1 lbs Navy Bean or Great Northern Beans
Ham hocks or subsitute
2- cups of Chicken broth
4 cups of water
1 Onion – diced
1 Celery stalk – diced
1 Carrot – diced
1 Russet potato – roughly sliced into cubes
Dill Seed – teaspoon
Garlic Powder – teaspoon
Black Pepper – teaspoon
Dice onion, celery, and carrot. Chop potato into bite-size cubes. Measure out your spices.
Rinses your beans and put them into the Instant Pot and pour in the broth and water. Then add the beans and all the other ingredients.
Next securely place the lid on the pot.
Now set to “Manual” for 60 minutes and wait for the “ON” button to light -up.
When it’s finished cooking it will “BEEP” and will begin to gradually release the pressure. This will take about 30 to 40 minutes. CAUTION: be sure to release the remaining steam before you open the lid.
There is a quick release feature, but I don’t use it unless I am in a hurry.
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