While discussing what to make for dinner the other morning we came up with a soup idea for the 6 oz. of lamb we still had from Sunday. We decided on lamb with cannellini beans and ditalini. However we had not soaked the beans overnight. Instant Pot to the rescue!
We put our 12 oz. of beans in the pot and added 1 tablespoon of olive oil to control foaming, a Bay leaf, a sprig of thyme, some onion, and a smashed garlic clove along with 7 cups of water and 2 teaspoons of salt. We set the Pot to pressure cook for 40 minutes and turned it on. We waited until the pressure came down naturally and opened it up to perfectly cooked cannellini beans and it only took about an hour of hands-free cooking!
We used half the beans, chicken stock, carrots, onions, carrots, parsley, the lamb and ditalini in the finished soup and topped it with a dollop of chimichurri.