It has been unusually cold and rainy here the last couple of days. Perfect soup weather. Which of course was not what I had planned for dinner… I knew I had leftover Easter ham in the freezer and a bag of navy beans in the pantry, but it was already noon. Definitely not enough time to make navy bean soup in the crockpot. Instant Pot to the rescue! This Instant Pot Navy Bean Soup was amazing!
One of the benefits of cooking beans in an Instant Pot is that it eliminates the need to pre-soak your beans. You still can if you want, but you don’t have to. After rinsing and sorting your beans, set them aside while you saute the onions and garlic.
Once the onions are softened and slightly browned, add the vegetable broth, deglazing your pot (scrape any stuck on browned bits off the bottom of the pot). Add the remaining ingredients and give it a stir. Make sure you have added enough liquid to just cover the beans.
Another awesome benefit of an instant pot is that you can cook meat from frozen, so I didn’t bother to thaw the leftover ham, I just dumped it in! Using frozen ingredients means that the Instant Pot will take longer to come to pressure, but since the pot was already hot from saute-ing the onions, it only took 15 minutes to come to pressure.
When the Instant Pot beeps indicating it is done, turn it off and allow the pressure to release naturally, for about 20 minutes. Just long enough to cook up a fresh batch of cornbread!
I hope you enjoy this recipe for Instant Pot Navy Bean Soup! It’s a new family favorite over here!
Thanks for stopping by! What’s your favorite rainy day comfort food? Leave me a comment below and don’t forget to subscribe to our mailing list so you never miss out on our delicious recipes and homeschool fun!