Laura Q Johnson

Ham and Bean Soup

1 Tbs olive oil
1 medium onion, diced
2 cloves garlic, minced
Hambeens 15 bean mix, rinsed
4 cups chicken broth (reduced sodium because pandemic and this is all they had left)
2 lbs frozen ham, large chunks
8 oz canned mushrooms, drained
20 oz frozen corn
2 tsp crushed red pepper
2 tsp cumin
2 tsp chili powder
2 tsp smoked paprika
1 tsp thyme
1 tsp salt (though this might be less if you get regular chicken broth)
1/2 tsp celery salt
1/2 tsp black pepper

Step 1: Heat Instant Pot and Add Aromatics
Set Instant Pot to Saute, and put in olive oil. Once the pot is Hot, toss in the diced onion, stirring frequently so they don't get burned. After a few minutes, add the garlic and continue to stir frequently for a minute or two.

Step 2: Deglaze, then Add Rest of Ingredients
Add the chicken broth, give it all a quick stir, making sure any burned bits are off the bottom, and then add the rest of the ingredients, stirring well. After all ingredients are incorporated, put the lid on the Instant Pot and set it to Pressure Cook at High Pressure for 45 minutes. After the pressure is released naturally (or you get too hungry) open the lid and give the dish a stir, and serve.