Navy Bean Soup with Ham (Instant Pot)
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This Navy Bean Soup with Ham (Instant Pot) combines dried navy beans, sautรฉed vegetables, tomatoes, herbs, broth, and savory ham in a hearty pressure-cooker soup. You can make it with a ham shank, a meaty ham bone, or diced cooked ham, and the dried beans donโt need to be soaked beforehand.
Serve with a side of Crusty Bread or Sweet Cornbread.
Quick Look: Navy Bean Soup with Ham (Instant Pot)
- Prep Time: 10 minutes
- Cook Time: 45 minutes at high pressure
- Natural Release: 15โ20 minutes, followed by venting any remaining pressure
- Total Time: About 1 hour and 10 minutes
- Servings: 8
- Method: Pressure cooking
- Technique: Sautรฉ the vegetables, add the beans and remaining ingredients, cook at high pressure, then remove and shred the meat from the ham bone or shank before returning it to the soup.
- Flavor & Texture: Savory, tender, herby, hearty
A Hearty Bowl of Bean Soup
I love putting a big pot of soup on the table with a few sides for everyone to choose from. It makes for a relaxed meal where everyone can fill their bowl, grab some bread, and settle in at the table.
Whether youโre making this after a holiday when you have leftover ham to use or youโre just in the mood for a hearty homemade soup, itโs a delicious way to change up your usual meal rotation.
Youโll also love my 15 Bean Soup, Italian Sausage Lentil Soup, and Sausage White Bean Soup.
Made With Amore,
โI made this today and it was delicious and very easy to make! I used canned beans and cooked it on the stovetop instead of the pressure cooker. It was so flavorful! Definitely making this again!!โ
โ Rebecca
Table of Contents
Simple Ingredients
This soup brings together dried beans, vegetables, herbs, broth, and ham for a hearty bowl full of flavor.
- Dried Navy Beans: The base of the soup, cooked directly in the Instant Pot without soaking.
- Onion, Celery, and Carrots: Sautรฉed at the beginning to build the soupโs flavor.
- Garlic: Added after the vegetables soften for an aromatic start.
- Chicken or Vegetable Broth: Combined with water to create the cooking liquid.
- Ham Shank, Ham Hock, Meaty Leftover Ham Bone, or Cooked Ham: Adds savory ham flavor, with meat shredded and returned to the soup after cooking. Try repurposing leftover ham with my Cheesy Ham and Potato Soup next!
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Ham: Use a ham shank, meaty ham bone, or 8 ounces of diced cooked ham. If you donโt have ham, you can use bacon, pancetta, smoked sausage, or leftover Oven Roasted Turkey Tenderloin or Oven Roasted Chicken for a different protein.
- Beans: If you donโt have dried navy beans, you can use great Northern beans, cannellini beans, or pinto beans. These beans have similar textures and flavors that work well in soups.
- Italian-Style: Add a teaspoon of Homemade Italian Seasoning and a can of cannellini beans or white beans along with the navy beans. Chopped red peppers also add a nice flavor. Stir in a handful of chopped kale or spinach at the end. Try my Tuscan White Bean Soup!
How to Make Instant Pot Navy Bean Soup
This pressure-cooker method combines sautรฉed vegetables, dried navy beans, broth, tomatoes, herbs, and ham in one pot. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Rinse the dry navy beans under cold water and pick out any debris. Turn on the Instant Pot and select the โSautรฉโ function. Once hot, add the olive oil. Add the diced onion, celery, and carrots. Sautรฉ for about 5 minutes until the vegetables are softened.
- Add the chopped garlic and sautรฉ for another 1-2 minutes until fragrant.
- Add the navy beans.
- Add chicken or vegetable broth, water, dried thyme, paprika, canned diced tomatoes (including their juices), and bay leaves. Stir to combine.
- Place the ham into the Instant Pot. If using cooked ham, stir in the diced ham. Close the lid of the Instant Pot and set the valve to the โSealingโ position. Select the โManualโ or โPressure Cookโ function and set the timer for 45 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for about 15-20 minutes. Then, carefully turn the valve to the โVentingโ position to release any remaining pressure. Open the lid and remove the ham shank or bone.
- Shred any remaining meat and return it to the pot. Discard the bay leaves.
- Stir the soup and taste for seasoning, adjusting as needed.
Navy Bean Soup with Ham FAQs
No soaking is needed when using the Instant Pot. However, if you prefer, you can soak them overnight to reduce cooking time slightly and improve digestibility.
Yes, you can use canned beans. Use about 3-4 cans of navy beans, drained and rinsed. Reduce the cooking time to about 15 minutes on high pressure.
