with 1 cup of water.
• Press the Sauté button, then cook the bacon until crisp. Set aside on paper towels.
• Add the onion, carrots, and celery to the pot and cook for about 5 minutes until soft. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary, and bay leaves.
• Cook on high pressure for 15 minutes. Let the pressure release, remove rosemary and bay leaves.
• Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted.
• To serve, ladle into 6 bowls and top with bacon.
• Stove Top:
• In a blender, blend 1 can of beans with 1 cup of water.
• Saute the bacon in a large pot until crisp. Set aside on paper towels.
• Add the onion, carrots, and celery to the pot and cook for about 5 minutes until soft. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary, and bay leaves.
• Bring to a boil, cover, and cook on low for about 25 minutes until the beans and vegetables are soft.
• Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted.
• To serve, ladle into 6 bowls and top with bacon.
• Slow Cooker:
• In a blender, blend 1 can of beans with 1 cup of water.
• Saute the bacon in a skillet until crisp. Set aside on paper towels.
• Add the onion, carrots, and celery to the skillet and cook for about 5 minutes until soft. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary, and bay leaves.
• Cover and cook on Low for 8 hours. Remove rosemary and bay leaves.
• Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted, adjust salt to taste.
• To serve, ladle into 6 bowls and top with bacon.

NAVY BEAN AND BACON SOUP (ADAPTED FOR A PRESSURE COOKER)

Steps:

• NOTE: Unless you are using the "quick soak" method, the beans should be rinsed and soaked for at least 8 hours (or overnight) To "Quick Soak", boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside. **Or, if using a pressure cooker, cook for 3 minutes in salted water, and allow a natural release. Drain and rinse. Cook the bacon until crispy. Remove with a slotted spoon, reserving 2-3 tablespoons of bacon fat. (If using a pressure cooker, follow the same step. I use the brown cycle on my electric pressure cooker.) Add the onions, carrots, garlic and celery to the reserved grease and saute until soft, do not drain. Add the thyme. Add the tomato paste; cook for 1-2 minutes. Add the beans, diced tomatoes, chicken broth, salt & pepper and bay leaf. If using a dutch oven, simmer all the ingredients for about 1 to 1 1/2 hours.(Optional) If using a pressure cooker, lock the lid on and pressure cook on high for 25 minutes. Remove bay leave, and taste for seasoning. Adjust salt, to your own taste and serve. Freezes well.

PRESSURE COOKER SENATE BEAN SOUP

Steps:

• For complete instructions, visit the original site at http://dadcooksdinner.com/2014/04/pressure-cooker-senate-bean-soup.html/

15 BEAN SOUP IN THE INSTANT POT

Steps:

• Start a pot of 10 cups of water to boil (using hot water will make the Instant Pot come up to pressure faster).
• Chop onions and carrot, mince garlic.
• Turn the Instant Pot on Saute, add the olive oil and heat until warm, then add onions and carrots and cook until the onions start to turn translucent, then add garlic and cook a minute longer.
• Add the ham bone, the beans from a package of 15 bean soup (not seasoning packet), and 10 cups of the hot water, or enough to fill the pot only to the max line.
• Set the Instant Pot on Beans/Soup setting for 30 minutes.
• After the timer goes off, turn the pot off for 10 minutes, then do a quick release of the pressure and take the lid off.
• Remove the hambone and discard, or pick some of the meat off and add to the soup if you'd like.
• Add the lemon juice, tomato soup and all of the seasonings, turn the pot on saute and cook for about 30 minutes to let the flavors meld.
• Serve with corn bread.