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Coming Soon.
Instant Pot Bean Soup
Instant Pot Bean Soup
Jamie Tarence cooks up one of her favorite things to make in the instant pot, bean soup. She shares tip and tricks on how to cut down the time and her secret ingredient to making the most flavor packed soup.
Instant Pot Bean Soup
Jamie Tarence
Ingredients:
1 Lb. of dried Navy beans
5 C Mirepoix – chopped onion, celery, and carrots
Bone – Ham bone or smoked turkey leg are great options
8 C Chicken broth
6 Cloves of garlic, chopped
¼ C Extra Virgin Olive Oil
8 oz can of Rotel
Kosher Salt, Pepper, and Italian Seasoning to taste
Directions:
1. Sauté the mirepoix in ¼ C EVOO for 4-5 minutes. You can do this in the Instant Pot or in a pan.
2. Add chopped garlic and season with kosher salt, pepper, and Italian seasoning.
3. Add your dry Navy beans, can of Rotel, and chicken stock to the Instant Pot and mix together.
4. Add your soup bone of choice – I love both a ham bone or smoked turkey leg in bean soup.
5. Cook in the Instant Pot on high pressure for 1 hour.
6. Let it sit and release pressure on its own for a few hours if time allows.
7. Remove your bone and shred the meat off the bone and add to the soup, removing any bones from the bean soup.
8. Mix well and enjoy!
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