Gluten-Free Recipes

Instant Pot Vegetarian Navy Bean Soup

This easy recipe for instant pot vegetarian navy bean soup is the perfect cozy meal! This healthy white bean soup is made with dried beans. It's the perfect comfort food for meals on a cold day.

Instant Pot Vegetarian Navy Bean Soup is a hearty and healthy dish packed with nutritious ingredients. This savory soup features dried navy beans and vegetables, making it a perfect option for meal prep or a quick dinner.

With easy vegan recipes and pressure cooker methods, this soup is not only delicious but also fits well into gluten-free and vegetarian diets. Ideal for cozy nights, it offers a comforting blend of flavors that showcases the versatility of navy beans.

If you are looking fore more Instant Pot recipes try these: The Best Gluten Free Instant Pot Recipes

You can find all my soup recipes here: Gluten Free Soups Recipes

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Ingredients

Instructions

Soak your navy beans in a bowl of water for 16-24 hours. Strain and rinse the beans thoroughly. Set aside.

In a 6-quart instant pot add olive oil and press the saute button. Saute the onions, carrots and celery for 3-5 minutes to soften.

Add the garlic, salt, pepper, thyme, rosemary, cumin, bay leaves, beans, vegetable stock and water to the instant pot. Stir to combine the ingredients. Press the two bay leaves into the soup mixture.

Using manual pressure cook for 30 minutes. Let the steam release naturally.

Once the steam has released remove the lid. Carefully remove the bay leaves and then serve the soup.

Supplies

Frequently Asked Questions

How do I reheat soup in my Instant Pot?

The first night I make soup in my Instant Pot I let it cool completely. Then I put the lid on or plastic wrap over top and store it in the refrigerator. The next night when I want to reheat the soup I take it out of the fridge and remove the plastic wrap.

I place the stainless pot back in my Instant Pot and put the lid on making sure it's set to sealed. Then I press the manual button and set the time for 3 minutes. The soup will heat up while it's coming to pressure and it only takes a short amount of time to have hot soup ready to serve.

How much liquid do you need in the instant pot for soups?

The official instant pot manual calls for at least 8 ounces or 1 cup of liquid for the instant pot to come to pressure. For this recipe you will be using 32 ounces of vegetable broth. That is more than enough liquid for your pressure pot to work properly.

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Instant Pot Vegetarian Navy Bean Soup

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Author: Elaine VanVleck
Total Time: 45 minutes
Yield: 5 servings 1x
Diet: Gluten Free

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Description

This easy recipe for instant pot vegetarian navy bean soup is the perfect cozy meal! This healthy white bean soup is made with dried beans. It's the perfect comfort food for meals on a cold day.

Ingredients

Units Scale

1 pound Dried Navy Beans, soaked in water 16-24 hours
1 Tbsp. Olive Oil
1 large Yellow Onion, chopped
3 Carrots, chopped
4 Celery Stalks, chopped
2 Tbsp. Minced Garlic
1 tsp. Sea Salt
½ tsp. Coarse Ground Black Pepper
1 tsp. Dried Thyme
½ tsp. Dried Rosemary
1 tsp. Ground Cumin
2 Bay Leaves
1 - 32 ounce carton Vegetable Broth
2 cups Water

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Instructions

Soak your navy beans in a bowl of water for 16-24 hours. Strain and rinse the beans thoroughly. Set aside.

In a 6-quart instant pot add olive oil and press the saute button. Saute the onions, carrots and celery for 3-5 minutes to soften.

Add the garlic, salt, pepper, thyme, rosemary, cumin, bay leaves, beans, vegetable stock and water to the instant pot. Stir to combine the ingredients. Press the two bay leaves into the soup mixture.

Using manual pressure cook for 30 minutes. Let the steam release naturally.

Once the steam has released remove the lid. Carefully remove the bay leaves and then serve the soup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Instant Pot
Cuisine: Gluten Free

Top Tip

This soup is a great dairy free soup option. When I created this recipe I wanted a soup that was lighter, but still creamy and delicious. I love to make a pressure pot of this soup for my lunches when I'm meal prepping.

Gluten Free Cornbread Stuffing

This gluten free cornbread stuffing is easy to make homemade for Thanksgiving. This is the best recipe to make for a healthy, meatless stuffing. This savory stuffing is simple to make from scratch.

This Gluten Free Cornbread Stuffing is a holiday casserole that brings all the cozy flavors of Thanksgiving to your table. Made with homemade cornbread for rich, authentic flavor.

This easy cornbread stuffing recipe is the perfect side dish for your Thanksgiving dinner or any special Sunday gathering. It's Moist, flavorful, and comforting! It's the kind of stuffing recipe for Thanksgiving that pairs beautifully with turkey, gravy, and all your favorite holiday sides.

Whether you call it stuffing or dressing, this dish delivers that nostalgic flavor you love while keeping it gluten free for everyone to enjoy.

I love cornbread stuffing and was a little sad the first Thanksgiving that I thought I would be missing out. I was so happy to find gluten free cornmeal so I could make the cornbread for this recipe!

If you are looking for more corn recipes try my Gluten Free Zucchini Squash and Corn Casserole, my Easy Fried Frozen Corn, my Cheesy Slow Cooker Creamed Corn or my Gluten Free Corn Pudding Skillet.

You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

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Ingredients

Instructions

Make a batch of my Gluten Free Cornbread at least a few hours in advance. I like to make it a day or two in advance so it gets a bit stale for the stuffing.

Preheat your oven to 325 degrees.

Melt ¼ cup of butter in a skillet. Cook the celery and onions until they are tender and a bit translucent. Add the sage, thyme, salt and pepper. Stir until the spices are blended with the celery and onions. Cook a couple of minutes more until the spices become fragrant.

Add the crumbled cornbread to the celery and onion mixture. I like big crumbles of cornbread, but it's up to you how much you want to crumble your cornbread.

Place the mixture into a covered baking dish. Slice the remaining ¼ cup butter on top of the stuffing.

Bake at 325 degrees for 30 minutes.

Remove the lid from the baking dish and let cool slightly before serving.

Supplies

Frequently Asked Questions

Does cornbread stuffing have gluten?

Yes, it does if you don't use gluten free cornmeal. It is very important to make sure the cornmeal you use has the gluten free certified label. Regular cornmeal is usually processed with wheat flour and can be contaminated with gluten.

Can I make cornbread stuffing ahead of time?

Yes, you definitely can. You can make the cornbread a day or two in advance. Then, you can sautés the onions, celery and spices in butter and add that cornbread in. The cornbread can go in the fridge until you are ready to cook it before serving. Cook at 350 degrees for 30 minutes and then serve.

What should I serve with cornbread stuffing?

Traditionally cornbread stuffing is served at Thanksgiving with turkey, cranberry sauce, sweet potatoes, etc. At our house we also like to eat it with pork chops or steaks year round. Cornbread stuffing is a delicious side dish that doesn't have to be reserved for just your Thanksgiving dinner.

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