Instant Pot Navy Bean Soup Recipe

This creamy, protein-rich navy bean soup uses an Instant Pot to transform dried beans into a tender, aromatic meal in 45 minutes. Naturally thickened with starchy beans and seasoned with onions, celery, and carrots for classic American comfort.

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Course: Instant pot

Cuisine: American Comfort Food

Prep Time: 10

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 280kcal

Author: Eva Stoner

Ingredients

2 cups dried navy beans, rinsed
1 medium onion, chopped
2 celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
4 cups vegetable broth
1 bay leaf
1 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil

Instructions

Select 'Saute' mode in Instant Pot; add olive oil and sauté onions, celery, and carrots until softened
Add garlic, navy beans, vegetable broth, bay leaf, thyme, salt, and pepper
Close lid and vent pressure valve
Select high pressure and set timer to 25 minutes
Quick release pressure when timer ends
Remove bay leaf and blend soup to desired consistency
Adjust seasoning and serve

Notes

Quick-soak beans first for faster cooking if preferred (sauté ingredients, add beans and water until boiling, drain, rinse)
Add kale or spinach if desired
Store in fridge for 5 days or freeze for up to 3 months

Nutrition