The Instant Pot Ham and Navy Bean Soup is a comforting, protein packed meal that makes excellent use of leftover ham. Cooked in the pressure cooker, this recipe skips the overnight bean soak and delivers deep, hearty flavor in just over an hour. The smoky richness from the ham hock combined with tender navy beans and aromatic vegetables makes this a true crowd-pleaser.
Whether you’re prepping for a chilly night or want an easy meal to serve the whole family, this soup offers warmth and nourishment in every spoonful. Serve it with crusty bread for dipping or a light side salad. Plus, it stores beautifully, so leftovers are even better the next day!
Full Recipe:
Ingredients:
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1 tbsp avocado oil
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1 medium yellow onion, chopped
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 tsp dried thyme
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1 tsp smoked paprika
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1 tsp black pepper
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1/2 tsp crushed red pepper flakes (optional)
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1 lb dried navy beans (no soaking needed)
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6 cups low-sodium chicken or vegetable stock
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1 ham hock, shank, or meaty ham bone
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1/4 cup chopped fresh parsley
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1 cup cooked ham steak, cubed (optional but recommended if using ham hock)
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2 bay leaves
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Salt to taste
Directions:
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Set Instant Pot to sauté and add avocado oil. Heat for 2-3 minutes.
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Add chopped onion, diced carrots, and diced celery. Sauté for 5-6 minutes until softened.
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Stir in minced garlic and cook for 30 seconds until fragrant.
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Mix in thyme, smoked paprika, black pepper, and red pepper flakes (if using).
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Add navy beans, stock, ham hock (or bone/shank), parsley, cubed ham steak (if using), and bay leaves.
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Seal the Instant Pot and cook on manual high pressure for 50 minutes.
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Allow natural pressure release for 20 minutes, then carefully release any remaining pressure.
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Remove ham bone/hock and bay leaves. Shred any meat and add it back to the soup. Discard fat and bones.
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Taste and season with salt if needed. Optional: use immersion blender to lightly blend part of the soup for a creamier texture.
Prep Time: 10 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 20 minutes
Kcal: ~320 kcal per serving | Servings: 6 servings
Instant Pot Ham and Navy Bean Soup – A Comfort Classic Reinvented for Today’s Kitchen
Few meals rival the satisfaction and soul-soothing quality of a hot bowl of ham and navy bean soup. It’s the kind of meal that evokes memories of cozy winter nights, big family dinners, and the unmistakable aroma of simmering stock filling the house. With the rise of electric pressure cookers like the Instant Pot, this timeless classic has been updated for the modern home cook cutting down cooking time without sacrificing any of the depth and richness that define this dish.
The Instant Pot Ham and Navy Bean Soup is the ultimate union of convenience and comfort food. With no need to soak the beans overnight, this one pot meal delivers layers of smoky, savory flavor in just over an hour. It’s hearty, economical, and an excellent way to make use of leftover ham or a ham bone from a holiday feast.
In this article, we’ll explore the story and charm behind the dish, the key elements that make it so nourishing and flavorful, and all the ways you can adapt and personalize the recipe to suit your kitchen and preferences.
The Soul of a Soup: Why This Dish Works
What makes this recipe so special isn’t just that it’s quick it’s that it’s deeply satisfying. The heart of the dish lies in the combination of simple ingredients that come together to form something far more complex than the sum of its parts. The navy beans slowly absorb the smoky essence of the ham, while aromatics like onion, garlic, and celery create a savory base.
Using a ham bone, shank, or ham hock doesn’t just add meat to the soup it brings collagen and marrow into the broth, lending it body and silkiness. This turns the soup from a bean-heavy dish into a full-bodied, almost creamy concoction that feels indulgent, even though it’s remarkably wholesome.
The addition of fresh herbs like parsley at the end brings brightness and a bit of lift to balance out the hearty ingredients. And for those who like their soup a bit thicker, a quick whirl of an immersion blender transforms the texture into a velvety blend that’s still studded with tender beans and meat.
Why Use the Instant Pot?
Traditional ham and bean soup often requires hours of simmering on the stovetop or slow cooker. While this method certainly has its merits, it isn’t always practical on a weeknight. That’s where the Instant Pot shines. It’s fast, consistent, and remarkably good at extracting flavor from ingredients under pressure.
