Ingredients
- 1 cup navy beans, soaked
- 1 cup diced ham (smoked or hock)
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1 tbsp olive oil or butter
Instructions
- Rinse and soak the navy beans for at least an hour or overnight.
- Select the sauté function on the Instant Pot. Add olive oil or butter, sauté onions, carrots, and celery for 5 minutes. Add garlic for the last minute.
- Stir in diced ham and soaked beans. Pour in broth to cover beans completely.
- Season with thyme, bay leaves, salt, and pepper. Stir well.
- Seal the lid and cook on manual high pressure for 35-40 minutes. Allow natural release for about 15 minutes.
- Remove bay leaves, mash beans for a thicker texture if desired, and adjust seasoning before serving.
Notes
Adding a splash of apple cider vinegar before serving enhances the flavor.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten-Free