Instant Pot Black Bean and Ham Soup

Instant Pot Black Bean and Ham Soup

Anyone who knows me knows how much I hate winter. As far as I’m concerned, there’s a reason “cold” and “snow” are 4 letter words. I cringe every time I hear them… then you add words like sock(s), shoe(s), and boot(s), and my mood plummets.

Have no fear! Winter and the cold spells it brings means it’s time for SOUP (one of my favorite 4 letter words)! Soups are a great way to stay warm, and experiment with flavors and ingredients you might not use otherwise.

The only problem I’ve ever really had with making soups is that they take so long to cook! I find it difficult to spend the entire day smelling tonight’s mouth-watering soup, and not open the lid for a “taste test” every so often, which we all know is a big no-no when it comes to slow cookers.

Electric pressure cookers shave off an incredible amount of cook time and make it impossible for impatient people like me to “cheat” and lift the lid before it’s ready. I’ve had my pressure cooker for a few months now, and absolutely love it! I’ve been amazed at all of the recipes you can find online tailored especially for the Instant Pot and other pressure cookers. I’ve started figuring out the basics of how things work, and am now working on customizing recipes to my family’s particular tastes and needs.

For example, this Vegan Instant Pot Black Bean Soup recipe from A Pinch of Healthy is quite tasty! We tried it as is the first time around and everybody said they enjoyed it enough they’d definitely eat it again. My husband has never been a fan of cooked bell peppers, though (he thinks they taste like feet LOL!), and we’re all fans of meat around here, so I thought a slight reworking might be in order. It’s been such a hit, we’ve made it several times since and even used it as a delivered meal for a convalescing family member, who’s begging for the recipe, so…

Here’s my version’s recipe. Hope you enjoy!

Print Recipe
Instant Pot Black Bean and Ham Soup
From raw ingredients to the table in less than 2 hours, this flavor-packed soup might just become your new go-to on a chilly night!
Course Soup
Prep Time 5 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
large bowls
Ingredients
Optional Garnishes
Course Soup
Prep Time 5 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
large bowls
Ingredients
Optional Garnishes
Instructions
  1. Rinse beans and strain well. DO NOT SOAK.
  2. Combine all required ingredients (except bay leaves) in inner pot and mix well.
  3. Place bay leaves on top of soup mixture. This won't guarantee you can find them later, but it usually makes it easier.
  4. Close and lock lid, and set pressure valve to "sealing", "closed", or the equivalent for your machine.
  5. Turn on to "manual" setting, and set for 50 minutes on high pressure.
  6. Allow to release pressure naturally (don't open the valve yourself) when finished cooking, and fish out your bay leaves (they add wonderful flavor, but can be very poisonous when the leaf is ingested).
  7. Top as desired and serve immediately.
Recipe Notes
  • Pairs well with fresh cornbread

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