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.