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Jump to Recipe Watch Video PrintThis Instant Pot Navy Bean Soup recipe has fantastic flavor and is hearty, flavorful, and filling! Great to meal prep, make ahead, or batch cook for lunch – this simple soup recipe cooks quick and tastes delicious.
This pressure cooker navy bean soup is loaded with vegetables, spices, and dried beans for a hearty fall or winter meal. Serve with a slice of simple rosemary focaccia bread and a giant spinach side salad, and lunch or dinner is served.
Navy bean Soup is one of my absolute favorite soups to make, and it couldn’t be easier in the Instant Pot! I always keep a stash of navy beans in my cupboard, as they are cost efficient and go a long way. A one-pound bag of beans is around $1 (maybe a little more nowadays!) and the best part is that this recipe makes 8 servings of soup. When I am meal prepping for the week, this is one of my go-to affordable recipes.
This is a hearty fall navy bean recipe that is great for a hearty lunch or a light dinner. It’s filling, delicious, and meat free! One of our favorite Instant Pot soup recipes that is great all year long!
This Instant Pot Navy Bean Soup Recipe Is
- Warming
- Earthy
- Savory
- Simple to Make
- Vegetarian
- Gluten Free
- Great for Meal Prep!
Make Navy Bean Soup Vegetarian Without Ham
This meatless navy bean soup recipe is a great way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. You can add so much flavor by building meals around vegetarian pantry staples. Just swap in a few plant-based ingredients you can make better meals for you and your whole family.
This hearty navy bean soup is a great option for meatless Monday and goes great with a thick slice of crusty bread and a salad.
What’s In Pressure Cooker Navy Bean Soup Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Carrots, Celery, Onion, Garlic
- Dried Navy Beans – I like buying dry beans in bulk and storing them in jars in my cupboard. Dry white beans are less expensive than canned which make them super budget friendly! You could also use canned beans, or great northern beans (cannellini beans) for this recipe too.
- Low Sodium Vegetable Stock – I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out more low sodium recipes here!
- Bay Leaf: I always add bay leaves to every bean soup I make… it gives the soup a savory and delicious flavor!
- Extra virgin olive oil
- Sea salt and black pepper
Optional Add-Ins
- This version is vegetarian and vegan, but if you eat meat and wanted to add a ham shank or smoked ham hock to this soup, feel free!
- If you prefer to use chicken stock instead of vegetable stock, you can substitute that if it meets your dietary needs.
- A dash of Worcestershire sauce adds acidity.
- A hearty shake of red pepper flakes is a great way to add spice to this white bean soup.
How Do I Make Vegan Navy Bean Soup in the Instant Pot?
- Add the olive oil, onions, and garlic to the Instant Pot. Set to ‘Sauté’ Mode and sauté for 4 to 5 minutes cooking time until vegetables begin to turn translucent.
- Add the carrots, celery, bay leaves, Herbs de Provence, vegetable stock, and dried beans to the pot.
- Seal Lid, and cook on ‘Pressure Cook/Manual/High Pressure’ (depending on your model) for 40 minutes. When finished cooking allow the Instant Pot to natural release for 10 minutes. After 10 minutes, quick release the remainder of the pressure carefully.
- Discard the bay leaves. Stir, taste, and adjust seasoning as needed, adding more salt or pepper as desired.
- Serve hot, with an extra drizzle of olive oil before serving. Enjoy!
- Refrigerate leftovers in an airtight container for up to 3 days.
Make This Vegetarian Navy Bean Soup In Your Instant Pot
Making soups in your pressure cooker couldn’t be easier! I love making this navy bean soup by adding all ingredients to one pot, and letting the cooker do it’s work.
I recommend using a good-quality high speed blender for this recipe. I have a fantastic Vitamix blender, which I have been using for years, and it gets daily use in our home.
Choose a blender that has a lot of power, and can pulverize even the toughest of ingredients. My blender can chop ice, dates, frozen fruits, make soups, and even blend nuts into homemade nut butter. Using a good high-speed blender will make perfectly creamy smoothies and sauces every time!
Instant Pot Recipes You May Enjoy
Instant Pot Hummus Without Tahini Recipe
Vegetarian Split Pea Soup in the Instant Pot Recipe
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Instant Pot Noodles with Peanut Sauce
Share This Easy White Bean Pressure Cooker Soup
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Instant Pot Navy Bean Soup
Equipment
Ingredients
- 2 tablespoons olive oil plus extra for drizzling
- 1 large onion chopped
- 4 cloves garlic minced
- 3 carrots sliced
- 4 stalks celery chopped
- 1 large zucchini sliced
- 3 bay leaves
- 1 tablespoons Herbes de Provence
- 10 cups Vegetable Stock
- 1 lb navy beans dried
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
Instructions
- Add the olive oil, onions, and garlic to the Instant Pot. Set to ‘Sauté’ Mode and sauté for 4 to 5 minutes until vegetables begin to turn translucent.
- Add the carrots, celery, zucchini, bay leaves, Herbs de Provence, vegetable stock, and dried beans to the pot. Add salt and pepper.
- Seal Lid, and cook on ‘Pressure Cook/Manual’ (depending on your model) for 40 minutes. When finished cooking allow the Instant Pot to naturally release for 10 minutes. After 10 minutes, quick release the remainder of the pressure carefully.
- Discard the bay leaves. Stir, taste, and adjust seasoning as needed, adding more salt or pepper as desired.
- Serve hot, with an extra drizzle of olive oil before serving. Enjoy!
Video
Nutrition
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A super great soup to warm the insides. It’s tasty and yummy