Name: Instant Pot® Navy Bean and Ham Soup
Prep time: 15 min
Cook time: 65 min
Yield: 10
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

Instant Pot® Navy Bean and Ham Soup

⏱️ Ready in 1h 20m 🥄 Prep 15 min 🔥 Cook 1h 5m 👥 10 servings 👁️ 14 views

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.

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🔗 Recipe adapted from AllRecipes

👨‍🍳 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.

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