Instant Pot Navy Bean and Ham Soup: A Hearty and Flavorful Recipe

This Instant Pot Navy Bean and Ham Soup is a comforting and flavorful meal perfect for chilly days. It’s incredibly easy to make thanks to the convenience of the Instant Pot, and it’s a great way to use leftover ham. This recipe delivers a creamy, satisfying soup that’s packed with protein and fiber.

## Why You’ll Love This Recipe

* **Quick and Easy:** The Instant Pot significantly reduces the cooking time compared to traditional methods.
* **Flavorful:** The combination of ham, navy beans, and aromatic vegetables creates a rich and delicious broth.
* **Healthy:** This soup is a good source of protein, fiber, and essential nutrients.
* **Budget-Friendly:** Navy beans are an inexpensive source of protein, making this a cost-effective meal.
* **Great for Leftovers:** This soup tastes even better the next day!

## Ingredients You’ll Need

* **Navy Beans:** 1 pound, dried. You can use other white beans like Great Northern beans, but navy beans are traditionally used for this soup.
* **Ham:** 1-2 pounds, cooked ham, diced. Use leftover ham from a holiday dinner or purchase a ham steak. A smoked ham hock can be added for extra smoky flavor (remove the hock before serving).
* **Onion:** 1 large, chopped.
* **Carrots:** 2 medium, chopped.
* **Celery:** 2 stalks, chopped.
* **Garlic:** 4 cloves, minced.
* **Chicken Broth:** 8 cups. You can substitute with vegetable broth or water, but chicken broth adds more flavor.
* **Bay Leaf:** 1-2 leaves. Adds a subtle but essential flavor to the soup.
* **Dried Thyme:** 1 teaspoon. Or use 1 tablespoon of fresh thyme leaves.
* **Dried Rosemary:** 1/2 teaspoon. Optional, but adds a nice earthy flavor.
* **Salt and Pepper:** To taste. Be mindful of the salt content of your ham, as it may already be quite salty.
* **Olive Oil:** 1-2 tablespoons. For sautéing the vegetables.
* **Optional Garnishes:** Fresh parsley, crusty bread, a dollop of sour cream or yogurt.

## Equipment

* **Instant Pot:** A 6-quart or larger Instant Pot is recommended.
* **Cutting Board and Knife:** For chopping vegetables and ham.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Wooden Spoon or Spatula:** For stirring.

## Step-by-Step Instructions

Here’s how to make delicious Instant Pot Navy Bean and Ham Soup:

**Step 1: Prepare the Navy Beans**

Although not strictly necessary with modern Instant Pots, soaking the navy beans can help reduce cooking time and improve digestibility. There are two methods:

* **Quick Soak Method:** Place the navy beans in a large pot, cover with water, and bring to a boil. Boil for 2 minutes, then remove from heat and let soak for 1 hour. Drain and rinse the beans.
* **Overnight Soak Method:** Place the navy beans in a large pot and cover with plenty of water. Let soak for at least 8 hours or overnight. Drain and rinse the beans.

If you choose not to soak the beans, increase the cooking time in the Instant Pot by about 10-15 minutes.

**Step 2: Sauté the Vegetables**

Turn on your Instant Pot and select the “Sauté” function. Add the olive oil to the pot. Once the oil is heated, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning.

**Step 3: Add Garlic and Spices**

Add the minced garlic, dried thyme, and dried rosemary (if using) to the pot. Sauté for another minute, until fragrant. Be careful not to burn the garlic.

**Step 4: Combine Ingredients**

Add the soaked and rinsed navy beans, diced ham, chicken broth, and bay leaf to the Instant Pot. Stir well to combine all the ingredients. Make sure the ham is submerged in the broth as much as possible.

**Step 5: Pressure Cook**

Cancel the “Sauté” function. Secure the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 35 minutes if you soaked the beans, or 45-50 minutes if you didn’t soak them.

**Step 6: Natural Pressure Release**

Once the cooking time is complete, let the Instant Pot release pressure naturally for 15 minutes. After 15 minutes, carefully release any remaining pressure manually by turning the valve to the “Venting” position. Be cautious of the steam as it releases.

**Step 7: Check and Adjust**

Remove the lid carefully. Remove the bay leaf. Stir the soup well. Check the consistency of the soup and the tenderness of the beans. If the soup is too thick, add more chicken broth to reach your desired consistency. If the beans are not tender enough, you can pressure cook for another 5-10 minutes.

