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 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 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
What is the ratio of beans to water in Instant Pot?
Why Use an Instant Pot to Cook Beans?
Can I Freeze A Ham Bone
Speaking of ham, did you know you can freeze a ham bone for about three months?
This is such a great tip because that Christmas or Easter Ham can be tucked away in the freezer until you’re ready to make beans. There’s tender meat on the bone and cooking beans with a ham bone gives the beans more flavor depth.
Can you pressure-cook beans without 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
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.
Can You Freeze Navy Bean Soup
Heck yeah, you can.
Allow Navy Beans to cool, and then transfer them to an airtight container or freezer bag.
Store in the freezer for up to three months.
Then move it from the freezer to the refrigerator the night before to thaw, or warm it up slowly on the stove or in your instant pot.
Give your Instant Pot a Deep Clean with this guide.
Instant Pot Navy Bean Soup
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:
- 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.
PressureCook
- 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.
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: 1Amount 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.