A Cozy Bowl of Southern Nostalgia Meets Instant Pot Magic
There’s something about a pot of navy bean soup simmering with a ham bone that can turn any chilly day into a warm memory. I still remember my grandmother’s kitchen—steam fogging up the windows, the aroma of slow-cooked ham filling the house, and a pot bubbling away on the old enamel stove. We’d wait all afternoon for those creamy beans to turn tender, sneaking little tastes until Grandma would swat our spoons and say, “Let the flavors get married first.”
These days, we don’t have all afternoon—but thanks to the Instant Pot, that same old-fashioned comfort can be on your table in under two hours. This recipe captures everything I love about Grandma’s version—smoky ham, buttery navy beans, rich broth—just with a modern shortcut that keeps the flavor deep and the process foolproof.
So grab that leftover ham bone from your Sunday dinner (or the one you tucked away in the freezer “just in case”), and let’s make the kind of meal that feels like a hug from home.
Ingredients
1 ham bone with meat still on it
12 oz cooked ham, cubed (optional if your ham bone has plenty of meat)
16 oz dried navy beans, rinsed and sorted
8 cups water (enough to cover without passing the Instant Pot max line)
Optional Flavor Boosters (Highly Recommended):
1 medium onion, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp black pepper
1 tsp salt (adjust to taste)
1 bay leaf
½ tsp smoked paprika (for deeper flavor)
Instructions
Add the base ingredients.
Place the rinsed navy beans, ham bone, cubed ham (if using), and water in your Instant Pot. If adding optional vegetables and spices, toss them in now. Make sure the water doesn’t exceed the max fill line.
Seal and cook.
Lock the lid into place and turn the valve to SEALING. Set to High Pressure for 90 minutes.
Natural release.
When the timer beeps, press Cancel and let it naturally release pressure for 15 minutes before carefully turning the valve to Venting to release any remaining steam.
Remove the bone and shred meat.
Lift out the ham bone using tongs. Pull off any tender meat and return it to the pot, discarding the bone. Stir to blend that rich, smoky flavor throughout.
Taste and adjust.
Add more salt or pepper if needed. For a creamier texture, mash a few beans against the side of the pot before serving.
Serve warm with a slice of Southern cornbread or a hunk of buttery biscuit—the perfect old-fashioned pairing.
Sarah’s Pro Tips
No-Soak Needed: The beauty of this Instant Pot method is that you can skip soaking. The long pressure time softens even the firmest dried beans.
Make It Creamy: For a silky finish, ladle out a cup of beans, mash them, and stir back in.
Flavor the Broth: Add a splash of apple cider vinegar at the end for brightness—it lifts the smoky ham notes beautifully.
Vegetarian Twist: Replace the ham bone with 2 tsp liquid smoke and 1 tsp soy sauce for a cozy meat-free version.
Broth Options: Store-bought works fine, but simmer it briefly with onions and celery for that homemade richness.
Variations
Smoked Ham Hock: For a stronger smoky flavor, use a ham hock instead of a bone.
Southern Veggie Style: Stir in chopped carrots or turnip greens after cooking and let them simmer for 10 minutes on Sauté.
Spicy Cajun Twist: Add ½ tsp cayenne and 1 tsp Creole seasoning for a zesty kick.
Bean Swap: Great Northern or cannellini beans also work if navy beans aren’t available.
Storage & Freezing
Let soup cool completely.
Refrigerate: up to 4 days in an airtight container.
Freeze: up to 3 months in portioned freezer bags or jars. Thaw overnight and warm gently—add a splash of broth if it thickens too much.
Nutrition (per serving)
Calories: 254
Protein: 20 g
Carbohydrates: 34 g
Fat: 4 g
Fiber: 13 g
Sodium: 506 mg
Iron: 3.5 mg
Serving Ideas
Serve with Southern Cornbread Dressing or Frosted Caramel Icing Cake for a full soul-food experience.
Add a side of Healthy Potato Salad for contrast.
Frequently Asked Questions:
Can I make this without a ham bone?
Yes! Use 1 lb cubed ham or 2 cups diced smoked turkey for that same meaty depth.
Can I soak the beans overnight?
You can, but it isn’t necessary. If you do soak them, reduce cooking time to 60 minutes.
Why are my beans still firm?
Old beans take longer to soften. Add 10–15 minutes pressure time next batch.
Can I use canned beans?
Sure—but cut pressure time to 10 minutes and reduce water to 4 cups.
What if my soup is too thick?
Add a little broth or water and reheat. Beans naturally absorb liquid as they sit.
Can I double the recipe?
Yes, as long as it stays under the max line. Add 10 minutes cook time.
Is it freezer-friendly?
Absolutely! It tastes even better reheated.
Can I add vegetables?
Yes—carrots, celery, or spinach add flavor and color.
Can I skip the meat for a vegan version?
Replace with smoked paprika and liquid smoke for that Southern depth.
Do I have to use an Instant Pot?
No, you can slow-cook on LOW 8–10 hours or simmer on stovetop 2–3 hours.