Bean Soup in the Pressure Cooker

 One of the foods that are frequently on the menu, in the fall and winter months, is soup!

One of my favorites is bean soup and since I bought a pressure cooker I make it a lot more often.

I have made it in the pressure cooker with and without soaking the beans prior to cooking.
I liked it a little better with the soaked beans.
There are two ways you can do this, if you plan ahead you can soak them in the fridge overnight. If you are like me, and rarely plan meals ahead of time you can wash the beans, put them in a pot, cover with water and heat to a boil, and boil two minutes. Turn off the heat, cover the pot and let sit one hour. Drain the beans.(optional)
If the beans are pre soaked you do not have to add as much water to the pressure cooker. I added just enough to cover the beans.



Bean Soup
6 cup pre soaked beans (I used navy and a 13 bean mix)
1 chopped onion
1 cup celery
2-3 carrots, diced
2 cloves garlic
Ham Hock or Shank
Water

Place the ham hock or shank, beans, onion, celery, carrots, and garlic into the pressure cooker.
Add enough water to completely cover the beans. Place the lid in place. Set to high pressure and set timer for 30 minutes. When the timer goes off let pressure go down naturally.
Add salt to taste.


I have a large family and I don't mind leftovers so I do six cups of  beans. You could cut the recipe in half.
Don't fill your pressure cooker more than 2/3's full.
Soups on!