Ingredients and Weight: - 1 tbsp olive oil - 1 yellow onion (1 cup chopped) - 2 carrots (1 cup chopped) - 2 celery stalks (1 cup chopped) - 4 garlic cloves (minced) - 1/4 cup all-purpose flour - 4 cups chicken broth - 4 cups water - 1 pound dried Great Northern beans, soaked overnight - 1/2 pound smoked ham hock - 1/2 pound diced cooked ham - 1 tsp dried thyme - 1 tsp dried oregano - 1/2 tsp salt - 1/4 tsp black pepper
Preparation Time: 20 minutes Cooking Time: 60 minutes Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Heat olive oil in the Instant Pot on the "Sauté" setting. 2. Add onion, carrots, celery, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. 3. Sprinkle flour over the vegetables and stir to coat. 4. Gradually whisk in chicken broth and water. 5. Add beans, ham hock, diced ham, thyme, oregano, salt, and pepper. 6. Close the lid and set the Instant Pot to "Manual" or "Soup" mode on High for 60 minutes. 7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. 8. Carefully remove the ham hock and discard the bone. 9. Use a potato masher or immersion blender to partially mash some of the beans for a thicker soup consistency.
Nutritional Information: Serving Size: 1 cup - Calories: 250 - Fat: 4g - Protein: 15g - Carbohydrates: 40g - Fiber: 10g
Dish Characteristics: - Hearty and comforting - Savory and satisfying - Perfect for a cold winter night
User Comments: - "This soup is absolutely delicious! The ham and beans are tender and flavorful." - Mary - "I love how easy this soup is to make in my Instant Pot. It's a great way to use up leftover ham." - John - "The soup is perfect for a crowd. I made a double batch and it fed 16 people easily." - Sarah
Special Precautions and Tips: - Be sure to soak the beans overnight to ensure they cook evenly. - If you don't have a ham hock, you can substitute a smoked ham bone. - Add more or less water depending on desired soup thickness.