Ingredients
Method
1.Combine ham, onion, halved celery, peppercorns, bay leaf and the water in 6-litre (24-cup) pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 20 minutes.
2.Release pressure using the quick release method; remove lid. Strain stock into large heatproof bowl; reserve ham, discard vegetables and peppercorns. When ham is cool enough to handle, remove meat from bone; discard bone, skin and fat, shred ham coarsely.
3.Return stock to cooker with shredded ham, beans, carrot, zucchini, chopped celery, garlic, undrained tomatoes and pasta; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 3 minutes.
4.Release pressure using the quick release method; remove lid. Season to taste. Serve soup sprinkled with basil and cheese.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. You’ll need to cook 1 cup (200g) of dried white beans for this recipe. If soaked overnight, they take 10 minutes to cook in a pressure cooker. You can use any white bean you like.
Note
