Instant Pot Navy Bean and Ham Soup with Cornbread
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 75 min
- Cost
- $15.00
- Nutrition
- 620 cal · 38g protein
- instant-pot
- comfort-food
- freezer-friendly
- high-protein
- budget
- make-ahead
🍳 1 pan + instant pot · Picky-eater safe bet: plain bread or a bun
Instant Pot Navy Bean and Ham Soup with Cornbread is a weeknight dinner that serves 4 and is on the table in about 90 minutes, for around $15 in groceries. You'll need 1 pan + instant pot, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy · Eggs · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Potato masherDon't have one? Amazon →
- 6-quart electric pressure cookerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb dried navy beans
- 1 lb ham steak
- 1 count yellow onion
- 2 count carrots
- 2 count celery
- 3 cloves garlic
- 6 cups low-sodium chicken broth
- 2 count bay leaves
- 1 package cornbread mix
- 1 count eggs
- ⅓ cup whole milk
- 1/2 tsp black pepper
Steps
- Rinse the beans. Dice the ham, keeping the bone if there is one.
- Add beans, ham and bone, diced onion, carrots, celery, garlic, broth and bay leaves to the Instant Pot.
- Seal and pressure cook on HIGH for 40 minutes, then let the pressure release naturally for 15 minutes.
- While it cooks, mix the cornbread with the egg and milk and bake according to the package, about 20 minutes at 400F.
- Remove the bone and bay leaves. Mash a cup of beans against the side of the pot to thicken the broth.
- Season with pepper and serve with warm cornbread.
- Picky eater tip: serve them plain cornbread and a scoop of the soft beans and ham, with the broth on the side.
- Make ahead: cut the veggies and ham the night before and keep them in the fridge. The soup also keeps 4 days in the fridge or 3 months in the freezer.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 72 g
- Fiber
- 10 g
- Sugar
- 8 g
- Fat
- 12 g
- Saturated fat
- 4 g
- Sodium
- 1,660 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop