Instant Pot Navy Bean Soup is a tasty mix of ham and Navy beans cooked together in an Instant Pot until the ham is tumbling off the bone and the Navy beans are entirely soft & delicate.
Instant Pot Navy Beans recipe is so versatile in the fact that you can eat them any way you like to.
Contents
- What are Navy Beans?
- What are the benefits of Navy Beans?
- Instant Pot Navy Beans Recipe Video
- Do I have to use Hambone?
- Can I freeze the beans?
- What to do my beans don’t seem quite done yet?
- Should I prefer the Natural Release or a Quick Release?
- How to make Instant Pot Navy Bean soup
- Instant Pot Bean Recipes
- Instant Pot Soup Recipes
Pea-sized white beans are called the Navy beans.
Navy beans are also commonly known as haricot beans, Boston beans, Peas beans, or Yankee beans.
They are closely related to larger white beans such as Great Northern and Cannelloni beans.
- Navy Beans are very healthy for brain cells and are beneficial for folate requirements.
- White Beans are full of antioxidants especially Magnesium.
- Navy beans are helpful in maintaining healthy blood pressure.
- Navy beans are also a great source of fiber and protein.
Do I have to use Hambone?
While a ham bone gives this soup loads of flavor in the event that you don’t have one and you’re longing for a hot bowl of Navy Bean Soup you can purchase a little boneless ham and slice it up to add to the soup.
I likewise add additional ham when the ham bone I am utilizing doesn’t have a great deal of additional meat on it.
Go ahead and add more ham or utilize less relying upon how “substantial” your ham bone is.
Can I freeze the beans?
Cooked Navy beans can be utilized immediately, or cooled and put away in their cooking fluid.
They will keep for as long as seven days in the refrigerator or as long as 3 months in the cooler in a freezer-safe bag or mason container.
What to do my beans don’t seem quite done yet?
It can be possible that your beans aren’t tender enough and feel a bit crunchy.
You don’t need to worry, there can be a considerable amount of fluctuation in the actual timings.
Your beans may take somewhat more to cook than anticipated relying upon their age, their sort, or even the kind of water you use (for example, if your water has a ton of calcium, this can expand cooking time).
So what now?
Set the top lid back on your Instant Pot and ensure the release valve is hampered to “sealing.”
Cook at high pressing factor for another 5 to 10 minutes (in the event that you think your beans need slightly additional time or somewhat more an ideal opportunity to wrap up).
The pot will immediately return up to pressure in light of the fact that the substance is as of now hot.
Check your beans after the additional cooking time and keep cooking for more if necessary.
Should I prefer the Natural Release or a Quick Release?
For this Instant Pot Navy Bean and Ham Soup, I personally prefer the Natural release (for at least 15 minutes) as it keeps the beans from splitting which helps offset some of the appearance problems, resulting in fewer blow-out beans — though you’ll still get some.
But if you are in a hurry fill free to do a quick pressure release.
Gather all the ingredients first.
Take 3 carrots and get them cubbed.
Take 1/2 cup Celery and get it cubed as well.
Take 1 cup Ham and chop into cubes.
Take 2 potatoes and get them chopped into cubes.
Take an onion and chop it as well.
Now you need 3 garlic cloves chopped finely.
Take the Instant Pot and saute for 3 minutes. Then Put 2 tbsp butter into it.
Add chopped garlic, chopped onion and saute for 3 minutes.
Add chopped celery, chopped carrots and saute for 2 more minutes.
Add 2 cups of chicken broth. Stir well.
Now add chopped potatoes.
Now, add Ham and 1 lb Navy Beans.
Add more water if needed.
Add 1 tsp salt and 1/4 spoon of black pepper.
Cover with the lid and set the pot to manual at high pressure for 39 minutes.
Wait for a natural pressure release for 15 minutes, then a quick release and here you go, your Instant-Pot-Navy-Beans are ready!
Instant Pot Bean Recipes
Instant Pot Soup Recipes
Instant Pot Chicken Noodle Soup
Instant Pot Split Pea Soup with Ham
- 1 lb navy beans
- 1 onion chopped
- 3 garlic cloves chopped
- 2 potatoes cubed
- 3 carrots
- 2 tbsp butter
- 1/4 tsp black pepper
- 1 tsp salt
- 1/2 cup celery
- 2 cups chicken broth
- 1 cup ham cubed
- Press saute and add butter to the Instant Pot.
- Add garlic and onion and saute for 3 minutes.
- Add celery and carrots and saute for 2 more minutes.
- Add chicken stock, potatoes, ham and beans in the pot and chicken broth.
- Add Beans and ham and stir well. Add more water to cover the veggies if needed.
- Close the lid and cook on high pressure for 39 minutes.
- When cooking time is complete, wait for a natural release for 15 minutes.
- Once done, open the lid and stir.
- Serve and enjoy 🙂
question; do I soak beans before putting in pot ?
other recipes for using navy beans in the instant pot say to soak 8 hours or overnight. I’d say “yes”