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
- olive oil: 1 Tbsp
- stalks celery: 2 piece (chopped)
- carrot: 2 piece (shredded)
- onion: 1 piece (chopped)
- garlic: 2 Tbsp (minced)
- chicken broth: 6 cups
- navy beans (such as Hurst's®): 1 pack (24 ounce pack, dried)
- paprika: 1 tsp
- ground thyme: 1 tsp
- fully cooked ham: 1 pound (cut into 1/2 inch cubes)
- tomatoes, undrained: 1 can (14.5 ounce can, diced)
- Salt and freshly ground pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.
