Instant Pot Ham and Navy Bean Soup
Ham, navy beans, and veggies in a rich and smokey broth.
Equipment
- Pressure Cooker
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
Instructions
- Press saute on your pressure cooker.
- When hot, add oil, onion, carrots, celery and saute for a few minutes.
- Add the minced garlic and continue to cook until fragrant, about a minute.
- Pour in the broth, or water.
- Add the rinsed beans, ham shank or ham hock, and seasonings.
- Close the lid and make sure the valve is closed.
- Cook on high pressure for 45 minutes and allow to naturally release pressure for 15 minutes.
- Release any remaining pressure and open the lid.
- Carefully remove the ham to a cutting board and chop into pieces, removing any bones or skin.
- Return the chopped ham to the pot and stir.
- Serve hot and top with green onions if desired.