Instant Pot Ham Hock and Bean Soup

This can be ready in a little over an hour. The recipe said if you soaked your beans for 2 hours you could cut cooking time to 35 minutes. I soaked mine the day before for 8 hours because I wasn't sure they'd be done enough. If you don't soak your beans in advance, try 45 minutes and add more time if necessary. Recipe courtesy of Simply Happy Foodie.

• Ready In: 50 mins
• Serves: 5-8

Ingredients

• 1 1⁄2 lbs ham hocks (or a meaty ham bone)
• 1  lb navy beans (dry, or soaked for 2 hours)
• 6  cups chicken broth or 6  cups pork broth or 6  cups water
• 1  large yellow onion, chopped
• 3  celery ribs, chopped
• 3  carrots, chopped (do larger pieces if you want firmer veggies)
• 4  garlic cloves, finely minced
• 2  bay leaves
• 3  sprigs fresh thyme (or 1/4 tsp thyme, dried)
• 1⁄3 cup  fresh flat leaf parsley, chopped
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon black pepper

Directions

1. Add all ingredients to the inner liner of the instant pot. Make sure the beans are fully submerged so you don't get any crunchy ones.
2. Put the lid on, and set the steam release knob to the sealing position.
3. Press the pressure cook or manual button or dial, then the plus or minus button or dial to choose 45 minutes.
4. When the cooking cycle ends, turn off the pot and let it naturally release pressure for 20 minutes.
5. Carefully release the remaining steam manually, using short bursts at first to make sure the soup won't spew out of the steam release knob. When all steam is out of the pot, and the pin in the lid drops, open the lid facing it away from you.
6. Serve hot with some nice warm bread.