Instant Pot Navy Bean Soup (No Soak Recipe!)

4.83 from 28 votes

Quick, easy, and full of flavor—this instant pot navy bean soup is a delicious dinner made with simple ingredients and no soaking required.

Prep Time5

Cook Time50

Natural pressure release time10

Total Time1 5

Course: Main Course, Side Dish, Lunch, Dinner

Cuisine: American

Keyword: Soup, Instant Pot, pressure cooker, beans, instant pot soup, dried beans, bean soup, Instant Pot navy beans, instant pot navy bean soup

Servings: servings

Calories: 217kcal

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.

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.
Leftovers can be refrigerated in an airtight container storage for up to 1 week. To freeze navy bean soup, let the soup cool completely, then freeze in a freezer-safe container for up to 3 months.

Recipe Variations:

Hearty Ham and Bean Soup: For a traditional spin, add 2 cups of diced, cooked ham to your pot for a rich, savory taste that enhances every bite. If you have a leftover ham bone or ham hock, toss it in while the beans cook to deepen the flavor. This variation pairs wonderfully with warm cornbread or crusty sourdough.
Bean and Bacon Twist: Transform this into a comforting bean and bacon soup Instant Pot dish by omitting the oil and sautéing 4 slices of chopped bacon along with the onions. Add a pinch of red pepper flake to bring a little kick and complement the smokiness of the bacon. Serve with roasted vegetables or a simple side salad for a full meal.
Vegetarian Classic: To make a plant-based version of navy beans soup Instant Pot, simply use vegetable stock instead of chicken broth. Enhance the flavor with a sprinkle of dried thyme, a couple of bay leaves, and your favorite spices. This vegetarian option is easy on the wallet, full of flavor, and makes a great meatless dinner.
Mixed Bean Medley: Change things up by using a mix of beans like cannellini, black beans, or Great Northern beans in place of navy beans. Add a dash of Italian seasoning and a spoonful of low sodium broth to balance the bold flavors. For even more depth, a ham shank works well in this variation and adds a satisfying richness to every spoonful.

Storing Instructions:

Leftovers can be refrigerated in an airtight container storage for up to 1 week. To freeze navy bean soup, let the soup cool completely, then freeze in a freezer-safe container for up to 3 months.