Instant Pot Bean Soup

The first recipe I tried in my new Instant Pot was bean soup. This has long been a favorite of mine. I can remember cold Minnesota winters and coming in to a pot of bean soup and corn bread. Yummy for us and cheap on Mom’s budget. I still make it often for us and when ham shanks are on sale I buy them and freeze for later use.

Navy beans are my beans of choice, the rest will eat either. The Instant Pot made it quick and easy and we all had second bowls . I can no longer have the corn bread but Bettie and Lyle like it in the bowl with the soup poured over it.

Instant Pot Bean Soup

Ingredients

1 lb Great Northern beans or navy beans  soaked for 1 hour *  (Bring water to boil & shut off. Cover with lid or foil, let soak for 1 hour and drain.)

1 tablespoon cooking oil

1 medium onion chopped

3 cloves garlic minced optional

1 lb ham cubed or meaty ham shank

4 cups chicken stock

4 cups water

2 tsp salt

1 tsp freshly ground black pepper

1 tsp thyme

1 bay leaf

Instant Pot Instructions

Press the sauté button on the Instant Pot, and add the oil,onion, garlic, to the pot. Cook stirring occasionally for 5 minutes.

Dump the remaining ingredients in the Instant Pot and close the lid. Lock the lid, move valve to sealing and cook on Manual for 15 minutes.
When the ham and bean soup is done, and you hear the beep sound, click the Cancel/Keep Warm button. Let natural release for 10 minutes, and then carefully quick release until all the pressure is out.

Open lid and serve warm.

Overnight Soak - Place beans in large saucepan with about 7 cups water. Cover and let stand overnight, or at least 6-8 hours. Drain soak water and rinse.