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Navy Bean and Ham Soup




Source of Recipe


Standiego at allrecipes.com


Recipe Introduction


I took the easy way out and got a little package of already chopped mirepoix at Kroger. I also used kielbasa and ham as the meat and added a little hot sauce at the end. Whirled it up a little bit with an immersion blender before serving - not enough to liquify, it just gave it a little extra body. Really good – even Jessica liked it. And it was 1 1/2 hours from sauté to dishing up!


Recipe Link: https://www.allrecipes.com/recipe/262468/instant-pot-navy-bean-and-ham-soup/

List of Ingredients




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


Recipe



Using the sauté function, sauté the carrots, onion, and celery in the oil until soft and translucent. Add the garlic and cook another couple of minutes. Turn off sauté function.

Add chicken broth, beans, paprika, and thyme to the IP. Put the lid on and lock. Make sure valve is on “sealing”. On HIGH pressure set timer for 34 minutes and start. (It will take about 10-15 minutes for the pressure to build up).

When done, select KEEP WARM function and allow to naturally release for 10 minutes. Move valve to “venting” and allow it to quick release.

Unlock the lid and remove. Add the ham and tomatoes, stirring. Replace the lid and lock. Pressure cook on HIGH pressure for 7 minutes, again allowing the pressure to build up for about 10 minutes. When done, use the quick release method. Taste and season, as needed, with salt and pepper.

Serves 10.