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Instant Pot Ham and Bean Soup
Source: . (Entered by JoAnn Oak).
Serves: 10 servings
Ingredients
1 Tablespoon
Olive oil
1 medium
onion, diced
2 teaspoons
Worcestershire sauce
3 large
celery stalks, diced
3 large
carrots, peeled & diced
1 pound
dried pinto beans
1
bay leaf
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt
1/2 teaspoon
fresh coarsely ground black pepper
minced parsley, for garnish, optional
Step by Step Instructions
- Set the Instant Pot to "Sauté”, and add oil. Add the onions and garlic and cook until soft, about 2 minutes. Stir often, as the minced garlic burns quickly. Press Cancel to stop the Sauté after softening the onion and garlic.
- Add all other ingredients, put on the lid and lock it, set to Pressure Cook: High, and set the time to 75 minutes.
- After cooking, thicken the soup by blending or mashing a cup of the cooked beans, or use two quick insertions of an immersion blender and stir well.
- Garnish with minced parsley (optional).
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