Navy Bean Soup, Instant Pot

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  1. 1 lb dry navy beans, or great northern beans
  2. 2 T vegetable oil
  3. 1 1/2 c diced yellow onion
  4. 2 stalks celery diced
  5. 2 carrots peeled and diced
  6. 1 t garlic, minced
  7. 4 c chicken or vegetable broth
  8. 3 c water
  9. 2 t dried thyme
  10. 1 t ground cumin
  11. 1/4 t cayenne, optional
  12. 2 bay leaves
  13. 1/2 t pepper
  14. 12 oz ham, diced


  1. Place beans in a colander, rinse them well with cold water and allow to drain. Pick through the beans and remove and discard any debris.
  2. Add oil to the Instant Pot and press the SAUTE button. When display reads “Hot” add the onion, celery, and carrot. Cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften.
  3. Add garlic and cook for an additional minute then press CANCEL.
  4. Add beans, broth, water, thyme, cumin, cayenne, bay leaves, pepper, and ham. Stir well to combine.
  5. Lock the lid in place and pressure cook on high for 40 minutes. (Or 55 minutes and a quick release)
  6. When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid.
  7. For a creamy texture, pulse the mixture with an immersion blender 3 or 4 times, to break up some of the beans.

Picture of Recipe

Navy Bean Soup, Instant Pot - Picture of Recipe
Serves: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Course: Soup/Stew/Chili
Type of Food: Soup
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Instant Pot

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