Instant Pot Navy Bean and Ham Soup

Ingredients

• 1 tablespoon olive oil
• 2 stalks celery , chopped
• 2 carrot , shredded
• 1 onion , chopped
• 2 tablespoons minced garlic
• 6 cups chicken broth
• 1 package dried navy beans , 24 ounce
• 1 teaspoon paprika
• 1 teaspoon ground thyme
• 1 pound fully cooked ham , cut into 1/2-inch cubes
• 1 can diced tomatoes , 14.5 ounce
• salt and freshly ground pepper to taste

Instructions

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot; add celery, carrot, onion, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Turn off Sauté mode.

2. 2

   Stir chicken broth, beans, paprika, and thyme into vegetables in the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set the timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.

3. 3

   Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move the valve to Venting and release remaining pressure using the quick-release method, about 5 minutes.

4. 4

   Unlock and remove the lid; stir ham and tomatoes into bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

5. 5

   Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.