This one-pot, homemade Instant Pot Navy Bean Soup uses dried beans, but since it’s made in a pressure cooker there’s no soaking needed! You’ll love being able to skip this step and still enjoy a filling, navy bean soup.
Instapot bean soup is a deeply flavorful dish that is full of tender beans, celery, carrots, and chicken broth. Yummy aromatics are quickly sautéed right in the pot before the rest of the ingredients (including your choice of dried bean) are added. Then lock, set, and sit back while the IP works its magic.
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What Are Navy Beans?
The navy bean is a variety of the common bean native to the Americas, where they were first cultivated. You may know them as haricot bean, pearl haricot bean, Boston bean, white pea bean, or pea beans.
Navy beans are a common type of bean that is used to make baked beans. They develop a creamy texture when cooked, which makes them perfect for thickening soups and for making dips.
Why We Love This Recipe
- We love a great one-pot meal!
Cook all the instant pot family dinner recipes or skillet. Not only is cleanup a breeze, but these dishes tend to be easy to make for dinner. - Just “set it and forget it”.
You will love this no-soak navy bean soup Instant Pot recipe because it is hands-off and practically foolproof! And, it is the ideal dinner recipe for any night of the week. - Budget-friendly. Made with simple pantry staples, this soup recipe is economical.
Make it vegetarian with one simple swap by using vegetable stock. Or add more protein by including diced cooked ham, like in this lima beans in Instant Pot soup. You’ll love how easy it is to tweak ingredients as needed!
So, if you are looking for a dinner dish that is budget and family-friendly, this recipe is sure to knock your socks off! Serve warm soup with a fresh salad and some crusty bread and you have got a winning meal that is sure to please everyone at the table.
Ingredient Notes and Substitutions
- Beans – Dried navy beans are the base of this recipe. Did you know that they can be stored for years? We always have some in the pantry. You can also use similar-sized small dry beans if you prefer.
- Aromatics – Onion, garlic, carrots, and celery are used in this recipe. Feel free to add or substitute with other produce such as mushrooms or squash.
- Broth – We used chicken broth as this is our favorite base for soups. You can also use beef broth, vegetable broth, or even water.
Recipe Variations
- Ham and beans Instant Pot recipe: Add 2 cups of pre-cooked diced ham.
- Bean and bacon soup Instant Pot recipe: Omit the oil and sauté 4 slices of chopped bacon with the onions.
- Make it vegetarian with one simple swap by using vegetable stock.
- Try different types of beans, like cannellini, Great Northern, and black beans.
You’ll love how easy it is to tweak ingredients in this recipe as needed!
Navy beans can be used in a variety of meals, including soups, stews, casseroles, and salads. If you are looking for recipes featuring other types of beans, you can try our best great northern bean soup, 15 bean slow cooker soup, or crock pot pinto beans recipe. For a spicy option, check out our chilli con carne with beef.
For a healthy salad, our white bean pasta salad is a great option. If you’re looking for a hearty soup, try our Instant Pot lima beans and ham soup and how to cook pinto beans in the Instant Pot. For a comforting casserole, our calico beans recipe is always a hit! You might also want to try cooking split red lentils. Check out more of our easy Instant Pot recipes to get dinner on the table fast.
Dried Beans vs. Canned For Instant Pot Navy Beans
The Instant Pot pressure cooks ingredients quickly and with high pressure. Hard veggies and dried beans become perfectly soft and tender in minutes during this process. There is no need to soak the beans first.
Also, dried beans tend to be cheaper than cans of beans. Who doesn’t love when the tastier option also happens to be the cheapest? This recipe is great for staying on a budget while making a delicious one-pot meal.
Equipment Used for Instant Pot Bean Soup
An electric pressure cooker, at least 6 quart-sized, is used with this recipe.
Popular brands are Instant Pot, Ninja Foodi, Crockpot Express, Cuisinart Pressure Cooker, GoWISE USA, and Chef IQ.
New to Instant Pot Cooking? Read How to Use the Instant Pot 101 first! And, then Tips & Hacks for the Instant Pot is terrific for new owners and seasoned IP-ers alike!
Tips For Making Instant Pot Navy Bean Soup
- Speed up the cooking time by preheating the broth and water.
You can microwave them while the onions and garlic are sauteing. - Deglaze the Instant Pot by stirring the hot liquid to clean the bottom of the pot.
This adds a ton of delicious flavor to the broth. - Let people choose their toppings for variety and extra flavor.
Serve bean soup warm, topped with ingredients like cheese, bacon bits, fried onions, green onions, or your favorite soup garnish.
🎯 TFN Pro Tip
Set Instant Pot time based on whether beans are dried, canned, and/or pre-soaked.
You’ll need high pressure for 45 minutes for dried, unsoaked navy beans. Use 25 minutes for pre-soaked navy beans and 15 minutes for canned navy beans.
Recipe FAQs
Whisk a teaspoon of cornstarch or flour into a Tablespoon of cold water. Pour this mixture into the hot soup and stir until it dissolves. Add more if needed.
If you are using dried beans and making soup in a pot on the stove, then yes. However, if you are using the Instant Pot, then there is no need to pre-soak the beans. Canned navy beans also do not need pre-soaking.
Navy bean soup is quite healthy. The beans are an excellent source of plant-based protein and fiber.
More Easy Dinner Recipes…
- Corned Beef and Cabbage Recipe in Dutch Oven
- Turkey and Veggie Meatballs
- Chicken and Asparagus Bake
- Parmesan Roasted Asparagus
If you tried this navy bean soup recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Instant Pot Navy Bean Soup (No Soak Recipe!)
Ingredients
- 16 ounces (1 pound) dried navy beans (or substitute with any small dried bean)
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 3 (about 2 cups) carrots, chopped
- 2 stalks (about 1 cup) celery, chopped
- 3 cups chicken broth or vegetable broth (I recommend preheating broth)
- 3 cups water (I recommend preheating the water)
- 1 tsp salt
optional
- 2 cups diced ham (precooked)
- 4 slices bacon, chopped (omit oil and sauté with onions)
Instructions
- Set pressure cooker to sauté. Once the pot is ready, add onions, garlic, and salt. Sauté until garlic begins to turn golden and the onions are translucent (about 3-5 minutes).
- Optional: while the onions and garlic are sauteing, preheat the broth and water (I use a microwave) to speed up the cooking time.
- Pour in the broth and water, and deglaze the Instant Pot by stirring the hot liquid to clean the bottom of the pot.
- Add the navy beans, carrots, and celery to the pot. Press cancel, secure the lid on the pressure cooker and seal the pressure lever (if needed). Set the Instant Pot on high pressure for 45 minutes for dried, non-soaked navy beans. Use 25 minutes for pre-soaked navy beans and 15 minutes for canned navy beans.
- Allow the pressure cooker to naturally release pressure (leave the pot undisturbed) for 10 minutes, then initiate a quick release.
- For a creamier soup, use a potato masher to mash the beans until they are creamy.
- Serve bean soup warm, topped with cheese, bacon bits, fried onions, green onions, or your favorite soup garnish.
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Ieva says
This is exactly the soup I needed yesterday. Was feeling a little under the weather, so I really appreciated how quickly it came together, and all the warmth and nutritious veggies and pulses sure made me feel better!
MacKenzie says
I have been on the hunt for budget friendly recipes and this is my new favorite. I love that it is made in the instant pot
Kushigalu says
Comforting and delicious soup recipe. Thanks alot for sharing.
Layne Bradford says
Beans were still a little hard after the stated time but otherwise very good taste.
Sue says
I have everything in the pantry to make this tomorrow, and I can’t wait!