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Instant Pot Navy Bean Soup (dry beans version)

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Instant Pot Navy Bean Soup (dry beans version)

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Ingredients

Adjust Servings:
1 pound Navy Beans dry
2 Tablespoons Butter
1 medium Onion chopped
3 cloves Garlic minced
3 Carrots peeled and cut into rounds
1/2 cup Celery chopped
2 medium Potatoes cut into cubes
2 cups Chicken Broth
4 cups Water or enough to cover ingredients
1 cup Ham cubed
1 teaspoon Salt
1/4 teaspoon Black Pepper

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Ingredients

Directions

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At our house we love bean soup, but there is always so much time involved.  You have to soak the beans overnight.  You have to put them in the cooking pot or crock pot and keep watch for burning or in the case of the crock pot, under cooking the beans.  Enter the Instant Pot.  We will now have bean soup at our house whenever we want.  Now I just wash and pick through the beans and throw them in the pot with everything else, hit the bean cycle, and 30 minutes later it’s bean soup time.  How did I ever survive before the Instant Pot?

If you are a pinto bean lover, try our Instant Pot Texas Pinto Beans!

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Steps

1
Done

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.

2
Done

Set the Instant Pot to saute and put the butter in the bottom to melt.

3
Done

After the butter has melted, add the onions and garlic and let simmer until translucent.

4
Done

Add the carrots, and celery and saute for about 2 more minutes.

5
Done

Add the chicken stock and deglaze the bottom of the pot. Add the potatoes and beans.

6
Done

Fill the pot with enough water to cover the beans and veggies and add the ham.

7
Done

Sprinkle in the salt and pepper and give everything a good stir.

8
Done

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 you're not in a hurry, or quick release if you're ready to eat. I did a NPR for 15 minutes and then QR.

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