Get ready to transform your dinner routine with the most incredible, hearty, and mouth-watering Instant Pot Double Bean and Ham Soup that promises to deliver maximum flavor in minimum time! This soul-warming recipe combines two robust beans, tender ham, and a symphony of herbs that will have your family begging for seconds. Whether you're looking for a quick weeknight meal or a comforting dish to chase away the winter chills, this soup is about to become your new go-to recipe that proves deliciousness doesn't have to be complicated.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup dried navy beans
- 1 cup dried black beans
- 1 pound diced ham
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Rinse both navy and black beans thoroughly, removing any stones or damaged beans. Soak beans in separate bowls of cold water for 8 hours or overnight for best results.
- Drain and rinse the pre-soaked beans, discarding the soaking water. This helps reduce potential gas and improves digestibility.
- Turn on the Instant Pot and select the Sauté function. Add a small amount of olive oil and sauté chopped onions until translucent, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add diced ham to the pot and cook for 2 minutes, allowing it to slightly brown and release its flavors.
- Add both pre-soaked beans, chicken broth, thyme, salt, and pepper to the Instant Pot. Stir ingredients to combine thoroughly.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual/Pressure Cook function. Cook on high pressure for 25-30 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully do a quick release of remaining pressure.
- Open the lid, stir the soup, and adjust seasoning if needed. Let sit for 5 minutes to allow soup to thicken slightly.
- Serve hot, optionally garnished with fresh parsley or green onions. Soup can be stored in refrigerator for up to 5 days.
Tips
- Bean Soaking Secret: Always soak your beans separately to ensure even cooking and reduce digestive discomfort. The overnight soak is crucial for tender, perfectly cooked beans.
- Flavor Layering: Take time to sauté onions and garlic before adding other ingredients. This technique builds a rich, deep flavor foundation for your soup.
- Ham Selection Matters: Choose a high-quality, smoked ham for maximum flavor. Diced ham with some visible fat will provide more depth to your soup.
- Pressure Cooking Precision: Don't be tempted to open the lid during cooking. The Instant Pot's sealed environment is key to developing intense flavors and tenderizing ingredients.
- Seasoning Strategy: Start with less salt initially, as ham is already quite salty. You can always adjust seasoning at the end of cooking.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to meld and develop overnight.
- Garnish Game: A sprinkle of fresh herbs like parsley or chives just before serving can elevate the entire dish and add a fresh, bright note.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 22g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 35mg
