On the Instant Pot, press "Saute" and cook diced bacon for 3-4 minutes until crispy. Remove and place on paper towel. Reserve 1 tablespoon bacon grease.
Add the onion, garlic, and mushrooms and Sauté for 3-4 minutes. Stir in celery, carrots and parsnips, sauté for 2 minutes. Use bacon grease (or olive oil) if needed.
Turn off Sauté mode. Add potatoes to cooked vegetables in Instant Pot. Add paprika, thyme, salt, pepper, and chicken broth. Place bay leaf on top.
Lock lid, seal vent and cook on high pressure for 10 minutes with 5 minute natural release. Remove lid, remove bay leaf and add the diced ham and crisp bacon pieces.
Turn Instant Pot to 'Keep Warm' setting for 5-10 minutes or until ham is warmed. Season to taste and ready to serve.
Packed with plenty of flavor and nutrients, this easy and hearty Instant Pot Vegetable Soup is a solid family-favorite weeknight soup.
Made with seasonal vegetables and pantry staple ingredients, this budget-friendly vegetable soup with bacon is easy on the pocket book! Better yet, use up leftover ham for this soup recipe.
Easily make this Instant Pot soup recipe in the crockpot or on the stovetop. Instructions on the blog!
FULL RECIPE AT: