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Instant Pot Ham and Navy Bean Soup

Ham, navy beans, and veggies in a rich and smokey broth.
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Prep Time 10 minutes
Cook Time 45 minutes
Pressurizing and Pressure release 35 minutes
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 lb Dry Navy Beans rinsed and sorted
  • 1 large smoked ham shank or ham hock 2 -3 lbs
  • 1 Tbsp olive oil extra virgin
  • 1 large onion finely diced
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 4 cloves garlic minced
  • 6 cups water or broth we like Better than Bouillon
  • 1 tsp thyme dry
  • 1/2 tsp salt optional, may be too salty if using broth
  • 1/2 tsp black pepper or to taste
  • 1/8 tsp cayenne pepper optional
  • 1 bunch green onions sliced, for topping

Equipment

  • Pressure Cooker

Method
 

  1. Press saute on your pressure cooker.
  2. When hot, add oil, onion, carrots, celery and saute for a few minutes.
  3. Add the minced garlic and continue to cook until fragrant, about a minute.
  4. Pour in the broth, or water.
  5. Add the rinsed beans, ham shank or ham hock, and seasonings.
  6. Close the lid and make sure the valve is closed.
  7. Cook on high pressure for 45 minutes and allow to naturally release pressure for 15 minutes.
  8. Release any remaining pressure and open the lid.
  9. Carefully remove the ham to a cutting board and chop into pieces, removing any bones or skin.
  10. Return the chopped ham to the pot and stir.
  11. Serve hot and top with green onions if desired.