When you’re in the mood for a comforting, old-fashioned soup, navy bean with ham hits the spot. This is the kind of hearty soup my grandmother would simmer for hours on the stovetop until the beans were tender and the broth was rich and flavorful.
Today, you can get that same deep, homey flavor in a fraction of the time by using an Instant Pot. Pressure cooking unlocks the beans’ creaminess and blends the ham and vegetables into a cohesive, satisfying soup without the long simmer, constant stirring, or risk of sticking to the pan.
Using an Instant Pot makes this classic dish practical for weeknights while keeping the nostalgic taste intact. The result is a bowl of soup that feels like a warm, familiar hug—full-bodied, nourishing, and simple to make.
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Why I love this Instant Pot Navy Bean Soup
Navy bean soup is a classic comfort food made with small white beans that become delightfully creamy when cooked. It delivers plant-based protein, fiber, and a satisfying texture. Adding ham and chicken broth injects a savory depth that transforms simple beans into a robust, flavorful meal.
The recipe also includes vegetables that blend into the broth as the pressure cooker does its work. Onions and celery soften and mellow; shredded carrots practically dissolve, contributing natural sweetness that balances the acidity from fire-roasted tomatoes. The result is a well-rounded soup where every spoonful has both texture and layered flavor.
This Instant Pot method preserves the rustic character of the traditional soup while saving time, making it ideal for busy cooks who still want a homemade meal with minimal fuss.
Navy Bean Soup Instant Pot Ingredients
Be sure to scroll to the recipe card below for exact quantities and step-by-step directions.
How to Make Instant Pot Navy Bean and Ham Soup
Begin by using the sauté function on the Instant Pot to lightly cook the aromatics and ham. This quick step softens the vegetables and releases the ham’s flavor, which helps infuse the whole soup.
After the vegetables are softened, turn the Instant Pot off and add the chicken broth, fire-roasted tomatoes, and rinsed dried navy beans. Season simply with smoked paprika and dried thyme. Stir to combine, secure the lid, and set the pot to cook at high pressure.
Cook the soup for 45 minutes on high pressure. The Instant Pot typically requires about 15 minutes to build pressure before the active cooking time begins.
When the pressure-cooking cycle finishes, allow the pressure to release naturally for at least 20 minutes. This gentle release helps the beans finish softening and keeps the broth from sputtering. After the natural release period, carefully vent any remaining pressure and open the lid.
Stir the soup to combine any separated ingredients, then taste and adjust seasoning with salt and pepper. Because ham contributes saltiness, start conservatively with salt and add more if needed. Freshly ground black pepper brightens the flavor.
Expert Tips
- Inspect the dried beans before cooking. Spread them on a tray or in a colander and remove any small stones or debris, then rinse thoroughly under cold water.
- If you use ground thyme instead of whole dried thyme leaves, reduce the amount because ground herbs are more concentrated and can become overpowering.
- Leftover cooked ham works perfectly in this recipe. If you don’t have leftovers, pre-diced ham from the store is convenient and shortens prep time.
- Shredding the carrots rather than chopping them ensures they break down during pressure cooking and thicken the broth slightly.
- For a softer texture, you can stir a portion of the cooked beans against the side of the pot with a spoon to break them up and add creaminess without losing whole beans entirely.
- If you prefer a vegetarian version, omit the ham and use vegetable broth; add smoked paprika or a small amount of liquid smoke for a similar smoky note.
This Instant Pot Navy Bean Soup is warming, wholesome, and filling. It works well as a stand-alone meal with crusty bread or a fresh salad, and it reheats beautifully for easy lunches or dinners throughout the week. The recipe scales up for a crowd or down for a smaller family, and leftovers often taste even better after the flavors have had time to meld.
More Deliciously Warming Soups
- Instant Pot Split Pea Soup
- Cheesy Potato Soup
- Old Fashioned Chili
- Instant Pot Minestrone
- Hamburger Barley Soup
📖 Recipe
Instant Pot Navy Bean Soup with Ham
15 mins
45 mins
35 mins
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 carrots shredded
- 2 celery ribs chopped
- 1 tablespoon minced garlic about 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
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Turn the Instant Pot to the Sauté setting. Add 1 tablespoon olive oil and heat briefly. Add the chopped onion and cook for 2 minutes. Add the diced ham, chopped celery, and shredded carrot. Cook, stirring occasionally, until the onions are translucent, about 3 more minutes. Stir in the minced garlic, then turn off Sauté mode.
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Pour in 4 cups chicken broth, add the rinsed 16 ounces of dried navy beans and the 14.5-ounce can of fire-roasted tomatoes. Stir in 1 teaspoon paprika and 1 teaspoon dried thyme. Give everything a good stir to combine, then secure the lid and set the valve to sealing.
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Set the Instant Pot to High Pressure and cook for 45 minutes. Expect about 15 minutes for the cooker to come to pressure before the timed cycle begins.
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When the cooking cycle completes, allow a natural pressure release for at least 20 minutes, then carefully release any remaining pressure and open the lid. Stir the soup, taste, and adjust seasoning with salt and pepper as needed. Serve hot.
Nutrition
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Carbohydrates: 33 g
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Protein: 15 g
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Fat: 4 g
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Fiber: 12 g
Nutrition values are estimates only. Use your own calculations if precise nutrition facts are needed.