Delicious and Comforting 𝐕𝐄𝐆𝐄𝐓𝐀𝐁𝐋𝐄 𝐁𝐄𝐄𝐅 π’πŽπ”π

Nutritious vegetable beef soup

Ingredients: 1 lb (450g) beef stew meat, cut into small cubes 2 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 cup green beans, trimmed and cut into bite-sized pieces 1 cup corn kernels (fresh, frozen, or canned) 1 cup diced tomatoes (canned or fresh) 6 … Read more

Instant Pot Ham and Bean Soup Recipe

Smoky ham and white bean soup made easy in the Instant Pot.

I think my favorite thing to make in my Instant Pot so far, has been soup. I’ve made a lot of soups and my pressure cooker is my go-to for making chicken stock (or bone broth, if you prefer). Instant Pot Ham and White Bean Soup is so easy and so good. We love it.

I used to never make soups from dried beans because I was always turned off by having to soak them overnight. Don’t have to do that with the Instant Pot. I didn’t and they were perfectly tender. I wanted cannellini beans, but couldn’t find dried, so I used Great Northern beans, which is probably the preferred white bean to use anyway. You need a one-pound bag of beans.

I love ham shanks for soups, they are meaty and add so much flavor. You could use a smoked ham hock but you won’t get any meat to shred for the soup. You’re better off with shanks or a meaty ham bone with some extra meat added. Just sayin’

I flavored the soup a couple different ways, each time I made it. I like fresh rosemary and thyme (or dried) a lot. I also like herbs de Provence. Whatever you got and like. And a bay leaf. That’s it. Well, along with the onion, celery, carrot and garlic, that’s it.

Prep Time: 10mins

Cook Time: 35mins

Bring to pressure/release: 45mins

Total Time: 1hr 30mins

Course: Soup

Cuisine: American

Servings: 8 servingsΒ 


  • 1 pound dried Great Northern white beans, picked over and rinsed
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 ribs celery, chopped
  • 1 medium carrot, peeled and chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons fresh rosemary and thyme, minced or 2 teaspoons dried, or 2 teaspoons herbs de Provence
  • 1 bay leaf
  • 2 pounds meaty, smoked ham shanks
  • 8 cups water
  • 2 sprigs parsley


  1. Β Turn Instant Pot on sautΓ© setting and heat olive oil in insert. I use the medium heat setting for sautΓ©ing. Add onion, celery and carrots and sautΓ© until starting to soften, a few minutes. Add garlic, stir a few seconds until fragrant, then add herbs and bay leaf, stir and turn off sautΓ© function.
  2. Add the dried beans to the pot along with the ham shanks. Pour in 8 cups of water and combine gently. Toss in 2 sprigs of parsley.
  3. Close lid and seal pressure cooker. Cook on high pressure and set timer for 35 minutes. It will take about 25 minutes to reach pressure and then the timer will start. When finished cooking, let pressure naturally release for 20 minutes.
  4. Manually release any remaining pressure, carefully open pot. Remove ham shanks to cutting board and shred/cut meat into bite-sized pieces. Add back to soup and season with kosher salt and black pepper to taste. Ladle into bowls and serve with a little hot sauce on the side.
Recipe Notes and Tips
  • I do not presoak the beans and never have a problem with them cooking all the way. Use the manual pressure cook setting, set at high pressure. Do not use the bean or soup setting. I can not stress this enough.
  • Make sure to use a natural release of at least 20 minutes before you open the pot.
  • If the beans are not tender, remove the ham shanks and cook the beans under high pressure an additional 5 to 10 minutes.
  • The soup will thicken upon standing as well as after refrigeration. I like it on the broth-y side but also like it after it sits for awhile and thickens.
  • Use a ham bone, either leftover or shanks, to cook with the beans to make the best flavored broth. Add any leftover ham not on the bone at the end.
  • Total time to make this soup is about an hour and a half. It takes some time to come to pressure and then the natural release time, but it’s all hands off and easy.
  • If the beans aren’t tender enough, remove the ham shanks and cook for another 5 minutes under high pressure, release pressure manually and continue with recipe.
Nutritional Info:

Calories: 215kcal | Carbohydrates: 37g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 1090mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1355IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 6mg

Instant pot Garlic Better Chicken

Instant pot Garlic Better Chicken

This across the board Instant pot Garlic Better Chicken melts in your mouth (much appreciated, margarine!) and is so easy to make. Besides the fact that the make self-destructs delicate garlic chicken, it incorporates veggies making it a total dinner.

