Navy Bean Soup-Pressure Cooker

"Recipe posted by request."
photo by Tastings by CeCe photo by Tastings by CeCe
photo by Tastings by CeCe
Ready In:
12hrs 30mins




  • Soak beans overnight in vegetable oil, salt and water to cover.
  • Drain and discard liquid.
  • Place beans and all remaining ingredients in cooker.
  • Close cover securely.
  • Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds pressure.
  • Let pressure drop of its own accord.

Questions & Replies

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  1. I used this recipe as my first with my new pressure cooker and couldn't be more happy with the results. The taste was wonderful and the soup was fragrant. The only change I made was to add a clove of garlic. Thanks Diana
  2. This is really good! I did soak my beans overnight but omitted the oil and added a half tablespoon red pepper flakes to give it a little heat. I didn't have a green bell pepper only a red...added four cloves of sliced garlic as well. Go easy on the salt since the ham shank can be on the salty side. Next time I think I'll add some greens (chard, kale) to it to make it even more nutritious.
  3. No need to add the oil when soaking the beans. The oil floats to the top and serves no purpose, so I omitted it from the recipe. Other than that, this makes a pretty good soup!
  4. Only have a 4 quart pressure cooker. Had to cut recipe in half. Good flavoring. Liked the taste.
  5. This one is a definite keeper. The flavors were absolutely delicious. I soaked my beans overnight, sans oil. The oil may help to elimiate foaming of the beans when added to the cooker with the other ingredients. I actually forgot to add it at that time, but luckily there was no foaming. My pressure cooker only allowed for 2 quarts of water to be added. I was at inside max marker. The consistency of the finished soup was perfect! Thanks so much for posting. I wish I could give you more stars.



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