Easy Instant Pot Ham and Navy Bean Soup Recipe

This quick and delicious Instant Pot Navy Bean Soup recipe is ready in a little over an hour, for a hearty soup with lots of flavor that's ready in a fraction of the time! No bean soaking required!

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A Quick and Easy Instant Pot Navy Bean Soup Recipe!

Great for using up that leftover ham bone, this flavorful Instant Pot Ham and Navy Bean Soup is loaded with veggies and tender beans, and gets a great depth of flavor from a meaty leftover ham bone, ham shank, or ham hock!

Pressure cooking this soup in your Instant Pot really cuts down on time as well! There is no need to soak the beans prior to cooking, and the soup cooks in about an hour and a half from start to finish! Less time is always great on a busy weeknight! And while this recipe cuts down on time substantially, it does not sacrifice flavor.

The only thing you need to go along with this soup is a hunk of crusty bread! This hearty soup is a family favorite for the cold winter months! This soup can also be made in the Crock Pot!

Ingredients

This hearty bean soup is easy to make, with simple ingredients! Here's what you need to make this flavor-packed ham and navy bean soup in your Instant Pot (electric pressure cooker).

• 1 pound dry navy beans, picked over. Add the dried beans right to the pot- no need to soak for this recipe!
• Avocado oil or another neutral oil, such as vegetable oil.
• A large yellow onion.
• 2 stalks celery.
• 3 carrots.
• Fresh garlic.
• Chicken stock, chicken broth, or bone broth. (preferably low-sodium).
• Salt and Freshly ground black pepper.
• Smoked paprika, dried thyme, dried oregano and dried rosemary.
• 2 bay leaves. Bay leaf adds a nice balance, and is removed at the end of cooking time.
• Fresh chopped parsley, for the soup and for garnish.
• 1 ham shank, ham hock or meaty leftover ham bone (If using ham hock, may add 1 cubed ham steak).

How to make the Instant Pot Navy Bean Soup

This easy and tasty hearty bean soup is ready in a flash, thanks to the Instant Pot! Here's how to make it:

1. Set Instant pot to sauté function, and add avocado oil. Heat for 2-3 minutes until hot, but not smoking.
2. Add onion, carrots and celery and sauté for 5-6 minutes, stirring occasionally, until softened. 
3. Add garlic and sauté, stirring occasionally, for 30 seconds, until just fragrant. 
4. Stir in spices. 
5. Add the dry beans, stock, ham hock (or shank or meaty ham bone), parsley, and cubed ham steak (if using). 
6. Close the lid with the seal in place, and cook on manual high pressure for 50 minutes.
7. Let the pressure release naturally (natural release) for 20 minutes. Then (carefully) manual release remaining pressure.
8. Remove bay leaves and ham hock, shank, or meaty ham bone. Shred meat from ham hock, shank, or meaty ham bone and add back to soup, discarding any fat or bones. 
9. Taste soup, and add salt, if needed. (see recipe card below for full instructions and ingredients list).

Tips

• Immersion blend a bit of the soup right in the pot for a creamier soup. 
• You can use a leftover meaty ham bone, ham shank, or ham hock to make this soup. If using a ham hock, I recommend also adding in a diced or cubed ham steak, as ham hocks do not have as much meat on them. Ham hocks are a great option for flavor, though!
• I prefer to start with low sodium stock so that I have more control over the seasoning/saltiness of the soup. 

Serving the Navy Bean Soup

This stick-to-your-ribs soup is a meal in itself, and goes great alongside some crusty bread for dipping, and a simple side salad! A little pop of freshness comes from garnishing the finished soup with some chopped fresh parsley leaves just before serving!

Storing

This soup is even better the next day! To store, cool completely, and store in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 2 months!

Substitutions and Additions

This Instant Pot Navy Bean Soup recipe is easily adapted to work with your personal preferences, as well as what you have on hand in your refrigerator and pantry! Here are some great swaps and additions you can use to make this recipe your own!

• You can use a ham shank, ham hock or meaty leftover ham bone to make this soup. I recommend adding in some diced or cubed ham steak to the pressure cooker as well if using a ham hock, as they are not as meaty as the shank or ham bone (however, they are super flavorful!)
• You can use water and bouillon, or vegetable stock for this recipe in place of the chicken stock or chicken broth. You could also use bone broth.
• I would stick to a neutral oil for sautéing, such as avocado oil, vegetable oil, or canola oil, since they have a higher smoke point, and avoid olive oil.
• Swap in sweet onions or red onion for the yellow onion if that's what you have on hand.
• Add a pinch of red pepper flakes for a little kick!
• Try dried cannellini beans (white beans) in place of the great northern beans.
• Use 1 ½ teaspoon of Italian seasoning in place of the dried rosemary, thyme, and oregano.

More great Instant Pot recipes and soup recipes!

If you love this Instant Pot Navy Bean Soup recipe, you'll love these tasty soup and stew recipes, too!

• Slow Cooker Ham Bean Soup
• Instant Pot Zuppa Toscana Soup with Pancetta and Swiss Chard
• Pressure Cooker Chicken Tortellini Soup with Spinach
• Instant Pot Irish Beef Stew

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