Smooth, soulful Instant Pot navy bean soup with ham hocks will warm you right up! With plenty of seasonings, vegetables, beans, and meat, this soup is a full meal all on its own!
Navy beans are all about texture: soft, creamy, and dense enough to make a filling meal. With a subtle buttery taste, they can complement any number of vegetables, other proteins, and seasonings.
Instant Pot navy bean soup is one of my favorite ways to use these versatile beans! The seasonings are savory and robust, with a bit of pepper and garlic for a sharp, appetizing heat.
Worcestershire sauce adds just a tinge of tangy sourness, and the acidity from the tomatoes ties the whole thing together!
I make Instant Pot navy bean soup with ham hocks. It’s a salty, full-flavored protein that just rounds out the whole recipe!
But you have plenty of other protein options to choose from — I’ll walk you through them!
Here’s what I’m going to teach you in this post:
- How to make a mouthwatering navy bean soup right in your Instant Pot!
- Steps for making Instant Pot navy bean soup with sausage, ham hocks, or any protein you’d like.
- Some other important tips, tricks, and substitutions to know before diving into this recipe!
Instant Pot navy bean soup with ham hocks is salty, savory, and slurp-worthy!
Vegetables stir fried in garlic, a balance of herbs and spices, and a whole helping of velvety beans will have everyone coming back for seconds until the pot is empty!
I made this recipe using my Instant Pot 6-Quart Duo Nova. It’s the perfect size for my family of four and makes releasing the steam so much easier than the standard Instant Pot.
How To Make Instant Pot Navy Bean Soup
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Rinse and drain the navy beans in a colander. Comb through and throw out any that are broken.
STEP TWO: Pour the vegetable oil into the Instant Pot and set to Saute. Add the onion and celery and stir fry in the pot until soft, roughly 3-4 minutes. Drop in the garlic and saute for another minute before hitting Cancel.
STEP THREE: Add the drained beans, broth and water, tomatoes, Worcestershite sauce, seasonings, and bay leaf to the Instant Pot. Stir everything together.
STEP FOUR: Place the ham bone in the Instant Pot, secure and seal the lid, and cook on Manual High for 50 minutes. Allow a 15 minute Natural Release, then follow with a Manual Release before removing the lid.
STEP FIVE: Lift and transfer the ham bone to a plate. Remove the meat from the bone with a fork, returning it to the soup. Discard the ham bone once all the meat is removed.
STEP SIX: Sprinkle fresh parsley overtop and serve!
How Long Should You Cook Navy Beans In A Pressure Cooker?
It takes just over an hour to cook navy beans in an Instant Pot. This involves a 50 minute cook time on High and a 15 minute Natural Release.
You can always cook a little longer at a lower heat, if preferred.
Can I Cook Navy Beans Without Soaking?
You don’t need to soak them before cooking in the IP, but you do need to rinse them.
Taking the time to rinse and sort through dried beans before cooking removes dirt and debris that were leftover from harvesting.
While picking out the broken beans, you may also find stems or other debris from the fields that you definitely don’t want in your soup!
What’s The Difference Between Navy Beans And Great Northern Beans?
Great Northern beans are great in size – much larger than a navy bean! Additionally, they’re wrapped in a thinner skin and a smaller amount of soft flesh beneath.
The two beans do have a similar, mild flavor that goes well in many recipes. I’d recommend Great Northern beans for a hearty stew or chili, or even as a substitute in your Instant Pot navy bean soup!
How Long Does Instant Pot Navy Bean Soup Last In The Fridge?
Leftovers can be chilled for up to 4 days in the refrigerator.
The best way to store soup and keep it fresh is to allow it to cool completely before transferring to an airtight container.
A good method is to use a Ziploc or other airtight bag for storage – especially if you’re going to freeze any leftovers!
A container with a lid will do just fine for storage as well. Frozen, it will be good to eat for up to 6 months.
Substitutions and Variations
You can get an extra helping of protein by making Instant Pot navy bean soup with sausage in addition to the ham hock. Some other proteins you can try include:
- Beef cubes
- Shredded or chunk chicken
- Chuck roast
- A meat substitute or additional beans
As for the navy beans, they can be replaced with Great Northern, pinto, or butter beans to get the closest texture and flavor.
Other Instant Pot and Soup Recipes You’ll Love:
- 1 pound dry navy beans
- 2 tablespoons vegetable oil
- 1 cups diced yellow onion
- 2 stalks celery diced
- 1 teaspoon minced garlic
- 4 cups low-sodium broth (beef, chicken, or veg)
- 1 cup water
- 1 15 ounce can diced tomatoes
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 bay leaf
- 1 pork hock or ham bone
- Fresh parsley, for garnish
- Place navy beans in a colander, rinse, and allow to drain. Pick through the beans and remove and discard any broken ones.
- Add oil to the Instant Pot and press Saute. Add the onion and celery and cook for 3-4 minutes, stirring frequently, until they begin to soften. Add garlic and cook for 1 minute, then press Cancel.
- Add beans, broth, water, tomatoes, Worcestershire, seasonings, and bay leaf, stirring well to combine.
- Nestle the ham bone in the mixture. Secure and seal the lid and cook on Manual High for 50 minutes.
- When the timer goes off, allow a 15 minute Natural Release, then manually release any remaining pressure. Carefully remove the lid. Transfer the ham bone to a large bowl and use a fork to remove the ham from the bone. Transfer it to the soup and discard the bone.
- Serve garnished with parsley.
Amount Per Serving: Calories: 456Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 820mgCarbohydrates: 61gFiber: 14gSugar: 10gProtein: 31g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.