Ingredients
The following ingredients have 4 Servings
- 1/2 tablespoon canola or olive oil
- 1/2 cup diced onions
- 2 stalks celery (thinly, sliced)
- 1/2 cup diced carrots
- 2 garlic cloves (minced)
- 2 cups chicken stock (or additional water)
- 2 cups dried white northern beans
- 4 cups water
- 1 ham bone (or smoked ham hock)
- 6 ounces tomato sauce
- 1 bay leaf
- 1 sprig of fresh thyme
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
Instruction
- Turn Instant Pot to saute and let heat up for a minute or two.
- Add in oil, onions, celery, and carrots and saute for 3-4 minutes, or until onions have become soft and translucent. Add in garlic and saute for another 30 seconds. Turn instant pot OFF.
- Add in the chicken stock into the inner pot and scrape up any browned bits from bottom of inner pot.
- Rinse the dried beans and look through beans to be sure there are no stray rocks.
- Add water, ham bone, beans, carrots, onions, celery, tomato sauce, bay leaf, thyme, and pepper to Instant Pot.
- Place lid on pressure cooker and turn vent knob to sealed. Set cook time to 45 minutes on HIGH pressure. (Hit manual/pressure cook button and then use +/- keys to adjust time to 45 minutes).
- After cook time has elapsed, let pressure release naturally. This can take 15-20 minutes.
- Open lid and remove ham bone, bay leaf, and thyme sprigs.
- Remove ham from bone and stir into soup along with the seasoned salt. Adjust seasonings to taste and serve.