Just wait until you try these Instant Pot Ham and Beans! This dish is especially delicious when the temperature drops outside and the snow is a blowin'. Serve these up with your favorite cornbread muffins to complete the meal.
Using the saute setting on your Instant Pot, add 1 Tbs. of oil; when the oil is hot add the carrots, onions, and celery, cooking until the veggies are softened, adding a bit of ham broth to the mixture, if needed, to keep them from sticking.
Place the ham bone (or ham shanks), with the broth, bay leaf, tarragon, oil and dry beans into the Instant Pot with the vegetables, making sure the Instant Pot isn't filled more two-thirds full. Lock the lid into place then making sure the valve is set to the sealing position; choose 35 minutes on high pressure, bringing the Instant Pot to full pressure.
When the timer sounds, use a 30 minute natural pressure release, followed by a quick release to remove any remaining pressure from the Instant Pot. (This long natural release allows your beans to finish cooking from residual heat and to relax, making them the perfect tenderness.)
Remove the ham bone and bay leaf from the prepared soup in the Instant Pot; pull away any ham still attached to the ham bone, adding it back into the soup. Adjust the seasonings to taste. For added creaminess, stir in a bit of cream, as desired. Serve at once!
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.
Instant Pot Ham and Beans https://chefalli.com/2019/01/09/pressure-cooker-ham-and-bean-soup/ January 9, 2019