Hard

Instant Pot Navy Bean and Ham Soup

Name: Instant Pot Navy Bean and Ham Soup
Prep time: 21 min
Cook time: 78 min
Total time: 99 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 stalks celery , chopped; 2 carrot , shredded; 1 onion , chopped; 2 tablespoons minced garlic; 6 cups chicken broth; 1 , 24 ounce; 1 teaspoon paprika; 1 teaspoon ground thyme; 1 pound fully cooked ham , cut into 1/2-inch cubes; 1 , 14.5 ounce; salt and freshly ground pepper to taste

Total Time

1h 39m

21m prep · 78m cook

Servings

4 people

Rating

—

Difficulty

Hard

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🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free

This Instant Pot navy bean soup with ham is a meal the whole family will love. I use a package of Hurst's navy beans for this recipe but feel free to use any brand.

Gluten-Free Nut-Free Fried asian korean savory european greek mediterranean middle eastern region healthy_fats side plant_based french none processed_meat 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 , 24 ounce
1 teaspoon paprika
1 teaspoon ground thyme
1 pound fully cooked ham , cut into 1/2-inch cubes
1 , 14.5 ounce
salt and freshly ground pepper to taste

Instructions

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

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

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

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

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