The beauty of using an electric pressure cooker lies in its efficiency. Dry beans can go from rock-hard to tender in under an hour. At the same time, it draws every ounce of flavor from the ham bone and aromatics, creating a broth that tastes like it simmered all day.
The sealed environment also means none of the flavor escapes into the air all the richness stays right in the pot, where it belongs. You can sauté directly in the pot for added depth, lock the lid, and walk away while the pressure does the work. It’s a game-changer for busy home cooks.
The Leftover Factor Reducing Waste, Increasing Flavor
One of the most delightful things about this soup is that it embraces leftovers. Whether you’ve got a ham bone from a holiday ham or a chunk of ham steak lingering in the fridge, this recipe makes the most of it. In fact, it’s an excellent example of zero-waste cooking at its finest.
Rather than tossing that ham bone or trimming, you can transform it into a second, equally satisfying meal. If you don’t have quite enough meat left on the bone, a diced ham steak adds heartiness and ensures there’s plenty of protein in every bowl.
Even better? This soup freezes beautifully. You can double the batch and save portions for later, making it an efficient and budget-friendly way to meal prep.
Nutritional Benefits – Protein, Fiber, and Comfort in a Bowl
Despite its indulgent flavor, ham and navy bean soup is a surprisingly balanced meal. Navy beans are high in protein, fiber, and essential nutrients like iron, folate, and magnesium. They help support digestion, heart health, and sustained energy levels.
The ham provides satisfying protein and adds the kind of richness and umami that only slow-cooked meat can deliver. While ham can be salty, the recipe calls for low-sodium stock, which gives you control over the final salt content.
For those watching their calories, the soup is filling without being heavy. A single serving is typically under 350 calories, making it an excellent choice for those looking to eat well without skimping on flavor.
Customization and Variations
One of the joys of this recipe is how customizable it is. It serves as a strong foundation, but there’s plenty of room for personalization depending on what you have on hand or your dietary needs.
Vegetables: While the standard mix includes onions, carrots, and celery, you can add parsnips, turnips, kale, or spinach for an extra dose of nutrients.
Spices & Herbs: The recipe includes thyme and smoked paprika for warmth, but you could experiment with bay leaf, rosemary, a pinch of cumin, or even a splash of apple cider vinegar at the end to brighten the flavors.
Creaminess: Want a creamier texture? Blend half the soup with an immersion blender. Prefer it rustic? Leave everything whole and enjoy the bite of every spoonful.
Vegan/Vegetarian Version: Swap the ham and bone for smoked paprika, a dash of liquid smoke, and vegetable broth. Add mushrooms for an earthy umami boost. The beans alone provide plenty of protein and fiber.
Gluten-Free & Dairy-Free: This soup is naturally gluten-free and dairy-free as written, making it a wonderful option for those with dietary restrictions.
When to Serve It
This soup shines especially during the colder months fall, winter, and early spring when something hearty and warm is most welcome. It’s perfect for post-holiday meals when you’re looking to make the most of leftovers and need something simple after all the cooking.
It also makes a fantastic option for busy weeknights, slow Sunday dinners, and even casual entertaining. Serve it with crusty bread or cornbread, a simple green salad, or even just on its own for a satisfying solo lunch.
And don’t forget: it reheats and freezes wonderfully. That means you can make a big batch and stash a few servings away for future cravings.
Conclusion:
Instant Pot Ham and Navy Bean Soup isn’t just a recipe it’s a tradition updated for the pace of modern life. It’s about taking humble ingredients, often from leftovers, and creating something comforting and deeply satisfying. It’s about honoring the generations who came before us while embracing the tools that make home cooking easier and more efficient.
Whether you grew up eating bean soup on snow days or you’re discovering this hearty dish for the first time, making it in the Instant Pot is a revelation. It’s fast, it’s frugal, it’s full of flavor and it feeds both your body and your soul.
So next time you’ve got a ham bone to spare or a craving for something warm and nostalgic, consider this simple yet powerful bowl of soup. Your future self (and your freezer stash) will thank you.