Ham and Bean Soup in the Instant Pot

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My version of Vickie Smith’s Peas Porridge with Ham

Her recipe can be found in her book Miss Vickie’s Big Book of Pressure Cooker Recipes available for purchase here: Recipe here

Ingredients:
1 quart broth
2 TBSP butter
1 pound dried split peas (I substituted great northern beans)
2 cups ham (left over from Easter)
1 carrot diced
1 onion diced
1 TBSP minced garlic
1 tsp thyme
1 tsp ground sage

Directions:
Add all ingredients to the pressure cooker, if you are using a regular pressure cooker bring it to 15 psi and cook at 15 psi for 10-minutes. Remove from heat and use the natural release method to depressurize. If using an InstantPot follow the directions for cooking Great Northern beans in the back of the book which is 25 – 30 minutes for unsoaked beans and 20 – 30 for soaked. Either way after your pressure cooker depressurizes open lid carefully; then, check to ensure the beans are cooked to your desired doneness if they aren’t then return to pressure and cook for a few more minutes and depressurize naturally again. Enjoy your bean soup.

Where I deviated from her recipe were the great northern beans instead of the split peas, I added 2 stalk celery, and I did not have the sage so I left it out. Jill, on simple daily recipes you and your vegan friends can totally make this vegan by switching out for vegetable broth and leave out the ham and add some hickory or maple smoke.

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