Name: Instant Pot Navy Bean Soup Recipe
Prep time: 15 min
Cook time: 1 h 11 min
Total time: 1 h 26 min
Cuisine: American
Ingredients: 1 pound dry navy beans (about 1 ¾ cup); 2 tablespoons olive oil; 1 cup diced yellow onion (about ½ a medium onion); ⅔ cup sliced celery (about 3 ribs); 1 cup sliced carrot (about 4 large carrots); 1 tablespoon minced garlic (about 2 garlic cloves); 1 smoked pork ham hock (about 12 ounces); 4 cups low sodium chicken broth; 2 cups water; 2 teaspoons dried thyme; 1 teaspoon cumin; ½ teaspoon smoked paprika; ½ teaspoon black pepper; 2 bay leaves; ¼ cup fresh chopped parsley; ½ cup (4 ounces) diced crispy pancetta, optional

Jump to Recipe

If you are on the lookout for a cozy, hearty dish that feels like a warm hug in a bowl, this Instant Pot Navy Bean Soup Recipe is exactly what you need. Packed with tender navy beans, smoky ham, and a medley of aromatic vegetables and spices, this soup is an absolute crowd-pleaser. Thanks to the magic of the Instant Pot, you get deep, rich flavors infused way faster than traditional methods. This recipe strikes the perfect balance between comfort food and smart cooking—ideal for busy days, chilly evenings, or anytime you crave something nourishing and delicious with minimal fuss.

A close-up of a thick, creamy soup served in a white bowl, showing a mix of small white beans, orange carrot slices, and green celery pieces in a light orange broth. The soup is topped with small dark reddish-brown bacon bits and fresh green parsley leaves scattered on top. The surface beneath the bowl is a white marbled texture, and the image captures a cozy, warm meal vibe. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this soup lies in its simple, wholesome ingredients. Each element plays a vital role, from providing texture and flavor to adding vibrant color. You’ll find that many of these are pantry staples, making it super easy to whip up a batch on short notice.

1 pound dry navy beans: The star of the show, these beans become creamy and tender after pressure cooking.
2 tablespoons olive oil: For sautéing vegetables, adding a subtle richness and helping flavors bloom.
1 cup diced yellow onion: Builds the savory base with natural sweetness.
⅔ cup sliced celery: Adds a gentle crunch and fresh green color.
1 cup sliced carrot: Brings sweetness and vibrant warmth to the soup.
1 tablespoon minced garlic: A garlicky punch to elevate the overall taste.
1 smoked pork ham hock: Infuses a deep smoky aroma and tender meat throughout.
4 cups low sodium chicken broth: Provides body and richness, while controlling the salt level.
2 cups water: Balances the liquid quantity for perfect bean cooking.
2 teaspoons dried thyme: Earthy herbal notes that complement the smoky ham.
1 teaspoon cumin: Adds a warm, slightly nutty spice depth.
½ teaspoon smoked paprika: Highlights the smokiness and brings color.
½ teaspoon black pepper: A classic seasoning to gently enhance flavors.
2 bay leaves: Subtle aromatic boost that rounds out the soup’s complexity.
¼ cup fresh chopped parsley: Final fresh green touch for brightness and color.
½ cup diced crispy pancetta (optional): For an irresistible crunchy topping that contrasts with the creamy soup.

How to Make Instant Pot Navy Bean Soup Recipe

Step 1: Prep the Navy Beans

Start by giving your navy beans a good rinse under cold water. This helps remove any small stones or dust that may be hiding in the package. Using a colander makes this quick and easy. Set the beans aside while you get other ingredients ready.

Step 2: Sauté the Aromatics

Turn your Instant Pot to the “sauté” function and warm the olive oil. Toss in the onions, carrots, and celery, letting them cook for about 5 minutes until the onions turn translucent and everything starts to soften. This step builds a wonderfully fragrant base that really amps up the flavor in your soup.

Step 3: Add Garlic and Stop Sauté

Next, add the minced garlic to the pot and stir it around for about a minute. Garlic can burn quickly, so watch it closely. Once it’s fragrant, hit “cancel” to turn off the sauté mode — you’re ready for the next step.

Step 4: Combine Beans, Ham Hock, and Liquids

Pour your prepped navy beans into the Instant Pot. Gently nestle the smoked ham hock on top, then add the chicken broth and water. Now is when you season everything with the thyme, cumin, smoked paprika, black pepper, and drop in the bay leaves. These herbs and spices will marry beautifully with the beans and smoky meat as they cook.

