Name: Instant Pot Navy Bean and Ham Soup
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Olive oil - 1 tablespoon; Celery, chopped - 2 stalks; Carrot, shredded - 2; Onion, chopped - 1; Minced garlic - 2 tablespoons; Chicken broth - 6 cups; Dried navy beans (such as Hurst's®) - 1 (24 ounce) package; Paprika - 1 teaspoon; Ground thyme - 1 teaspoon; Fully cooked ham, cut into 1/2-inch cubes - 1 pound; Diced tomatoes, undrained - 1 (14.5 ounce) can; Salt and freshly ground pepper to taste - 1 (14.5 ounce) can

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Navy Bean and Ham Soup

1. Olive oil - 1 tablespoon

2. Celery, chopped - 2 stalks

3. Carrot, shredded - 2

4. Onion, chopped - 1

5. Minced garlic - 2 tablespoons

6. Chicken broth - 6 cups

7. Dried navy beans (such as Hurst's®) - 1 (24 ounce) package

8. Paprika - 1 teaspoon

9. Ground thyme - 1 teaspoon

10. Fully cooked ham, cut into 1/2-inch cubes - 1 pound

11. Diced tomatoes, undrained - 1 (14.5 ounce) can

12. Salt and freshly ground pepper to taste - 1 (14.5 ounce) can

How to cook deliciously - Instant Pot Navy Bean and Ham Soup

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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