At our house we love bean soup, but there is always so much time involved. You have to soak the beans overnight. You have to put them in the cooking pot or crock pot and keep watch for burning or in the case of the crock pot, under cooking the beans. Enter the Instant Pot. We will now have bean soup at our house whenever we want. Now I just wash and pick through the beans and throw them in the pot with everything else, hit the bean cycle, and 30 minutes later it’s bean soup time. How did I ever survive before the Instant Pot?
Rinse and pick through the navy beans for any that are discolored, broken or floating in water. I just pour them into a colander and work from there.
Set the Instant Pot to saute and put the butter in the bottom to melt.
After the butter has melted, add the onions and garlic and let simmer until transluscent.
Add the carrots, and celery and saute for about 2 more minutes.
Add the chicken stock and deglaze the bottom of the pot. Add the potatoes and beans.
Fill the pot with enough water to cover the beans and vegies and add the ham.
Sprinkle in the salt and pepper and give everything a good stir.
Click the cancel button and place the lid on the Instant Pot. Push the bean and chili button and wait for the countdown! You can use natural pressure release if you're not in a hurry, or quick release if you're ready to eat. I did a NPR for 15 minutes and then QR.
The beans were completely cooked, but not mushy. Absolutely wonderful.