Instant Pot Navy Bean And Ham Soup Recipes
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® HAM AND BEAN SOUP
Quick and easy ham and bean soup for the Instant Pot®.
Provided by Angela Giannetti Snyder
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot; add carrots, celery, and onion. Saute until vegetables are tender, 5 to 7 minutes.
- Add beans, broth, ham, chili powder, garlic, pepper, and bay leaf to the pot. Close and lock the lid. Select Soup setting according to manufacturers' instructions. Cook until flavors meld, about 30 minutes.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 50.2 g, Cholesterol 29.6 mg, Fat 10.4 g, Fiber 11.8 g, Protein 23.5 g, SaturatedFat 4.4 g, Sodium 1075.5 mg, Sugar 2.1 g
INSTANT POT® DOUBLE BEAN AND HAM SOUP
No pre-soaking beans required. I know it sounds strange, but my mother-in-law always added a can of pork and beans to her homemade bean soup and, seriously, it adds another layer of flavor.
Provided by lutzflcat
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Put navy beans, chicken broth, water, tomatoes, carrots, onion, and celery into an electric pressure cooker (such as Instant Pot®). Seal pressure cooker and turn the venting knob to point at "Sealed." Press the "Manual" button for high pressure and set timer for 45 minutes. When countdown is complete, release pressure naturally according to manufacturer's instructions.
- Remove lid, stir in pork and beans and ham. Season with salt and pepper.
Nutrition Facts : Calories 398.4 calories, Carbohydrate 67.6 g, Cholesterol 18.4 mg, Fat 4.4 g, Fiber 22.1 g, Protein 24.2 g, SaturatedFat 1.1 g, Sodium 1055.3 mg, Sugar 14.1 g
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