How to Make Instant Pot Navy Bean and Ham Soup - A Step-by-Step Guide

There's nothing quite like a hearty, comforting bowl of navy bean and ham soup on a chilly evening. This classic dish is the perfect combination of tender navy beans, savory ham, and flavorful seasonings. And with the help of the Instant Pot, you can have this delicious soup ready to serve in no time at all.

The Instant Pot has revolutionized the way we cook, allowing us to prepare flavorful, satisfying meals in a fraction of the time it would take using traditional methods. And this ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 45 mins
  • Servings: 10

  • 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.
  • Nutrition

    384 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 29mg
    • Sodium: 1380mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 18g
    • Total Sugars: 6g
    • Protein: 25g
    • Vitamin C: 23mg
    • Calcium: 131mg
    • Iron: 5mg
    • Potassium: 1077mg