Instant Pot® Navy Bean and Ham Soup recipe
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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
Nutrition Info
- 383.6 caloriescarbohydrate: 46.1 gcholesterol: 29.1 mgfat: 11.2 gfiber: 17.5 gprotein: 24.9 gsaturatedFat: 3.3 gservingSize: -sodium: 1379.5 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Navy Bean and Ham Soup
Directions
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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.