Cut meat from pork chops; reserve bones. Chop pork into bite-size pieces.
Forget to soak your dried beans overnight? No problem! With this Instant Pot recipe, your smoky ham and bean soup will come together in almost no time!
Servings and Ingredients
|1 (15-oz.) pkg. fully cooked smoked bone-in pork chops|
|1 c. yellow onion, chopped|
|5 ½ c. water|
|1 (14.5-oz.) can Hy-Vee petite diced tomatoes with garlic & olive oil,, undrained|
|¾ c. Hy-Vee dried great Northern beans, rinsed|
|¾ Hy-Vee dried red kidney beans, rinsed|
|¾ c. Hy-Vee dried black beans, rinsed|
|2 carrots, peeled, halved lengthwise and sliced|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
|Fresh thyme, for garnish|
Things To Grab
- 6-quart Instant Pot
Cook pork, uncovered, on SAUTÉ setting for 3 minutes in a 6 quart Instant Pot, stirring occasionally. Add onion; cook and stir for 3 minutes or until lightly browned.
Stir in water; undrained tomatoes; dried great Northern, kidney, and black beans; carrots and reserved pork chop bones. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 30 minutes. Turn Instant Pot off. Allow pressure to release naturally for 30 minutes. Remove and discard bones. Season to taste with salt and pepper. Garnish with thyme, if desired.
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Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 40mg
- Sodium: 960mg
- Total Carbohydrates: 44g
- Protein: 26g