Hearty navy bean soup is a deeply flavorful dish that is full of tender beans, celery, carrots, and savory chicken broth. This one-pot, budget friendly Instant Pot Navy Beans Soup recipe uses dried beans, but since it’s made in a pressure cooker there’s no soaking needed! Yummy aromatics are quickly sauteed right in the pot before the rest of the ingredients (with your choice of dry bean) are added. Then lock, set, and sit back while the IP works its magic.
As an Amazon Associate I earn from qualifying purchases, at no extra cost to you. See my disclosure policy here.
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. This is because they get creamy when cooked, which makes them perfect for thickening soups and for making dips.
What do navy beans look like?
These beans look like small, white bean that is oval and slightly flattened in shape. In fact, they are smaller than most other types of white beans.
The Best Navy Bean Soup From Dry Beans
We love a great one-pot meal! Cook all the ingredients together in a single pot or skillet. Not only is cleanup a breeze, but these dishes tend to be nearly effortless to make.
Thanks to pressure cooking, it is easy to make all-in-one soups and meals that require little more than chopping, sauteeing, and pressing a few buttons. We can all do that!
This Instant Pot Navy Bean Soup recipe is loaded with tender beans sure to make everyone’s tummy happy, similar to our Instant Pot Pinto Beans.
You will love this no soak navy bean soup Instant Pot recipe because it is practically foolproof! And, it is the ideal dinner recipe for any night of the week. Just “set and forget” it.
Not to mention, with dry beans and simple pantry staples this soup recipe is economical, easy to make, and delicious! That is the best type of dinner to enjoy on a chilly eve.
Did I mention this easy soup recipe uses onion, garlic, carrots, and celery to make it an even more hearty dish?
Make it vegetarian with one simple swap by using vegetable stock. Or add more protein by including diced cooked ham, like in this Instant Pot Lima Beans and Ham 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.
Dried Beans vs. Canned
Why use dry beans and not canned beans?
The Instant Pot pressure cooks ingredients quickly and with high pressure. That’s why it is called a pressure cooker.
Hard veggies and dried beans become perfectly soft and tender in minutes during the process – without soaking first. That is another reason why I love pressure cooking!
Beans from a can are typically already soft. So, they can get nearly pulverized when cooked for long at high pressure. Our Instant Pot Calico Beans recipe is great for using canned beans since they pressure cook for just 15 minutes!
Also, dry 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 budget while making a delicious one-pot meal.
Ingredient Notes and Substitutions
- Beans – Dried navy beans are the base of this recipe. You can also use similar sized small dry beans if you prefer.
- Oil – We used Olive oil for this recipe. However, you can also use avocado oil, coconut oil, or any other neutral-tasting cooking oil.
- Aromatics – Onion, garlic, carrots, and celery are used in this recipe. Feel free to add or substitute with other vegetables 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.
- Hot water – heated fluids help speed up cooking time.
- Salt – bring out savory flavors with just a pinch. You can skip salt or substitute it with a low-sodium alternative.
Equipment Used for Instant Pot Bean Soup
- An electric pressure cooker, at least 6 quart-sized, is used with this recipe.
How to Cook Navy Beans in the Instant Pot
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.
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. 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.
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.
Serve bean soup warm, topped with cheese, bacon bits, fried onions, green onions, or your favorite soup garnish.
- 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.
If You’re a Bean Lover, You’ll Also Love these Recipes
Beans can be used in a variety of recipes, including soups, stews, casseroles, and salads. If you are looking for other bean recipes, you can try our Slow Cooker Calico Beans. For a spicy option, check out our Stovetop Chili con Carne.
For a healthy salad, our Tuscan Bean Salad is a great option. If you’re looking for a hearty soup, try our Instant Pot Lima Beans and Ham soup and Ultimate Instant Pot Pinto Beans. For a comforting casserole, our Calico Bean Casserole with Bacon is always a hit!
Here Is the Best Instant Pot Navy Bean Soup Recipe
Instant Pot Navy Bean Soup (No Soak Recipe!)
- 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
- 2 cups diced ham (precooked)
- 4 slices bacon, chopped (omit oil and sauté with onions)
- 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.