Description
Instant Pot Navy Bean Soup is one of those magic meals that hits the spot every single time—no soaking required, just cozy comfort in a bowl.
Ingredients
Scale
- 1 cup dried navy beans, rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1–1½ cups smoked turkey breast or sliced smoked sausage (optional)
- 4–5 cups chicken broth (gluten-free if needed)
- 1 bay leaf
- 1 tsp dried thyme (or 1 fresh sprig)
- ½ tsp dried rosemary
- Salt and pepper, to taste
- 1 tbsp olive oil
- Optional: Dash of liquid smoke
- Optional: Splash of apple cider vinegar
Instructions
- Set Instant Pot to Sauté and heat olive oil.
- Add onion, garlic, carrots, and celery. Cook until soft.
- Add rinsed navy beans, optional meat, broth, bay leaf, thyme, rosemary, salt, and pepper.
- Cancel Sauté. Lock the lid and set to Pressure Cook (Manual) for 35 minutes.
- Let pressure release naturally for 10–15 minutes, then do a quick release.
- Remove bay leaf and adjust seasoning.
- If too brothy, use Sauté to reduce. If too thick, add broth or water.
- Optional: Stir in vinegar or lemon juice for brightness before serving.
Notes
Soup thickens as it sits. Store leftovers in airtight containers and add broth when reheating. Freeze in portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 15mg
Keywords: instant pot soup, navy beans, pressure cooker soup, gluten free dinner