This Instant Pot navy bean soup with ham is a meal the whole family will love. I use a package of Hurst’s navy beans for this recipe but feel free to use any brand.
Instant Pot Navy Bean and Ham Soup
This Instant Pot navy bean soup with ham is a meal the whole family will love. I use a package of Hurst's navy beans for this recipe but feel free to use any brand.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.
