Ingredients1 h 40 m servings 384
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- 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.
- 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.
- 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.
Per Serving: 384 calories; 11.2 46.1 24.9 29 1379 Full nutrition
ReviewsRead all reviews 20
Added 2 more cups of broth as it was too thick. But good flavor!
My family enjoyed this soup. I used black beans instead of navy. Ty for the recipe
Made it with 16 oz. of dry navy beans (instead of 24 oz.) & it was perfect.
Perfect basic navy bean and ham soup recipe. There is nothing more comforting.
This recipe was easy and came out pretty well. I diverged from using navy beans and used a 15-bean mix, which resulted in a thick broth and burn warnings during the second pressure-cook period,...
Would make it 1 1/2 lbs of ham, more celery and carrots. Four cloves of garlic, and try to add more tomatoes possibly a 28 ounce can.
I substituted giant white dried lima bea ns for the little navy beans because I love them :-) This required 2 extra cups of chicken stock or else it was too thick. As well I think cutting the t...