This Instant Pot Navy Bean Soup brings together a warming broth, savory bacon (or ham), tender navy beans, carrots, celery, onion, garlic, and herbs to make a comforting, easy dinner in under an hour. It’s hearty, filling, and ideal for busy weeknights or make-ahead meals.
Why You’ll Love This Dish
This is a super simple recipe that leans on the Instant Pot to do the heavy lifting. It works especially well when you want something wholesome and satisfying but don’t have hours to spend in the kitchen. The flavors develop quickly, and the finished soup is both nourishing and delicious.
The recipe evokes classic ham-and-bean or split-pea soups and carries a bit of nostalgia for many home cooks. It’s also excellent for meal prep: make a big batch to enjoy for lunches or dinners throughout the week.
You can double the recipe to feed a crowd—just be aware the pressure cooker will need more time to come to pressure. Also, there’s no need to soak the beans in advance; the Instant Pot cooks dried navy beans perfectly without pre-soaking.
What You’ll Need
- Dry navy beans — Dried beans hold up best; avoid canned beans if you want intact texture.
- Chicken or vegetable broth — Use vegetable broth to keep it vegetarian.
- Onion — Yellow or sweet onion works well.
- Garlic — Fresh is preferred for flavor.
- Carrots — Chopped or baby carrots.
- Celery — Sliced.
- Bay leaves — Optional but helpful for depth.
- Dried thyme and rosemary — Use one or both to complement the beans.
- Salt and pepper — Season to taste; kosher salt is recommended for even seasoning.
Optional Ingredients
- Bacon or ham — Rendered pork adds rich savory flavor. Use cooked diced ham, ham hock, or a ham bone for more depth.
- Red wine vinegar — A splash at the end brightens the soup.
- Red pepper flakes — A pinch adds gentle heat.
- Parmesan cheese — A grating of parmesan, pecorino, or romano adds savory umami.
- Fresh herbs — Parsley or basil as a garnish.
How to Make Instant Pot Navy Bean Soup
Step One: Chop the onion, carrots, and celery. Mince the garlic and slice the bacon if using.
Step Two: Set the Instant Pot to sauté and let it heat. Add olive oil and the bacon or ham, and cook until most of the fat has rendered, about 2–5 minutes.
Step Three: Add the carrots, onion, and celery; cook 2–3 minutes until the onion softens.
Step Four: Stir in garlic, dried rosemary and thyme, red pepper flakes (if using), bay leaf, salt, and pepper. Cook 30 seconds to 1 minute until fragrant.
Step Five: Add the dried beans and the broth. Scrape the bottom of the pot to release any browned bits, then secure the lid.
Step Six: Cook on high pressure for 35–40 minutes (the recipe below lists 35 minutes). Use quick release when done, or allow a natural release if you prefer a gentler finish.
Final Step: Once the pressure is released, remove the lid carefully. Stir in a splash of red wine vinegar to brighten the flavors and serve with fresh parsley or basil and a generous grating of parmesan.
FAQ
Adding bacon or ham gives a strong savory base. Finishing touches like grated parmesan, a pinch of red pepper flakes, a splash of vinegar, and fresh herbs will enhance the overall flavor. Always taste and adjust salt and acid before serving.
Great Northern beans are larger and firmer with a slightly nutty flavor, while navy beans are smaller and tend to absorb the flavors of the cooking liquid and can be a bit softer.
Yes. Any small dried white bean—cannellini, Great Northern, or navy—works. Larger beans may need a few extra minutes under pressure.
Yes. Cool completely and freeze in airtight containers for up to three months. Thaw overnight in the fridge before reheating.
Absolutely. This soup stores well in the refrigerator for 3–4 days and freezes nicely for longer storage.
Variations
More vegetables: Stir in spinach, Swiss chard, or kale at the end for extra greens.
Tomato base: Add a can of diced tomatoes to the broth for a brighter, tomato-forward soup.
Creamy: Replace one cup of broth with cream for a richer finish.
Different beans: Try cannellini or Great Northern beans. Adjust cook time slightly for larger beans.
Vegetarian: Omit the bacon or ham and use vegetable broth; you may need to adjust salt and acid to boost flavor.
How to Store
Fridge: Store in an airtight container for 3–4 days. The flavors often improve after a day.
Freezer: Once cooled, transfer to freezer-safe containers or bags and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stove until simmering or warm in the microwave. If reheating from frozen, thaw overnight then bring to a simmer on the stovetop.
How to Serve
This soup works well as a stand-alone meal or alongside simple sides. Consider crusty toast or garlicky crostini, a fresh green salad, warm rolls, or roasted vegetables like broccoli or cherry tomatoes to round out the meal.
Expert Tips
- Render the bacon or ham: Browning pork releases flavorful fat that deepens the soup’s taste. Add a little olive oil to prevent sticking.
- Taste and adjust: After cooking, always taste for salt, acid, and freshness. A final squeeze of lemon or splash of vinegar and some fresh herbs or grated cheese can elevate the bowl.
- Balance: If flavors seem flat, add a combination of fresh herbs, dairy (like parmesan), and an acid (vinegar or lemon) to brighten and round the profile.
Did you make this recipe? Be sure to leave a comment and rating—feedback helps others and makes the recipe even better.
More Soup Recipes You’ll Love
Looking for other soup ideas? Try tortellini soup, Instant Pot chicken stew, chicken-and-cabbage soup, or Greek chickpea soup for more comforting options.
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Instant Pot Tortellini Soup
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Instant Pot Chicken Stew
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Chicken and Cabbage Soup with Ginger
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Greek Chickpea Soup
📖 Recipe
Instant Pot Navy Bean Soup
Equipment
- Instant Pot
- Kitchen knife
- Wooden spoon
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 small onion (yellow or sweet)
- 2 medium carrots
- 2 stalks celery
- 4 cloves garlic
- 1 pound dried navy beans (or similar small dried white beans)
- 2 quarts chicken or vegetable broth
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- Kosher salt and black pepper, to taste
Optional
- 4 slices bacon or 2 cups cooked diced ham
- 1 tablespoon red wine vinegar
- Pinch of red pepper flakes
- Parsley or basil, for garnish
- Parmesan, for serving
Instructions
- Chop the carrot, celery, and onion. Finely chop the garlic and slice the bacon.
- Set the Instant Pot to sauté and let it heat for a minute or two. Add the olive oil and bacon or ham, if using.
- Cook about 2–5 minutes until most of the fat has rendered.
- Add the carrots, onion, and celery. Cook 2–3 minutes until the onion softens.
- Add the garlic and cook until fragrant, 30 seconds to 1 minute.
- Add the beans, broth, rosemary, thyme, salt, pepper, and red pepper flakes if using. Scrape the bottom of the pot to release any browned bits.
- Secure the lid and set the Instant Pot to high pressure for 35 minutes.
- When cooking finishes, use the quick release. Carefully remove the lid, stir in red wine vinegar, and serve with fresh herbs and grated parmesan.
Notes
- Fridge: Store for 3–4 days in an airtight container. Reheat on the stove until simmering or warm in the microwave.
- Freezer: Freeze up to 3 months in freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop.
Nutrition
The listed nutrition is an estimate and includes optional bacon.
Tips
- Rendering bacon or ham adds flavor—use a little oil to prevent sticking.
- Taste before serving and adjust salt, acid, and fresh herbs as needed.
Nutrition
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Carbohydrates: 54 g
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Protein: 26 g
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Fat: 11 g