This original post below is from 2017 – it’s such a popular recipe!
I’ve since changed my lifestyle to Keto (no-sugar, low carb), but I leave these recipes on the blog for those who can still enjoy them!
If you happen to be Keto, or thinking about a Keto lifestyle… I just created a Keto Holiday Desserts Ebook – if you’d like easy “sweet” desserts that will help you get through the Holiday season, check it out now and plan ahead!
Now…back to the original post from 2017 –
Instant Pot! Ham and Navy Beans…
I did it! I bought an Instant Pot! My birthday happens to fall in December, just two days after Christmas…so I used a Christmas gift card from my Sis and birthday money from my In-Laws and I bought an Instant Pot. I’ve been reading and researching different brands, but finally decided on the Instant Pot brand and so far I’m very happy with it. My main reason for purchasing is that I want to make bone broth and start drinking it daily for the health benefits. I already take terrific supplements (My Plexus Story), but I’d like an extra boost of collagen for joint health.
I ordered the popular pressure cooker from Amazon, you can get it here… Instant Pot 6Qt …(affiliate links…I only endorse products I love to use!)
I have an Amazon Prime account so I chose free 2-day shipping and then searched through my recipes for the best meal to make…I ordered on Monday, hoping the pot would get here Wednesday in time for me to make dinner haha. My daughter started her Winter quarter at college on Wednesday, she’s only 15 so I drive her daily. We had some confusion with her schedule so I knew I wouldn’t be home until later in the afternoon, and we have church on Wednesday nights as well. The Instant Pot arrived at 2:45pm! Yay! I was so excited! And yes, I was taking a chance, but I had leftover Beef stew and mashed potatoes in the fridge as a backup plan 😉
Ok, so on to the Instant Pot and the recipe…
I started with 1 lb. Navy Beans…I didn’t soak the dry navy beans overnight, but I did bring the beans and enough water to cover them, to a boil on the stove and then turned off the heat, covered the pot and let soak for an hour. I don’t know if this is necessary, but I didn’t want to take a chance as this was my first time cooking with the Instant Pot.
I took the pot out of the box and my thoughtful hubby washed the stainless steel insert, checked the seal and lid for me and then I got to work.
I diced 2 stalks celery, 1 shallot, 2 carrots and enough ham to equal approx. 2 cups. I added 2 Tbsp extra virgin olive oil to the stainless insert pot and pressed the saute’ button. I added the vegetables and stirred every few minutes until just softened.
I added the ham next and saute’d for a couple of minutes.
I pressed the cancel button and then measured 4 cups chicken stock and 4 cups water (in separate containers) and set aside. I added a ham bone that I had in the freezer from a previous meal. I rinsed the pre-soaked beans and added them to the Instant Pot insert. Pour in the chicken stock and add enough water to cover the beans by 1 inch…do not go over the Max line. I added all 8 cups but ended up taking out 4 cups of extra liquid after cooking, so I’ll adjust that the next time.
I closed the lid and made sure it was locked, it makes a beeping sound so you know the lid is secure.
I moved the steam valve to “sealing” (not venting as pictured), then pressed manual, and reduced the time to 20 minutes. That’s it! After a few seconds the Instant Pot will beep and the digital screen will display “On”.
After the Instant Pot comes to pressure, the timer will start to count down. When the 20 minutes is finished, it will switch to Keep Warm as the pressure releases. I waited for the natural steam release but I’ve read that you can carefully turn the knob to “venting” and it will release the pressure immediately.
It took about 30 minutes for the pressure to reduce so that I could open the lid. I took off the lid and then realized I’d added too much water. I took out about 4 cups liquid and set aside. I removed the ham bone and easily took off the meat. I discarded the bone and added the meat back to the Pot.
I used a ladle and scooped out about 1 cup of the beans and added to my blender/food processor…Ninja Professional. I pulsed the beans a few times and then added them back to the soup to help thicken the soup.
I added approx 2Tbsp salt and 1 Tbsp Trader Joe’s 21 Seasoning Salute (my favorite seasoning mix!!)
Stir to combine and then serve with my Sweet Skillet Cornbread.
I started this recipe at 3:30pm and we were sitting down to eat dinner at 5pm. The beans were finished at 4:30pm but I let them sit in the Instant Pot on “Keep Warm” until I was ready to serve dinner.
“All day cooked” taste but so quick to prepare! Clean-up was a breeze as well!
I hope to blog about more Instant Pot recipes in the near future. Message me if you’d like to see a particular recipe.
Please share this recipe with your friends and family. If you make this recipe, please comment below and/or add your own pictures. Thanks for stopping by!