I make this delicious and savory Instant Pot Navy Bean Soup recipe regularly throughout soup season — it’s perfect with a warm, buttery slice of homemade bread! My mom used to make it for us when I was growing up, but back then it was an old-fashioned, all-day sort of recipe.

I often lack the foresight and planning needed for such recipes, so I challenged myself to adapt her recipe for the Instant Pot. After all, I cook dry beans in my Instant Pot, so this felt like a natural next step!
What Are Navy Beans?
The small white beans we know as navy beans are sometimes called pea beans or white pea beans. They are smaller than great northern beans or Cannellini beans (AKA white kidney beans), and they often form the basis of baked beans.
The U.S. Navy has fed them to its sailors since the 1800s, hence the nickname. It’s no wonder why when you consider their nutritional value: half a cup of navy beans has 128 calories, 9.6 grams of fiber, and 23.7 grams of complex carbohydrates. (Did you know you can use beans in baking to cut fat and calories?)
Jillee’s Take:
Easy Instant Pot Navy Bean Soup Recipe

Ingredients:
- 16 oz navy beans, rinsed and drained
- 1 small onion, chopped
- 3 slices smoked bacon, chopped (or 1 smoked ham hock)
- 10 cups water, or chicken stock, or veggie stock (or a combination)
- Salt and pepper, to taste
Instant Pot Cooking Method

Place the chopped bacon in your Instant Pot, select the Sauté function, then cook until the bacon starts getting crispy and add the chopped onions.
Rinse the beans well, then when the bacon is crisp and the onions are soft, add the rinsed beans, water (or stock), and salt and pepper. (I prefer stock over water because it lends the soup a more robust and savory flavor.)

Seal the lid, select Manual or Pressure Cook, then cook the soup on high pressure for 23 minutes. When the timer goes off, let the pressure release naturally for 10 minutes, then turn the Quick Release handle to release any remaining pressure.

Bonus Tip: If your soup looks a bit thin, scoop out some of the beans and blend them until they’re smooth. Stir the blended beans back into the soup to thicken it.

Serve your bean and bacon soup warm, topped with chopped fresh parsley, if desired. This truly is one of my favorite Instant Pot recipes!

Crock Pot Cooking Method
To make this soup in your crock pot, start by soaking the dry navy beans for several hours, or overnight. Rinse the soaked beans well and place them in your slow cooker. Fill your crock pot with water (or stock, or some of both) until it’s about three-quarters full, then add the onions and ham and season with salt and pepper.
Note: Using bacon instead of ham is fine in an Instant Pot, but it’s critical to use a ham hock if you’re making this soup in your crock pot! If you’re not sure where to find one, ask at the meat counter at the grocery store.
Turn your crockpot on low and let the soup cook all day (about 6-10 hours), then serve warm.

Stovetop Cooking Method
Looking for a quicker cooking time, but don’t want to use a pressure cooker (or don’t have one)? This method is a great option!
Start by soaking the dry navy beans for several hours, or overnight. Rinse them well and stick them in the fridge until needed.
Around 3 hours before dinnertime, heat some olive oil in a large soup pot, then sauté the onion until soft. Add the beans, ham hock, salt, and black pepper, then cover with the water and/or chicken or veggie stock and bring to a boil.
Reduce the heat to low and simmer for 2-3 hours, stirring occasionally. If you need to add liquid to the soup during cooking, heat it first to avoid stalling the cooking process. Serve the soup warm, garnished with parsley or other fresh herbs.

Serving Suggestions For Instant Pot Navy Bean Soup
This Instant Pot Navy Bean Soup recipe is delicious as written, but these tips can help you make a good thing even better!
- While sautéing the onions, add some diced carrots and celery or minced garlic.
- Add a bay leaf or sprig of fresh thyme while simmering the soup on your stovetop, then discard them before serving.
- To add delicate vegetables like peas to your soup, add them about 30 minutes before the end of the cooking time (if cooking it in your crock pot or on your stovetop).
- Add cooked, pureed veggies (like squash, carrots, or peas) to the nearly-finished soup and cook for 5 minutes for added flavor and nutrition.
- Do you have a leftover ham bone or some chopped ham? Toss it in for added flavor!
- The sky’s the limit with a bean soup like this, so feel free to add whatever veggies, herbs, or spices you have on hand!
How to Enjoy Leftovers
Store leftover navy bean soup in an airtight container in your fridge for up to a week, or freeze for up to 3 months. (To freeze the soup, let it cool completely before transferring it to a freezer-safe container.)
To reheat the frozen soup, thaw it in your fridge overnight and reheat it on your stovetop. You can also freeze the soup in individual servings and and reheat them in your microwave for a quick and easy meal.

