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Instant Pot Navy Bean Soup

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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.

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)

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

Find it online: https://thefamilycooking.com/instant-pot-navy-bean-soup/