Vegetarian Instant Pot Navy Bean Soup
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!
Servings: 4 servings
Calories: 277kcal
Equipment
- pressure cooker
- cutting knives
Ingredients
- 1 large yellow onion diced
- 3 ribs of celery sliced
- 3 carrots sliced
- 1 large russet potato chopped
- 5 garlic cloves minced
- 3 (15-ounce) cans of white navy beans drained
- ½ teaspoon of dried thyme
- 2 bay leaves
- 7 cups of water
- 5 cubes 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.
Nutrition
Calories: 277kcal | Carbohydrates: 57g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1216mg | Potassium: 1024mg | Fiber: 14g | Sugar: 7g | Vitamin A: 8299IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 4mg