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Instant Pot Navy Bean Soup Recipe

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Ham and Bean Soup made in an Instant Pot. This soup is made with leftover ham, navy beans, and a
Ham and Bean Soup made in an Instant Pot. This soup is made with leftover ham, navy beans, and a from www.pinterest.com

When the weather starts to turn cold, nothing beats a hearty bowl of soup. This Instant Pot Navy Bean Soup is a great one to pull out for a family dinner. It’s easy to make and tasty too! This soup is packed with vegetables, navy beans, and bacon for a tasty, comforting meal. Plus, it’s made in the Instant Pot so it comes together in no time.

Description

This Instant Pot Navy Bean Soup is a tasty, comforting soup that is packed with vegetables, navy beans, and bacon. It’s hearty, flavorful, and perfect for when the weather starts to turn cold. The best part is that it comes together in no time thanks to the Instant Pot.

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients

  • 1 pound bacon, diced
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 6 cups chicken broth
  • 2 cups dried navy beans, soaked overnight
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

1. Turn the Instant Pot to the “saute” setting. Add the bacon and cook until it is crisp and the fat is rendered, about 5 minutes. Remove the bacon from the pot with a slotted spoon and set aside.

2. Add the onion, celery, carrots, garlic, thyme, bay leaf, and smoked paprika to the pot and cook until the vegetables are tender and fragrant, about 5 minutes.

3. Add the chicken broth, navy beans, salt, and pepper to the pot. Stir to combine. Place the lid on the pot and turn the valve to “sealing”. Set the Instant Pot to “manual” and set the timer for 30 minutes.

4. When the timer goes off, turn the valve to “venting” to release the pressure. Carefully remove the lid and stir in the bacon. Taste and adjust the seasonings as needed.

5. Serve the soup with crusty bread and a green salad.

Equipment

  • Instant Pot
  • Slotted spoon

Notes

Be sure to soak the navy beans overnight before using them in this recipe. This will help to break down the beans and make them easier to digest.

Nutrition: Per Serving

  • Calories: 290
  • Carbohydrates: 30g
  • Protein: 16g
  • Fat: 11g
  • Saturated Fat: 3g
  • Cholesterol: 25mg
  • Sodium: 1080mg
  • Fiber: 8g
  • Sugar: 3g

Recipe Tips

This soup can easily be made vegetarian by simply omitting the bacon. You can also add in other vegetables to make it more nutritious. Some great additions are mushrooms, kale, spinach, or bell peppers. You can also substitute the chicken broth for vegetable broth to make it vegan.

If you don’t have an Instant Pot, you can make this soup on the stove. Just follow the same instructions, but cook the soup on medium heat for about 1 hour or until the beans are tender.

This soup freezes well, so you can make a big batch and freeze it for later. To reheat, thaw the soup overnight in the refrigerator and then heat it up in a pot on the stove.

This Instant Pot Navy Bean Soup is a hearty, comforting meal that’s perfect for cold weather. It’s easy to make and packed with flavor. Plus, it comes together in no time thanks to the Instant Pot. Enjoy!


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