Pressure Cooker White Bean Soup (PASULJ)

Pressure Cooker 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.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American, Macedonian, Serbian

Keyword: Pasulj, White Bean Soup

Servings: people

Calories: 551kcal

Author: George - U Keep Cooking

Equipment

Pressure Cooker/Instant Pot

Ingredients

3 Cups White Beans Great Northern Beans
2 Tbsp Vegetable Oil (Lard or Bacon Fat)
1 Pound Ham Hock Smoked
2 Med Onions (Diced)
1 Med Red Pepper or Green Bell Pepper (Diced)
3 Carrots (Diced)
4 Cloves Garlic minced
2 Bay Leaves
1 Tsp Oregano
8 Cups Water Or Chicken Stock
Salt and Ground Black Pepper (vegeta) (to taste)

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!

Nutrition