Yes here is another Instant Pot recipe!! I’m just as shocked as you are that I have been using it.  I have found that I really like the IP for soups, rice and a few meat dishes that would other wise take me hours to make.  I am still not going to use it for all my meats only because I don’t love shredded meats except for a few recipes.  And I am not going to use it for recipes that I can make in the same amount of time on my stove or oven-whats the point?  But, I can promise you that if I post a recipe on here it has been tested, tested, tested and family approved and trust me my little one hates EVERYTHING! So if I post it that means that the beast ate it:)

I’m sure you have all been in the US Senate dining room, right? No of course not, neither have I, so I cannot testify to how this compares to the original, but I have done a lot of research and this recipe has been verified that it is the EXACT same that is served to our Senators.

A small bit of history on this soup…..this soup is made of navy beans, ham hock and onions has been served EVERY day with the exception of September 14, 1943. Due to World War II and rationing the kitchen did not have enough beans to make the soup. The Washington Times-Herald reported it in the paper the next day.  “Somehow, by the next day, more beans were found and bowls of bean soup have been ladled up without interruption ever since.”

The recipe that follows is obviously an adaptation because the Senate Dining Room does not use a pressure cooker to make this soup, but I did not have time on the day I made this recipe and decided to use the IP.  Well, have a lot research and I found that a lot of people use the IP to make this soup.  Now, I had fresh navy beans (you can find these in the freezer section) which speeds up the time by a lot, but, if you only have dried beans I have put notes in the recipe on how to soak the beans or just cook from dried. It takes longer, but not a long as soaking overnight.

Hope you enjoy!

 

Instant Pot Senate Bean Soup

 Rustic, comforting Senate Bean Soup is the perfect winter dish to warm you up.

Servings 4

Ingredients

  • 1 lb Fresh Navy Beans (or dried)
  • 2 Tablespoons butter
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon Kosher salt
  • 1 lb ham hocks (about 2)
  • 5 cups chicken stock
  • parsley, minced for garnish

Instructions

Fresh Beans

  1. Turn the Instant Pot to Saute. Add butter, onion, garlic and salt. Saute until onions turn translucent, about 5 minutes. 

  2. Add beans to pot. Place hambone on top of beans. Pour chicken stock over beans and hambone. The beans should be covered with liquid (if not add a bit more water until they are covered).

  3. Lock the lid and make sure the valve is set to seal. Set the IP to Pressure Cook or Manual and High Pressure. Set the time to 15 minutes. 

  4. When the 15 minutes is up all the pressure to release naturally for 10 minutes (do not open the valve until 10 minutes is up). Once the 10 minutes is up open the valve and let the remains pressure to release. 

  5. Open the lid and remove the hambones. Shred the meat off the bones (there won't be much). Stir the meat back into the pot and season with salt and pepper. 

  6. Garnish with parsley. Serve 

  7. **Notes- if you want a thicker soup you can ladle out 2 cups of the cooked beans into a blender and puree the beans then stir back into the pot. 

  8. **Notes-to lessen the time it takes for the pressure cooker to come to pressure (it takes about 18 minutes) you can heat your stock before you add to the beans and hambone. 

Dried Beans

  1. Sort the beans removing any broken beans, stones or dirt clods. Rinse and set aside. 

  2. Turn the Instant Pot to Saute. Add butter, onion, garlic and salt. Saute until onions turn translucent, about 5 minutes. 

  3. Add beans to pot. Place hambone on top of beans. Pour chicken stock over beans and hambone. The beans should be covered with liquid (if not add a bit more water until they are covered).

  4. Lock the lid and make sure the valve is set to seal. Set the IP to Pressure Cook or Manual and High Pressure. Set the time to 30 minutes. 

  5. When the 30 minutes is up all the pressure to release naturally for 20 minutes (do not open the valve until 20 minutes is up). Once the 20 minutes is up open the valve and let the remains pressure to release. 

  6. Open the lid and remove the hambones. Shred the meat off the bones (there won't be much). Stir the meat back into the pot and season with salt and pepper. Garnish with parsley and serve.  

  7. **Notes-To speed up the cooking process with dried beans you can soak the beans in water for at least 8 hours or overnight. When ready to use just drain and rinse and follow the fresh beans instructions. 

 

 

Needed Items