By Chef Alli
Pressure Cooker Ham and Bean Soup
Ingredients
1 ham bone with meat from whole ham (or substitute ham hocks)
6-8 cups water
1 Tbs. olive oil
1 bay leaf
1 lb. dry white beans, I used Great Northern
4 carrots, diced
1 large yellow onion, diced
4 stalks celery, diced
1 tsp. dried tarragon, or substitute 1 tsp. dried Italian seasoning
kosher salt and freshly ground black pepper, to taste
1/2 cup heavy cream
Instructions
Place ham bone with meat, water, bay leaf, oil and beans into pressure cooker pot, making sure pot isn’t over filled (see your manual); lock lid into place and choose high pressure. Set timer for 25 minutes. When timer goes off, use natural pressure release.
Meanwhile, in a large sauté pan over medium high heat, sauté carrots, onions, and celery with tarragon in a bit of oil until softened; season to taste with salt and pepper.
Remove ham bone and bay leaf from pressure cooker pot, removing any meat that is still attached to bone and adding it back into the broth and beans in the pot. Add sautéed veggies to pot and adjust seasonings to taste. Stir in cream and serve.
