Navy Bean Soup Pressure Cooker

Cozy up to a bowl of hearty, flavorful Navy Bean Soup made effortlessly in a pressure cooker. This classic comfort food combines tender, protein-packed navy beans, aromatic vegetables, and savory broth, with the optional addition of smoky ham for a rich, satisfying depth. Ideal for busy weeknights, this one-pot recipe comes together in just under an hour, thanks to the magic of pressure cooking, while delivering the slow-cooked taste you love. Seasoned with thyme, bay leaf, and a touch of garlic, this wholesome soup is perfect for meal prep or as a crowd-pleasing family dinner. Serve it hot with a sprinkle of fresh parsley and a side of crusty bread for the ultimate cozy meal.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried navy beans
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 stalks Celery stalks, diced
• 2 medium Carrots, peeled and diced
• 0.5 pound Smoked ham or ham hock (optional)
• 4 cups Chicken or vegetable broth
• 1 whole Bay leaf
• 0.5 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the dried navy beans and pick out any debris. Soak them in water for at least 4 hours or overnight (optional for faster cooking). Drain and set aside.

Step 2

Set the pressure cooker to 'Sauté' mode. Add olive oil to the pot and heat it for 1-2 minutes.

Step 3

Add the diced onion, celery, and carrots to the pot. Sauté the vegetables for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 5

If using smoked ham or a ham hock, add it to the pot along with the soaked beans.

Step 6

Pour in the chicken or vegetable broth and stir to combine. Add the bay leaf, dried thyme, salt, and black pepper.

Step 7

Cancel the 'Sauté' mode and secure the lid on the pressure cooker. Ensure the pressure release valve is set to 'Sealing'.

Step 8

Set the pressure cooker to 'Manual' or 'Pressure Cook' mode for 25 minutes on high pressure.

Step 9

After cooking, allow the pressure to naturally release for 15 minutes, then carefully do a quick release to fully depressurize the cooker.

Step 10

Open the lid and remove the bay leaf and ham hock (if used). If the soup is too thick, stir in additional broth or water to reach your desired consistency.

Step 11

Taste the soup and adjust seasoning with additional salt and pepper, if needed. If you used ham hock, shred the meat and return it to the soup.

Step 12

Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread or crackers.

Nutrition Facts

Serving size	1773.5 grams (1773.5g)

Amount per serving	% Daily Value*
Calories	1453

Total Fat 45.10g	58%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 2.70g
Cholesterol 113mg	38%
Sodium 8707mg	379%
Total Carbohydrate 160.90g	59%
Dietary Fiber 39.00g	139%
Total Sugars 22.60g
Protein 102.30g	205%

Vitamin D 0IU	0%
Calcium 505mg	39%
Iron 14mg	79%
Potassium 4499mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 28.1%

Carbs: 44.1%