Instant Pot Navy Bean Soup is delicious comfort food. Forget about letting the soup simmer all day and use your Instant Pot to cook it up instead.
This hearty soup recipe is perfect for families because of the added veggies in each bite! Pair that with the fiber of the beans - and it's a simple weeknight meal.
If you're like me, making one-pot meals is the best. That means easier cooking directions, less clean-up, and the ability to put together a meal in a short amount of time.
This Instant Pot soup recipe is healthy, flavorful, and full of yummy nutrients. Kids and adults will enjoy bowl after bowl!
Table of Contents
Why This Recipe Works
This simple soup recipe works because the flavor doesn't match the simplicity! It literally tastes as if you cooked it for hours when that's your secret to tell the other or not.
- You can use leftover ham to add extra flavor
- There is no extra prepping to be done with the beans prior to cooking them in the Instant Pot. Use dry beans and let the Instant Pot do all the work for you 🙂
- It's a great way to make a hearty meal that will feed a crowd
Recipe Video
Recipe Ingredients
Navy beans - You can also use white beans if you're not a fan of navy beans. Use dry bean. No need to soak the beans beforehand.
Onion - I like using sweet onions for this soup recipe.
Garlic cloves - Minced garlic works best, but garlic powder is great, too.
Potatoes - Cube them up!
Carrots - Clean them, peel them, and dice them.
Butter - I like to use salted butter.
Black pepper and salt - To taste.
Celery - Chop up and add.
Chicken broth - You can also use Instant Pot Bone Broth as well.
Ham - Ham chunks work well. If you have leftover ham, use it.
Before you start, make sure that you have all the ingredients from your list. Having everything prepped and ready makes the recipe go smoothly.
Step One: Press the saute button on the Instant Pot and add the butter.
Step Two: Add the garlic and onion and saute for 3 minutes.
Step Three: Add the chopped celery and chopped carrots and saute for 2 more minutes.
Step Four: Pour in the chicken broth and stir.
Step Five: Dump in the diced potatoes.
Step Six: Add the ham and the navy beans.
Step Seven: Add more water if needed, and then add the salt and pepper.
Step Eight: Put on the Instant Pot lid and cook on high pressure for 39 minutes.
Step Nine: After the time has passed, wait for a natural pressure release (or for at least 20 minutes).
Step Ten: open the lid, serve and enjoy 🙂
How to serve
The best part about this soup recipe is that you can serve it up and enjoy it. It's a simple dish that can easily be eaten as is, or paired with Instant Pot Cornbread, too!
Need more ideas? Check out What To Serve With Navy Bean Soup for 15 delicious options.
Recipe Notes
- If you're worried about the sodium level, you can reduce the added salt or even use sodium-free broth.
- These Instant Pot Navy Beans will keep as leftovers for seven days in the refrigerator or up to 3 months in the freezer in a freezer-safe container.
Recipe FAQs
Pea-sized white beans are called Navy beans. Navy beans are also commonly known as haricot beans, Boston beans, Peas beans, or Yankee beans.
Yes, there are health benefits to eating beans. They're a great source of fiber and protein, and they're good for helping to maintain blood pressure.
Soup toppings can vary! Shredded cheese, chives, and even fresh cilantro are all great topping ideas!
Instant Pot Bean Recipes
Do you love bean recipes? I do, too! Here are some of my other favorite bean dishes that I think you'll love.
- Instant Pot Pinto Beans
- Instant Pot Black Eyed Peas
- Instant Pot Lima Beans
- Instant Pot Ham And Beans
Instant Pot Soup Recipes
Love this recipe? Please leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment below. Thanks!
Ingredients
- 1 lb navy beans
- 1 onion chopped
- 3 garlic cloves chopped
- 2 potatoes cubed
- 3 carrots
- 2 tablespoon butter
- ¼ teaspoon black pepper
- 1 teaspoon salt
- ½ cup celery
- 2 cups chicken broth
- 1 cup ham cubed
Instructions
- Press saute and add the butter to the Instant Pot.
- Add the minced garlic and onion and saute for 3 minutes. Stir with a wooden spoon.
- Add the prepped celery and carrots and saute for 2 more minutes.
- Add the chicken stock, potatoes, ham and beans in the pot.
- If you need more water, add it. You want everything to be covered with liquid.
- Put on the lid and cook on high pressure for 39 minutes.
- Once the cooking time is complete, wait for a natural release (or for at least 20 minutes).
- Once done, open the lid and stir.
- Serve, add toppings, and enjoy!
Nutrition
Video
Notes
- If you're worried about the sodium level, you can reduce the added salt or even use sodium-free broth.
- These Instant Pot Navy Beans will keep as leftovers for seven days in the refrigerator or up to 3 months in the freezer in a freezer-safe container.
- No need to soak the beans beforehand.
- You can use white beans instead of navy beans.
question; do I soak beans before putting in pot ?
No need to soak the beans beforehand. Great recipe that saves time 🙂
I don't soak my navy beans using the instant pot. Just follow instructions. The only time my beans were not done was because they were old. And I just cooked them longer.
Recipe says no need to soak beans. It's the second sentence on the page.