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Instant Pot Ham and Bean Soup

From Miami County Locally Grown

Source: . (Entered by JoAnn Oak)
Serves: 10 servings

1 1/2 Cups cooked diced smoked ham
1 Tablespoon Olive oil
1 medium onion, diced
3 cloves garlic, minced
7 Cups chicken broth
2 teaspoons Worcestershire sauce
3 large celery stalks, diced
3 large carrots, peeled & diced
1 pound dried pinto beans
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh coarsely ground black pepper
minced parsley, for garnish, optional

Step by Step Instructions
  1. Set the Instant Pot to "Sauté”, and add oil. Add the onions and garlic and cook until soft, about 2 minutes. Stir often, as the minced garlic burns quickly. Press Cancel to stop the Sauté after softening the onion and garlic.
  2. Add all other ingredients, put on the lid and lock it, set to Pressure Cook: High, and set the time to 75 minutes.
  3. After cooking, thicken the soup by blending or mashing a cup of the cooked beans, or use two quick insertions of an immersion blender and stir well.
  4. Garnish with minced parsley (optional).