Instant Pot Navy Bean Soup
One of the best (and easiest) soups you'll ever make, this Instant Pot Navy Bean Soup is sure to warm your soul on cold winter nights.
PREP TIME
5 minutes
COOK TIME
1 hour and 30 minutes
INGREDIENTS
9
Serves: 8
Ingredients
- 16-24 oz16-24 oz16-24 oz Dried Navy Beans, (I like more beans, so I add the larger amount. For more liquid to bean ratio, add the smaller amount)
- 111 Ham Hock (Pork Knuckle), (and/or shank)
- 1 cup1 cup1 cup Ham, sliced and diced ham, if desired (240g; Ham hocks don't have much meat on them, so you'll need to add more ham if you only use a ham hock. If you use a ham shank, you most likely won't need to add more ham)
- 1 tsp1 tsp1 tsp Montreal Steak Seasoning
- .25-.5 tsp.25-.5 tsp.25-.5 tsp Cayenne Pepper, ground, or to taste
- 1 tsp1 tsp1 tsp Garlic Powder
- .25 tsp.25 tsp.25 tsp Red Pepper Flakes, or to taste
- Salt and Pepper, to taste
- 8-10 cups8-10 cups8-10 cups Water, (1.9-2.4 l)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rinse beans and pick through for any rocks or other debris.
- Pour beans into inner pot of Instant Pot. Add the rest of the ingredients, making sure the water doesn't come above the fill line for pressure cooking.
- Close lid and seal shut. Set to pressure cook on high for 90 minutes (1 1/2 hours). Allow to naturally release pressure.
- Remove the ham hocks/shanks and shred the meat from the bones. Discard any bones. Add the meat back to the soup and stir. Serve.
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About This Recipe
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Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Shellfish Free Soups Sugar Free| This is our estimate based on online research. | |
| Calories: | 157 |
| Fat: | 3 g |
| Carbohydrates: | 34 g |
| Protein: | 17 g |
| Cholesterol: | 18 g |
| Sodium: | 365 mg |
| Fiber: | 18 g |
| Sugars: | 2 g |
| Calculated per serving. | |
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