Instant Pot Navy Bean Soup
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. With savory aromas wafting throughout your home, this soup will certainly bring some much-needed warmth and comfort into any room!
Servings: 8
Calories: 239kcal
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
Calories: 239kcal | Carbohydrates: 21g | Protein: 18g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 51mg | Sodium: 1377mg | Potassium: 349mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1699IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 2mg