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CookPal AI
Instant Pot Navy Bean and Ham Soup

Instant Pot Navy Bean and Ham Soup

Cost $15, save $25

Source: Recommended by CookPal

  • 70 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Oil & Seasonings

    • 1 tablespoon olive oil
    • 2 tablespoons minced garlic
    • 1 teaspoon paprika
    • 1 teaspoon ground thyme
    • 🧂 Salt and freshly ground pepper to taste

  • Vegetables

    • 2 stalks celery, chopped
    • 2 carrots, shredded
    • 🧅 1 onion, chopped
    • 🍅 1 (14.5 ounce) can diced tomatoes, undrained

  • Protein & Beans

    • 6 cups chicken broth
    • 1 (24 ounce) package dried navy beans (such as Hurst's®)
    • 1 pound fully cooked ham, cut into 1/2-inch cubes

STEPS

1

Turn on a multi-functional pressure cooker and select Sauté function. Heat olive oil; add celery, carrot, onion, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Turn off Sauté mode.

2

Stir chicken broth, beans, paprika, and thyme into vegetables. Close and lock the lid; move the valve to Sealing. Select high pressure and set timer for 34 minutes. Allow 10-15 minutes for pressure to build.

3

Release pressure for 10 minutes using natural-release method. Move valve to Venting and release remaining pressure using quick-release method, about 5 minutes.

4

Unlock and remove the lid; stir ham and tomatoes into the mixture. Close and lock the lid; move the valve to Sealing. Select high pressure and set timer for 7 minutes. Allow 10-15 minutes for pressure to build.

5

Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

NUTRIENTS

Per 1 serving

🔥

384

Calories

  • 25
    Protein
  • 46
    Carbs
  • 11
    Fats

💡 This recipe is excellent for meal prep as it stores well in the fridge.If desired, add extra vegetables such as potatoes or green beans for added texture.Adjust seasoning based on personal preference and the saltiness of your ham and chicken broth.