Navy Beans In The Pressure Cooker Recipes

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.

INSTANT POT® NAVY BEAN AND HAM SOUP

Instant Pot® Navy Bean and Ham Soup image

A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst's® navy beans for this recipe but feel free to use any dry navy beans.

Provided by StanDiego

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 1h40m

Yield 10

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 carrot, shredded
1 onion, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
6 cups chicken broth
1 (24 ounce) package dried navy beans (such as Hurst's®)
1 teaspoon paprika
1 teaspoon ground thyme
1 pound fully cooked ham, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
salt and freshly ground pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 46.1 g, Cholesterol 29.1 mg, Fat 11.2 g, Fiber 17.5 g, Protein 24.9 g, SaturatedFat 3.3 g, Sodium 1379.5 mg, Sugar 5.6 g

NAVY BEANS IN THE PRESSURE COOKER

Navy Beans in the Pressure Cooker image

This is a shortcut for making navy beans, from scratch, instead of relying on canned beans which may be loaded with salt or other undesirable ingredients. There is no need to soak the beans overnight and these cook in about 45 minutes thanks to the magic of pressure cookery.

Provided by threeovens

Categories Beans

Time 50m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 4

Ingredients

6 cups water
1 cup dried navy beans, picked over and rinsed
1 teaspoon olive oil
1 bay leaf

Steps:

Place all ingredients in a pressure cooker and secure lid.
Bring to high pressure over high heat, then reduce heat to but maintain pressure.
Cook beans until tender, about 40 minutes; remove from heat, release pressure, then remove lid and drain beans.

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