Instant Pot Navy Bean Soup

• Gluten free

• Meat

  • 1 cup Ham

• Produce

  • 3 Carrots, rounds
  • 1/2 cup Celery
  • 3 cloves Garlic
  • 1 lb Navy beans, dry
  • 1 Onion, medium
  • 2 Potatoes, medium

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Salt

• Dairy

  • 2 tbsp Butter

Found on kitchen-chicks.com

Description

Ingredients

• 1 pound dry navy beans
• 2 Tbs butter
• 1 medium onion chopped
• 3 cloves garlic minced
• 3 carrots peeled and cut into rounds
• 1/2 cup celery chopped
• 2 medium potatoes cubed (small cubes)
• 2 cups chicken broth
• 4 cups water or enough to cover ingredients
• 1 cup ham cubed (small cubes)
• 1 tsp salt
• 1/4 tsp black pepper

Directions

• Rinse and pick through the navy beans for any that are discolored, broken or floating in water. I just pour them into a colander and work from there.
• Set the Instant Pot to saute and put the butter in the bottom to melt.
• After the butter has melted, add the onions and garlic and let simmer until transluscent.
• Add the carrots, and celery and saute for about 2 more minutes.
• Add the chicken stock and deglaze the bottom of the pot. Add the potatoes and beans.
• Fill the pot with enough water to cover the beans and vegies and add the ham.
• Sprinkle in the salt and pepper and give everything a good stir.
• Click the cancel button and place the lid on the Instant Pot. Push the bean and chili button and wait for the countdown! You can use natural pressure release if youre not in a hurry, or quick release if youre ready to eat. I did a NPR for 15 minutes and then QR.