Instant Pot Navy Bean and Ham Soup

This Instant Pot navy bean soup with ham is a dish that everyone will enjoy. I use a box of Hurst's navy beans in this recipe, but you may use any brand.

Instant Pot Navy Bean and Ham Soup

Ingredients

• 1 tablespoon of olive oil.
• Two sliced stalks of celery.
• 2 shredded carrots.
• 1 chopped onion.
• 2 Tbsp minced garlic.
• 6 cups chicken broth.
• 1 (24 ounce) bag of dried navy beans, such as Hurst's®.
• 1 teaspoon of paprika.
• 1 teaspoon of ground thyme.
• 1 pound cooked ham, sliced into 1/2 inch pieces.
• 1 (14.5 ounce) can of chopped tomatoes, undrained.
• Add salt and freshly ground pepper to taste.

Directions

Step 1

Turn on a multifunctional pressure cooker (such as the Instant Pot) and choose the Sauté setting. In a saucepan, heat the olive oil; then, add the celery, carrot, onion, and garlic. Cook, stirring occasionally, until the onion becomes transparent, approximately 5 minutes. Turn off the Sauté mode.

Step 2

Combine chicken broth, beans, paprika, and thyme with the veggies in the saucepan. Close and lock the lid; then set the valve to Sealing. Set the timer for 34 minutes and use high pressure as directed by the manufacturer. Allow 10 to 15 minutes for the pressure to develop.

Step 3

When the cooking process is complete, choose Cancel/Keep Warm. Follow the manufacturer's directions to release pressure for 10 minutes using the natural-release technique. Set the valve to Venting and use the quick-release technique to remove any leftover pressure, which should take around 5 minutes.

Step 4

Unlock and remove the cover; add the ham and tomatoes to the bean mixture. Close and lock the lid; then set the valve to Sealing. Set the timer for 7 minutes and use high pressure as directed by the manufacturer. Allow 10 to 15 minutes for the pressure to develop.

Step 5

Use the quick-release technique to gently relieve the pressure, which should take around 5 minutes. Season the soup with salt and pepper.