πŸ’¦Chicken with Garlic Sauce.

Allow the spread to accomplish the work on this simple supper. Blend spread, garlic, and a couple of flavors then you will have a tempting supper that is great as well as noteworthy enough to serve visitors (even the parents in law!).

I generally love a recipe where you can place everything into the sluggish cooker on the double and not consider it again until now is the right time to serve supper; this recipe is one of those!

Garlic spread chicken requires just 10 minutes to prepare and you will be good to go! You will wind up with succulent, delicate chicken in a heavenly, garlic spread sauce that will make you need to lick your plate.

πŸ’¦Slow Cooker Chicken and Potatoes.

Garlic margarine chicken and potatoes is a simple supper recipe to prepare any evening of the week. You should simply blend dissolved margarine in with a couple of normal flavors, add chicken, layer veggies and sprinkle the tasty spread sauce over everything. This is a genuine fix-it-and-forget-it dinner that will just require minutes to prepare. The slow cooker does all the difficult work!

1. Blend softened spread in with garlic and flavors.

2. Put chicken bosoms on the lower part of the sluggish cooker. Pour 1/3 of the spread blend over the chicken bosoms.

3. Layer potatoes and veggies on top of the chicken, making a point to put the potatoes spread separated so they have space to cook. You don’t need crude potatoes at dinnertime.

4. Pour the leftover spread combination over veggies and potatoes.

5. Add chicken stock over everything.

6. Cook for 3 – 4 hours on high or 6 hours on low.

πŸ’¦Ways to make Simmering pot Garlic Margarine Chicken.

Try to cut your potatoes in quarters. Since potatoes take more time to cook you need to make a point to quarter them, permitting them to cook in similar measure of time as the chicken and carrots.

You can trade the carrots or potatoes for any veggies that your family likes. One more two or three great vegetables that function admirably with the garlic margarine sauce are green beans or broccoli.

Know your sluggish cooker. Each sluggish cooker is unique and cooks in an unexpected way. Assuming that this is your most memorable time making this, you ought to begin keeping an eye on the chicken early. Nobody needs to chew on dry chicken.

With all the astounding Simmering pot chicken recipes out there, it tends to be difficult to pick which one to make for supper. This garlic margarine chicken is a victor; that is without a doubt! The chicken is so delicate it will go to pieces with only a tad contact and the garlic margarine sauce is totally tasty.

So that’s it! A delightful and simple, garlic margarine chicken recipe that can be made in the simmering pot. Whether you are in a rush or need to allow your sluggish cooker to accomplish practically everything, this recipe is a victor for any family supper.

πŸ’¦Recipe for Instant pot Garlic Better Chicken

Course : Supper

Cooking : American

Servings : 6 servings

Calories : 403

Complete Time : 3 hrs 10 mins

Planning Time : 10 mins

Cook Time : 3 hrs

Fixings for Instant pot Garlic Better Chicken

πŸ’¦2 pounds chicken bosoms boneless, skinless

πŸ’¦1 pound child carrots

πŸ’¦1 pound Yukon Gold potatoes cut in wedges

πŸ’¦14.5 ounces chicken stock discretionary

πŸ’¦1/2 cup salted margarine softened

πŸ’¦3 tablespoons minced garlic

πŸ’¦1/4 teaspoon pepper

πŸ’¦One teaspoon salt

πŸ’¦A teaspoon thyme ground

πŸ’¦1 teaspoon parsley dried

DIRECTIONS for Instant pot Garlic Better Chicken

1. Place chicken in base stewing pot.

2. Place margarine in little microwavable bowl. Heat for 1 moment or until liquefied.

3. Add Garlic, salt, pepper, thyme and parsley to softened margarine and blend.

4. Pour 1/4 of spread combination over chicken.

5. Add carrots and potatoes. Pour remaining spread over veggies and blend to cover.

6. Add 1/2 a cup of chicken stock to stewing pot. (discretionary simply adds more delectable juices)

7. Cover and cook on high for 3-4 hours or low for 6 hours.


Adjusted from the enchanted sluggish cooker garlic margarine chicken and veggies.


Calories: 403kcal | Starches: 21g | Protein: 35g | Fat: 20g | Soaked Fat: 11g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1013mg | Potassium: 1136mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10964IU | L-ascorbic acid: 25mg | Calcium: 59mg | Iron: 2mg