NORTHERN BEAN AND HAM SOUP
2 cup dried Great Northern beans
14 cups water
1
2 tablespoon vegetable oil
2 cup cubed ham
2 cup chopped onion
4 cup sliced celery
4 cup sliced carrots
2 tablespoon dried parsley
1 bay leaf
8 teaspoon salt
8 teaspoon black pepper
1.Soak beans overnight according to package directions.
2.Drain the beans and place into the Pressure Cooker Pan.
3.Add the remaining ingredients. Stir to combine.
4.Cover with the Lid and set the Pressure Regulator Valve to PRESSURE. Heat on MAX/BROWNING until the Pressure Lift Pin raises.
5.After a few minutes when a steady flow of steam is released from the Pressure Regulator Valve, reduce the Variable Temperature/ Pressure Control to 6 - 7 and cook 11 to 13 minutes or until done.
6.Turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The Power Indicator Light will turn off. Use the Natural Steam Release method.
Wait until the Pressure Lift Pin drops.
Steam
Release
Pressure 
Steam | Clean |
| 5 |
Steam | 6 |
3 | 7 |
2 | 8 |
1 | 9 |
Warming | Max/Browning |
| 5 |
Steam | 6 |
3 | 7 |
2 | 8 |
1 | 9 |
Warming | Max/Browning |
Makes 4 servings
34.
