INSTANT POT NAVY BEAN SOUP
Instant Pot Navy Bean Soup is a comforting and satisfying soup that will warm you up from the inside out. Tender navy beans, ham in a rich broth.
Number Of Ingredients 9
Steps:
- Add oil, onions & garlic and start to saute for a few minutes.
- Add in ham and continue to saute for a few minutes.
- Add in the remainder of your ingredients, navy beans, chicken broth, thyme, salt & pepper into your pot.
- Pressure cook for 45* minutes. Once cooking cycle completes, do a natural release. (you can safely release the remainder of the pressure after 15 minutes of doing a natural release)
- Sprinkle well with Parmesan cheese for an extra special touch.
Nutrition Facts : Calories 327 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 11 grams fat, Fiber 8 grams fiber, Protein 35 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 2088 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
INSTANT POT® NAVY BEAN AND HAM SOUP
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
Time 1h40m
Yield 10
Number Of Ingredients 12
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, Carbohydrate 46.1 g, Cholesterol 29.1 mg, Fat 11.2 g, Fiber 17.5 g, Protein 24.9 g, SaturatedFat 3.3 g, Sodium 1379.5 mg, Sugar 5.6 g
INSTANT POT NAVY BEAN SOUP
There is plenty of old-fashioned flavor in this Instant Pot Navy Bean Soup. The pressure cook method results in a creamy, satisfying and super wholesome soup without the need to soak the beans in advance.
Provided by Valerie Brunmeier
Categories Main Course Soup
Time 1h10m
Number Of Ingredients 14
Steps:
- Place navy beans in a colander, rinse them well with cold water and allow to drain. Pick through the beans and remove and discard any debris.
- Add oil to the Instant Pot and press the SAUTE button. When display reads "Hot" add the onion, carrot, and celery. Cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add garlic and cook for an additional minute then press CANCEL.
- Add beans, broth, water, thyme, cumin, cayenne, and the bay leaves. Stir well to combine. Tuck the ham shank (or meaty ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 40 minutes.
- When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. Transfer ham shank (or bone) to a cutting board. Use a fork to remove the ham from the bone and stir it into the soup. Discard the bone.
- If a creamier (less brothy) texture is desired, pulse the mixture with an immersion blender 3 or 4 times, just to break up some of the beans. Don't go overboard, you want lots of whole beans and a few pulses will yield a nice and creamy result. I highly recommend not skipping this step.
Nutrition Facts : ServingSize 1 cup, Calories 332 kcal, Carbohydrate 53 g, Protein 23 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 209 mg, Fiber 13 g, Sugar 6 g, UnsaturatedFat 2 g
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