Go Back Email Link
–+ servings
Cooked navy beans in bowl with parsley on top.
Print Recipe
5 from 1 vote

Instant Pot Navy Beans

How to make perfect navy beans in the Instant pot every time! Budget friendly, made in under an hour, no soaking required.
Prep Time5 minutes
Cook Time40 minutes
30 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 191kcal
Author: Sara Smith | Eat Dessert Snack

Equipment

Ingredients

  • 1 lb dried navy beans
  • 8 cups water or chicken broth 1.9 L
  • 2 Tablespoons chicken bouillon

Instructions

  • Wash beans in water and remove any shriveled beans or rocks, then drain.
  • Put beans, clean water (8 cups), and chicken bouillon into the Instant Pot.
  • Set the Instant Pot to cook on high pressure for 40 minutes, making sure the valve is set to “seal”.
  • After the beans cook, let the pot natural release for 20-30 minutes. This will help prevent the beans from bursting.
    Drain as much liquid off of the beans as you’d like, and use, refrigerate, or freeze.

Notes

NOTE: If you use chicken broth in place of water, make sure to half the amount of chicken bouillon.  
Refrigerate: 5-7 days, longer when stored in cooking liquid.
Freeze: up to 3 months. I portion them into 2 cup freezer bags to use for recipes later!
Meal Prep - Making 1 pound of beans allows me to use them for 2-3 recipes,

Nutrition

Calories: 191kcal | Carbohydrates: 34g | Protein: 13g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 18mg | Potassium: 672mg | Fiber: 14g | Sugar: 2g | Calcium: 84mg | Iron: 3mg