In just under an hour, you’ll be able to serve this hearty, flavorful bowl of Instant Pot Navy Bean soup that is guaranteed to fill even the hungriest of bellies.
Why You Will Love This Recipe
Trying to create a tasty, nutritious meal doesn't have to take hours of cooking. Our Instant Pot Navy Bean Soup recipe is proof that deliciousness and nourishment can be both achieved with minimal time in the kitchen!
With savory aromas wafting throughout your home, this soup will certainly bring some much-needed warmth and comfort into any room!
This soup features beans full of fiber and protein that combine scrumptious spices for an unforgettable flavor. Even better, preparing this soup is incredibly easy - all you need is an Instant Pot and 55 minutes!
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Ingredients
This Instant Pot Navy Bean soup is similar to the Campbells Bean & Bacon soup that I love so much. Now you can make up enough to serve the whole family, or freeze up for taking to work for lunch!
- Navy Beans - Rinsed in a colander. Remove any dirt or rocks.
- Bacon - diced and sauteed.
- Onion - Diced.
- Carrots - Diced.
- Garlic - Minced.
- Thyme - Fresh or dried.
- Tomato paste
- Vegetable or Chicken Stock
- Bay Leaf
- Liquid Smoke - optional, but adds the flavor that Campbell's Bean and Bacon soup has.
- Half & Half
- Salt
- Pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Instant Pot Navy Bean Soup
Are you a fan of delicious, no-fuss dinners that can be made with simple ingredients? Then this easy and nutritious Instant Pot navy bean soup recipe is just what you need!
This hearty meal takes mere minutes to prepare using the Instant Pot and basic pantry staples. Best of all, it requires hardly any effort - just throw all the ingredients together in your Instant Pot and let it do its magic!
Saute the Bacon
- Rinse the navy beans in a colander and sort though for any tiny rocks or dirt clods. Yep, they are in there sometimes.
- Chop up the bacon into about ¼" pieces and saute in a skillet, or in the Instant Pot on the saute setting.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Saute Carrots and Onions
- After the bacon is cooked until soft, but not crisp, add the minced garlic, diced onion, and diced carrots. Saute for 3 to 5 minutes until partially softened. Add the tomato paste, bay leaf, and thyme.
- Add the beans, vegetable or chicken stock and water.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Seal and Program Instant Pot
- Lock the lid in place and pressure and cook time to Manual for 40 minutes on High, or if your Instant Pot is pre programmed, set to the BEANS setting.
- When the cook time is up, allow for a natural release for 10 to 15 minutes, then manually release remaining pressure. Unlock the lid
- Using a immersion blender to break up the whole beans until it has the texture you prefer, usually about 10 to 15 seconds.
- Stir in the Half & Half and season with salt and pepper. Serve immediately.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Packed with plenty of flavor, high in protein and so comforting, this navy bean soup recipe is sure to become a go-to favorite.
Perfect for chilly nights or lunch on the go, this one will have everyone coming back for more. Serve with our Sourdough Naan, Gluten-Free Irish Soda Bread, Cracker Barrel Corn Muffins, or our 3-Ingredient Bagels.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
You can substitute white Great Northern beans for the Navy Beans. They taste the same, just are a little larger. If you are a vegetarian, omit the bacon and add a ½ teaspoon of Liquid Smoke, or instead of the tomato paste, use a hickory smoked barbecue sauce for that smoked - bacon flavor.
Variations
Try these variations. Instead of soup, just make Instant Pot Navy Beans. They are fantastic on their own, on toast, or just as a side dish like black beans.
- Instant Pot Navy Beans - Use the same Instant Pot pressure settings and cook time, but reduce the water to just 4 cups. Enjoy perfectly cooked, tender navy beans as a side.
- Instant Pot Ham and Beans - Make Instant Pot Ham and Beans using the pressure and cook times, but use any beans you like with some cut up ham or a ham bone
- Instant Pot Bean Soup - This recipe is adaptable to any Instant Pot bean soup recipe you want to make.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
Storage
Store left overs in covered plastic containers in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Tips for Success
- Make sure to only fill to the max fill line in the Instant Pot, as beans foam when cooking under pressure.
- Add salt after pressure cooking, as salt will toughen the bean skins.
Frequently Asked Questions
Yes, follow the recipe, except cook the bacon in your air fryer or skillet. Load your crockpot as you would the Instant Pot. Set the crockpot for 8 hours on low, or 4 hours on high.
Follow the recipe, except use the air fryer or a skillet for the bacon. Load a soup pot or 6 quart Dutch oven with the ingredients. Bring soup pot to a boil, then reduce to low until beans are tender. Add salt at the end of the cook.
No, the pressure cooker is designed to take dry beans and cook them in a fraction of the time that stove top cooking requires!
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Instant Pot Navy Bean Soup
Ingredients
- 1 lb navy beans Rinsed in a colander. Remove any dirt or rocks.
- 8 oz bacon diced and sauteed
- 1 medium onion diced
- 1 carrot diced
- 2 cloves garlic minced
- 2 tbs tomato paste
- 1 bay leaf
- ½ teaspoon thyme dried or 1 sprig fresh
- 4 cups stock vegetable or chicken
- 3 water
- ¼ teaspoon liquid smoke optional
- 1 cup Half & Half optional
- salt
- pepper
Instructions
- Rinse the navy beans in a colander and sort though for any tiny rocks or dirt clods. Yep, they are in there sometimes.
- Chop up the bacon into about ¼" pieces and saute in a skillet, or in the Instant Pot on the saute setting.8 oz bacon
- After the bacon is cooked until soft, but not crisp, add the minced garlic, diced onion, and diced carrots. Saute for 3 to 5 minutes until partially softened. Add the tomato paste, bay leaf, and thyme.1 medium onion, 1 carrot, 2 cloves garlic, 2 tbs tomato paste, 1 bay leaf, ½ teaspoon thyme
- Add the beans, vegetable or chicken stock, liquid smoke, and water.4 cups stock, 3 water, ¼ teaspoon liquid smoke, 1 lb navy beans
- Lock the lid in place and pressure and cook time to Manual for 40 minutes on High, or if your Instant Pot is pre programmed, set to the BEANS setting.
- When the cook time is up, allow for a natural release for 10 to 15 minutes, then manually release remaining pressure. Unlock the lid.
- Using a immersion blender to break up the whole beans until it has the texture you prefer, usually about 10 to 15 seconds.
- Stir in the Half & Half and season with salt and pepper. Serve immediately.1 cup Half & Half, salt, pepper
Notes
- Make sure to only fill to the max fill line in the Instant Pot, as beans foam when cooking under pressure.
- Add salt after pressure cooking, as salt will toughen the bean skins.
- You can make this vegetarian by omitting the bacon. Use 2 Tablspoons of olive oil instead to saute the onion, garlic, and carrot.
Nutrition
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