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Instant Pot® Navy Bean and Ham Soup

Rated as 4.71 out of 5 Stars
1

"A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst's® navy beans for this recipe but feel free to use any dry navy beans."
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Ingredients

1 h 40 m servings 384
Original recipe yields 10 servings

Directions

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
  2. Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
  4. Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts


Per Serving: 384 calories; 11.2 46.1 24.9 29 1379 Full nutrition

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Reviews

Read all reviews 47
  1. 55 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made it with 16 oz. of dry navy beans (instead of 24 oz.) & it was perfect.

Most helpful critical review

Way too much thyme for us. It overwhelmed the taste and smell of everything else. Next time I'll cut the thyme back to 1/4 teaspoon and improvise with some other spices.

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Made it with 16 oz. of dry navy beans (instead of 24 oz.) & it was perfect.

No, just followed the recipe.

Made this soup for Christmas dinner and it was a huge hit!! I did make a few adjustments: I browned 3 hamhocks in the Instant Pot and then actually cooked it in a large pot on the stove. Also...

Added 2 more cups of broth as it was too thick. But good flavor!

This was great! I used 8 cups of water and 8 bouillon cubes instead of chicken broth. Also used a bag of 15 beans instead of Navy.

My family enjoyed this soup. I used black beans instead of navy. Ty for the recipe

Left out the tomatoes and added 1 cup water at the end, other then that, perfect!!!

Way too much thyme for us. It overwhelmed the taste and smell of everything else. Next time I'll cut the thyme back to 1/4 teaspoon and improvise with some other spices.

I made this the original way the first time. The second time I used bacon instead of ham—chopped it into bits and cooked it, used the drippings to cook the veggies. Very good!