BONUS: Shortcuts For Soaking Beans
Forgot to soak your beans overnight? Here are a couple of ways to replicate the effect of an overnight soak.
- Recommended Shortcut: To soak 16 ounces of beans, cook them in 10 cups of boiling water for 2-3 minutes, then remove from heat and cover for 4 hours. Rinse and drain the beans before using.
- Even Quicker Shortcut: Cook 16 ounces of beans in 6 cups of boiling water for 2-3 minutes. Remove from heat and cover for 1 hour or more.
Frequently Asked Questions
What Is The Best Way To Cook Dried Navy Beans For This Soup?
The advantage of this Instant Pot Navy Bean Soup recipe is that you don’t need to soak the beans beforehand — the beans cook to tender perfection at the same time as the soup! You should, however, sort the beans to remove any stones and rinse them thoroughly before proceeding with the recipe.
Can I Use Canned Beans Instead Of Dry Navy Beans?
If you are short on time, you can use canned navy beans to make this delicious ham and bean soup in your Instant Pot. I would recommend stirring them into the soup after cooking it, rather than before, to avoid turning the canned beans into mush.
What Can I Use Instead Of A Ham Bone?
If you don’t have a ham bone or can’t find one, you could use a ham hock, diced ham, or even ham shank to infuse your navy bean soup with delicious meaty flavor.
Can I Make A Vegan Instant Pot Navy Bean Soup?
It’s easy to make this recipe vegan: omit the ham and use plenty of good veggie stock (or a generous amount of Better Than Bouillion) for flavor. Instead of sautéing bacon, sauté some diced onions, celery, and carrots in your Instant Pot before adding the beans and stock.
How Long Does It Take To Cook Instant Pot Navy Bean Soup?
The cooking time for this soup is approximately 23 minutes on high pressure. Cooking the soup under pressure melds the flavors together and cooks the beans to tender perfection in a fraction of the time!
Do I Need To Soak The Navy Beans Before Making This Soup?
If you’re making it in an Instant Pot, you do NOT need to soak the beans beforehand. However, you DO need to soak the beans overnight (or use one of the shortcut methods I mentioned earlier) if you’re cooking it in a crock pot or on your stovetop.
Conclusion
Whether you make this navy bean soup in your Instant Pot in half an hour or cook it low and slow for several hours, it will make a hearty and filling meal your whole family will love. (Oh, and don’t forget the warm, buttery bread!)
What’s your favorite kind of soup?

