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–+ servings

Instant Pot Navy Bean Soup

This Instant Pot Navy Bean Soup is a fast and simple way to create a hearty and comforting winter meal.
5 from 19 votes
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Course: dinner, Main Course
Cuisine: American, French, Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
10 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 217kcal
Author: Imsen

INGREDIENTS

  • 1 lb navy beans
  • ½ cup green onion diced
  • ½ tablespoon garlic powder
  • 4 cups chicken broth
  • 3 fresh carrots
  • 3 tbsps olive oil
  • ½ teaspoon black pepper
  • salt to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder

INSTRUCTIONS

  • On sauté in a pressure cooker. When the pot is prepared, add the salt, onions, and garlic. Sauté until the onions are transparent and the garlic starts to become golden (about 3-5 minutes).
  • It's optional to heat the broth and water to speed up cooking while the onions and garlic are sautéing.
  • Pour in the broth and water, then whisk the hot liquid to wipe the Instant Pot's bottom clean.
  • The pot should now contain the navy beans, carrots, and celery. Press the Cancel button, shut the pressure cooker's lid, and then lock the pressure lever (if needed). For dry, unsoaked navy beans, set the Instant Pot on high pressure for 45 minutes.
  • After 10 minutes of letting the pressure in the pressure cooker naturally relax (without touching the pot), start the rapid release.
  • Use a potato masher to thoroughly mash the beans for a creamier soup.
  • Bean soup should be served hot and garnished with cheese, bacon bits, fried onions, green onions, or your preferred soup toppings.

NOTES

  • If you're concerned about sodium levels, you can use sodium-free broth or lessen the amount of salt you add.
  • These Instant Pot Navy Beans can be stored as leftovers for up to three months in the freezer in a freezer-safe container or for seven days in the refrigerator.
  • There is no need to soak the beans first.
  • Navy beans can be substituted with white beans.

NUTRITION

Calories: 217kcal | Carbohydrates: 36g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 629mg | Potassium: 785mg | Fiber: 14g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 3mg
Keyword beans, carrot and celery soup, instant pot, navy bean
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