Ingredients
20 oz bag of Hurst’s HamBeens® 15 Bean Soup
1 lb ground beef, browned in a skillet and drained well
1 cup minced garlic sausage, rendered and drained well
14.5 oz can diced tomatoes, undrained (Salsa Style Fire Roasted diced tomatoes)
1 1/2 cups carrot, sliced (I omitted)
1 cup celery, sliced
1 medium onion, diced
3 large garlic cloves, minced
3 bay leaves (I omitted)
1 teaspoon ground black pepper (California Pepper to taste)
1 teaspoon salt (omitted)
64 oz beef broth (6c beef broth & 1c water)
20 oz bag of Hurst’s HamBeens® 15 Bean Soup
1 lb ground beef, browned in a skillet and drained well
1 cup minced garlic sausage, rendered and drained well
14.5 oz can diced tomatoes, undrained (Salsa Style Fire Roasted diced tomatoes)
1 1/2 cups carrot, sliced (I omitted)
1 cup celery, sliced
1 medium onion, diced
3 large garlic cloves, minced
3 bay leaves (I omitted)
1 teaspoon ground black pepper (California Pepper to taste)
1 teaspoon salt (omitted)
64 oz beef broth (6c beef broth & 1c water)
Cooking Directions
1. Pour the beans into a colander and rinse under cold water. (I had to use a large sieve since the spaces in my colander were too large and let the small beans fall through) Remove any pebbles or debris you might find.
2. Pour the rinsed beans into the Instant Pot aluminum insert.
3. Add the drained and browned ground beef, rendered and drained garlic sausage, and diced tomatoes to the Instant Pot.
4. Add the sliced carrots, sliced celery, diced onion and minced garlic to the Instant Pot.
5. Add the salt, ground black pepper, dried bay leaves, and the seasoning pack that came with the beans to the Instant Pot.
6. Pour the beef broth into the Instant Pot and stir to combine. Place the lid on the Instant Pot. Set the valve to the sealing position.
7. Press the manual button and set the time to 50 minutes (60 minutes). Once the timer alerts you that the pressure-cooking time is up allow the pressure cooker steam to release naturally for 25 to 30 minutes (55-60 minutes). After the steam has naturally released carefully open the lid of the pressure cooker away from your face to prevent a burn.
8. Stir the soup before serving.
1. Pour the beans into a colander and rinse under cold water. (I had to use a large sieve since the spaces in my colander were too large and let the small beans fall through) Remove any pebbles or debris you might find.
2. Pour the rinsed beans into the Instant Pot aluminum insert.
3. Add the drained and browned ground beef, rendered and drained garlic sausage, and diced tomatoes to the Instant Pot.
4. Add the sliced carrots, sliced celery, diced onion and minced garlic to the Instant Pot.
5. Add the salt, ground black pepper, dried bay leaves, and the seasoning pack that came with the beans to the Instant Pot.
6. Pour the beef broth into the Instant Pot and stir to combine. Place the lid on the Instant Pot. Set the valve to the sealing position.
7. Press the manual button and set the time to 50 minutes (60 minutes). Once the timer alerts you that the pressure-cooking time is up allow the pressure cooker steam to release naturally for 25 to 30 minutes (55-60 minutes). After the steam has naturally released carefully open the lid of the pressure cooker away from your face to prevent a burn.
8. Stir the soup before serving.
