I is for Instant Pot

This delicious bean soup, made in an Instant Pot, requires no soaking or precooking of the beans making it a perfect meal for busy days.  

I is for Instant Pot.  It is also for Incredible, a word that describes this soup perfectly.  Incredibly good.  Incredibly quick.  Incredibly easy.  

We are working our way through the alphabet this year, one letter every other Wednesday, making a recipe that either starts with the featured letter or contains a main ingredient that starts with the letter.

This week's letter is I.  Let's take a look at the I foods the others are Infatuated with this week.......

• Sneha’s Recipe: Instant White Dhokla 
• Mayuri’s Jikoni: Iceberg Wedge Salad 
• A Day in the Life on the Farm: Instant Pot Bean and Smoked Pork Soup 
• Jolene’s Recipe Journal: Italian Beef Sandwiches 
• Culinary Cam: I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream 
• Karen’s Kitchen Stories: Italian Pane di Genzano 
• Magical Ingredients: Instant Aloo Paratha 
• Palatable Pastime: Indonesian Bami Goreng 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Orange & Feta Italian Orzo Pasta Salad
• Blogghetti: Strawberry Hibiscus Iced Tea Recipe

This soup can be made with ham steaks if that is what you have.  I used smoked pork chops because they were in my freezer.  You can also use any assortment of beans you like.  You know all those packages in your pantry with a little bit of beans in them. Combine them all, you need 2 cups total.  I used kidney, black, and navy beans for this soup.

Soup, Beans, Pork, Instant Pot,

Soups

American

Yield: 8 servings

Author: Wendy Klik

Instant Pot Bean Soup with Smoked Pork

This delicious bean soup, made in an Instant Pot, requires no soaking or precooking of the beans making it a perfect meal for busy days.

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

• 1 t. olive oil
• 4 bone-in smoked pork chops.
• 1/2 vidalia onion, chopped
• 3 cloves garlic, minced
• 1 qt. chicken broth
• 1 (14 oz) can of diced tomatoes
• 1 can of water
• 2 c. dried beans of choice, I used a mix of black beans, navy beans and kidney beans.
• 2 carrots, scraped and sliced
• salt and pepper, to taste

Instructions

1. Remove the pork from the bones and cut into bite-size pieces, reserving the bones.
2. Set the instant pot to saute. When hot add the olive oil, pork, onions and garlic. Cook until fragrant and the onions are softened. Cancel the saute setting.
3. Add the canned tomatoes, then fill the can with water, and add it to the instant pot. Add the chicken broth, beans, carrots and the reserved pork bones.
4. Lock the lid and make sure the vent is on seal. Cook on high pressure for 40 minutes. Allow the pressure to release naturally after cooking for 30 minutes and then use the quick release method to let off any more steam.
5. Taste and season as needed with salt and pepper before serving.

Notes

*Note: I had set my Instant Pot to the bean setting (30 minutes on High) but was not happy with the tenderness of the beans so resealed the pot and cooked for an additional 10 minutes on high. They were then perfectly tender. I adapted my recipe to use a manual setting for high pressure for 40 minutes.

Nutrition Facts

Calories

243.33

Fat (grams)

8.89 g

Sat. Fat (grams)

2.69 g

Carbs (grams)

17.75 g

Fiber (grams)

4.89 g

Net carbs

12.87 g

Sugar (grams)

4.68 g

Protein (grams)

23.36 g

Sodium (milligrams)

590.77 mg

Cholesterol (grams)

60.85 mg

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