Ham Hock and Bean Soup in the Pressure Cooker

Serves 5 in about 1 hour. The pot starts with navy beans*, then sprigs thyme.

Ingredients

• 1 ½ lbs ham hock or meaty ham bone
• 1 lb navy beans* (dry, or soaked 2 hours)
• 6 cups low sodium broth or water, chicken or pork
• 1 large yellow onion, chopped
• 3 ribs celery, chopped
• 3 carrots, chopped (larger pieces for firmer veggies)
• 4 garlic cloves, finely minced
• 2 bay leaves
• 3 sprigs fresh thyme (or ¼ teaspoon dried)
• ⅓ cup fresh flat leaf parsley, chopped
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Method

1. Tip in all ingredients to the inner liner of the pressure cooker. Mix (Make sure the beans are fully submerged so you don't get any crunchy ones).
2. Put the lid on, and set the steam release knob to the Sealing position.
3. Press the Pressure Cook or Manual button or dial, then the +/- button or dial to choose 45 minutes.
4. When the cooking cycle ends, turn off the pot and let it sit undisturbed to naturally release pressure for 20 minutes.
5. Carefully release the remaining steam manually, using short bursts at first to make sure the soup won't spew out of the steam release knob. When all steam is out of the pot, and the pin in the lid drops, open the lid facing it away from you.
6. Plate hot with some nice bread or rolls.

More instant pot ideas are in the instant pot collection.