Pressure Cooked White Bean Soup (Pasulj)
This Pressure Cooked White Bean Soup (Pasulj) is made with smoked ham hocks, vegetables, and spices. It’s a hearty and delicious soup the whole family will enjoy. Like with many bean soups, you can’t rush the process when making this on the stove. Unless you use your Pressure Cooker better known as the famous Instant Pot. What would take you three hours on the stove can be done in one hour. So you can make a big pot of soup that will feed your family any day of the week.
INGREDIENTS you’ll need:
- Great Northern White Beans
- Onion
- Green or Red Bell Pepper
- Carrots
- Garlic
- Oregano
- Smoked Ham Shank
- Bay Leaves
- Flour
- Vegetable Oil
- Paprika
- Vegeta
- Black Pepper
HOW DO YOU PREPARE WHITE BEAN SOUP?
Time needed: 1 hour
- Saute the Vegetables:
Heat the pressure cooker on saute mode. Melt oil/fat in the pressure cooker and add the onions, carrots, and bell peppers. Saute until the vegetables begin to soften.
- Add the Ingredients:
Add the bay leaves, oregano, garlic, and ham hocks. Stir for a few minutes until the garlic is fragrant, Add the white beans 2 cups for a thinner soup and 3 cups if you like a thicker/heartier soup. Stir to combine with the vegetables. Make sure you sort and rinse your beans. It’s not necessary to soak the beans ahead of time when using the pressure cooker. - Add Water or Chicken Stock:
Add 8 cups water or chicken stock. Seal the pressure cooker and set the timer for 45 minutes. - Pressure Cook the Soup:
Once the pressure cooking is complete let it slowly release the pressure for 15-20 minutes. Be careful when opening make sure it’s completely depressurized before you open the pressure cooker. Try the beans they should be tender, smooth, and creamy inside. If by any chance the beans are not quite done you can always re-pressurize the pot and cook for an additional 5-10 minutes. - Prepare the Roux:
DON’T SKIP THE ROUX: Make your roux on the stovetop. In a small saucepan heat the oil. When the oil is hot add the paprika and flour.
Whisk constantly until it is boiling remove from heat and pour the roux into the pressure cooker combine well. - Taste of Seasoning:
Taste for saltiness. Add 2-3 tsp Vegeta (1-2 tsp Salt) and pepper to taste. If you don’t have Vegeta substitute water with chicken stock.
- Garnish and Serve:
FAQ – FREQUENTLY ASKED QUESTIONS:
WHAT DO YOU SERVE WITH WHITE BEAN SOUP (PASULJ)?
When Pressure Cooked White Bean Soup (Pasulj) a loaf of crusty French bread goes well with a fresh green salad. The soup itself is a filling and hearty meal it’s perfect on those cold winter nights. If you are craving comfort foods you might want to try a few of our other recipes. One of my favorite recipes is the Hungarian Beef Goulash! We also have a great recipe for Chantilly Mashed Potatoes for a side dish. Another option is this easy Parmesan Crusted Ranch Chicken and the most amazing Balsamic Glazed Brussel Sprouts with Bacon!
ARE BEANS GOOD FOR YOU?
If you’re wondering if beans are healthy and good for you, the answer is yes!
Great Northern Beans are low in calories but loaded with minerals, antioxidants, and fiber.
Plus, these white beans are a terrific source of vegetarian protein and they’re highly filling, making them a very weight-loss-friendly food.
HOW DO YOU STORE, REHEAT, AND FREEZE LEFTOVERS?
This easy white bean soup keeps well in the fridge, in an airtight container, for up to 3-4 days. It’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze for up to 2 months. To reheat from frozen thaw in the refrigerator overnight and you can reheat in the microwave for 2 minutes or on the stovetop for 10-15 minutes.
Pressure Cooker White Bean Soup (PASULJ)
Equipment
- Pressure Cooker/Instant Pot
Ingredients
- 3 Cups Beans Great Northern White Beans
- 2 Tbsp Vegetable Oil (Lard or Bacon Fat)
- 2 Med Onions (Diced)
- 1 Med Red Pepper or Green Bell Pepper (Diced)
- 3 Carrots (Diced)
- 4 Cloves Garlic minced
- 1 Tsp Oregano
- 8 Cups Water Or Chicken Stock
- 2 Tsp Salt Or Vegeta
- 1/4 Tsp Pepper
- 2 Bay Leaves
- 1 Pound Ham Hock Smoked
Roux (Zaprska)
- 1/4 Cup Vegetable Oil (Lard or Bacon Fat)
- 2 Tbsp Flour
- 2 Tsp Paprika
Instructions
- Heat the pressure cooker on saute mode. Melt oil/fat in the pressure cooker and add the onions, carrots, and bell peppers. Saute until the vegetables begin to soften.
- Add the bay leaves, oregano, garlic, and ham hocks. Stir for a few minutes until the garlic is fragrant, Add the white beans 2 cups for a thinner soup and 3 cups if you like a thicker/heartier soup (my photos have 3 cups of beans). Stir to combine with the vegetables. Make sure you sort and rinse your beans. It's not necessary to soak the beans ahead of time when using the pressure cooker.
- Add 8 cups water or chicken stock. Seal the pressure cooker and set the timer for 45 minutes.
- Once the pressure cooking is complete let it slowly release the pressure for 15-20 minutes. Be careful when opening make sure it's completely depressurized before you open the pressure cooker. Try the beans they should be tender, smooth, and creamy inside. If by any chance the beans are not quite done you can always re-pressurize the pot and cook for an additional 5-10 minutes.
- DON'T SKIP THE ROUX: Make your roux on the stovetop. In a small saucepan heat the oil. When the oil is hot add the paprika and flour. Whisk constantly until it is boiling remove from heat and pour the roux into the pressure cooker combine well.
- Taste for saltiness. Add 2-3 tsp Vegeta (1-2 tsp Salt) and pepper to taste. If you don't have Vegeta substitute water with chicken stock.
- A loaf of crusty french bread goes great with white bean soup.
- Enjoy!