Instant Pot Ham and Bean Soup
1 pound dried white beans, rinsed
1 tblsp olive oil
1 small yellow onion, diced
2 ribs celery, chopped
1 medium carrot, peeled and chopped
3 cloves garlic, finely chopped
2 tblsp fresh rosemary and thyme, minced or 2 tsp dried
1 bay leaf
2 pounds meaty, smoked ham shanks
8 cups water
2 sprigs parsley
Turn Instant Pot on saute setting and heat olive oil in insert. Use the medium heat setting for sauteing. Add onion, celery and carrots and saute until starting to soften, a few minutes. Add garlic, stir a few seconds until fragrant, then add herbs and bay leaf, stir and turn off saute function.
Add the dried beans to the pot along with the ham shanks. Pour in 8 cups of water and combine gently. Toss in 2 sprigs of parsley.
Close lid and seal pressure cooker. Cook on high pressure and set timer for 35 minutes. It could take about 25 minutes to reach pressure and then the timer will start. When finished cooking, let pressure naturally release for 20 minutes.
Manually release any remaining pressure, carefully open pot. Remove the ham shanks to cutting board and shred/cut meat into bite-sized pieces. Add back to soup and season with kosher salt and black pepper to taste. Serve