Instant Pot Navy Bean Soup

Why You’ll Love This Recipe

This Instant Pot Navy Bean Soup is not only incredibly flavorful but also incredibly convenient. No need to soak the beans overnight—your Instant Pot does all the work in under an hour. It’s packed with fiber, protein, and flavor, making it a nutritious and filling meal. Plus, it’s easy to customize with your favorite vegetables, herbs, and even meats. Whether you’re feeding a family or meal-prepping for the week, this recipe delivers on comfort and efficiency.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dry navy beans
• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Bay leaf
• Dried thyme
• Smoked paprika (optional)
• Vegetable or chicken broth
• Salt
• Black pepper
• Ham bone, diced ham, or bacon (optional for non-vegetarian version)
• Fresh parsley (optional, for garnish)

Directions

1. Set your Instant Pot to Sauté mode. Add olive oil and sauté the chopped onion, carrots, and celery for 5–7 minutes until softened.
2. Add garlic and cook for 1 minute more, stirring frequently.
3. Add dry navy beans (rinsed), broth, bay leaf, thyme, smoked paprika, salt, and pepper. Stir to combine.
4. If using, add diced ham or a ham bone for extra flavor.
5. Cancel Sauté mode. Secure the lid, set the valve to sealing, and pressure cook on High for 35 minutes.
6. Once the timer goes off, allow a natural pressure release for 15 minutes, then do a quick release to release any remaining pressure.
7. Open the lid carefully. If desired, remove the bay leaf and ham bone, and shred any meat into the soup.
8. Stir the soup. For a creamier texture, mash some of the beans with a spoon or use an immersion blender briefly.
9. Taste and adjust seasoning. Garnish with chopped parsley and serve hot.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 10 minutes
Cook time (including pressure build-up and release): 60 minutes
Total time: 1 hour 10 minutes

Variations

• Vegetarian version: Skip the meat and use vegetable broth. Add extra vegetables like potatoes or kale.
• Spicy twist: Add red pepper flakes or a diced jalapeño for a bit of heat.
• Add grains: Stir in cooked barley, quinoa, or brown rice for added texture.
• Creamy version: Stir in a splash of cream or blend half the soup for a smooth consistency.
• Herb boost: Add rosemary or Italian seasoning for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave in short bursts, stirring occasionally.
This soup freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat as needed.

FAQs

Do I need to soak the navy beans first?

No soaking is needed when using the Instant Pot. It cooks the beans perfectly from dry.

Can I use canned beans instead?

Yes, but reduce the cooking time significantly—pressure cook for only 5 minutes. Keep in mind the flavor won’t be as deep as with dried beans.

What’s the difference between navy beans and other white beans?

Navy beans are smaller and cook down to a creamier texture, making them ideal for soups.

Can I make this soup on the stovetop instead?

Yes. Simmer the soup on the stove for 1.5 to 2 hours, or until beans are tender, adding water as needed.

What if my soup is too thick?

Add more broth or water until it reaches your desired consistency.

Can I add tomatoes to this recipe?

Absolutely. A can of diced tomatoes or tomato paste adds a nice depth of flavor.

How can I make this soup smokier?

Add smoked paprika, a ham hock, or a dash of liquid smoke for a rich, smoky flavor.

Is this soup healthy?

Yes, it’s high in fiber and protein, especially if you skip processed meats and keep it veggie-based.

What goes well with navy bean soup?

Crusty bread, a side salad, or cornbread are great pairings.

Can I double the recipe?

Yes, just be sure not to exceed your Instant Pot’s maximum fill line. Cooking time remains the same.

Conclusion

Instant Pot Navy Bean Soup is a comforting, filling dish that’s incredibly easy to make and endlessly adaptable. Whether you’re aiming for a hearty vegetarian meal or adding a smoky ham bone for depth, this soup is sure to warm you from the inside out. With minimal prep and rich flavor, it’s a perfect recipe for your weekly rotation.

Instant Pot Navy Bean Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Instant Pot Navy Bean Soup is a hearty and nourishing dish made with dry navy beans, vegetables, and savory herbs. The Instant Pot makes it quick and easy, delivering rich flavor and creamy texture without the need to soak the beans overnight.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 to 8 servings
• Category: Soup
• Method: Pressure Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 pound dry navy beans, rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (optional)
• 6 cups vegetable or chicken broth
• Salt, to taste
• Black pepper, to taste
• 1 ham bone or 1 cup diced ham or bacon (optional)
• Fresh parsley, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Set Instant Pot to Sauté mode. Add olive oil and sauté onion, carrots, and celery for 5–7 minutes until softened.
2. Add garlic and cook for 1 more minute, stirring frequently.
3. Add navy beans, broth, bay leaf, thyme, smoked paprika, salt, and pepper. Stir to combine.
4. If using, add diced ham or a ham bone for extra flavor.
5. Cancel Sauté mode. Secure the lid, set valve to sealing, and pressure cook on High for 35 minutes.
6. Let the pressure release naturally for 15 minutes, then do a quick release for any remaining pressure.
7. Carefully open the lid. Remove bay leaf and ham bone (if used), shred any meat and return to the pot.
8. Stir the soup. For a creamier texture, mash some of the beans or use an immersion blender briefly.
9. Adjust seasoning to taste. Garnish with chopped parsley and serve hot.

Notes

• No soaking required—dry beans cook perfectly in the Instant Pot.
• To make vegetarian, omit meat and use vegetable broth.
• For extra creaminess, blend a portion of the soup before serving.
• Soup thickens as it cools—add broth or water when reheating if needed.
• Freezes well for up to 2 months—ideal for batch cooking.

Nutrition

• Serving Size: 1.5 cups
• Calories: 290
• Sugar: 4g
• Sodium: 540mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 12g
• Protein: 16g
• Cholesterol: 10mg