Instant Pot Ham Bone Bean Soup

Steps to make

1. 1

   Combine ingredients

   2 min
   

   Place 1 ham bone or ham hock (fresh or frozen), 1 pound dried navy beans, 6 cups low-sodium chicken broth, 1 diced onion, 1 ½ cups diced celery, 1 ½ cups diced carrots, 4 minced cloves garlic, 1 teaspoon cumin, ½ teaspoon salt, ½ teaspoon black pepper, and 2 bay leaves into the liner of the 8- or 6-quart pressure cooker and stir to combine.

2. 2

   Cook

   50 min
   

   Secure the lid on the pressure cooker and turn the steam release handle to the SEAL position. Switch on the Bean/Chili setting for 50 minutes (or HIGH pressure).

4. 3

   Let steam escape

   30 min
   

   When the cooking time ends, let the pressure naturally release for 30 minutes, then carefully turn the steam release handle to the VENTING position and let the steam escape fully. Remove the lid from the cooker

5. 4

   Remove meat from ham bone

   3 min
   

   Remove the ham bone and scrape any meat from the bone. Return the meat to the pot and stir to combine. Discard the bone along with bay leaves.

6. 5

   Serve

   

   Serve hot and enjoy!