Instant Pot Ham and Bean Soup
The flavors of this hearty ham and bean soup come together perfectly and quickly in your pressure cooker. Enjoy a bowlful on a cold evening after a busy day at work!
Ingredients
- 2 tbsp olive oil
- 1 cup carrots (diced) approx 3 medium carrots
- 2 stalks celery (chopped)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 lb cooked ham (cubed)
- 2 16-oz cans white beans (drained and rinsed) such as Bush's Cannellini Beans
- 16 oz chicken broth
- ½ tsp ground pepper
- ½ tsp dried thyme
- ½ tsp dried sage
Instructions
- Press "saute" on your Instant Pot to preheat. When hot, add olive oil, carrots, celery, onion, and garlic to the pot. Stirring occasionally, cook for four minutes until onions are translucent.
- Add remaining ingredients and stir to combine.
- Close and lock the lid of the Instant Pot. Press "manual" and select 10 minutes of pressure cooking time.
- When the soup is done (beeps), allow a 10-minute natural release (let cooker go into "keep warm mode" for 10 minutes). Then press "cancel" and do a manual release by using a pot holder to twist the steam release handle on the lid to the "venting" position.
- (optional) For thicker soup, mash the soup with a potato masher, blend with an immersion blender, or blend two cups of soup in a regular blender and then stir into the remaining soup.
Tried this recipe?Let us know how it was!