Into the Instant Pot:
- 1 pound Rancho Gordo Yellow Eye Beans
- 2 qts water
- 1 carrot, halved or in thirds
- 1 onion, peeled and halved
- 1-2 stalks of celery + leaves, very roughly chopped
- 2 t. kosher salt
Manual pressure, high, for 30 minutes, natural release (did 32 min. first time, probably needed a little less time)
Skim off the aromatics, pour beans and cooking liquid into a pot or bowl to hold. Rinse out Pot liner, return to Pot.
- 4 oz. package of diced pancetta
- 1 large onion, chopped
- 1-2 cloves of garlic, finely chopped
- 3-4 large carrots, peeled and thickly sliced
- large bunch of kale, cut into thin ribbons, stems removed
- 1 C. chicken stock
- salt + pepper
- apple cider vinegar
Turn on Saute function, add pancetta. Render out the fat. Add onion and garlic to the pot, saute until soft. Deglaze with chicken stock. Add the carrots, kale, and beans + cooking liquid.
Manual pressure, high, 5 minutes. 10 minute natural release.
Using saute function, reduce the soup to desired thickness. Add salt (probably at least 1 t. additional kosher) and 1-2 t. of apple cider vinegar.
Next time, maybe saute the pancetta first, saute onions/garlic, add dried beans for the cooking time, and then finish with the carrots/kale for 5 min, the reduce. Save some steps now that the beans’ cook time is a known factor. (Maybe broth wouldn’t be as flavorful without the first round of aromatics?)