Total Time
28mins
Prep 20 mins
Cook 8 mins

Ingredients Nutrition

Directions

  1. In a 4- or 6-quart pressure cooker combine green beans, potatoes, ham, onion, water, and oil. Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure.
  2. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes.
  3. Quick-release the pressure. Carefully remove the lid.
  4. Stir together flour, dill, salt, black pepper, and milk, half-and-half, or light cream til smooth. Add to cooker. Cook over medium heat till thickened and bubbly.
  5. Cook and stir for 1 minute more.
Most Helpful

5 5

What a great soup!! The dill is a wonderful surprise and I have never used cream with ham. This recipe is sooo flavorful. Thanks so much for posting. I will be making this again. A keeper...=) !

5 5

Did not have a pressure cooker, so just did it on the stove top. Also started with boiling leftover ham bone in the 4 cups of water. I then removed the ham from the bone plus added 1 cup more of water because the water had boiled down. Also added 1 cup of chopped celery and 2 -3 tbsp of chicken boullion. It is the time of year when beans are plentiful and you can't keep up just eating them as a side. Seached. Vwola. Found this. Thanx.

4 5

thank you for this recipe. I needed something warm and creamy for here in central ny. I came upon this recipe. The soup was soooo good! I put some elbow maccaroni in it, which was suggested by another person that tried it. I put some sliced up carrots. I also used the half-and-half. My family loved it also. Nice!