Recipes Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Instant Pot Navy Bean and Ham Soup 4.7 (104) 88 Reviews 13 Photos This Instant Pot navy bean soup with ham is a meal the whole family will love. I use a package of Hurst's navy beans for this recipe but feel free to use any brand. Submitted by StanDiego Updated on November 19, 2024 Save Rate Print Share Close Add Photo 13 13 13 13 Prep Time: 15 mins Cook Time: 1 hr 10 mins Additional Time: 20 mins Total Time: 1 hr 45 mins Servings: 10 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 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 Directions 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. I Made It Print 105 home cooks made it! Nutrition Facts (per serving) 384 Calories 11g Fat 46g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 384 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 17% Cholesterol 29mg 10% Sodium 1380mg 60% Total Carbohydrate 46g 17% Dietary Fiber 18g 63% Total Sugars 6g Protein 25g 50% Vitamin C 23mg 26% Calcium 131mg 10% Iron 5mg 29% Potassium 1077mg 23% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.