Rahn's Recipes

Bean Soup

—

by

B Rahn
in ,

Ingredients

  • 1-2 Tbsp olive oil
  • 1 diced onions
  • 2 pressed or minced garlic cloves
  • 8 oz cooked ham diced
  • 4-5 medium/large carrots sliced
  • 2 sticks celery diced
  • 1 can (15 oz) diced tomatoes
  • 3-4 cups chicken broth
  • 1 package 15 bean soup including 1 package bean soup seasoning
  • 1 tsp oregano
  • 2 bay leaves
  • pepper to taste

Instructions

  1. Press “Sauté” button on Instant Pot. Add in olive oil and onions. Sauté about 5 mins. Then add garlic and sauté for a couple more minutes.
  2. Then add in carrots, celery, diced tomatoes, ham. Sauté about 5 mins.
  3. Press “Cancel” button. Add in chicken broth.
  4. Add in beans (be sure to remove seasoning packet).
  5. Add in any extra water, but ensure stay below max fill line of Instant Pot.
  6. Add in bean soup seasoning packet, oregano, bay leaves, pepper.
  7. Place lid on Instant Pot and set steam release nob to “Sealing”.
  8. Press “Pressure Cook” button and set time (“+” button) to 30 minutes.
  9. When cooking cycle ends, allow pressure to naturally release for 45 minutes.
  10. After 30 minutes, allow steam to fully release by moving nob with a wooden spoon from “Sealing” to “Venting” position. Once steam is fully released, can take off lid.