Instant Pot Navy Bean Soup
Instant Pot navy bean soup cooks juicy ham hocks right on the bone with velvety navy beans, delicious vegetables, and plenty of seasonings!
Servings: 5 -6 servings
Calories: 456kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1 | Calories: 456kcal | Carbohydrates: 61g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 820mg | Fiber: 14g | Sugar: 10g