Easy pressure cooker recipe for Instant Pot Ham and Bean soup.
Please read the recipe notes before you start.
Rinse and sort through the beans removing any broken or shriveled beans and debris.
Add 8 cups (1.9 liters) of water to your pressure cooker along with 1lb beans and ham hock or smoked turkey leg.
Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 38 minutes at High Pressure, please note it can take 20 minutes or more to come to pressure with this amount of water.
Once it's cooked let the pressure release naturally for 15 minutes before you carefully open the lid.
Check and see if the beans are cooked, if not you may need to pressure cook them again for a few more minutes.
Add the diced carrots, celery, onion, garlic, and diced ham to the pot and turn on the saute setting on your pressure cooker and simmer gently for about ten minutes, or until the vegetables are soft.
Remove the ham hock, taste, and add salt and pepper as desired and garnish with a little chopped fresh parsley.
Maximum Fill Line - Please read your pressure cooker manual and check what the maximum level is for cooking dried beans and do not overfill it. I'm using a 6 quart pressure cooker.
Old Beans - check the use by date on your beans and discard them if they are old. Unfortunately you may still get an old batch even if they are within the use by date and if that's the case they will not soften properly no matter how long the cook time is.
Cooking at Altitude - If you live at higher altitudes you will probably need to add some additional pressure cooking time. As I don’t live at altitude I’m unable to test this recipe properly for you but this article has helpful guidelines for cooking at altitude.
Storage - will keep in the fridge for up to four days.
Freezer - Can be frozen in a suitable container once fully cooled. Defrost in the fridge overnight and reheat slowly on a medium heat.
Serving size - is a little over 1 cup per person, but it depends on how much liquid evaporates when the soup is cooked.
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