Ingredients
10
10 servings
- •1 tablespoon olive oil
- •2 stalks celery, chopped
- •2 carrot, shredded
- •1 onion, chopped
- •2 tablespoons minced garlic
- •6 cups chicken broth
- •1 (24 ounce) package dried navy beans (such as Hurst's®)
- •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
Instructions
- 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.
- 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.
- 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.
- 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.
- Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.
Nutritional Facts
Per 10 servings
- Calories: 384
- Carbohydrate: 46g
- Fat: 11g
- Fiber: 18g
- Protein: 25g
- Sugar: 6g
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