To thicken the soup, you can blend a portion of it using an immersion blender or a regular blender. Alternatively, mash some of the beans against the potโs side with a spoon.ย
Refrigerate: Allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4-5 days.
Freeze: Let the soup cool completely, then place it in a freezer-safe container or heavy-duty freezer bag. Label with the date and freeze for up to 3 months.
Reheat: Thaw frozen soup in the refrigerator overnight. Reheat on the stove over medium heat until warmed through, or in the microwave in a microwave-safe container.
Serving Suggestions
Serve instant pot navy bean soup with homemade bread such as my Easy Homemade Dinner Rolls, No Knead Italian Ciabatta Bread, or Sweet Cornbread for a filling meal. A Fall Harvest Salad or Steamed Asparagus adds something fresh to the table. For an even heartier meal, serve it with my Butternut Squash Casserole.
My Pro Tips
Recipe Tips
- Rinse the beans. Sort and rinse the dried navy beans to remove any debris before cooking.
- Sautรฉ the vegetables first. Cook the onion, celery, and carrots before adding the garlic and remaining ingredients.
- Follow the ingredient sequence. Add the broth, water, seasonings, tomatoes, beans, and ham as directed in the recipe card.
- Allow a natural pressure release. Wait 15โ20 minutes after cooking before venting any remaining pressure.
- Remove the bay leaves before serving. Take out the bay leaves and return the shredded ham to the soup before serving.
More Soup Recipes
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Instant Pot Navy Bean Soup with Ham Recipe
Ingredientsย
- 1 pound dry navy beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 2-3 cloves fresh garlic, finely chopped
- 4 cups low-sodium chicken or vegetable broth
- 3 cups water
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 14.5 ounces canned diced tomatoes
- 2 bay leaves
- 1 ham shank or meaty ham bone, or 8 ounces of cooked ham, diced
Instructionsย
- Prep the Beans: Rinse the dry navy beans under cold water and pick out any debris. No need to soak the beans if youโre using an Instant Pot.
- Sautรฉ the Vegetables: Turn on the Instant Pot and select the โSautรฉโ function. Once hot, add the olive oil. Add the diced onion, celery, and carrots. Sautรฉ for about 5 minutes until the vegetables are softened. Add the chopped garlic and sautรฉ for another 1-2 minutes until fragrant.
- Add Ingredients: Add the navy beans, chicken or vegetable broth, water, dried thyme, paprika, canned diced tomatoes (including their juices), and bay leaves. Stir to combine.
- Add Ham: Place the ham shank or meaty ham bone into the Instant Pot. If using cooked ham, stir in the diced ham.
- Pressure Cook: Close the lid of the Instant Pot and set the valve to the โSealingโ position. Select the โManualโ or โPressure Cookโ function and set the timer for 45 minutes on high pressure.
- Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 15-20 minutes. Then, carefully turn the valve to the โVentingโ position to release any remaining pressure.
- Finish the Soup: Open the lid and remove the ham shank or bone. If using a ham shank or bone, shred any remaining meat and return it to the pot. Discard the bay leaves.
- Serve: Stir the soup and taste for seasoning, adjusting with salt and pepper as needed. Ladle the soup into bowls and enjoy! Garnish with a bit of chopped fresh parsley of desired.
Notes
- Serve with a side of Crusty Bread or Sweet Cornbread.
- Rinse the beans. Sort and rinse the dried navy beans to remove any debris before cooking.
- Sautรฉ the vegetables first. Cook the onion, celery, and carrots before adding the garlic and remaining ingredients.
- Follow the ingredient sequence. Add the broth, water, seasonings, tomatoes, beans, and ham as directed in the recipe card.
- Allow a natural pressure release. Wait 15โ20 minutes after cooking before venting any remaining pressure.
- Remove the bay leaves before serving. Take out the bay leaves and return the shredded ham to the soup before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today and it was delicious and very easy to make! I used canned beans and cooked it on the stovetop instead of the pressure cooker. It was so flavorful! Definitely making this again!!
Yay! It is a favorite around here too! I am happy you loved the recipe!
Made this yesterday and everyone loved it!
So happy to hear that! We love this one, too!
Hello, can I make this in my crockpot? My instant pot is not large enough for this recipe. Just wondering on the time. Many thanks!!
Yes! You can do the slow cooker on low for 8 hours!
Itโs a keeper! Another excellent soup recipe. A hearty meal with fresh bread. Wonderful for cool, rainy days like today on the west coast.
YAY! Thrilled you love it. Many more soups coming this soup season!