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.
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Recipe Information
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)
Instructions
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.
Set the pressure cooker to 'Sauté' mode. Add olive oil to the pot and heat it for 1-2 minutes.
Add the diced onion, celery, and carrots to the pot. Sauté the vegetables for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
If using smoked ham or a ham hock, add it to the pot along with the soaked beans.
Pour in the chicken or vegetable broth and stir to combine. Add the bay leaf, dried thyme, salt, and black pepper.
Cancel the 'Sauté' mode and secure the lid on the pressure cooker. Ensure the pressure release valve is set to 'Sealing'.
Set the pressure cooker to 'Manual' or 'Pressure Cook' mode for 25 minutes on high pressure.
After cooking, allow the pressure to naturally release for 15 minutes, then carefully do a quick release to fully depressurize the cooker.
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.
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.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 8707 mg | 379% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 22.6 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4499 mg | 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.
