Instant Pot Red Bean Soup

Directions:

1. Soak Camellia Brand Red Kidney Beans in water overnight. Rinse, drain, and set aside.
2.  Set a 7.5 qt. Instant Pot to the "Sauté" function, and add olive oil. 
3. Add onion, bell pepper, celery, and garlic to the pot. Cook for about 3-4 minutes, until vegetables are softened.
4. Add sausage to pot, and continue to cook for an additional 2-3 minutes, until sausage is lightly browned.
5. Add bay leaves, Red Bean Flavor Infusion seasoning mix, and ham hock to the pot. 
6. Stir in red beans. Add chicken stock, ensuring the beans and ham hock are fully submerged.
7. Lock the lid on the Instant Pot, and set the valve to the "Sealing" position. Select "Pressure Cook" and set to 30 minutes, or select the "Soup" setting (which defaults to 30 minutes of cook time).
8. When cook time is complete, allow the pressure to release naturally for about 15 minutes, then carefully switch the valve to "Venting" to release any remaining pressure.
9. Open Instant Pot, and check the consistency of the beans. If not yet tender, cook for an additional 5-10 minutes on high pressure. Remove ham hock if desired and shred meat, adding the meat back to the pot.
10. Ladle soup into bowls, and garnish each serving with a few tablespoons of cooked rice and chopped green onions.

Community Servant & Chef, Jayda Atkinson, has made her mark across various platforms, including television, books, and kitchens, all while nourishing both the hearts and stomachs of those she serves, particularly in impoverished communities. Since 2007, she has been committed to providing food and essential resources worldwide through her organization, Heartful Giving. Jayda has been featured on national platforms such as Dr. Oz, Essence Magazine, and the Food Network’s Chopped, among others. A passionate advocate for addressing food insecurity and promoting wellness, she is also the author of two books: ABCs: Feeding the Body and Spirit and the inspirational The Storm Chaser. Learn more about her efforts at JaydaAtkinson.com.