Hearty Instant Pot Navy Bean Soup with Ham: A Timeless Comfort Classic Made Easy
There’s a special kind of warmth and nostalgia that only a bowl of homemade navy bean soup can deliver. It’s the quintessential comfort food, evoking memories of grandmothers stirring a pot for hours, filling the kitchen with an aroma that promised a hearty, satisfying meal. This classic Navy Bean Soup with Ham is that very dish – a timeless recipe revered for its robust flavor and nourishing qualities, now reimagined for the modern kitchen.
While the traditional method is undeniably charming, today’s busy lifestyles call for efficiency without compromising taste. This is where the Instant Pot becomes your culinary hero. My very favorite appliance, the Instant Pot, transforms this labor-of-love soup into a quick and easy weeknight meal, delivering all the deep, savory flavors in a mere fraction of the time. Say goodbye to endless simmering, constant stirring, and the dreaded sticking to the bottom of the pot!
Using a pressure cooker for this recipe ensures perfectly tender beans and a rich, flavorful broth, all with minimal effort. It’s the ultimate fusion of old-fashioned goodness and new-fashioned convenience, making this Instant Pot Navy Bean Soup with Ham a must-try for anyone craving authentic comfort food, fast.
Why This Instant Pot Navy Bean Soup with Ham Will Become Your Favorite
There are countless reasons to adore this Instant Pot Navy Bean Soup, and it quickly earns its spot as a family favorite. Beyond its undeniable comfort, it offers a fantastic blend of nutrition, flavor, and incredible ease of preparation.
Nutritional Powerhouse and Plant-Based Protein
Navy bean soup is inherently a classic for its health benefits. Navy beans themselves are a healthy plant-based protein powerhouse, packed with fiber, essential vitamins, and minerals. They are fantastic for fueling your day, promoting satiety, and contributing to overall well-being. The addition of ham not only elevates the flavor profile but also provides additional protein, creating a well-rounded and deeply nourishing meal that satisfies both body and soul. Paired with a robust chicken broth, the soup becomes an even more potent source of nutrients and comforting warmth.
Cleverly Concealed Vegetables for Balanced Flavor
What truly sets this soup apart are the ‘secret weapon’ vegetables that enhance its depth without dominating the palate. Onion and celery form the foundational aromatic base, softening and almost disappearing into the broth after a 45-minute pressure cooking cycle. By shredding the carrots before they go into the pot, you virtually guarantee they’ll dissolve into the rich broth, infusing it with their natural sweetness without any noticeable texture. This subtle sweetness perfectly balances the slight tang and smoky notes from the fire-roasted tomatoes, ensuring a harmonious symphony of flavors where no single ingredient overpowers the others. It’s an ideal way to sneak in extra vegetables, especially for those picky eaters!
The Magic of the Instant Pot for Superior Results
The true genius of this recipe lies in harnessing the power of the Instant Pot. Traditionally, achieving such tender beans and a well-developed broth would require hours of stovetop simmering, often demanding pre-soaking of the beans overnight. The Instant Pot bypasses these lengthy steps entirely. Its high-pressure cooking environment rapidly breaks down the beans, making them incredibly soft and creamy without any pre-soaking. This not only dramatically cuts down cooking time but also extracts maximum flavor from every ingredient, resulting in a rich, complex soup that tastes like it simmered all day, but was ready in a fraction of the time. The hands-off nature of pressure cooking also frees you up to attend to other tasks, making it perfect for busy weeknights.
Essential Ingredients for Your Instant Pot Navy Bean Soup
Crafting this incredible navy bean soup starts with a selection of fresh, high-quality ingredients that come together to create its signature hearty flavor. Each component plays a crucial role in building the soup’s robust profile.
To make this delicious soup, you’ll need a combination of pantry staples and fresh produce. Here’s a closer look at the key players:
- Olive Oil: Essential for sautéing the aromatics and ham, building the initial flavor base.
- Aromatics (Onion, Celery, Carrots, Minced Garlic): This classic trio, known as mirepoix, provides the fundamental savory undertones. Shredding the carrots ensures they melt seamlessly into the broth. Fresh garlic adds a pungent, aromatic kick.
- Chicken Broth or Stock: The liquid base of the soup. Opt for low-sodium if you want more control over the saltiness, especially since ham can be quite salty.
- Dried Navy Beans: The star of the show! Dried beans are preferred over canned for their superior texture and ability to absorb flavors during pressure cooking. No pre-soaking is needed thanks to the Instant Pot.
