1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 carrots, peeled and chopped
1 lb dried beans (I used half navy beans, half great northern beans)
10 cups homemade chicken stock
1 beef bouillon cube (optional)
2 bay leaves
1 smoked ham hock
kosher salt and freshly ground pepper, to taste
- In the bowl of a 6 qt instant pot, set to saute on medium. Once the pot is hot, add the olive oil, garlic, onion, chopped carrot, and sauté for 3-4 minutes until the vegetables have softened. Add the dried beans, bay leaves, ham hock, stock, and the bouillon cube (if using). Add two teaspoons of kosher salt to the pot. NOTE: IF YOUR BROTH CONTAINS SALT, DO NOT ADD SALT UNTIL THE END.
- Lock the lid in place and change the setting to manual. Set the instant pot to pressure cook on high for an hour and fifteen minutes. Once the cooking time has elapsed, allow the pressure to naturally release.
- Once the pressure has released, remove the lid and stir. Remove the bay leaves, any bones and skin from the ham hock (leave the meat behind!), and season to taste with salt and freshly ground pepper. Serve with crusty bread for dipping.