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Instant Pot Navy Bean Soup Recipe (Vegetarian/Vegan)

This Instant Pot Navy Bean Soup has fantastic flavor and is hearty, delicious, and filling! Great to meal prep, make ahead, or batch cook for lunch – this meatless soup is vegan, vegetarian, and gluten free.

This plant-based navy bean soup is loaded with vegetables, spices, and dried beans for a hearty fall or winter meal. Serve with a slice of simple vegan rosemary focaccia bread and a giant spinach side salad, and lunch or dinner is served.

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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 pound of navy beans is around $1 (maybe a little more nowadays!) and can make 8 servings of soup, so when I am meal prepping for the week, this is one of my go-to recipes.

This is a hearty fall vegan navy bean soup that is great for a hearty lunch or a light dinner. It’s filling, delicious, and meat free!  Make this navy bean soup without ham for a vegetarian lunch or dinner you’ll love.

This Instant Pot Navy Bean Soup Recipe Is

  • Warming
  • Earthy
  • Savory
  • Simple to Make
  • Vegetarian/Vegan
  • Gluten Free
  • Great for Meal Prep!

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Make Navy Bean Soup Vegetarian/Vegan Without Ham

This meatless navy bean soup recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis (including dried beans!), and check out all my vegetarian recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless meals for your table.

What’s In Pressure Cooker Navy Bean Soup Recipe?

I stock up on healthy pantry staples with Thrive Market  – they have a fantastic selection of organic pantry items, natural beauty & home products, and great food finds for a fraction of grocery store prices! You can save 30% off your first order, and get a $60 free gift by signing up!

  • Carrots, Celery, Onion, Garlic
  • Dried Navy Beans – I like buying beans in bulk and storing them in jars in my cupboard. Dried beans are less expensive than canned which make them super budget friendly!
  • 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!

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How Do I Make Vegan Split Pea 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 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’ (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!

 

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!

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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)

Get the Same Recipes For This Vegan Split Pea Soup with Barley!

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!

Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration. 

And don’t forget to follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there!  

 

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Instant Pot Navy Bean Soup

The Herbeevore
This Instant Pot Navy Bean Soup has fantastic flavor and is hearty, delicious, and filling! Great to meal prep, make ahead, or batch cook for lunch - this meatless soup is vegan, vegetarian, and gluten free.
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Natural Release Time 10 mins
Total Time 55 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 246 kcal

Ingredients
  

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

Notes

Save Money on Groceries & Pantry Staples!

I love shopping for healthy groceries and pantry staples through Thrive Market - they sell healthy organic pantry staples, all natural products, and fantastic food finds (even wine!) at a discounted price. We get Thrive Market boxes every month and love picking out our favorite staples for delivery. 
Join Thrive Market & get 30% off your purchase & a $60 free gift!

Nutrition

Calories: 246kcalCarbohydrates: 40gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 314mgPotassium: 848mgFiber: 15gSugar: 5gVitamin A: 3903IUVitamin C: 8mgCalcium: 113mgIron: 4mg
Keyword instant pot navy bean soup, navy bean soup instant pot, navy bean soup pressure cooker, Pinto Bean Soup Instant Pot, pressure cooker navy bean soup, vegan instant pot bean soup recipe, vegetarian instant pot bean soup
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Posted in American, Dairy Free, Dinners, Fall Recipes, Favorites, Gluten Free, High Fiber, High Protein, Instant Pot Recipes, Lunches, Meal Prep, One Pot Recipes, Pantry Recipes, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

2 Comments

  1. Pingback:Instant Pot Navy Bean Soup Recipe #shorts #recipes - My Home Chef Recipes

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