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Instant pot no soak white bean and ham soup

Instant pot no soak white bean and ham soup

Super easy and relatively fast recipe as there is no need to soak the beans. Tender white beans in a rich stock and plenty of vegetables and salty bits of ham make a delicious and economical soup. Freezes well and heats up too for lunch or supper now or when you need it.
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Prep Time 35 minutes
Cook Time 35 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: American, French
Ingredients Equipment Method

Ingredients
  

  • 1 pound dried Great Northern White Beans picked over and rinsed. Cannellini beans would work here too but reduce the cooking time by five minutes.
  • 1 tablespoon cooking oil olive or I like avocado oil
  • 1 white or yellow onion diced
  • 3 stalks of celery roughly chopped
  • 3 medium carrots peeled and chopped
  • 3 cloves garlic finely chopped
  • 1 heaping tablespoon of herbs de Provence or another seasoning mix you like such as Italian seasoning
  • 1 bay leaf
  • ¼ pound of ham or a ham hock bone (with some meat on it). If going for the vegetarian option then leave out the ham.
  • 4 cups of chicken stock or vegetable and 4 cups of water (if using a very meaty ham bone you may want 2 cups of stock and 6 cups of water as the ham will be salty).

Equipment

  • Instant Pot

Method
 

  1. Turn Instant Pot on sauté setting and heat olive oil in the insert.
  2. Add onion, celery and carrots and sauté until starting to soften, a few minutes (keep an eye on it as they can burn if you are not careful...stir occasionally).
  3. Add garlic, stir a few seconds until you can smell the garlic.
  4. Then add herbs and bay leaf, stir and turn off the sauté function.
  5. Add the dried beans to the pot along with the ham shanks.
  6. Pour in the stock and water and combine gently.
  7. Close lid and seal pressure cooker.
  8. Cook on high pressure and set timer for 35 minutes. It will take about 25 minutes to reach pressure and then the timer will start. When finished cooking, let pressure naturally release for 20 minutes.
  9. Manually release any remaining pressure, carefully open pot (only after all pressure is released).
  10. If using a ham bone or shank, then remove ham shanks to cutting board and shred/cut meat into bite-sized pieces. Add back to soup and season with kosher salt and black pepper to taste.
  11. Serve with a salad and some crusty bread for a delicious lunch or supper.