Step 5: Pressure Cook Your Soup

Secure the lid and set the valve to “sealing.” Choose the pressure cook setting on high for 40 minutes. This stage is where the magic happens — the beans soften perfectly while soaking up all those amazing smoky, savory flavors.

Step 6: Natural Pressure Release

When the timer goes off, allow the Instant Pot to naturally release pressure for 15 minutes. This slow release helps the beans settle and capture even more flavor. After 15 minutes, carefully switch the valve to “venting” to release any remaining pressure.

Step 7: Remove Ham Hock and Blend

Lift off the lid and discard the bay leaves. Take out the ham hock and place it somewhere handy. If there’s meat clinging to the bone, shred it off and set it aside for the next step. Using an immersion blender, pulse the soup gently to thicken it, but don’t puree it completely – you want plenty of bean texture. No immersion blender? No worries; just blend a cup or two in a regular blender and stir it back in.

Step 8: Stir in Ham Meat and Parsley

Add that tender shredded ham back into your pot along with fresh chopped parsley. This final step wakes up the flavors, adding those bright herbal notes and meaty bites throughout the soup.

Step 9: Serve with Crispy Pancetta

Dish up your steaming bowls and sprinkle the optional crispy pancetta on top for an extra burst of savory crunch. Taste and add salt if needed. Now it’s time to dig in and enjoy every satisfying spoonful of this comforting Instant Pot Navy Bean Soup Recipe.

How to Serve Instant Pot Navy Bean Soup Recipe

A close-up view of a ladle filled with vegetable soup, held above a pot of the same soup. The soup has layers of small white beans, round slices of bright orange carrot, celery pieces, and green herb bits floating in a light orange, slightly thick broth. The vegetables and beans create a softly textured mix, with the green herbs scattered evenly. The ladle is metal with a long handle, and the background shows more of the soup, sitting in a pot with a shiny metallic edge, all placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Toppings can take this soup to the next level. Fresh parsley adds freshness and color, while the optional crispy pancetta brings that fantastic salty crunch that contrasts delightfully with smooth beans. A drizzle of good olive oil or a squeeze of lemon juice can also brighten flavors beautifully.

Side Dishes

This soup pairs wonderfully with crusty bread or warm cornbread for dipping, making the meal even more hearty and satisfying. A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the richness of the soup.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out mini bread bowls or alongside some homemade garlic croutons. You could also jazz up your bowls with a dollop of sour cream or a sprinkle of shredded cheese for indulgence. Presentation is an easy way to make this soup feel extra special when serving guests.

Make Ahead and Storage

Storing Leftovers

This soup tastes even better the next day once the flavors have had time to mingle. Store leftovers in airtight containers in the refrigerator for up to 4 days. Make sure it’s cooled before sealing for best results.

Freezing

Instant Pot Navy Bean Soup Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty zipper bags and freeze for up to 3 months. Label them with the date so you can enjoy comforting soup whenever you want without any extra effort.

Reheating

To reheat, thaw frozen soup overnight in the fridge and warm it gently on the stove or in the microwave. Stir occasionally to keep the texture even and add a splash of water or broth if it’s too thick. Reheat slowly to preserve the fresh flavor and creamy consistency.

FAQs

Can I use canned navy beans instead of dry beans?

Absolutely! If you’re short on time, canned navy beans can work. Just reduce the cooking time since canned beans are already cooked—sauté the veggies, add the beans and ham hock, then simmer the soup to meld flavors. The texture will be slightly different but still delicious.

Is it necessary to use a ham hock?

The ham hock lends incredible smoky depth, but if you don’t have one, smoked sausage or bacon can be substituted for bacon’s flavor. For a vegetarian version, skip the ham and use vegetable broth along with smoked paprika for that smoky note.

Can I make this soup in a slow cooker instead?

You certainly can! The Instant Pot navy bean soup recipe adapts well to a slow cooker. Simply sauté the veggies first, then combine all ingredients including soaked beans, and cook on low for 6-8 hours or until beans are tender.

How spicy is this soup?

This recipe is gently spiced with cumin, smoked paprika, and black pepper—nothing too fiery. It offers warmth and depth without overwhelming heat, making it family-friendly and great for all tastes.

What if I don’t have an immersion blender?

No worries! You can carefully transfer a portion of the soup to a countertop blender in batches. Blend until smooth or slightly pureed and stir it back in to achieve that beautifully thickened texture.

Final Thoughts

If comfort food had a champion, this Instant Pot Navy Bean Soup Recipe would be in the running. It’s hearty, wholesome, and bursting with smoky, savory flavors. Whether you’re feeding a crowd or just treating yourself, this soup delivers satisfaction with every bite. Give it a try—you might just find your new favorite go-to for cozy dinners all year round!