Instant Pot Ham and Beans

Instant Pot Ham and Beans is a super easy and delicious comfort food that is perfect for cooler weather. Rich and smoky bean soup mixed with flavorful ham give this savory soup so much flavor! This hearty recipe is the perfect way to use up any leftover ham and a great way to feed a crowd.

Do you have any favorite fall recipes?

Ham and Beans just screams fall season to me! It just warms you from the inside out. It is one of my husband's favorite meals to come home to on a chilly day. This recipe is great to make with left over ham. We really love ham, but aren't a huge fan of all kinds left overs. This recipe is a great way to use up left over ham and create a whole new dish with it. Plus this Instant Pot Ham and Beans recipe does taste so so good the second day as the flavors have blended together so much more.

There is no soaking of beans required for this Instant Pot recipe. Simply put all the ingredients in the Instant Pot and let it cook!

Instant Pot meals are a great way to bring meals to the table quickly. I know I love mine for easy meal prep.

With this recipe, you simply add everything to the Instant Pot and close and lock the lid. Set the Instant Pot to the Manual function and set the time for 50 minutes. Do a natural release for about 15 minutes. Open the lid and give it a few stirs and it is ready to eat!

While the Ham and Beans is cooking, is a great time to make corn bread to enjoy with and create a complete meal.

This Ham and Beans recipe cooks effortlessly in the Instant Pot and gives you all the delicious flavors in just about an hour as it would cooking all day!

Instant Pot Ham and Beans 

PRINTABLE RECIPE HERE

Ingredients for Instant Pot Ham and Beans

2 lb ham, I used left over ham steak

2 cups pinto beans 

1 small onion, diced 

6 garlic cloves, minced

5 cups chicken stock 

2 bay leaves

1 tsp ground cumin

1/4 tsp dried oregano

salt to taste

Directions for Instant Pot Ham and Beans 

1. Place the ham, onion, garlic, cumin, oregano, bay leaves, and pinto beans in the Instant Pot. 

2. Add the 5 cups chicken stock and stir ingredients around. 

3. Close lid to Instant Pot and lock. Make sure the lid is turned to sealing. 

4. Push the Manual button and set time for 50 minutes. 

5. When time beep goes off, let the Instant Pot do a natural release (about 15 minutes). Then remove lid. 

6. Give the Instant Pot Ham and Beans a few good stirs, and salt to taste. Then it is ready to serve. 

7. Pair it with your favorite cornbread for a complete meal. 

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Instant Pot Broccoli Cheddar Soup

This Instant Pot Broccli Cheddar Soup is a delicious and creamy comfort food made in no time with the Instant Pot. The cheesy soup pairs perfectly with the tender broccoli and carrots. It is flavorful, wholesome, and the best part....ready in minutes.

I love soup for meals any time of the year, but with fall and winter rolling around the corner, soup is just perfect for the cooler temperatures coming up. I think I could enjoy soup every day of the week. Add this tasty soup to your meal rotation this fall and winter season!

With using the Instant Pot, it helps bring meal time to the table much quicker. This Instant Pot Broccoli Cheddar Soup is ready in just 15 minutes! So not only is it super delicious but also super fast to whip up!

I love all types of soup but this Instant Pot Broccoli Cheddar Soup and Chicken Tortilla Soup are my favorites! Especially when the weather is cooler.

To make this Instant Pot Broccoli Cheddar Soup, it all starts with the Instant Pot. Simply add half the ingredients in, cook for 1 minute, then mix in the remainder of the ingredients. Although it is easy and quick to make and come together it does take a little bit of prep work before by prepping the broccoli, celery, onions, and carrots. To save time, I use a bag of prepared julienned carrots. Once you have the vegetables prepared, its time to get making the soup.

With the Instant Pot simply saute the onions and garlic with the butter for a few mintues. They will look translucent and slightly browned on the edges. Then add the broccoli, carrots, celery, and chicken broth. Place the lid on the instant pot and lock to sealing. Set the pot to cook on manual for 1 minute. While the vegetables are cooking, is the time to prepare the cream sauce by melting the butter and whisking in the flour to make a creamy mixture. Once the broccoli is finished cooking and done venting, open the Instant Pot lid. Then change the setting back to Saute continue to warm through the new ingredients. Here is when you can add in the butter/flour mixture and whisk that in. Then add the half and half and the cheddar cheese and stir in until it is warmed though out and the cheese is melted. Ladle out the soup into bowls and enjoy the Instant Pot Broccoli Cheddar Soup.

