Name: Instant Pot Navy Bean and Ham Soup
Prep time: 15 min
Cook time: 70 min
Total time: 105 min
Yield: 1
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

Instant Pot Navy Bean and Ham Soup

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Prep Time:
15 minutes

Cook Time:
70 minutes

Total Time:
105 minutes

Savory Instant Pot navy bean soup with ham and veggies - a cozy, time-saving meal for busy nights.

Ingredients:

1 tablespoon olive oil
2 stalks celery, chopped
2 carrot, shredded
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:

Preheat a multi-functional pressure cooker (like Instant Pot) using the Sauté function. Heat olive oil and sauté celery, carrot, onion, and garlic until the onion is translucent, around 5 minutes. Turn off the Sauté function.
Combine chicken broth, beans, paprika, and thyme with vegetables in the pot. Seal the lid, set the valve to Sealing, and select high pressure as per manufacturer's instructions. Cook for 34 minutes, then allow 10-15 minutes for pressure to build.
Once cooking is complete, choose Cancel/Keep Warm. Allow the pressure to naturally release for 10 minutes as per the manufacturer's instructions. Then, switch the valve to Venting and release any remaining pressure using the quick-release method for about 5 minutes.
After unlocking and removing the lid, gently stir in the ham and tomatoes to combine with the beans. Securely close the lid and set the valve to Sealing. Follow the manufacturer's instructions to select high pressure and set the timer for 7 minutes. Wait for 10 to 15 minutes for the pressure to build.
Carefully release pressure using the quick-release method for about 5 minutes, then season soup with salt and pepper.

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