Instant Pot® Navy Bean And Ham Soup

• 1 tablespoon olive oil
• 2 carrot, shredded
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 tablespoons minced garlic
• 6 cups chicken broth
• 1 (24 ounce) package dried navy beans (such as Hurst's(R))
• 1 teaspoon paprika
• 1 teaspoon ground thyme
• 1 pound fully cooked ham, cut into 1/2-inch cubes
• 1 (14.5 ounce) can diced tomatoes, undrained
• salt and freshly ground pepper to taste

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
2. Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
3. Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
4. Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

olive oil, carrot, onion, stalks celery, garlic, chicken broth, beans, paprika, ground thyme, ham, tomatoes, salt

Taken from www.allrecipes.com/recipe/262468/instant-pot-navy-bean-and-ham-soup/ (may not work)