If you like the broccoli cheddar soup from Panera, you will love this! And especially how easy and delicious it is. It can be a stand alone meal as it is hearty and filling. Or pair it with a little bread or a side salad for a more complete meal.

Instant Pot Broccoli Cheddar Soup 

PRINTABLE RECIPE HERE 

Ingredients for Instant Pot Broccoli Cheddar Soup

1 Tbsp butter

1/2 small yellow onion, diced

2 cloves garlic, minced

1/3 cup carrots, julienned

2 celery ribs, diced

4 cups broccoli florets, about 1 large head of broccoli 

3 cups chicken broth

4 Tbsp butter

2 cups half and half 

2 Tbsp flour 

2 1/2 cups sharp cheddar cheese, shredded

salt and pepper to taste

Directions for Instant Pot Broccoli Cheddar Soup 

1. Using the Instant Pot, turn it on and to the Saute function. Add the butter. When it has melted, add the diced onion and minced garlic. Saute the onions and garlic for 3 minutes. 

2. Add the celery, carrots, broccoli, and chicken broth. 

3. Cover the Instant Pot with the lid and lock into place. Set the valve to the sealing position. Set the Instant Pot to Manual for 1 minute. 

4. Meanwhile, melt the 4 Tbsp butter. Add the flour and whisk into the butter slowly to form a creamy mixture. Set aside. 

5. When the Instant Pot timer beeps, turn the valve to venting.

6. Turn the Instant Pot back to Saute function. Then add the butter/flour mixture into the pot and whisk together, The soup will thicken.

7. Add the half and half into the soup and stir in until heated through. 

8. Add the shredded cheese and stir in until it has melted. 

9. Stir in the salt and pepper to taste. 

10. Ladle soup into bowls and serve. 

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Crock Pot Chicken Tortilla Soup

Fall is definitely here and what a great way to enjoy it with different Crockpot soups! This chicken tortilla soup is a delicious one, I love to mix in with my soup line-ups every now and then! This Crockpot Chicken Tortilla Soup recipe is definitely one you will want add to your dinner menu rotation.

A little spice and Mexican flavors combined together to make this crock pot soup delicious!

Delicious with and without additional toppings!

With fall season brings harvest. For my family that means pumpkin harvest and I help my dad and brother by running the grain cart. We are also a busy family with sports for the kids, so any kind of meal on the crock pot is super helpful for having dinner ready when we get home from a busy day.

Crockpot Chicken Tortilla Soup

Ingredients: 
 4 1/2 cups low sodium chicken broth (2 1/2 -12 oz cans)
1 can petite diced tomatoes
1 cup chopped onion
1 Tbsp minced garlic
2 tsp ground cumin
3/4 tsp paprika
1 Tbsp chili powder
1 1/2 lbs boneless skinless chicken breasts
1 can black beans, drained and rinsed
1 cup frozen corn
1/4 cup chopped fresh cilantro
salt and pepper, to taste

When serving:
Tortilla strips or tortilla chips
Shredded cheddar cheese
Sour cream

Directions: 
Add the chicken broth, canned tomatoes, onion, garlic, cumin, paprika, chili powder, corn, black beans, salt and pepper all together in a crock pot and whisk together so the mixture is well blended. Then add the raw chicken breasts into the crock pot and cover with the lid. Cook on low for 8 hours. Remove the chicken breasts and shred, then add the shredded chicken back into the crock pot along with the cilantro. Stir together well. Serve warm with shredded cheese, tortilla strips, and sour cream.

For additional flavors, add guacamole, avocado, diced tomatoes, hot sauce, etc. for your liking.


PRINTABLE RECIPE HERE

So warm up this fall during dinner with a nice delicious bowl of Crock Pot Chicken Tortilla Soup!