Ingredients:

  • 1 lb mixed dried beans
  • 8 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb smoked ham hock
  • 1 cup diced smoked ham
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 1 tsp sea salt

Instructions:

  1. Set the Instant Pot to Sauté mode. Add olive oil and heat until shimmering. Toss in the diced onion, carrots, and celery. Stir frequently for 5-7 minutes until the onions are translucent and fragrant.
  2. Add the minced garlic and dried thyme, cooking for another 60 seconds until the garlic smells nutty.
  3. Pour in 1 cup of the broth and scrape all the brown bits (fond) from the bottom of the pot to prevent the Burn notice.
  4. Stir in the remaining broth, dried beans, ham hock, smoked paprika, pepper, and salt.
  5. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook (High) for 45 minutes.
  6. Allow a Natural Release for 15 minutes before venting the remaining steam.
  7. Remove the ham hock and stir in the diced smoked ham.
  8. For a thicker consistency, use an immersion blender to pulse the soup 2-3 times or mash a handful of beans against the side of the pot.