Instant Pot Navy Bean and Ham Soup

Name: Instant Pot Navy Bean and Ham Soup
Prep time: 15 min
Cook time: 70 min
Total time: 105 min
Yield: 10
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) package dried navy beans (such as Hurst's®); 1 teaspoon paprika; 1 teaspoon ground thyme; 1 pound fully cooked ham, cut into 1/2-inch cubes; 1 (14.5 ounce) can diced tomatoes, undrained; salt and freshly ground pepper to taste

4.7

(107)

91 Reviews

13 Photos

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.

Submitted by StanDiego

Updated on November 19, 2024

13

Prep Time:

15 mins

Cook Time:

1 hr 10 mins

Additional Time:

20 mins

Total Time:

1 hr 45 mins

Servings:

10

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

1x

2x

4x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 10 servings

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) package dried navy beans (such as Hurst's®)
1 teaspoon paprika
1 teaspoon ground thyme
1 pound fully cooked ham, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
salt and freshly ground pepper to taste

Directions

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

111 home cooks made it!

Nutrition Facts (per serving)

384	Calories
11g	Fat
46g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 384
% Daily Value *
Total Fat 11g	14%
Saturated Fat 3g	17%
Cholesterol 29mg	10%
Sodium 1380mg	60%
Total Carbohydrate 46g	17%
Dietary Fiber 18g	63%
Total Sugars 6g
Protein 25g	50%
Vitamin C 23mg	26%
Calcium 131mg	10%
Iron 5mg	29%
Potassium 1077mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Instant Pot Navy Bean and Ham Soup

Ingredients

Directions

Nutrition Facts (per serving)

You’ll Also Love