Ham Bean Soup Pressure Cooker
Warm up with a comforting bowl of Ham and Bean Soup made effortlessly in your pressure cooker! This hearty recipe combines the richness of tender ham hock or diced ham with the earthiness of dried navy beans and aromatic vegetables like onion, carrot, and celery. The pressure cooker works its magic to transform simple ingredients into a flavorful, slow-cooked taste in a fraction of the time—no bean soaking required! Infused with garlic, thyme, and a bay leaf, this soup is perfect for chilly days or an easy weeknight dinner. Ready in just over an hour, it serves up to six and pairs beautifully with crusty bread. Garnish with fresh parsley for a pop of color and extra freshness, and enjoy a soul-soothing meal that’s both satisfying and nourishing.
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Recipe Information
Ingredients
- 1 cup Dried navy beans
- 1 pound Ham hock or diced ham
- 1 medium Onion
- 2 large Carrot
- 2 Celery stalks
- 3 Garlic cloves
- 6 cups Chicken broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the dried navy beans under cold water and set aside. No need to soak them beforehand when using a pressure cooker.
Finely chop the onion, slice the carrots and celery, and mince the garlic cloves.
Set the pressure cooker to sauté mode. Add a small drizzle of oil if needed and sauté the diced onions, carrots, and celery for 3–5 minutes until slightly softened.
Add the minced garlic and sauté for an additional minute until fragrant.
Add the ham hock or diced ham to the pot, followed by the rinsed beans, chicken broth, bay leaf, dried thyme, salt, and black pepper. Stir everything to combine.
Close the lid of the pressure cooker and ensure the valve is set to the sealing position.
Cook on high pressure for 40 minutes. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure.
Open the lid and give the soup a stir. Discard the bay leaf and remove the ham hock if used, shredding any meat off the bone before returning it to the soup.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 8080 mg | 351% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 15.9 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5697 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
