I LOVE my grandmother’s navy bean soup, but it takes forever to make with soaking the beans overnight and then slow cooking the soup all day. I decided to try it in my Instant Pot and it was a success! Not only that, but my kids loved it…score!
- 1-2 Tbs. olive oil
- 1 onion, diced
- 3 medium yellow potatoes, peeled and diced
- 3 carrots, peeled and diced
- 1 Tbs. minced garlic (about 4 large cloves)
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. dried thyme
- 1-2 cup ham, diced
- 1 lb. dry navy beans
- 8 cups liquid – I used 8 c. water and a scoop of gluten free chicken bouillon (note: use warm or hot water as it’ll take less time for everything to heat up and cook)
- Turn Instant Pot to sauté and add oil.
- When oil is shimmering, add onions and sauté until translucent.
- Add remaining ingredients, and place the lid on the pot, making sure the valve is on “sealing”, not “venting”.
- Turn the setting to Manual and set the timer for 20 minutes.
- When the timer goes off (it took about an hour total for the pot to come to pressure and cook), let it sit and do a natural release for about 5 minutes. Put a towel over the steam spout and manually release the rest of the pressure…the towel will contain any splatters that might come with releasing the pressure.
- At this point I take a potato masher and hand mash the soup for a little bit so that the soup is creamier and not so brothy–just like grandma’s! Taste and adjust the seasonings as needed. Enjoy!