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.
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
1/2 tsp. Coarse Ground Black Pepper
1 tsp. Dried Thyme
1/2 tsp. Dried Rosemary
1 tsp. Ground Cumin
2 Bay Leaves
1 - 32 ounce carton Vegetable Broth
2 cups Water
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
Keywords: gluten free, meals, dinner, soups, vegetables, instant pot