Instant Pot Navy Bean Soup
In the realm of comforting and hearty soups, few dishes can rival the timeless appeal of a steaming bowl of Instant Pot Navy Bean Soup. This classic recipe combines the wholesome goodness of navy beans with an array of aromatic ingredients to create a flavorful masterpiece that has been savored for generations. Whether you’re a seasoned home cook or just dipping your toes into the world of pressure cooking, this article is your ticket to a satisfying, nutritious, and effortlessly prepared meal.
If you are looking for a bean recipe to use in your Instant Pot, you will love this navy bean soup. My whole family went bonkers over it!
Instant Pot Navy Bean Soup
A simple and easy Instant Pot soup that is great for those who are beginners or those who are a pro at the Instant Pot.
Ham and Beans are a classic dish that you will enjoy. Use your ham steaks you can grab at the store, diced ham, or even a ham bone.
Why Cook Navy Bean Soup in Pressure Cooker
- Slow simmered flavor that takes a fraction of the time to cook.
- A great way to use dry beans to save money and use up pantry supplies.
- Great for serving a crowd or your family.
- Tasty way to use up leftover ham.
Can I Freeze A Ham Bone
You can freeze a ham bone! You can freeze a ham bone for up to three months, or use a vacuum sealer to extend the shelf life.
Then you can use the ham bone with the bit of meat in your pressure cooker, if you don’t want to use up ham steaks. I always save the bone from holiday hams and then use it for making ham and beans later on.
What Beans Are Best For Bean Soup
For this recipe, I used dry navy beans. Now, you can use other white beans if you prefer, but I am a sucker for the flavor and texture of navy beans.
Can I Add Vegetables To Navy Bean Soup
You can use extra veggies for this soup or stick to beans and ham. Carrots, celery, and more would be a great add-in if you have some fresh produce that you want to add in more flavor and nutrients.
Can You Freeze Navy Bean Soup
Yes, you can freeze any leftover navy bean soup. Just cook your soup as directed and then allow it to cool a bit. Then you will want to transfer to a freezer bag or even airtight freezer container.
Store for up to three months in the freezer. Thaw in the fridge the night before, or warm it up slowly from frozen.
More Instant Pot Soup
- Lemon Chicken Orzo Soup | Here is a fantastic soup that features orzo as the main event. Hearty, filling and a fun twist to a classic chicken noodle soup.
- Lasagna Soup | Here is one soup that gives you all those incredible flavors of lasagna, but with a simple prep! So filling and the ultimate pasta dish.
- Split Pea and Ham Soup | If you are a fan of split peas, this Instant Pot soup will give you that slow simmered flavor in a fraction of the time.
- Instant Pot Stuffed Pepper Soup | is bursting with all those amazing stuffed pepper flavors. Ground beef, savory and rich broth, peppers in every bite, rice and more.
- Instant Pot Panera Broccoli and Cheddar Soup | Panera’s Copycat Broccoli and Cheddar Instant Pot Soup are probably hands down one of my favorite items to order off the menu.
Instant Pot Navy Bean Soup
Instant Pot Navy Bean Soup is a comforting and satisfying soup that will warm you up from the inside out. Tender navy beans, ham in a rich broth.
Ingredients
- Ham Bone or 1 pound of fully cooked ham meat cut into cubes (ham steak is great too)
- 1 16 ounce pkg navy beans, rinsed
- 6 Cups Chicken Broth
- 1 TBSP Olive Oil
- 2 TBSP Minced Onion
- 2 TBSP Minced Garlic
- 1 TSP Thyme
- 1/2 TSP Salt
- 1/2 TSP Pepper
Instructions
- Add oil, onions & garlic and start to saute for a few minutes.
- Add in ham and continue to saute for a few minutes.
- Add in the remainder of your ingredients, navy beans, chicken broth, thyme, salt & pepper into your pot.
- Pressure cook for 45* minutes. Once cooking cycle completes, do a natural release. (you can safely release the remainder of the pressure after 15 minutes of doing a natural release)
- Sprinkle well with Parmesan cheese for an extra special touch.
Notes
*depending on how long you left your beans in water after rinsing and the brand of beans you have, cook time may take longer. If your beans are not cooked enough to your liking, just recover the lid and pressure cook for an additional 10 minutes
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 327Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 85mgSodium: 2088mgCarbohydrates: 23gFiber: 8gSugar: 3gProtein: 35g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
Thank you so much for this EXCELLENT recipe!! I have been cooking this Navy bean soup the “old fashioned long way” for 40 years, it wasn’t until today seeing my ham shanks in the fridge that I decided to make the Navy Bean Soup. I was planning on it, but thought since I’m building up my recipes for my 8 qt Ninja Foodi, I thought I’d check online and BOY AM I GLAD I DID!!
Your recipe is very similar in ingredients, I just add a bay leaf, chop up fresh carrots, onion and celery and add them. I can’t believe how perfect this is! Since I was planning on cooking it the old way when I started, I had already boiled the beans and let sit an hour before I started. I then cooked exactly as written and the beans were perfectly cooked, I use smoked ham shanks, removed after cooking is complete and chop up the ham off the shanks. My husband couldn’t believe how wonderful the house smelled and how fast it was ready for his duty of “official taste tester”. This is going to be made much more often than before now that it’s so easy, thank you!!
Thank you so much for sharing that. I am so happy you and your husband loved it.
Spot on with timing. Absolutely delicious.
This recipe is terrific! I added carrots, potatoes, and celery, like the recipe I’ve made for around 50 years. I was sure the potatoes would be mushy, and they were. However, it tastes great! I also added a little butter and half and half as I learned from my mother. Feeling satisfied eating this. Thank you for your recipe!