Classic Navy Bean Soup Recipe
Ingredients
- 16 oz dry navy beans
- 1 small onion chopped
- 1 ham hock or 3 slices smoked bacon
- salt and pepper to taste
- 10 cups water or chicken broth
Instructions
Instant Pot Instructions
- Chop 3 slices of bacon, place them in your Instant Pot, and use the Sauté function to cook them until they start to crisp.
- Add the chopped onions and cook until soft.
- Add the beans, water and/or stock, and salt and pepper to the pot, then seal the lid and cook on high pressure for 23 minutes.
- Let the pressure release naturally for 10 minutes, then Quick Release the remaining pressure.
- To thicken the soup, scoop out some of the beans, blend until smooth, then stir them back into the soup and serve warm.
Crock Pot Instructions
- Soak the beans overnight, then rinse, drain, and add them to your crockpot.
- Fill the crock pot three-quarters of the way full with water or stock, then add the onion, ham hock, and salt and pepper. (The ham hock is crucial here!)
- Cook on low for 6-10 hours, then serve warm.
Stovetop Instructions
- Soak the beans overnight, then rinse, drain, and add them to a large pot.
- Sauté the onion and ham until the onions soften.
- Add the remaining ingredients, bring the soup to a boil, then reduce to a simmer and cook for 2-3 hours.
This recipe was almost exact to my mother’s. She used more ham on the bone. I still make it, and it is delicious. I love using the dry beans because they have body when the soup is done. I love this soup dearly, and would never substitute great northern beans or any other. Navy beans are sooo delicious!!
Please log in or create a free account to comment.My IP is only the the 6 qt. and though I’ve never cooked navy beans in it, I found that it will only handle 1 lb. of pinto beans. do you think the 6 qt would handle 2 lbs, of navy since they are much smaller?
Please log in or create a free account to comment.Yes – I used a 6-quart IP for this recipe :-)
Please log in or create a free account to comment.I have a question- usually when doing beans you drain the water they soak in and this helps with gas issues! When you put dry beans in the pressure cooker, you don’t drain them. Does this result in extra gas issues?
Please log in or create a free account to comment.Not that I’ve noticed!
Please log in or create a free account to comment.I cook a similar navy bean soup and add onion, celery, carrot slices, home made ham broth, a ham bone, Trader Joe’s 21 Seasoning Salute spice blend, and diced ham.
Please log in or create a free account to comment.Just finished this in my IP. Tastes great. Lots of flavor. I used a carton of chicken broth & the rest water. I did need to keep the saute button on for 30 min to thicken & smashed some beans on the side of the pot to add. Will make again
Please log in or create a free account to comment.I’m so glad you liked it! :-)
Please log in or create a free account to comment.Hnnn, I feel like this soup needs some seasoning. I puréed about 1/2 the beans to thicken it a bit, but I find the taste a little flat.this is the first recipe I’ve made in my instant pot.
Please log in or create a free account to comment.I’m sure that adding some more salt and pepper to the leftovers would help. Here’s some of my favorite Instant Pot recipes, I’m sure you’ll find a few that you love: http://jillee.co/2gye4iU
Please log in or create a free account to comment.Can I ask what are the Navy beans??
Please log in or create a free account to comment.What is the UK’s equivalent please
Haricot beans is the uk version
Please log in or create a free account to comment.Haricot beans – small, oval, plump and creamy-white with a mild flavour and smooth, buttery texture. :-)
Please log in or create a free account to comment.We grew beans in our garden, and these navy beans were simply called soup beans! Mom would simmer all day with ham pieces, then we had cornbread with it. Yum! Not cold here in middle Georgia but now I’ve got a hankering for bean soup
Please log in or create a free account to comment.I’ve often shared meals like this with neighbors when I lived in an apartment that had a variety of people. most elderly, single people and overworked moms enjoy a meal they did not have to cook for themselves! I love to cook and have been surprised at how many people don’t know much at all about cooking.
Please log in or create a free account to comment.How sweet of you!
Please log in or create a free account to comment.I always add a pinch of baking soda while cooking to help cut down on the gas. LOL! My Mom would make a big pot of beans with the leftover ham bone and cook it until the meat fell off. She would make us baked beans with the leftovers and reserve a bowl of the plain one for herself. Now I have a hankering for a big bowl of beans. Hmmmm…..gotta go to the store and get some beans.
Please log in or create a free account to comment.As a child (1 of 6 children) we had Navy bean soup and potato soup often. My mother would add carrots and celery to the potato soup, and carrots and onions to the bean soup. Funny thing is I can’t remember if she added potatoes to the bean soup.
Please log in or create a free account to comment.My husband prefers bean soup with potatoes and I can ignore the carrots as far as he’s concerned. I like to throw them in for color and a pop of extra nutrition.
Several years ago I messed up the potato soup by putting too many carrots in it. I grated them instead of dicing. Whatever the cause the soup looked orange. It tasted fine to me, but no one else would eat it. I ended up throwing most of it out.
After reading this I decided to have Navy bean soup tomorrow.
Connie, I’m the oldest of 7 kids and was raised in the country. Mom made these pots of beans quite often and we either had the ‘white beans with ham’ or the ‘brown beans with beef’ at just about every supper. Mom was known for her homemade ‘cat head’ buttermilk biscuits so that’s was made for the white beans, but buttermilk cornbread went with the brown ones. On the side, we had slices of onion (for the ones that liked them), pickled beets, homemade pickles and a cold glass of milk. Yum!
Jillee, thanks so much for this recipe. It brings back good memories of my childhood and because of this, I’ll be making a pot of white beans this weekend, for sure!
Please log in or create a free account to comment.Sounds delicious! :-)
Can you use the ham hock in the instant pot version?
Please log in or create a free account to comment.Yes!
Please log in or create a free account to comment.My mother would make this soup soaking the navy beans overnight. She used a hamhock and she added carrots and if I remember correctly, celery also. With her homemade cornbread, it was a delicious meal!!!
Please log in or create a free account to comment.Thats how we made it- Ham hock and beans with cornbread!
Please log in or create a free account to comment.Yum!
Please log in or create a free account to comment.Mom made this in the ’50s and ’60s when we were growing up. They didn’t have crockpots back then, or at least we didn’t have one. You said “ham hock”, na, Mom used the rest of a ham so everyone got some ham pieces. She used a big pot on the stove and cooked it all day. If blenders were out there, we didn’t have that either. Mom just smuched up some of the beans with a wooden spoon against the side of the pot if it was too thin. It was served over long grain white rice(cooked for approx. 25 min.) I stirred the beans and rice together on my plate. The taste was wonderful! It was even better the second day.
You have made me think of things from 50-60 years ago that I haven’t thought of in years. I would love to make some, but it’s hard to cook for one.
Please log in or create a free account to comment.Go for it, Maggie. Make a big pot and think of your mom all day as you smell it simmering, then pull out a couple of bowls for yourself, then take the rest to a neighbor or two. Share the love!
Please log in or create a free account to comment.I think we had the same grandmother. I too now need to go get a ham hock. Thanks everyone.
have you tried to use half a recipe and freezing it in meal size portions
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