Instant Pot Navy Bean Soup
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.
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
Calories: 246kcalCarbohydrates: 40gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 314mgPotassium: 848mgFiber: 15gSugar: 5gVitamin A: 3903IUVitamin C: 8mgCalcium: 113mgIron: 4mg
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