No soaking is required for the beans in this delicious soup – An easy and practically effortless dinner prepared in your pressure cooker!
- 1 pound dry great northern beans
- 4 cups cubed or shredded fully cooked ham (about 1 pound)
- 1 cup chopped yellow onion (about 1 small onion)
- 1/2 cup chopped carrot (about 1 medium carrot)
- 1/2 cup sliced celery (about 1 stalk)
- 1 tablespoon minced fresh garlic
- 4 cups low sodium chicken broth
- 4 cups water
- 1/2 teaspoon black pepper (more or less, to taste)
- 1/2 teaspoon dried thyme leaves
- 1 bay leaf
- Rinse and sort beans in a colander, removing and discarding any debris.
- Place beans and remaining ingredients in the insert of your Instant Pot. Stir to combine.
- Place the lid on and lock. Steam release knob should be set on “sealing”.
- Cook on manual setting (high pressure) for 35 minutes. Allow the pressure to naturally release for 25 minutes, then quick release remaining pressure.
- Carefully remove lid and stir. Remove and discard bay leaf before serving.
- Cook time includes time needed for (my) pot to come to pressure and natural pressure release time.
- This recipe was tested using a 6-quart Instant Pot
- If your beans aren’t cooked (tender) enough, put the lid back on the pressure cooker. Lock the lid, set steam release knob to “sealing” and cook on manual (high) pressure for an additional 5 to 10 minutes (depending upon how much more tender you think your beans need to be). Manually release pressure.
- Category: Instant Pot
- Method: Pressure Cook
- Cuisine: American
Keywords: instant pot ham and bean soup, ham and white bean soup