"This ham and bean soup is one of my favorite pressure cooker recipes! This Instant Pot soup tastes like it cooked all day, but it’s ready in less than two hours!"
1 package (20 ounces) HamBeens® 15 BEAN SOUP
1 tablespoon olive oil
2 large carrots, peeled and diced
2 stalks celery, diced
1 sweet onion, diced
7 1/2 cups chicken stock
2 cups cooked diced ham
1 teaspoon black pepper
1 teaspoon red pepper flakes
Turn pressure cooker to "saute" and add the oil to the pot. Once hot, add the carrots, celery, and onion and cook, stirring often, for 5 minutes.
Rinse and sort through the beans. Add to the pressure cooker along with the chicken stock. Set the seasoning packet aside for later.
Turn the pressure cooker off. Put on the lid and set the vent to "sealing." Set the pressure cooker to "high pressure" for 40 minutes.
Once the soup has reached pressure and cooked for 40 minutes, allow the pressure to release naturally - about 20 minutes.
Remove the lid carefully and stir in the seasoning packet, ham, black pepper, red pepper flakes. Taste and add salt if needed.
Stir well and let set for 5 minutes to allow the ham to heat through.
Serve hot. Sprinkle with fresh parsley as desired.