Best Instant Pot Cookbook by Jo Vickie

Author:Jo Vickie
Language: eng
Format: epub
Publisher: Gooseberry Patch
Published: 2019-12-13T16:00:00+00:00

Down-Home Soup Beans

There is nothing better than bean soup!

1 T. oil

1 onion, diced

1 c. carrot, sliced

1 clove garlic, minced

¼ t. red pepper flakes

1 to 1½ c. cooked ham, diced

1 lb. dried Great Northern or pinto beans, rinsed and sorted

8 c. vegetable or low-sodium chicken broth

½ t. salt

1 t. pepper

Garnish: chopped fresh parsley

Serves 8

1 Select Sauté setting on the electric pressure cooker and add the oil, onion, carrot, garlic and red pepper flakes. Sauté until softened, about 5 minutes. Add ham and sauté about 5 minutes. Add beans, broth, salt and pepper. Press Cancel to reset pot.

2 Secure the lid and set the pressure release to Sealing. Press the Bean/Chili setting or use Manual/Pressure setting. Cook for 50 minutes at high pressure.

3 After the cooking time is up, let the pressure release naturally (this will take about 30 minutes). Open the pot and ladle into small bowls. Garnish with parsley.

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