- Cooked Ham (Diced): The savory heart of the soup. Leftover holiday ham is perfect, or you can use pre-diced ham for convenience. Ham hocks can also be added for an even deeper smoky flavor.
- Fire-Roasted Diced Tomatoes: These tomatoes bring a delightful smoky depth and a subtle sweetness that balances the richness of the ham and beans. Regular diced tomatoes can be substituted, but fire-roasted adds an extra layer of complexity.
- Spices (Paprika, Dried Thyme): Paprika (smoked is excellent for a richer flavor) adds warmth and color, while dried thyme contributes an earthy, herbaceous note that is classic in bean soups.
- Salt and Pepper: To season the soup to perfection, always adjust to your personal preference at the end of cooking.
**For precise quantities and step-by-step instructions, please scroll down to the full recipe card.**
Mastering Instant Pot Navy Bean Soup: A Step-by-Step Guide
Making this hearty navy bean soup in your Instant Pot is surprisingly straightforward. The process is designed to maximize flavor development with minimal fuss, ensuring a delicious outcome every time. Follow these simple steps for a perfect bowl of comfort.
Step 1: Sauté Aromatics and Ham
Begin by activating the sauté function on your Instant Pot. Add a tablespoon of olive oil to the inner pot. Once hot, add the chopped onion and cook for about 2 minutes until it starts to soften. Next, introduce the diced ham, chopped celery, and shredded carrots. Continue to sauté, stirring occasionally, for another 3 minutes until the onions become translucent and the vegetables begin to tenderize. This brief sautéing step is crucial as it helps to brown the ham slightly, enhancing its savory flavor, and allows all the aromatics to meld together, building a robust foundation for your soup. Finally, stir in the minced garlic for about 30 seconds until fragrant, being careful not to burn it. Then, turn off the sauté mode to prepare for pressure cooking.
Step 2: Combine Ingredients and Seal
With the sauté function turned off, it’s time to add the remaining core ingredients to the pot. Pour in the chicken broth, followed by the fire-roasted diced tomatoes and the rinsed dried navy beans. Ensure the beans are well-distributed. Sprinkle in the dried thyme and paprika. Give everything a good stir to combine all the flavors evenly. Once everything is in the pot, secure the lid on your Instant Pot, ensuring it’s properly locked, and set the sealing valve to the “Sealing” position.
Step 3: Pressure Cook to Perfection
Set your Instant Pot to cook for 45 minutes on high pressure. The Instant Pot will take approximately 15 minutes to build up pressure before the actual cooking cycle begins. This pre-cooking time is part of the overall process and is normal. During this stage, the high pressure works its magic, tenderizing the navy beans and infusing them with the rich flavors of the broth, ham, and vegetables.
Step 4: Natural and Manual Pressure Release
Once the 45-minute cooking cycle is complete, resist the urge to immediately open the Instant Pot. It’s crucial to allow the pressure to release naturally (NPR) for at least 20 minutes. This natural release period helps the beans absorb moisture more fully, preventing them from bursting and resulting in a creamier, more consistent texture. After 20 minutes of natural release, carefully switch the sealing valve to the “Venting” position to manually release any remaining pressure. Once the float valve drops, it’s safe to open the lid.
Step 5: Final Touches and Serving
With the lid safely open, give the navy bean soup a good stir. The beans should be wonderfully tender, and the broth rich and inviting. Now is the time to taste and adjust the seasoning. Due to the ham and chicken broth, you might find the soup is already salty enough, but a little fresh cracked black pepper is almost always a welcome addition. If needed, add more salt or pepper to achieve your desired flavor profile. Your homemade Instant Pot Navy Bean Soup with Ham is now ready to be served! Ladle it into bowls and enjoy this comforting meal.
Expert Tips for the Best Instant Pot Navy Bean Soup
Achieving a truly outstanding navy bean soup is simple with a few expert tips. These insights will help you maximize flavor, ensure perfect texture, and make the cooking process even smoother.
Pre-Cooking Bean Inspection and Rinse
Before you even think about cooking, always place your dried navy beans in a colander and meticulously check them. It’s not uncommon for small stones or bits of debris to end up in the bag during packaging. A quick visual inspection can save you from an unpleasant surprise later. After checking, give the beans a thorough rinse under cold running water. This removes any surface dirt or dust and ensures your soup starts with the cleanest possible base.
