Instant Pot Navy Bean and Ham Soup

This Instant Pot navy bean soup made with cooked ham, carrot, celery, tomato, and onion is a savory, cozy, time-saving meal for busy weeknights.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 384 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 2 stalks celery, chopped
• 2 tablespoons minced garlic
• 6 cups chicken broth
• 1 teaspoon ground thyme
• 1 (14.5 ounce) can diced tomatoes, undrained
• salt and freshly ground pepper to taste
• 2 carrot, shredded
• 1 pound fully cooked ham, cut into 1/2-inch cubes
• 1 (24 ounce) package dried navy beans (such as Hurst's®)

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot; add celery, carrot, onion, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Turn off Sauté mode.

Step 2

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

Step 3

Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move the valve to Venting and release remaining pressure using the quick-release method, about 5 minutes.

Step 4

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

Step 5

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