This vegetarian Instant Pot navy bean soup combines white beans and mixed veggies in a veg broth for a warming, wholesome, nutritious, and utterly delicious vegan soup! It’s gluten-free, dairy-free, meat-free, oil-free, and naturally vegan!
Prep Time10mins
Cook Time5mins
Total Time15mins
Course: Main Course, Soup
Cuisine: American
Servings: 4servings
Calories: 277kcal
Equipment
pressure cooker
cutting knives
Ingredients
1large yellow oniondiced
3ribs of celerysliced
3carrotssliced
1 large russet potatochopped
5garlic clovesminced
3(15-ounce) cans of white navy beansdrained
½teaspoonof dried thyme
2bay leaves
7cups of water
5cubes of vegetable bouillon or paste equivalent
Salt and pepper, to taste
Instructions
In a pressure cooker that’s at least 6-quarts, add the onion, celery, carrots, potatoes, garlic, beans, thyme, bay leaves, and water.
Put the lid on the pressure cooker and cook on high pressure for 3 minutes.
When it’s finished, do a quick release and serve hot. Garnish with salt and pepper.
Notes
Avoid overcooking the beans. Otherwise, they may become overly mushy. Unless that’s what you’re going for, in which case, enjoy!For a thicker soup, use a blender or immersion blender. For a thinner one, either reduce the cooking time or add more broth.