Instant Pot Navy Bean Soup (with ham)

5 from 3 votes

Instant Pot Navy Bean Soup (with ham)

A hearty soup with tender beans, lots of vegetables, ham and herbs. Grab a ham steak at the store and the rest is probably in your pantry. Add a tossed green salad with a light vinaigrette.

Prep Time15

Cook Time10

Pressure Rise15

Total Time40

Course: lunch, Soup

Cuisine: American

Servings: to 6 (2 quarts)

Calories: 128kcal

Author: Sally Cameron

Equipment

6 quart Instant Pot or other electric pressure cooker
Sieve or strainer to rinse and drain beans

Ingredients

1 tablespoon extra virgin olive oil
3 15-ounce cans navy beans or small white beans rinsed and drained
½ large onion brown, yellow or sweet
2 large celery ribs chopped into ¼" pieces
1 small fennel bulb chopped into ¼" pieces
3 cloves garlic finely chopped
1 7-8 ounce ham steak chopped into ¼" pieces
2 large carrots chopped into ¼" pieces
1 bay leaf
1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried thyme or Italian blend
3 cups low sodium chicken broth preferably homemade

Optional Garnishes

1-2 tablespoons fresh chopped parsley
4-6 tablespoons grated Parmesan cheese

Instructions

Turn the Instant Pot to the saute setting. When hot, add the olive oil, then the onion, celery and fennel. Set the Saute time for 7 minutes, stirring occasionally. When the timer ends, stir in the thyme, bay leaf and garlic.
Next, add the ham, carrots, beans and broth to the pot. Lock the lid on, turn the valve to the back (locking position). Set the soup button for 10 minutes.
When the soup is done and the timer beeps, use the quick release method to finish the soup. With a utensil or oven mitt, turn the valve to the open position (to the left). The steam is extremely hot to be careful to keep your hands and face away from the steam. When the pressure is gone, the soup is ready to serve. Alternatively refrigerate it for up to 5 days or freeze for 1 month.

Notes

Salt note: As ham is salty and purchased chicken broth can be too (even if low sodium), I don't add salt during cooking. Taste it before serving and add a little if needed.

Stove Top Instructions

To make this without a pressure cooker, simply saute all vegetables and garlic in olive oil until soft in a heavy pot like a Dutch oven. Add the beans, broth, ham, thyme and bay leaf and simmer with a lid on (medium-low heat) until flavors are blended and the soup it hot.

Nutrition