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Instant Pot Navy Bean Soup with tomatoes, kale and ham in a white soup bowl with a blue border and some buttered croissant toast on a navy and white dotted plate.

Instant Pot Navy Bean Soup Recipe (Vegan Option!)

This deliciously filling and healthy soup is transformed from a weekend project to a weeknight dream meal thanks to the Instant Pot. Make a big batch of this recipe on your prep day and enjoy it for lunch or dinner all week long!
4.80 from 5 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Natural Release 10 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 8
Calories 528 kcal

Equipment

Ingredients
  

  • 1 tablespoon Olive Oil
  • 1 C Carrots small dice
  • 1 C Celery small dice, leaves okay
  • 1 ½ C Onions small dice, yellow onions preferred
  • 6-8 oz Cooked Ham medium dice (optional)
  • 5-8 cloves Garlic minced
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Dried Thyme
  • 1 lb Dried Navy Beans picked through and rinsed
  • 28oz can Diced Tomatoes
  • 4 C Chicken Bone Broth or sub vegetable broth
  • 3-4 handfuls Kale de-stemmed and roughly chopped
  • Kosher Salt and Pepper to taste

Instructions
 

  • Set Instant Pot to sauté. Add oil and heat until shimmering. Add mirepoix and a five finger pinch of kosher salt, then sauté until vegetables are beginning to soften and become translucent, about 5-6 minutes.
  • Add garlic and herbs, stirring to coat. Cook until fragrant, about 30 seconds.
  • Add navy beans, canned tomatoes and broth. Secure Instant Pot lid, then switch to Manual/Pressure Cook on high for 35 minutes. Allow to natural release for 10 minutes.
  • Remove lid and add kale. Stir into the pot, and let wilt for 2-3 minutes.
  • Season with salt and pepper as needed. Enjoy!
    Note: If beans are too al dente for your liking, switch back to sauté function and simmer, stirring often, until beans are soft enough.

Notes

Storage & Reheating:
  • This recipe for pressure cooker navy beans is perfect for meal prep and soup exchanges. As with most soups and stews, it tastes better after a day of rest. 
  • Any leftovers will keep well in an airtight container in the fridge for up to a week.
  • You can also freeze leftovers for up to 4 months. Make sure to leave plenty of headspace in your freezer-safe containers to leave room for it to expand.
Optional Variations:
  • To make vegetarian bean soup in Instant Pot, swap the ham for a vegetarian parmesan rind and use vegetable broth.
  • To make vegan kale and white bean soup, omit the ham. Add 1-2 teaspoons of soy sauce (or another umami booster like Maggi Seasoning) and 1 teaspoon of liquid smoke to emulate the flavor. Use the veggie broth of your choice — I love Better Than Bouillon Vegetable Base.
  • To make navy bean soup on the stovetop, presoak dried beans for 12ish hours, then drain the beans. Follow the steps of sautéing the veggies and herbs, then when you add the beans and liquid, simmer for 1.5-2 hours, or until cooked through. Alternatively, opt for 58 ounces of canned beans that have been drained and rinsed to cut back on simmer time. 

Nutrition

Calories: 528kcalCarbohydrates: 98gProtein: 33gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 2380mgPotassium: 3624mgFiber: 30gSugar: 39gVitamin A: 5661IUVitamin C: 155mgCalcium: 593mgIron: 18mg
Keyword Cheap, Comforting, Easy, Fall, Gluten Free, Healthy, Instant Pot, Winter
Tried this recipe?Let us know how it was!