A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst's® navy beans for this recipe but feel free to use any dry navy beans.

Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
additional:
20 mins
total:
1 hr 40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

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  • 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.

Nutrition Facts

384 calories; protein 24.9g; carbohydrates 46.1g; fat 11.2g; cholesterol 29.1mg; sodium 1379.5mg. Full Nutrition
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Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2018
No, just followed the recipe. Read More
(6)

Most helpful critical review

Rating: 3 stars
01/17/2020
Okay I used home grown northern beans. It definitely needed more time. I added an additional 10 minutes of pressure after the tomatoes/ham step and a cup of water. And left natural pressure release for 20 minutes. It still could have used another 5 minutes of pressure cooking. I am not sure if the air pressure of a snow storm affected the cooking time or if it was the type of beans. I was hoping for a richer brothy soup. I am thinking soaking beans over night next time first. Read More
81 Ratings
  • 5 star values: 57
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/31/2018
No, just followed the recipe. Read More
(6)
Rating: 5 stars
01/29/2019
Made it with 16 oz. of dry navy beans (instead of 24 oz.) & it was perfect. Read More
(5)
Rating: 5 stars
12/28/2018
Made this soup for Christmas dinner and it was a huge hit!! I did make a few adjustments: I browned 3 hamhocks in the Instant Pot and then actually cooked it in a large pot on the stove. Also, instead of shredded carrots, I just used a ½ bag of baby carrots, chopped. Instead of the 6 cups of chicken broth, I used 6 cups of water and 4 heaping tablespoons of “Better than Bouillon” chicken flavor from Costco . Instead of dried navy bean, I used 6 cans of white beans, drained and rinsed. I didn’t have diced tomatoes, so I used a 14.5 ounce can of stewed tomatoes with Italian herbs. Even the kids loved it! I will definitely make this again! Thanks for the recipe! Read More
(4)
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Rating: 5 stars
04/14/2020
I don't necessarily like beans, or ham, but I this was AMAZING. Great use of leftover easter ham. Read More
(2)
Rating: 4 stars
10/05/2018
Added 2 more cups of broth as it was too thick. But good flavor! Read More
(2)
Rating: 4 stars
07/22/2018
My family enjoyed this soup. I used black beans instead of navy. Ty for the recipe Read More
(2)
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Rating: 5 stars
03/04/2020
As always with the first try of an interesting recipe on AllRecipes, I made this exactly as offered. Delicious! My guests and I devoured it and split the left-overs for lunch the next day. Thank you for sharing this. Read More
(1)
Rating: 4 stars
12/04/2019
Left out the tomatoes and added 1 cup water at the end other then that perfect!!! Read More
(1)
Rating: 5 stars
08/27/2018
The ingredients in this recipe are spot on for my taste. I made this in the Instant Pot. The cooking time is listed as 34 minutes with natural pressure relief. My beans were not done at 34 min. and they soaked up most of the stock. So I added 2 more cups of stock re-pressurized for another 10 minutes and did a quick pressure relief. Came out perfect. Not a big deal. Maybe I just like my beans a little softer. The Instantpot website lists navy bean cooking time as 20-25 which is even less. I also don't know why the beans absorbed so much stock. I did use a can of roasted garlic diced tomatoes because I had them and a little less garlic. Read More
Rating: 3 stars
01/17/2020
Okay I used home grown northern beans. It definitely needed more time. I added an additional 10 minutes of pressure after the tomatoes/ham step and a cup of water. And left natural pressure release for 20 minutes. It still could have used another 5 minutes of pressure cooking. I am not sure if the air pressure of a snow storm affected the cooking time or if it was the type of beans. I was hoping for a richer brothy soup. I am thinking soaking beans over night next time first. Read More
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