Would you like to save this recipe?
Instant Pot Navy Bean Soup with Ham
The Instant Pot delivers all the taste of this classic soup in a fraction of the time!
Servings: 10
Calories: 225kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 carrots shredded
- 2 celery ribs chopped
- 1 tablespoon minced garlic 4-5 cloves
- 4 cups chicken broth or stock
- 16 ounces dried navy beans rinsed
- 8 ounces cooked ham diced
- 14.5 ounces fire roasted tomatoes diced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Turn on Instant Pot to sauté function. Add the oil, then the onion, and cook for 2 minutes. Add the ham, celery and carrot. Cook, stirring occasionally, until onions are translucent, about 3 more minutes. Add garlic and stir a few times. Turn off sauté mode.1 tablespoon olive oil, 1 medium yellow onion, 2 carrots, 2 celery ribs, 8 ounces cooked ham, 1 tablespoon minced garlic
- Add chicken broth, canned tomatoes, and beans to the pot, plus the paprika and thyme. Stir, then add the lid and lock/seal.4 cups chicken broth or stock, 16 ounces dried navy beans, 14.5 ounces fire roasted tomatoes, 1 teaspoon paprika, 1 teaspoon dried thyme
- Set the cycle to cook for 45 minutes at high pressure. Allow about 15 minutes for the pressure to build before the cycle will begin.
- When the cooking cycle is complete, allow the Instant Pot to naturally release pressure for at least 20 minutes before manually releasing the rest. When pressure has fully vented, open the lid and stir the soup. Adjust seasoning with salt and pepper as needed.Salt and pepper
Nutrition
Calories: 225kcal | Carbohydrates: 33g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 681mg | Potassium: 742mg | Fiber: 12g | Sugar: 4g | Vitamin A: 2311IU | Vitamin C: 14mg | Calcium: 97mg | Iron: 3mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.