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Instant Pot Navy Bean Soup

Instant Pot Navy Bean Soup

This Instant Pot Navy Bean Soup is easy to make, and no soaking of beans is required.

Beans are a great staple to keep in your pantry.

The Instant Pot lets you take dried beans and turn them into a hot bowl of soup in under an hour. 

This is a basic bean soup traditionally cooked with ham hocks for flavor, but you can leave them out and use water or vegetable broth instead of the chicken broth for a vegan option if you prefer.

How Long Does it Take to Cook Navy Beans in the Instant Pot?

Navy beans: 25 to 30 minutes

A typical rule of thumb for the ratio of beans to water in the Instant pot is 1:3.
In other words, a minimum of 1 cup of beans requires 3 cups of liquid.
You want the beans to be fully submerged to cook evenly.

Why Use an Instant Pot to Cook Beans?

The Instant pot combines high pressure and heat, dramatically reducing cooking time.
Beans cooked in a pressure cooker will cook in about one-third of the time it takes to cook beans on the stove.
 

Can you pressure cook beans without soaking?

Instant pot beans require no prep time or soaking. 
 
 
 

Instant Pot Navy Bean Soup

Prep Time 10 minutes

Saute: 5 minutes on medium

Pressure Cook: 25 minutes on High

Release: Natural Pressure for 20 minutes

Total Time: 1 hour and 5 minutes

This Instant Pot Navy Bean Soup is easy to make, and no soaking of beans is required.

Ingredients:

2 Tablespoons Olive Oil

1 cup finely chopped onion

1 cup finely chopped celery (optional)

2 medium carrots finely chopped

2 garlic cloves, minced

1 pound dried navy beans

8 cups low-sodium chicken broth or water

2 ham hocks (optional)

Fatback (optional) (score the meaty side)

1 teaspoon fine sea salt

How to Make Instant Pot Navy Bean Soup

Prepare the Vegetables:

Once your carrots and celery are chopped, select the saute setting on the electric pressure cooker and add the oil.

Heat the oil until it shimmers, about 1 minute.

Add the onion, celery (if using), carrots and garlic and saute for five minutes.

Add the remaining ingredients.

Rinse the beans and discard any that float.

Add the beans, broth, ham hocks (if using), and salt and stir.

Pressure Cook

Lock the lid into place and turn the valve to “sealing”. 

Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 25 minutes.

When cooking ends, let the pressure release naturally for 20 minutes, then turn the valve to “venting” to quick release the pressure.

Finish the Soup:

Unlock and remove the lid and test the beans for doneness (see tip).

Use a fork to mash some of the beans against the side of the Instant pot to thicken the soup to your liking.

Recipe Tip:

If your beans aren’t cooked quite done, just put the lid back on, turn the valve to “sealing,” and set the time for 5-10 minutes, depending on how underdone the beans are. The pot will come to pressure quickly because it’s already hot. When cooking ends, carefully turn the valve to “venting” to release the pressure quickly.

If you want thicker beans, not soupy, use 6 cups of liquid.

pressure cooker navy bean soup

Instant Pot Navy Bean Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 25 minutes
Total Time: 1 hour

Delicious navy beans made in the pressure cooker. No soaking is required for this Instant Pot Navy Bean soup recipe.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery (optional)
  • 2 medium carrots finely chopped
  • 2 garlic cloves, minced
  • 1 pound dried navy beans
  • 8 cups low-sodium chicken broth or water
  • 2 ham hocks (optional)
  • Fatback (optional) (score the meaty side)
  • 1 teaspoon fine sea salt

Instructions

    Preparethe Vegetables:

    1. Once your carrots and celery are
      chopped, select the saute setting on the electric pressure cooker and add the
      oil.
    2. Heat the oil until it shimmers,
      about 1 minute.
    3. Add the onion, celery (if using),
      carrots and garlic and saute for five minutes.

    Add the remaining ingredients.

    1. Rinse the beans and discard any that
      float.
    2. Add the beans, broth, ham hocks (if
      using), and salt and stir.

    PressureCook

    1. Lock the lid into place and turn the
      valve to "sealing". 
    2. Select Manual or Pressure Cook and
      adjust the pressure to High. Set the time for 25 minutes.
    3. When cooking ends, let the pressure
      release naturally for 20 minutes, then turn the valve to "venting" to
      quick release the pressure.

    Finish the Soup:

    1. Unlock and remove the lid and test
      the beans for doneness (see tip).
    2. Use a fork to mash some of the beans
      against the side of the Instant pot to thicken the soup to your liking.

    Notes

    If your beans aren't cooked quite
    done, just put the lid back on, turn the valve to "sealing," and set
    the time for 5-10 minutes, depending on how underdone the beans are. The pot
    will come to pressure quickly because it's already hot. When cooking ends,
    carefully turn the valve to "venting" to release the pressure
    quickly.

    If you want thicker beans, not
    soupy, use 6 cups of liquid.



    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 441Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 29mgSodium: 749mgCarbohydrates: 45gFiber: 14gSugar: 5gProtein: 27g

    The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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