Instant Pot Navy Bean Soup with Ham Recipe
Oct 14, 2024, Updated Nov 03, 2024
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This Instant Pot Navy Bean Soup is packed with protein-rich tender beans and savory ham, making it a satisfying and filling meal. This hearty soup is perfect for chilly days or when you need a cozy, home-cooked meal.
Serve with a side of crusty bread, or our famous cornbread.
Why you’ll love it…
It’s one of those soup recipes you’ll come back to time and time again! It’s a great option for when you want a slow cooker meal in a fraction of the time.
- Flavorful and Aromatic: The combination of sautéed vegetables, fresh garlic, and a blend of spices like thyme and paprika creates a deliciously aromatic and savory soup.
- Easy and Convenient: This recipe is incredibly convenient to make using an Instant Pot, as it significantly reduces cooking time compared to traditional methods.
You’ll also love our 15-bean and Ham Soup, Italian sausage lentil soup, and Tuscan White Bean Soup.
Table of Contents
Simple Ingredients
This instant pot ham and bean soup is loaded with nutritious ingredients like beans, carrots, celery, and tomatoes, providing a healthy balance of vitamins, minerals, and fiber.
- Dry Navy Beans: These small, white beans are mild in flavor and become creamy when cooked, making them perfect for hearty soups.
- Olive Oil: Used for sautéing the vegetables, it adds a rich, fruity flavor and a smooth texture to the base of the soup.
- Yellow Onion: When diced and sautéed, yellow onions add a sweet, savory depth to the soup’s flavor profile.
- Celery Stalks: Diced celery adds a fresh, slightly peppery flavor and a satisfying crunch to the soup.
- Carrots: Peeled and diced, carrots bring a natural sweetness and vibrant color to the soup, balancing the savory ingredients.
- Fresh Garlic: Finely chopped garlic infuses the soup with a robust, aromatic flavor, enhancing the overall taste.
- Low-Sodium Chicken Broth, Chicken Stock, or Vegetable Broth: This provides a flavorful base for the soup, with the low-sodium option allowing you to control the salt content.
- Water: Added to ensure there’s enough liquid for the beans to cook properly and to create a balanced soup consistency.
- Dried Thyme: This herb adds a subtle earthy and slightly minty flavor that complements the other ingredients.
- Paprika: Adds a mild, sweet pepper flavor and a hint of warmth, contributing to the soup’s depth.
- Canned Diced Tomatoes: These add a touch of acidity and sweetness, along with a rich tomato flavor that melds beautifully with the other ingredients.
- Bay Leaves: These aromatic leaves impart a subtle, herbal note that enhances the soup’s overall flavor.
- Ham Shank, Ham Hock, Meaty Leftover Ham Bone, or Cooked Ham: Ham adds a smoky, savory depth to the soup. A ham shank or bone infuses the broth with rich, meaty flavors, while diced cooked ham provides tender bites.
See the recipe card for quantities.
How to Make Instant Pot Navy Bean Soup
This recipe is so simple to make! The best part is everything cooks in one pot, making cleanup a breeze so you can enjoy your meal more. See the printable recipe card for more complete instructions.
Add the vegetables to the instant pot and cook until soft.
Once soft, add the rest of the ingredients.
Place the dried beans in the pot.
Cover the beans with the broth.
Add the ham hock and cook in the pressure cooker pot.
Once cooked take out the ham and shred.
Add the ham back to the pot.
Serve hot!
Whether for family dinners, potlucks, or gatherings, this soup is sure to be a hit with its wholesome and hearty appeal.
Substitutions
- Ham Shank/Bone or Cooked Ham: If you don’t have ham, you can use bacon, pancetta, smoked sausage, or leftover cooked turkey or chicken for a different protein.
- Navy Beans: If you don’t 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.
Variations
- Vegetarian/Vegan: Omit the ham and use vegetable broth instead of chicken broth. Add extra vegetables like potatoes, zucchini, or spinach for added texture and nutrients. For extra protein, you can include a can of chickpeas or lentils.
- Italian Style: Add a teaspoon of 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.
- Spicy: Add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables. You can also stir in a few dashes of hot sauce at the end for a spicy kick.
Equipment
- Instant Pot makes pressure cooking super easy with the high pressure and shorter cooking time.
Storage
The flavors of this soup deepen over time, making it a great recipe for leftovers. It’s perfect for enjoying throughout the week.
- 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.
My Pro Tip
Recipe Tips
- Rinse the Beans: Always rinse and sort the dry beans to remove any debris or stones before adding them to the soup.
- Sauté for Flavor: Don’t skip the sautéing step. It enhances the flavor of the vegetables and garlic, adding depth to the soup.
- Layering Ingredients: When adding ingredients to the Instant Pot, layer them as listed. This ensures even cooking and prevents anything from sticking to the bottom.
- Use Fresh Garlic: Freshly chopped garlic offers a more robust and aromatic flavor compared to pre-minced garlic.
- Natural Release: Allow the Instant Pot to release pressure naturally for at least 15 minutes. This helps the beans become tender and ensures all flavors meld together beautifully.
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.
More Soup Recipes
Looking for other soups? Try these:
Serving Suggestions
This soup pairs well with crusty bread, a simple green salad, or a side of steamed vegetables.
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PrintInstant Pot Navy Bean Soup with Ham Recipe
- Total Time: 10 minutes
- Yield: 6–8 servings 1x
Description
This Instant Pot Navy Bean Soup is packed with protein-rich tender beans and savory ham, making it a satisfying and filling meal. This hearty soup is perfect for chilly days or when you need a cozy, home-cooked meal.
Ingredients
- 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
Instructions
- Prep the Beans: Rinse the dry navy beans under cold water and pick out any debris. No need to soak the beans if you’re using an Instant Pot.
- Sauté the Vegetables: Turn on the Instant Pot and select the ‘Sauté’ function. Once hot, add the olive oil. Add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened. Add the chopped garlic and sauté 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 ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ 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 ‘Venting’ 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. Serve with crusty bread or our famous cornbread recipe.
Notes
How can I thicken the soup? 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 pot’s side with a spoon.
Tips:
Rinse the Beans: Always rinse and sort the dry beans to remove any debris or stones before adding them to the soup.
Sauté for Flavor: Don’t skip the sautéing step. It enhances the flavor of the vegetables and garlic, adding depth to the soup.
Layering Ingredients: When adding ingredients to the Instant Pot, layer them as listed. This ensures even cooking and prevents anything from sticking to the bottom.
Use Fresh Garlic: Freshly chopped garlic offers a more robust and aromatic flavor compared to pre-minced garlic.
Natural Release: Allow the Instant Pot to release pressure naturally for at least 15 minutes. This helps the beans become tender and ensures all flavors meld together beautifully.
- Prep Time: 10 min
- Category: Savory
- Method: American
- Cuisine: American
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!