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Instant Pot Navy Bean Soup
This Instant Pot Navy Bean Soup is a fast and simple way to create a hearty and comforting soup recipe. You're going to love the taste.
Course
Brunch
Cuisine
American
Keyword
beans, butter, ham, instant pot navy bean soup, Navy Beans, Potatoes
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
Calories
186
kcal
Author
Corrie
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!
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.
Nutrition
Calories:
186
kcal
|
Carbohydrates:
29
g
|
Protein:
10
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
742
mg
|
Potassium:
662
mg
|
Fiber:
8
g
|
Sugar:
3
g
|
Vitamin A:
3859
IU
|
Vitamin C:
18
mg
|
Calcium:
70
mg
|
Iron:
2
mg