Description
A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst’s® navy beans for this recipe but feel free to use any dry navy beans.
Ingredients
- 1 tablespoon olive oil
- 2 carrot, shredded
- 1 onion, chopped
- 2 stalks celery, 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
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot
- onion
- celery
- and garlic. Cook
- stirring occasionally
- until onions are translucent
- about 5 minutes. Turn off Saute mode.
- Stir chicken broth
- beans
- paprika
- and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer’s instructions; set 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 valve carefully to Venting and release remaining pressure using the quick-release method
- about 5 minutes.
- Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer’s instructions; set 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.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 40 mins
Servings: 10