Instant Pot Navy Bean Soup is a delicious blend of ham and navy beans cooked together in an Instant Pot until the ham is falling off the bone and the navy beans are perfectly tender.
INGREDIENTS
- Ham Bone with meat on it
- 12 ounces Ham, cubed (optional see notes)
- 16 ounces Dried Navy beans
- 8 cups Water
INSTRUCTIONS
INSTANT POT INSTRUCTIONS
- Place beans, ham bone, cubed ham (if using), and water in the Instant Pot. Note: Make sure that the water does not go past the max fill line. The amount of water used may vary based on the size of the Instant Pot and the size of the ham bone.
- Lock lid into place and turn the valve to SEALING.
- Set to HIGH pressure 90 minutes.
- When the timer goes off press cancel and do a natural release for 15 minutes.
- Turn the valve to release the remaining pressure, remove lid, and remove the ham bone, pulling any excess meat off of the bone before disposing of it.
- Serve and enjoy!
STOVE TOP INSTRUCTIONS
- Wash and rinse beans.
- Quick-soak the beans by putting them in a pot with enough water to cover the beans with an inch of water. Bring to a boil for a few minutes and then turn off the heat letting them soak for an hour. After soaking drain water and return beans to pot.
- Place ham bone, cubed ham, and water in the pot with the beans. In this stove top version you should add enough water to cover the ham bone completely so if you may need more than the amount listed above depending on the size of your pot.
- Bring to a boil and let cook for 5 minutes before turning the heat to low and placing a lid on top.
- Cook for at least 3 hours or until the beans reach the desired tenderness.
- Serve and enjoy!
NOTES
Note: You do not have to add extra cubed ham if your ham bone has a good amount of extra ham on it.
NUTRITION
calories: 254kcal, carbohydrates: 34g, protein: 20g, fat: 4g, cholesterol: 31mg, sodium: 506mg, potassium: 791mg, fiber: 13g, sugar: 2g, vitamin c: 9.9mg, calcium: 93mg, iron: 3.5mg