Effortless Instant Pot Navy Bean Soup

Table of Contents

• Effortless One-Pot Wonder: We all appreciate a meal that minimizes cleanup, and this soup delivers! Preparing everything in a single pot means fewer dishes and less scrubbing, making busy weeknights much more manageable. Beyond the easy cleanup, one-pot meals like this tend to be incredibly simple to assemble, letting the appliance do most of the heavy lifting.
• Set It and Forget It Convenience: This no-soak navy bean soup Instant Pot recipe truly embodies the “set it and forget it” philosophy. There’s no need for constant stirring or monitoring. Simply add your ingredients, set the pressure cooker, and let it work its magic. This hands-off approach makes it an ideal dinner recipe for any night of the week when time is precious but you crave homemade goodness.
• Budget-Friendly Goodness: Crafted with humble pantry staples, dried navy beans, and basic vegetables, this soup recipe is incredibly economical. It’s a smart choice for feeding your family well without breaking the bank, proving that delicious and nutritious meals don’t have to be expensive.
• Nutrient-Packed Meal: Navy beans are rich in fiber, protein, and essential minerals, while the added vegetables boost vitamin content. This soup isn’t just comforting; it’s genuinely good for you, offering sustained energy and supporting overall health.
• Remarkably Flavorful: The pressure cooking method infuses all the ingredients together beautifully, creating a deep, complex, and savory broth that tastes like it simmered for hours. The beans become exceptionally tender, absorbing all the wonderful flavors of the aromatics and broth.

• Beans: The star of this recipe is, of course, dried navy beans. These tiny powerhouses are not only budget-friendly but also boast an impressive shelf life, making them a fantastic pantry staple. Their creamy texture when cooked is unparalleled for soups. If navy beans aren’t available or you’re looking for variety, you can easily substitute with other similar-sized small dry beans such as Great Northern beans or cannellini beans. Adjust cooking times slightly as needed, though the Instant Pot often handles them similarly.
• Aromatics: The flavor base comes from a classic mirepoix of onion, garlic, carrots, and celery. These humble vegetables provide a sweet and savory depth. Don’t hesitate to get creative with additions or substitutions. Sautéed mushrooms can add an earthy umami, diced bell peppers can contribute sweetness and color, or even a small amount of butternut squash could offer a creamy, subtly sweet note. Fresh herbs like thyme or a bay leaf added during cooking can also elevate the aroma.
• Broth: We typically use chicken broth for its rich, savory foundation that beautifully complements the beans. However, this recipe is highly adaptable to your dietary preferences. For a beefier flavor, substitute with beef broth. To make a vegetarian or vegan version, a good quality vegetable broth is an excellent choice. In a pinch, water can be used, but you might want to boost the flavor with extra seasonings like bouillon cubes, a touch of nutritional yeast, or a dash of soy sauce for umami.
• Fats: Olive oil is specified for sautéing the aromatics. You can use any neutral cooking oil you prefer, such as avocado oil or vegetable oil. If you’re adding bacon or ham, their rendered fat can often replace some or all of the added oil for an even deeper, richer flavor.
• Seasonings: Salt is the primary seasoning, but don’t be afraid to enhance it further. A pinch of black pepper, a touch of dried thyme, a bay leaf, or even a dash of smoked paprika can add wonderful complexity to the soup. Remember to taste and adjust seasonings at the end, as broth sodium levels can vary.

• Hearty Ham and Bean Soup: For a truly traditional and deeply satisfying spin, incorporate 2 cups of diced, pre-cooked ham into your pot. The ham infuses the soup with a rich, savory, and slightly salty flavor that enhances every single bite. If you happen to have a leftover ham bone or a smoked ham hock, toss it into the Instant Pot while the beans cook. This will deepen the flavor profile exponentially, adding an unparalleled richness. This hearty variation pairs wonderfully with warm, crumbly cornbread or a thick slice of crusty sourdough bread for dipping.
• Smoky Bean and Bacon Twist: Elevate this dish into a comforting bean and bacon soup Instant Pot masterpiece. Begin by omitting the olive oil and instead sautéing 4 slices of chopped bacon along with the onions until crispy. Remove the bacon bits and set aside, leaving the rendered fat in the pot to cook the aromatics. Add the bacon back in at the end as a garnish, or let it simmer with the soup for a more integrated flavor. For a touch of warmth and spice, add a pinch of red pepper flakes during the sauté step; it beautifully complements the smokiness of the bacon. Serve this robust soup with a side of roasted seasonal vegetables or a simple, refreshing green salad for a balanced meal.
• Wholesome Vegetarian Classic: To create a plant-based version of this beloved navy beans soup Instant Pot, simply substitute chicken broth with a good quality vegetable stock. To ensure a rich and complex vegetarian flavor, enhance the soup with a sprinkle of dried thyme, a couple of fragrant bay leaves, and your favorite blend of spices such, as a pinch of savory or marjoram. This vegetarian option is not only kind to your wallet and full of natural flavors but also makes for a fantastic meatless dinner that satisfies everyone.
• Flavorful Mixed Bean Medley: Change up the texture and flavor profile by using a mix of different beans. Instead of solely navy beans, try a combination of cannellini beans, black beans, or Great Northern beans. Each bean type brings its unique characteristics. To marry these diverse flavors, add a dash of Italian seasoning and a spoonful of low sodium broth to ensure the seasoning balances the bold flavors of the mixed beans. For an even more profound depth, a smoked ham shank or a piece of smoked turkey leg works exceptionally well in this variation, contributing a satisfying richness and depth to every spoonful.

