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5.0 from 9 votes

Instant Pot Navy Bean Soup with Ham Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 -8 servings
Calories: 354 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 pound dry navy beans
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 talks 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add Ham: Place the ham shank or meaty ham bone into the Instant Pot. If using cooked ham, stir in the diced ham.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition Information

Calories 354kcal (18%) Carbohydrates 55g (18%) Protein 21g (42%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Sodium 181mg (8%) Potassium 1301mg (37%) Fiber 20g (80%) Sugar 7g (14%) Vitamin A 3716IU (74%) Vitamin C 10mg (11%) Calcium 168mg (17%) Iron 6mg (33%)

Nutrition Facts

Serving: 6-8 servings

Amount Per Serving

Calories 354

% Daily Value*

Calories 354kcal 18%
Carbohydrates 55g 18%
Protein 21g 42%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Sodium 181mg 8%
Potassium 1301mg 28%
Fiber 20g 80%
Sugar 7g 14%
Vitamin A 3716IU 74%
Vitamin C 10mg 11%
Calcium 168mg 17%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.