The instant pot has quickly become the main cooking instrument in our kitchen. It really does wonders with beans and I always forget to soak them beforehand, but it’s not an issue with the Instant Pot. It also allows me to do things like watch an entire episode of the series, Travelers, while it is pressure cooking the beans to perfection. I had no idea Ginny was planning on getting one of these for Christmas. She has a way of coming up with great surprises at just the right time.
I did some food recovery with a local nonprofit here in Fayetteville and scored some delicious summer sausage, which you can see in the soup. Whole Foods has been very gracious to donate its past sale food to us and it is feeding so many people at local homeless shelters and food banks.
Of course there is also the added benefit that I get to take home lots of tasty organic foods like maple kefir, summer sausage, fresh mangoes and much more. I am pretty sure that I could live on recovered food if I tried.
This recipe is super easy and only requires a few minutes of prep before putting into the Instant Pot. If you are doing it with a crock pot, just cook the beans until they are soft and serve. Be sure to grab some of these colorful carrots if you see them. Ginny found them on sale at ALDI. They are delicious!
- 1 large onion, sliced thinly
- 5 cloves garlic, minced
- 1 lb dried navy beans
- 6 cups water
- 1 ham hock
- 1 tbsp. salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 lb smoked sausage, sliced into bite size pieces
- 1 lb multicolored carrots, sliced into short pieces
- Place onion and garlic in Instant Pot. Sort beans and place them in Instant Pot with water, ham hock, salt, pepper and cumin. Pressure cook for 50 minutes. Release pressure.
- Steam carrots in a bit of water for 5 minutes. Add carrots and sausage into Instant Pot and serve with your favorite cornbread recipe!