Kelly JensenThis 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?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- 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 like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. 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 je ne sais quoi which is savory and delicious!
- Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
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
For all my recipes I use the 8-Quart Instant Pot Ultra, which is larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat.
I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and makes my life so much easier.
Browse through dozens of our Instant Pot recipes here for easy weeknight dinner inspiration!
More Vegetarian Instant Pot Recipes You’ll Love!
Instant Pot Baked Ziti Recipe (Vegetarian)
Instant Pot Hummus Without Tahini Recipe (Gluten Free)
Vegetarian Split Pea Soup in the Instant Pot Recipe
Instant Pot Kraft Mac and Cheese Recipe
Instant Pot Noodles with Peanut Sauce (Vegetarian)
Share This Easy White Bean Pressure Cooker Soup
As always, if you make this vegan and gluten free navy bean soup in the Instant Pot recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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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 Herbs de Provence
- 10 cups vegetable stock
- 1 lb navy beans dried
- 1 teaspoon salt
- 1 teaspoon 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