27 Minute Ham & Bean Soup
My parents bought us a Cuisinart pressure cooker for Christmas. The instructions are for use with the pressure cooker, but you could easily do this in a slow cooker our on the stove top. It just takes longer. The great thing about using a pressure cooker for this recipe is that you can have bean soup in about 20 minutes that tastes like it has been simmering all day.
27 Minute Ham & Bean Soup
My parents bought us a Cuisinart pressure cooker for Christmas. The instructions are for use with the pressure cooker, but you could easily do this in a slow cooker our on the stove top. It just takes longer. The great thing about using a pressure cooker for this recipe is that you can have bean soup in about 20 minutes that tastes like it has been simmering all day.
Cooking Instructions
- 1
With the pressure cooker set to sauté, add the olive oil and carrots to the cookpot. Sauté for around 3 minutes.
- 2
Add the onions and celery to cookpot and continue stirring and sautéing.
- 3
Stir in the sea salt, black pepper, red pepper flakes, and bay leaf. Sauté for another 3 minute, occasionally stirring.
- 4
Add the ham and stir until the onions are translucent.
- 5
Add all 4 cans of beans, juice included, to the cookpot and stir to incorporate.
- 6
Place the lid on the pressure cooker and lock it into place. Reset the pressure cooker to high pressure and set the cooking time for 20 minutes.
- 7
Press the start button. The pressure cooker will take a few minutes to come up to the correct temperature and pressure. Once it does, it will begin counting down the cooking time.
- 8
When the pressure cooker reaches 0, it will automatically set itself to warming mode. Unplug and allow it to sit for 7 minutes to release the pressure naturally.
- 9
With a pot-holder covered hand, manually release the remaining pressure and remove the lid.
- 10
Remove and discard the bay leaf. Stir in the dashes of Tabasco and Worcestershire. Serve hot with cornbread.
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