Instant Pot Ham Hock and Bean Soup
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
cloves
Garlic, 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
Instructions
- Add all ingredients to the inner liner of the Instant Pot and stir to ensure beans are submerged.
- Seal the lid and set the steam release knob to the Sealing position.
- Select the Pressure Cook or Manual setting and set the timer for 45 minutes.
- Once cooking is complete, turn off the pot and allow it to naturally release pressure for 20 minutes.
- Carefully release any remaining steam manually, then open the lid away from you.
- Serve hot with bread or rolls.
Nutrition Facts (estimated)
Servings
5 - 8
Calories
299
Total fat
10g
Total carbohydrates
40g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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