Navy Bean and Ham Soup (Instant Pot / Pressure Cooker)

Navy Bean and ham soup is my favorite soup.  I like that this recipe calls for cooking the beans in the pressure cooker rather than soaking the beans overnight. You can also freeze this soup to enjoy later.

1 lb dry navy beans (about 2 1/3 cups)

fresh cold water

2 tsp butter

1/2 lb ham, diced (You may use more ham if you prefer.)

1 cup diced onion

1 cup diced carrots

3/4 cup diced celery

6 cloves garlic, minced

7 cups water

3 TBS tomato paste (I did not use the tomato paste.)

2 tsp salt

1/2 tsp pepper

2 TBS sugar

Rinse and pick over the beans to discard any pebbles or blemished beans.  

Use this quick-soak method instead of soaking the beans overnight.  Put the beans in the Instant Pot and cover with water about 2-3 inches above the beans.  Close the pot and set the valve to "sealing".  Push "pressure cook" or "manual" and set time to 3 minutes.  When it beeps that it is done, leave it for a full natural release.  This can take from 30-50 minutes.  When the pin drops, open the pot.  Drain the beans and set them aside.

Wash and dry the pot liner.  Press "sauté" and when it says "hot", add the butter and ham.  Sauté until well browned.  Add the onion, carrot, celery and continue to sauté for about 3 minutes.  After that, stir in the garlic and immediately press "cancel". 

Add the water and deglaze the pot by scraping any browned bits up off of the bottom.  Add the beans, tomato paste (if using), salt, pepper and sugar.

Close the pot lid and set the valve to "sealing".  Press "pressure cook" or "manual" and set the time to 10 minutes.  When it beeps that it is done, leave it for a full natural release.  This may take up to 45 minutes.

When the pin drops, open the lid.  Don't be concerned if it seems a bit watery.  The soup will continue to thicken a little bit.  Or you can use an immersion blender to puree some of the beans, leaving most of the beans whole.  If you don't have an immersion blender, use a potato masher or put about 3-4 cups of the soup and beans in a blender or food processor and process until almost smooth.  Then return it to the pot.  I prefer to use the immersion blender option.

Add additional salt and pepper if needed.  This soup is even better the second day.

Serves:  6-8

Source:  Rootitoot Cookbook Vol. 2

Kimberly