Quick Instant Pot Navy Bean with Bacon Soup

Did you LOVE Bean with Bacon Soup as a kid? You’re in LUCK because this is the Navy Bean Soup Recipe you’ve been looking for! But it’s an Instant Pot Bean Soup recipe, so you know it’s quick AND tasty.

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This thick Instant Pot bean soup is filled with navy beans, carrots, celery, onions, and of course bacon! It’s just a homemade version of that old canned classic we all loved as kids.

BUT It’s Better

Why is this one better? Well to start with it’s cheaper. Dried beans are one of the best ways to get a protein serving at a decent price. You can grab a bag at your local grocery store for around a dollar a bag. Obviously expect to pay more if you live in MY hometown in Alaska, where beans are around 1.69 to 2.19 a pound.

This Navy Bean soup recipe is also chock full of vegetables for a delicious full flavor. You need a 1 1/2 cups of chopped celery AND chopped carrots for this soup. You CAN add more too. Plus a bag of frozen chopped and peeled butternut squash never hurt anything.

And one more point about this navy bean soup. The salt content is so much lower! When you cook beans YOU control the salt. Canned beans and canned soups are full of sodium, this soup is so flavorful you don’t need that much salt. You will need to add salt but not that much.

Quick Instant Pot Bean Soup

Talk about quick! These beans don’t require an overnight pre-soak. Just a quick 5-minute high-pressure pre-cook and then another 7-minute high-pressure cook for the entire pot of soup. That means comfort food is ready when you need it to be ready.

What if I can’t find Navy Beans?

Can I substitute Great Northern Beans for Navy Beans? Yes you can! I would add a minute to the pre-cook AND the cooking times if you’re going to use a bigger bean. Both Navy Beans and Great Northern Beans can be substituted for each other in most, if not all recipes.

Which Instant Pot to Use for Bean Soup?

Honestly? ANY of the bigger 6 or 8 quart Instant Pots will work to make bean soup. This recipe was developed using a 6 quart Duo.

My FAVORITE Instant Pot Recipes! You’re going to want to pin these

• Instant Pot Cheesecake
• Instant Pot Brownies
• Instant Pot Short Ribs
• Instant Pot Stuffed Pork Chops
• Easy Chile Verde!

Instant Pot Bean with Bacon Soup

5 from 1 vote

Hearty Navy Bean Soup that tastes remarkably like your old favorite from childhood, Bean with Bacon!

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 52 minutes minutes

Servings: 8 servings

Calories: 259kcal

Author: Laura

Print Recipe

Equipment

• Instant Pot – Duo 6 Quart 7-in-1 Multi-Use Pressure Cooker – brushed stainless steel
• WRIGHT’S Hickory Liquid Smoke – 3.5 Oz

Ingredients

• 2 cups dried navy beans
• water to cover
• 4 cups chicken OR vegetable broth
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped carrots
• 1/2 cup chopped onion
• 2 teaspoons Italian herbs sage, thyme, rosemary, oregano and the like
• 1 bay leaf
• 1/4 pound chopped bacon
• 1-2 teaspoons Liquid Smoke
• salt to taste
• pepper to taste

Instructions

• put the beans in the Instant Pot Insert
• cover with hot water plus 2 inches
  
• put the lid on, turn the knob to the sealing position, press manual and set it for five minutes
• if you haven't chopped your vegetables and bacon get that done
• once the timer goes off let it natural release for 5 minutes and then carefully open the valve to release steam
  
• use hot mitts to remove the inner pot and drain the water, the beans don't need to be completely drained just get most of it out, but be careful you don't pour out the beans
• put the insert back in the Instant Pot
• add the broth and turn the pot to saute, that will heat the broth and make it come up to pressure quickly
• add in the vegetables and the chopped bacon and stir to combine
  
• sprinkle the herbs over the top, drop in the bay leaf
• add the smoke flavor and stir well to combine everything
• put the lid back on, set it to seal, and set the pot to high-pressure manual for 7 minutes
• once it's done cooking let it natural release for 10 minutes
• open carefully
  
• use a potato masher to mash most of the beans and vegetables, this is what makes it thick
• taste for salt and pepper, and add as needed, you can add more smoke at this point too
• if you think it’s too thin, you can set the pot back to saute and let it thicken up that way too

Nutrition

Calories: 259kcal | Carbohydrates: 36g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 566mg | Potassium: 812mg | Fiber: 14g | Sugar: 4g | Vitamin A: 4112IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 3mg