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Instant Pot Ham and Bean Soup - Lunch

8 Servings Recipe By
Instant Pot Ham and Bean Soup - Lunch

Ingredients

  • 3/4 pounds Ham Hock
  • 1/2 cups dice Carrot
  • 1/2 cups dice Onion
  • 3 cups slice Celery
  • 6 ounces Tomato Sauce
  • 1 whole Bay Leaf
  • 2 teaspoons mince Garlic, Cloves
  • 1 individual Thyme, Fresh
  • 1 teaspoon Season Salt
  • 1 teaspoon Black Pepper
  • 2 cups Great Northern Beans, Dry
  • 6 cups Water

Freezer Containers

Supplies

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit A Mind Full Mom for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 8 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all of the ingredients into the Instant Pot.
  3. Lock the lid in place and seal the steam nozzle.
  4. Cook on high pressure for 60 minutes.
  5. Let the pressure release naturally.
  6. Remove the ham hock, bay leaf and thyme.
  7. Remove the meat from the bone and stir into soup.
  8. Let cool.
  9. Divide among the indicated number of freezer bags.
  10. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.

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