Ham and Bean Soup by M_Sheahan

I have also used 2 ham hocks and a ham steak as well for the meat.


2 LBS of Ham bone with meat attached or ham hock. 1 LB Navy Beans 6 Cups Chicken Broth or Ham Broth or Half and Half 1 Large Yellow Onion 3 Ribs of Celery 3 Large Carrots 6 Cloves Minced Garlic 2 Bay Leaves 1 TSP Thyme 1 TSP Cumin pinch of oregano 1/2 TSP Salt 1/2 TSP Black Pepper


1) Add half the beans and 3 cups of chicken stock to the IP along with all ingredients to IP and stir.
2) Pressure Cook on high for 20 minutes with a full natural release (about 15 minutes)
3) Pour in remaining beans, remainder of stock and all other ingredients. Cook on high pressure for 30 minutes with a full natural release (about 20 minutes)
4) Remove ham bone and bay leaves and stir to thicken

** You can also just add everything to the IP and cook on high pressure for 55 minutes. The half and half method seems to have better texture and flavor but both are very good.