The easiest possible recipe for this delicious and satisfying classic soup! Just chop and place all ingredients in the Instant Pot. Pressure cook 45 minutes, and Keep Warm until ready to serve!
Prep Time:20 min + 2 hours to soak beans
Cook Time:60 min
Total Time:47 minute
Yield:12 servings 1x
For the Soup:
1 lb White beans (I used Navy Beans), soaked at least 2 hours
2 Smoked Ham Hocks (about 2 lb total)
1 lg onion, chopped
4 stalks celery, including leaves, chopped
3 Carrots, chopped
6 sprigs fresh thyme or 1 1/2 tsp dry thyme
1 t Liquid Smoke
8 c stock, any variety, or water
3 T Apple Cider Vinegar
Gather ingredients, chop the vegetables, drain the soaked beans.
Put all of the “For the Soup” ingredients into the Instant Pot. Be sure to not fill the pot greater than the “Pressure Cook Max” line, or 2/3 full. (See Note 1) You may need to decrease added stock or water.
Seal and lock the lid. Set at Manual Pressure Cook for 45 minutes.
Let Pressure release naturally for at least 10 minutes, or “Keep Warm” until ready to serve. (See Note 2)
Just prior to serving, remove the ham hocks from the soup, and add Cider Vinegar. Cut any remaining meat from the ham hocks and return it to the pot. Salt and pepper to taste. Stir and serve.
1. Be sure the beans are below the water line, so they fully soften during the cook time.
2. I assembled my soup in the IP in the morning, and let it stay at “Keep Warm” until dinner time.