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 saut� to dishing up!
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 saut� function, saut� the carrots, onion, and celery in the oil until soft and translucent. Add the garlic and cook another couple of minutes. Turn off saut� 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.