Rustic, comforting Senate Bean Soup is the perfect winter dish to warm you up.
Turn the Instant Pot to Saute. Add butter, onion, garlic and salt. Saute until onions turn translucent, about 5 minutes.
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).
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.
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.
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. Serve
**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.
**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.
Sort the beans removing any broken beans, stones or dirt clods. Rinse and set aside.
Turn the Instant Pot to Saute. Add butter, onion, garlic and salt. Saute until onions turn translucent, about 5 minutes.
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).
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.
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.
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.
**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.