– yellow onion – dried beans – garlic cloves – ham shank – black pepper – bay leaf – dried thyme – dried rosemary
– carrots – celery – diced tomatoes – Salt – lemon juice – parmesan cheese – Fresh parsley – Chicken broth
Seal the instant pot and set it to pressure cook for 40 minutes. Release the pressure valve and remove the lid. Add the carrots, celery, and tomatoes (juices included) to the soup and reseal. Pressure cook for an additional 10 minutes,
Lift the ham shank from the soup and discard bones and tough skin/fat. Chop or shred the meat into bite-sized pieces. Stir the meat back into the soup.
Squeeze the lemon over the soup. Taste the soup and add a pinch of salt, if desired. Typically, the meat and/or chicken broth will season the soup with enough salt.