Instant Pot Navy Bean Soup (Edit recipe)

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.

5 minutes

1 hour and 30 minutes

Difficulty:

Easy

Show nutritional information

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.

by Let Them Eat Gluten Free Cake

View original recipe

Serves: 8

Ingredients

16-24 oz Dried Navy Beans, (I like more beans, so I add the larger amount. For more liquid to bean ratio, add the smaller amount)
1 Ham Hock (Pork Knuckle), (and/or shank)
1 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 tsp Montreal Steak Seasoning
.25-.5 tsp Cayenne Pepper, ground, or to taste
1 tsp Garlic Powder
.25 tsp Red Pepper Flakes, or to taste
Salt and Pepper, to taste
8-10 cups Water, (1.9-2.4 l)

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Process

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.