This Instant Pot navy bean soup with ham is a meal the whole family will love I use a package of Hursts navy beans for this recipe but feel free to use any brand
Prep Time
20 mins
Dificult
Medium
Servings
1 hr 45 mins
Ingredients
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.
.JPG)
