Ingredients

The following ingredients have 4 Servings
  • 1 Ham Bone or Ham Hock (fresh or frozen)
  • 1 lb. dried Navy Beans
  • 6 cups low sodium chicken broth
  • 1 medium onion (diced)
  • 1 1/2 cups diced celery
  • 1 1/2 cups diced carrots
  • 4 cloves garlic (minced)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves

Instruction

  • Combine all ingredients into the liner of the pressure cooker and stir. Secure lid on pressure cooker and make sure valve is in the closed position.
  • Use the Bean/Chili setting for 50 minutes (or HIGH pressure). Let the pressure naturally release when finished cooking for 30 minutes, then carefully release the pressure the rest of the way.
  • Remove the ham bone from the pressure cooker and shred any meat and return it to the pot. Discard the bones and cartilage along with the two bay leaves.