Instant Pot® Navy Bean and Ham Soup

Ingredients

  • 1 tablespoon olive oil
  • 2carrot, shredded
  • 1onion, 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
  • Directions

  • Step 1

    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.

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  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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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