INSTANT POT NAVY BEAN SOUP RECIPES

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INSTANT POT® NAVY BEAN AND HAM SOUP RECIPE | ALLRECIPES



Instant Pot® Navy Bean and Ham Soup Recipe | Allrecipes image

A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst's® navy beans for this recipe but feel free to use any dry navy beans.

Provided by StanDiego

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Pork Soup Recipes    Ham Soup

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 10 servings

Number Of Ingredients 12

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 (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

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
  • Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set 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 valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
  • Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set 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.

Nutrition Facts : Calories 383.6 calories, CarbohydrateContent 46.1 g, CholesterolContent 29.1 mg, FatContent 11.2 g, FiberContent 17.5 g, ProteinContent 24.9 g, SaturatedFatContent 3.3 g, SodiumContent 1379.5 mg, SugarContent 5.6 g

INSTANT POT NAVY BEAN SOUP (VEGAN) – PEBBLES AND TOAST



Instant Pot Navy Bean Soup (Vegan) – Pebbles and Toast image

A tasty and hearty bean and vegetable soup medley made simple in a pressure cooker, featuring navy beans, onions, celery, carrots, and potato.

Provided by Rachele (Pebbles and Toast)

Categories     Soup

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 15

1 lb dry navy beans
1 onion (chopped)
3 carrots (peeled and chopped)
3 celery stalks (chopped)
1 potato (peeled and diced)
2 Tbsp minced garlic (5-7 cloves)
1 Tbsp fresh thyme leaves (1 tsp dried)
2 tsp ground cumin
2 bay leaves
½ tsp crushed red pepper
5-6 cups Umami Vegetable Broth and/or water (divided**)
2 Tbsp light or white miso paste
2 Tbsp apple cider vinegar or lemon juice
Fresh parsley
salt and pepper to taste (optional***)

Steps:

  • Soak the beans in water overnight, or for at least 8 hours.
  • Rinse the beans in water, set aside.
  • Using the sauté function in an Instant Pot or pressure cooker, sauté the vegetables and potato for 3-5 minutes. Add a little broth or water, if needed, to keep from sticking.
  • Add the minced garlic and sauté for 1 additional minute.
  • Add in the thyme, cumin, bay leaves, crushed red pepper, rinsed beans, and 4 cups of vegetable broth and/or water. Stir to combine.
  • Lock the lid and ensure the sealing knob is turned to “sealing” or “closed”. Cook on high pressure for 10 minutes. Allow the pressure to release naturally, about 20-25 minutes.
  • Remove the lid. Remove the bay leaves and stir in the miso paste, lemon juice or vinegar, and 1 cup of broth and/or water. Add in more water, if desired. The more you stir this soup, the more the beans and vegetables break down and blend. If you prefer a creamier soup, blend with an immersion blender for 20-30 seconds. Alternatively, remove 1-2 cups of soup and blend until smooth in a blender or food processor, then return to the pot and stir in to combine.
  • Ladle in bowls and serve with fresh parsley and a drizzle of vinegar or lemon juice, as desired.

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