I love my Instant Pot! Dishes that take hours to cook are usually done in under an hour. No more worrying about getting the dish on the stove or in the oven hours ahead of time. Everything is tender and oh so good. The amount of liquid needed is also a lot less. In the case of the Ham and Bean Soup, it was 2 cups less.
This is my ham and bean soup done in the Instant Pot. Overall it took about one hour and 15 minutes from start to finish. A definite time saver and I didn’t have to remember to soak the beans overnight. The flavor is just like if I had cooked it all day on the stovetop. Never again will I make Ham and Bean Soup without my Instant Pot.
Ingredients
1 lb. dried great northern beans
2 tbsp olive oil
1 large onion diced
2 stalks celery diced
2 large carrots diced
2 tsp salt
1 tsp black pepper
4 cups low sodium chicken broth
6 cups water, divided
1 large ham shank or ham hock
1/2 cup diced ham
3 sprigs of thyme (1/2 tsp dried thyme)
1/2 pkg of egg noodles
Directions
Place the beans in the Instant Pot and cover with 4 cups water. (Photo A) Close and lock the lid of the Instant Pot and set to Sealing. Press Pressure Cook and adjust the time to 25 minutes.
Chop the onions, carrots and celery while the beans cook. (PhotoB)
When the time is up, turn the valve to release the pressure (Venting) until the valve drops. Remove the lid and carefully remove the inner pot. Drain the beans and set aside.
Photo A
Photo B
Reinsert the inner pot and set to Saute. Once the display shows “HOT”, add the olive oil and wait one minute. Add the onions, carrots and celery and cook until softened. Add the chicken broth and deglaze the bottom of the pot.
Photo C
Add the beans, salt, pepper, ham, ham hock,thyme and 2 cups water to the pot. (Photo C) Close and lock the lid of the Instant Pot and set to Sealing. Select Pressure Cook and adjust the time to 25 minutes. When the time is up let the pressure release naturally for 10 minutes. Turn the valve to Venting to release the pressure until the valve drops. Remove the lid carefully.
Remove the ham hock and dice the ham, removing the bones and fat. This is so easy to do because the ham will be falling off of the bones. (Photo D) Return the diced ham to the pot. (Photo E)
Photo D
Photo E
Remove the stems of the thyme and discard
Set the pot to Saute and add the egg noodles. Cook until the noodles are tender. This should be about 10 minutes. (Photo F) Add extra salt and pepper if needed.
Photo F
I always serve Ham and Bean Soup with cornbread and honey better.
Enjoy!
