Try something new for your next weeknight dinner with this Instant Pot Navy Beans and Ham meal. It’s nutritious and delicious.
- 3 cups cooked ham, cubed
- 1 (16 ounce) package dry navy beans
- 6 cups chicken broth
- 2 carrots, peeled and diced
- 1 onion, diced
- 2 stalks celery, diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon dried thyme leaves
- Salt and pepper, to taste
Using the saute mode, heat the electric pressure cooker until “hot.” Drizzle the olive oil into the pot. Add the carrots, onion, and celery. Cook until slightly softened, about 3 minutes. Stir in garlic.
Dump the remaining ingredients into the pot of the electric pressure cooker.
Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 90 minutes. Allow a 10-minute natural release of pressure when the cook cycle is complete.
Gently stir the ingredients together and serve.
For the slow cooker:
Dump all ingredients into a slow cooker. Toss together.
Cover and cook on low for 6 hours.
Keywords: Instant Pot Navy Beans and Ham