Best Navy Bean Soup Pressure Cooker Recipes

PRESSURE COOKER NAVY BEAN SOUP WITH HAM

Pressure cooker navy bean soup with ham image

The taste of this bean soup is unusual... and quite pleasing! The combination of basil, nutmeg and oregano gives it a tasty punch.

Provided by Jan Mullikin

Time 3h25m

Number Of Ingredients 9

Ingredients

1 16 oz. bag navy beans, dried
1 cottage ham butt
1 c chopped onions
1 c chopped celery
1/4 tsp pepper
1 tsp nutmeg
1 tsp oregano
1 tsp basil
1 tsp salt

Steps:

1. Rinse and drain navy beans, watching and throwing out any small pebbles. Put in pressure cooker in 3 inches of water, without the lid. Bring to a boil and boil 5 minutes. Remove from burner. Put all in a separate pot for about 2 hours. Then drain beans and add fresh water.
2. While you are waiting for the beans to soften, pressure cook cottage ham butt according to size and directions on the label. Cool. Shred ham, removing the fat. Set aside.
3. Return beans to the pressure cooker with the fresh water, chopped onions, celery and shredded ham. Pressure cook about 20 minutes on full heat. Remove from stove, reduce pressure under cold water and open lid. Add salt, pepper, oregano, basil and bring to a boil. Should be ready to eat. If your beans are still too hard, pressure cook a little longer. You'll get used to your cooker and how long it takes depending on your stove top type. Best served with homemade baked cornbread (not sweet!) or fried cornbread patties.
4. This soup freezes beautifully. Just put desired serving size in freezer quart or gallon bags and freeze. Great to have on hand for a quick lunch or light supper on a cold winter day!

NAVY BEAN SOUP-PRESSURE COOKER

Navy Bean Soup-Pressure Cooker image

Make and share this Navy Bean Soup-Pressure Cooker recipe from Food.com.

Provided by Diana Adcock

Categories Pork

Time 12h30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

4 cups dried navy beans
1/2 cup vegetable oil
2 teaspoons salt
3 lbs ham shank
2 medium onions, chopped
4 carrots, sliced
4 celery ribs, sliced
1/4 cup minced green pepper
2 cups tomato sauce
2 cloves garlic, minced
salt and pepper
3 quarts water

Steps:

Soak beans overnight in vegetable oil, salt and water to cover.
Drain and discard liquid.
Place beans and all remaining ingredients in cooker.
Close cover securely.
Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds pressure.
Let pressure drop of its own accord.

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