New to Instant Pot Cooking? It’s essential to always read your manufacturer’s manual to familiarize yourself with how your specific pressure cooker works. Each model has unique features and safety guidelines that are important to understand before you begin cooking.

1. Sauté Aromatics: Begin by setting your pressure cooker to the “Sauté” function. Once hot, add a tablespoon of olive oil, followed by the chopped onion, minced garlic, and a pinch of salt. Sauté these ingredients, stirring occasionally, until the onions become translucent and the garlic is lightly golden and fragrant, typically about 3-5 minutes. This step builds the foundational flavor of your soup.
2. Preheat Liquids (Optional but Recommended): While your aromatics are sautéing, you can opt to preheat the chicken or vegetable broth and water. A quick warm-up in the microwave or on the stovetop can help the Instant Pot come to pressure faster, subtly speeding up the overall cooking time.
3. Deglaze the Pot: Carefully pour the preheated broth and water into the Instant Pot. Using a wooden spoon or spatula, thoroughly scrape the bottom of the pot to loosen any browned bits from the sautéing step. This process, known as deglazing, adds a tremendous amount of concentrated flavor to your broth and also prevents the “burn” warning on your Instant Pot.
4. Add Remaining Ingredients & Pressure Cook: Stir in the dried navy beans, chopped carrots, and celery. Press the “Cancel” button to end the sauté function. Secure the lid on your pressure cooker, making sure the sealing valve is in the “Sealing” position (if applicable to your model). Set the Instant Pot to cook on High Pressure.
5. Pressure Release: Once the cooking cycle is complete, allow the pressure cooker to naturally release pressure for 10 minutes. This means simply leaving the pot undisturbed after it finishes cooking. After 10 minutes, carefully initiate a quick release by turning the sealing valve to the “Venting” position. Stand clear of the steam. Once all the pressure has been released and the float valve drops, you can safely open the lid.
6. Adjust Consistency (Optional): For an extra creamy or thicker, stew-like soup, use a potato masher or an immersion blender to mash some of the beans directly in the pot. Mash until your desired consistency is achieved. Be careful not to mash all of them if you prefer some whole beans.
7. Serve & Garnish: Ladle the warm, aromatic navy bean soup into bowls. Serve immediately, encouraging everyone to customize their bowl with their favorite toppings.

🎯 TFN Pro Tip

Mastering Instant Pot Cook Times for Beans: The key to perfectly cooked beans in your Instant Pot lies in setting the correct cooking time based on their state:

• Dried, Unsoaked Navy Beans: For beans straight from the bag, you’ll need to cook them on High Pressure for 45 minutes. This ensures they become wonderfully tender without any prior soaking.
• Pre-soaked Navy Beans: If you’ve opted to pre-soak your navy beans (though not necessary for the Instant Pot), reduce the High Pressure cooking time to 25 minutes. Soaking can sometimes lead to slightly quicker cooking.
• Canned Navy Beans: For canned navy beans (which are already cooked), the Instant Pot time is drastically reduced. Cook them on High Pressure for only 15 minutes, just enough to meld the flavors and heat them through. This is more of a simmer-and-infuse period.

Always allow for a natural pressure release for at least 10 minutes (or fully natural release if time permits) to ensure the beans finish cooking evenly and absorb maximum flavor. This also helps prevent foaming and ensures tender, intact beans.

There are a few ways to thicken your soup. For a quick fix, whisk a teaspoon of cornstarch or flour into a tablespoon of cold water until smooth. Pour this slurry into the hot soup and stir continuously until it dissolves and the soup begins to thicken. You can add more if needed, a little at a time. Another popular method is to mash some of the cooked beans directly in the pot using a potato masher or the back of a spoon. This releases their natural starch and creates a wonderfully creamy, thicker texture without altering the flavor.

If you are using dried beans and preparing the soup in a traditional pot on the stovetop, then yes, pre-soaking is generally recommended to reduce cooking time and aid digestion. However, one of the biggest advantages of using an Instant Pot or any electric pressure cooker is that there is absolutely no need to pre-soak the dried beans. The high-pressure environment tenderizes them perfectly and quickly. If you are using canned navy beans, they are already cooked and ready to go, so no soaking is required for them either.

Navy bean soup is an exceptionally healthy meal choice! Navy beans are a nutritional powerhouse, serving as an excellent source of plant-based protein, making them ideal for vegetarian and vegan diets or for reducing meat consumption. They are also remarkably rich in dietary fiber, which is crucial for digestive health, blood sugar regulation, and promoting a feeling of fullness. Additionally, navy beans provide essential vitamins and minerals like iron, folate, magnesium, and potassium. When combined with nutritious vegetables like carrots, celery, and onions, this soup becomes a well-rounded and wholesome dish that contributes significantly to a balanced diet.

Absolutely! This Instant Pot navy bean soup stores wonderfully, making it perfect for meal prep. Leftovers can be refrigerated in an airtight container for up to 1 week. For longer storage, let the soup cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator (if frozen) and then gently warm on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much.

Instant Pot Navy Bean Soup (No Soak Recipe!)

By Renae Gerhardstein