Pressure Cooker Ham and Beans

By Betty2534

Ingredients

• 1 20-ounce 1 20-ounce pack Hurst dry beans (15 beans soup mix) rinsed, discard the spice packet
• 1 1 1 onion diced
• 2 2 2 cloves garlic minced
• 2 2 2 leaves bay
• 1 1 1.5 Tablespoon fresh thyme or 1.5 teaspoons dried
• 7.5 7.5 7.5 cups chicken stock homemade or store-bought
• 1 1 to teaspoon hot sauce or more to taste
• 1 1 1 lb diced ham can use leftover
• Optional: ham bone if you have one
• to and pepper to taste

Preparation

Step 1

For the Instant Pot, cook on high manual pressure for 40 minutes with natural pressure release (do not use the quick release valve, but let the pressure indicator lower on its own).
Salt and pepper, to taste. I always taste the soup before I add salt and pepper. There is already a fair amount of salt in the ham and the broth, so sometimes I don't need it at all.

Robert Burn You can find the bags of beans at your local store. Most of the brands have recipes and most are the same. A 1lb bag is usually about 2 1/4 cups of dry beans (a 1/4 cup dry per serving) and requires about 4 cups of liquid (you can decide what to use, water, stock, broth, bouillon, wine). Most recommended 1 cup of carrots, 1/2 cup of celery, and anything from 1/2 to a whole onion, bay leaf.

My recipe is 2 large carrots, 1 or 2 stalks of celery, 2 large onions (I love onion) a couple of bay leaves (mine are real small) 2-4 teaspoons of chopped or crushed garlic, and ham or polska kielbasa. I cook for about 50-60 minutes because I like some of the beans broken down. Salt is added after cooking to keep the beans from becoming tough or hard.

That is a basic recipe and you can of course change it to suit your tastes like add meat or other vegetables. Some people spice it up with peppers or cayenne. There is no real wrong recipes, just cook what you like and if the soup is too thick you can always add liquid.