Ham and White Bean Soup
Easy Instant Pot soup recipe perfect for weeknights and cool Winter days
Equipment
- Instant Pot
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 Medium Sweet Onion, diced
- 2 ribs Celery, Diced
- 2 Carrots, chopped
- 3 cloves Garlic, minced
- 6 cups Chicken Broth
- 4 cups Water
- 1 lb Dry Great Northern Beans Pre-soaking not needed if using instant pot
- 1.5 lbs Ham, chunked to desired size Can use 2 - 3 ham hocks or other salty pork item
- 0.5 oz. Fresh Herbs Thyme, Rosemary, Sage. Should be able to find in herb area of produce section, otherwise buy separately. Approximately equal parts.
- 1 Bay Leaf
- Salt, to taste If desired or if using low sodium broth as base.
- 1 tsp Fresh Ground Black Pepper Or to taste
- Cayenne Pepper If desired, to taste. 1/2 - 1 tsp for a little kick.
- 1 cup Kale Or sub other similar green
- Fresh Cilantro For garnish. Pull enough leaves for desired garnish.
Instructions
- Turn Instant Pot to saute function. Add olive oil to pot. Allow oil to heat 1 - 2 minutes. Add onion, carrots, and celery to pot and saute for 3 - 4 minutes, stirring occasionally.
- Add garlic to pot and saute another 2 minutes, stirring occasionally. Careful not to burn garlic.
- Add broth, water, ham, herbs, beans, and pepper (also salt and/or cayenne, if desired).
- Turn Instant Pot to bean/chili function. Close instant pot and allow to pressurize and cook. When timer expires, let Instant Pot depressurize naturally (20 - 25 minutes). If still under pressure, carefully release remaining pressure manually. Caution: with soup liquid can come through pressure valve so release slowly and carefully or just allow Instant Pot to fully depressurize on its own.
- Once depressurized and safe to open lid, stir in kale until it wilts.
- Optional: Remove whole herbs and bay leaf.
- Ladle into bowls. Sprinkle in cilantro garnish and serve.