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Navy Bean and Ham Soup - Instant Pot

Navy Bean and Ham Soup - Instant Pot

Calories 294 (17% from fat)
Fat 5.5 gram
Saturated Fat 0.6 gram
Trans Fat 0 gram
Cholesterol 35 mg.
Sodium 631 mg.
Carb. 56 gram
Fiber 25 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 28 gram

Ingredients


1 Tbsp. olive oil

3 cups carrots, shredded

2 cups onion, chopped

1 1/4 cups celery, chopped

2 Tbsp. garlic, minced

6 cups reduced sodium chicken broth

1 (32 ounce) package dry navy beans

1 1/2 tsp. paprika

1 1/2 tsp. thyme, ground

1 1/2 pounds fully cooked ham, cut into 1/2 inch cubes

1 box (26.46 oz.) chopped tomatoes, undrained
(You can also use 2 cans, 14.5 oz each of no salt added diced tomatoes, undrained.)

salt, to taste

black pepper, ground, to taste


We have another version of this recipe cooked the conventional way that takes about 2 1/2 hours to finish. Using an Instant Pot you can drop the time down to about an hour, plus the beans are more tender.

INSTANT POT INSTRUCTIONS

1. Heat a large non-stick frying pan over medium-high heat. Add the oil, carrot, onion, celery and garlic, then saute for approximately 5 minutes. When onion begins to turn translucent, it's ready. (You can also saute these vegetables in the instant pot using the saute function.)

2. Pour the vegetables into the instant pot. Mix in the chicken broth, navy beans, paprika and thyme. Close and lock the lid, then move the valve to sealing. Select high pressure and set timer for 34 minutes. (It will take 10 to 15 minutes for the pressure to build.)

3. Once it's finished cooking, release the pressure according to manufacturer's instructions. This can take a few minutes on some models. Unlock and remove the lid.

4. Stir the ham and tomatoes into the bean mixture.

5. Close and lock the lid, then move the valve to sealing. Select high pressure and set timer for 7 minutes. (It will take 10 to 15 minutes for the pressure to build.)

6. Once it's finished cooking, release the pressure according to manufacturer's instructions. This can take a few minutes on some models. Unlock and remove the lid. Divide into 14 servings and season with salt and pepper, according to your taste.

Yield: 12 Servings of about 1.5 cups each


 Portobello Pot Roast - Instant Pot / Slow Cooker

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.



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