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 4
My family enjoyed this soup. I used black beans instead of navy. Ty for the recipe
This was very good, although I did not add the carrots, tomatoes or celery and I thickened the broth. I did not saute the onions, Just combined the rest of the ingredients and set the timer. I ...
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 mi...