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A navy bean soup cooked in an Instant pot in a bowl with a spoon and crackers dipped inside.
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5 from 1 vote

One Pot Instant Pot Navy Bean Soup

One of my favourite soups is this instant pot navy bean soup. It's easy, comforting and a perfect dish for the start of spring. Gluten free.
Prep Time 10 minutes
Cook Time 40 minutes
Natural Release 15 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 564kcal
Cost $10/ 8€



Soup Base

  • 1 cup dried navy beans ½ lb (200g) soaked overnight
  • 10 oz smokey bacon, thick-cut (300g)
  • 1 small onion, diced (100g)
  • 4 cloves garlic (16g)
  • 1 tbsp unsalted butter (14g)
  • 4 cups hot chicken broth (low sodium) (1 litre)
  • ½ cup frozen peas (126g)


  • 1-2 pc bay leaf
  • tsp Aleppo chili flakes (or half as much regular chili flakes)
  • ¼ tsp curry powder (optional)
  • tsp celery salt
  • 3 pc lemon skin peeled

For Garnish

  • freshly cracked black pepper
  • ½ bunch flat leaf parsley finely chopped (chiffonade)
  • 10 dashes green Tabasco (optional)


  • Soak the navy beans overnight in water. (Read instructions above if you don't want to soak the beans).
  • Prepare all of the ingredients before starting. (The lemon peel was peeled with a speed peeler).
    All of the ingredients for the navy bean soup ready in little bowls on the table.
  • Set the Instant pot to SAUTE function for 20 minutes. Once it's hot, add the butter and then the bacon.
    Cooking the bacon in the instant pot.
  • Cook the bacon for about 5 minutes or until it begins to turn golden brown.
  • Add the onions and garlic and stir well. Try to remove the browned bits at the bottom of the pan with a wooden spoon. (This has a lot of flavour!)
    Continue cooking for about 1-2 minutes or until soft but not browned.
    Adding the onions and garlic to the bacon.
  • Add the spices, the lemon peel, the beans and stir well. Add the hot chicken broth and bring to a boil. (You may have to turn the saute function on again, especially if you used cold chicken stock).
    Adding the spices and beans to the soup.
  • Skim the fat and scum from the top. Double-check that the liquid is not over the max fill line on your Instant Pot.
    Skimming the soup of excess fat and scum.
  • Close the lid, set the valve to seal and set the Instant Pot to High Pressure for 30 minutes.
  • Once the timer goes off, leave it for 15 minutes (Also called natural release).
  • After 15 minutes, release the pressure fully before opening the lid.
    Skim off any fat from the top and set it to SAUTE function for 3 minutes.
    Add the frozen peas and cook for 3 minutes.
    Adding the parsley and frozen peas to the instant pot.
  • Finish the soup with black pepper, a little hot sauce (optional) and fresh parsley.
    Serve with saltine crackers and enjoy!
    The finished instant pot navy bean soup with saltine crackers in it.


Avoid seasoning the soup until after cooking. Ham hocks, ham shank and bacon usually have enough salt to flavour the soup. 
Skimming the scum from the soup before pressure-cooking will make a cleaner tasting soup and also make it easier to digest. It also helps to remove some excess fat from the bacon.


Calories: 564kcal | Carbohydrates: 41g | Protein: 27g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 623mg | Potassium: 1087mg | Fiber: 15g | Sugar: 4g | Vitamin A: 889IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 5mg
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