Are you craving a hearty, soul-warming meal that comes together in a fraction of the traditional cooking time? Look no further than this incredible Pressure Cooker Ham and Beans recipe! Imagine tender, creamy navy beans infused with rich, smoky ham flavor, all prepared in under an hour with minimal effort. This classic American dish is not just a meal; it's a nostalgic journey that transforms simple ingredients into a restaurant-worthy feast that will have your family begging for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 lb dried navy beans
- 1 lb ham, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Sort and rinse the dried navy beans thoroughly, removing any small stones or damaged beans. Soak the beans in cold water overnight or use the quick-soak method in the pressure cooker.
- Drain and rinse the soaked beans, discarding the soaking water to reduce potential gas-causing compounds.
- Set the pressure cooker to sauté mode. Add a small amount of oil and sauté the chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Add the diced ham to the pot and cook for 2-3 minutes to release its flavors and slightly brown the edges.
- Pour in the chicken broth and add the soaked and drained beans to the pressure cooker.
- Sprinkle dried thyme, salt, and pepper over the beans and ham mixture, stirring to combine all ingredients evenly.
- Close the pressure cooker lid and set it to high pressure. Cook for 25-30 minutes, depending on the age of the beans.
- Once cooking is complete, allow the pressure to naturally release for 10-15 minutes, then carefully do a quick release for any remaining pressure.
- Open the lid and stir the beans. If the mixture is too liquid, use the sauté function to reduce and thicken the sauce.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Let the ham and beans rest for 5-10 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with fresh parsley or green onions.
Tips
- Bean Preparation is Key: Always sort and rinse your dried beans carefully to remove any stones or damaged beans. Soaking overnight helps reduce cooking time and improves digestibility.
- Fresh is Best: Use fresh garlic and recently purchased dried herbs to ensure maximum flavor. Old spices can make your dish taste flat.
- Don't Rush the Sauté: Take time to properly caramelize your onions and slightly brown the ham. This step builds deep, complex flavors in your final dish.
- Pressure Cooker Timing: Cooking times can vary based on bean age. Newer beans will cook faster, so adjust your cooking time accordingly.
- Natural Pressure Release: Allow at least 10-15 minutes of natural pressure release to help the beans become perfectly tender without breaking apart.
- Seasoning Hack: If your broth isn't very flavorful, consider adding a bay leaf or a small piece of smoked ham hock for extra depth.
- Consistency Control: If the beans are too liquid after cooking, use the sauté function to reduce and thicken the sauce to your desired consistency.
- Make Ahead Friendly: This dish tastes even better the next day, so don't hesitate to make it in advance and reheat.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 25g
Fat: 8g
Saturated Fat: g
Cholesterol: 40mg
