Instant Pot Ham Hock and Bean Soup (5 WW pts) Recipe

6

Ingredients

1 lbs Ham Hock
6 oz cubed lean ham
1 lb Navy Beans* (soaked for 2 hours and drained)
4 cups Broth, low sodium
2 cups water
1 Large Yellow Onion chopped
3 Ribs Celery chopped
3 Carrots chopped
2 Cloves Garlic finely minced
2 Bay Leaves
3 Sprigs of Fresh Thyme
1/3 cup Fresh Flat Leaf Parsley chopped
1/2 tsp Kosher Salt
1/2 tsp Black Pepper

Preparation

Step 1

Add all ingredients to the inner liner of the Instant Pot. Stir.

Put the lid on, and set the steam release knob to the Sealing position.

Press the Beans/Stew button and the + or - button to choose 35 minutes.

When the cooking cycle ends, turn off the pot and let it naturally release pressure for 20-30 minutes.

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.

Serve hot with some nice bread or rolls.