**Step 8: Season to Taste**

Season the soup with salt and pepper to taste. Remember to taste the soup before adding salt, as the ham may already be salty.

**Step 9: Serve and Enjoy**

Serve the Instant Pot Navy Bean and Ham Soup hot. Garnish with fresh parsley, a dollop of sour cream or yogurt (optional), and a side of crusty bread for dipping.

## Tips for the Best Instant Pot Navy Bean and Ham Soup

* **Soaking the Beans:** While not mandatory, soaking the beans helps them cook more evenly and reduces the risk of digestive issues. If you forget to soak them, simply increase the cooking time.
* **Ham Hock:** For a richer, smokier flavor, add a smoked ham hock to the soup during cooking. Remove the ham hock before serving.
* **Don’t Overfill:** Do not fill the Instant Pot more than 2/3 full, as the soup will expand during cooking.
* **Liquid Ratio:** Ensure there is enough liquid in the pot to prevent a burn warning. The navy beans need enough liquid to cook properly. If needed, add another cup or two of chicken broth.
* **Thickening the Soup:** If you prefer a thicker soup, you can mash some of the beans with a fork or use an immersion blender to partially blend the soup. Be careful when using an immersion blender in the Instant Pot, as the hot soup can splatter.
* **Adjusting Seasoning:** Taste the soup frequently and adjust the seasoning as needed. The amount of salt required will depend on the saltiness of the ham and broth you use.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage (up to 2-3 months). Defrost completely before reheating.

## Variations

* **Smoked Sausage:** Add smoked sausage for a different flavor profile.
* **Vegetarian Version:** Omit the ham and use vegetable broth for a vegetarian version. Add smoked paprika for a smoky flavor.
* **Spicy Kick:** Add a pinch of red pepper flakes or a chopped jalapeño for a spicy kick.
* **Different Beans:** While navy beans are traditional, you can use other white beans like Great Northern or cannellini beans.
* **Add Vegetables:** Add other vegetables like diced potatoes, zucchini, or kale.

## Serving Suggestions

* Serve with crusty bread, rolls, or cornbread for dipping.
* Top with fresh parsley, chopped green onions, or a dollop of sour cream or yogurt.
* Serve as a main course for lunch or dinner.
* Pair with a side salad for a complete meal.

## Nutritional Information (Approximate)

*Note: Nutritional information will vary based on specific ingredients and portion sizes.*

* Calories: Approximately 300-400 per serving
* Protein: 25-35 grams
* Fat: 10-20 grams
* Carbohydrates: 30-40 grams
* Fiber: 10-15 grams

## Frequently Asked Questions (FAQs)

**Q: Do I have to soak the navy beans?**
A: No, you don’t have to soak the navy beans, but it can help reduce cooking time and improve digestibility. If you choose not to soak them, increase the cooking time by 10-15 minutes.

**Q: Can I use other types of beans?**
A: Yes, you can use other white beans like Great Northern beans or cannellini beans.

**Q: Can I make this soup on the stovetop?**
A: Yes, you can make this soup on the stovetop. Sauté the vegetables as directed, then add the remaining ingredients to a large pot. Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the beans are tender.

**Q: How long does this soup last in the refrigerator?**
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

**Q: Can I freeze this soup?**
A: Yes, you can freeze this soup. Store it in an airtight container or freezer bag for up to 2-3 months. Defrost completely before reheating.

**Q: My soup is too thick. What should I do?**
A: Add more chicken broth to thin the soup to your desired consistency.

**Q: My soup is not thick enough. What should I do?**
A: You can mash some of the beans with a fork or use an immersion blender to partially blend the soup to thicken it.

**Q: Can I add other vegetables to this soup?**
A: Yes, you can add other vegetables like diced potatoes, zucchini, or kale.

**Q: What kind of ham should I use?**
A: You can use leftover ham from a holiday dinner or purchase a ham steak. A smoked ham hock can also be added for extra flavor.

**Q: The Instant Pot gave me a burn warning. What did I do wrong?**
A: A burn warning indicates that there wasn’t enough liquid in the pot or that food was stuck to the bottom. Make sure there is at least 8 cups of liquid, and scrape the bottom of the pot well after sautéing the vegetables.

## Conclusion

This Instant Pot Navy Bean and Ham Soup is a simple, delicious, and satisfying meal that’s perfect for any occasion. The Instant Pot makes it quick and easy to prepare, and the flavors are incredibly comforting. Whether you’re using leftover ham or making it from scratch, this recipe is sure to become a family favorite. Enjoy!

**Enjoy this recipe and happy cooking!**