Choosing the Right Thyme: Dried vs. Ground
The recipe calls for dried thyme, which typically refers to the small, whole dried leaves. If you are using ground thyme, be aware that it is significantly more concentrated in flavor. As a general rule, use about half or even a third of the amount of ground thyme compared to dried leaves. Too much ground thyme can easily overwhelm the delicate balance of flavors in the soup, leading to a bitter or overly herbaceous taste. Stick to dried leaves if possible, or adjust ground thyme cautiously.
Selecting Your Ham for Maximum Flavor
The ham is a star player in this soup, contributing essential saltiness and a rich, smoky depth. Leftover ham from a holiday roast or a spiral ham is absolutely ideal; it’s a fantastic way to give new life to your holiday leftovers. If you don’t have leftovers, don’t fret! Many grocery stores offer convenient pre-diced ham, which is a perfect time-saver. For an even deeper, more complex flavor, consider adding a ham hock to the pot during cooking. The hock will slowly release its collagen and smoky essence, enriching the broth considerably. Just remember to remove it and shred any meat before serving.
The Importance of Natural Pressure Release
While tempting to do a quick release, allowing for at least 20 minutes of natural pressure release (NPR) is crucial for this navy bean soup. NPR allows the beans to finish cooking gently, preventing them from bursting and ensuring they retain their shape and creamy texture. It also helps the flavors meld together more thoroughly, resulting in a richer, more cohesive soup.
Storing and Freezing Leftovers
This Instant Pot Navy Bean Soup is excellent for meal prepping. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to adjust consistency.
This Navy Bean Soup is incredibly warming, satisfying, and packed with healthy goodness! It’s the perfect meal for a chilly evening or a nutritious lunch. If you’re looking to explore more bean-based dishes to keep those healthy vibes strong, you might enjoy discovering more delicious meals to make with beans.
More Deliciously Warming Soups to Enjoy
If you’ve fallen in love with the comforting nature of this Instant Pot Navy Bean Soup, you’ll surely appreciate these other hearty and warming soup recipes:
- Instant Pot Split Pea Soup
- Creamy Cheesy Potato Soup
- Classic Old Fashioned Chili
- Instant Pot Minestrone Soup
- Hearty Hamburger Barley Soup
📖 Recipe: Instant Pot Navy Bean Soup with Ham
Average Rating: 5 out of 5 stars based on 104 votes
Print Recipe | Pin it!
Instant Pot Navy Bean Soup with Ham
15 mins
45 mins
35 mins
Soup
American
10
225
kcal
Sula
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, shredded
- 2 celery ribs, chopped
- 1 tablespoon minced garlic (4-5 cloves)
- 4 cups chicken broth or stock
- 16 ounces dried navy beans, rinsed
- 8 ounces cooked ham, diced
- 14.5 ounces fire roasted tomatoes, diced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Turn on Instant Pot to sauté function. Add the oil, then the chopped onion, and cook for 2 minutes until it begins to soften. Add the diced ham, chopped celery, and shredded carrot. Cook, stirring occasionally, until onions are translucent, about 3 more minutes. Add garlic and stir a few times until fragrant, about 30 seconds. Turn off sauté mode.
Ingredients for this step: olive oil, yellow onion, carrots, celery ribs, cooked ham, minced garlic.
- Add chicken broth or stock, canned fire-roasted tomatoes, and rinsed dried navy beans to the pot, along with the paprika and dried thyme. Stir gently to combine all ingredients. Then, secure the lid on the Instant Pot and lock/seal it properly.
Ingredients for this step: chicken broth or stock, dried navy beans, fire roasted tomatoes, paprika, dried thyme.
- Set the Instant Pot to cook for 45 minutes at high pressure. Allow approximately 15 minutes for the pressure to build before the cooking cycle officially begins.
- When the cooking cycle is complete, allow the Instant Pot to naturally release pressure for at least 20 minutes. After this time, carefully manually release any remaining pressure by switching the valve to “Venting.” Once the float valve drops, open the lid. Stir the soup and taste. Adjust seasoning with salt and pepper as needed to your preference.
Ingredients for this step: Salt and pepper.
Nutrition
Calories:
225
kcal
|
Carbohydrates:
33
g
|
Protein:
15
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
17
mg
|
Sodium:
681
mg
|
Potassium:
742
mg
|
Fiber:
12
g
|
Sugar:
4
g
|
Vitamin A:
2311
IU
|
Vitamin C:
14
mg
|
Calcium:
97
mg
|
Iron:
3
mg
Nutrition values are estimates only, using online calculators. Please verify using your own data for precise information.