Instant Pot Navy Bean Soup Recipe (2024)

ThisInstant Pot Navy Bean Soup recipehas fantastic flavor and is hearty, flavorful, and filling! Great to meal prep, make ahead, or batch cook for lunch – this simple soup recipe cooks quick and tastes delicious.

This pressure cooker navy bean soup is loaded with vegetables, spices, and dried beans for a hearty fall or winter meal. Serve with a slice of simplerosemary focaccia breadand a giantspinach side salad, and lunch or dinner is served.

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 one-pound bag of beans is around $1 (maybe a little more nowadays!) and the best part is that this recipe makes 8 servings of soup. When I am meal prepping for the week, this is one of my go-to affordable recipes.

This is a hearty fall navy bean recipe that is great for a hearty lunch or a light dinner. It’s filling, delicious, and meat free! One of our favorite Instant Pot soup recipes that is great all year long!

This Instant Pot Navy Bean Soup Recipe Is

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

Make Navy Bean Soup Vegetarian Without Ham

This meatless navy bean soup recipe is a great way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. You can add so much flavor by building meals around vegetarian pantry staples. Just swap in a few plant-based ingredients you can make better meals for you and your whole family.

This hearty navy bean soup is a great option for meatless Monday and goes great with a thick slice of crusty bread and a salad.

What’sIn Pressure Cooker Navy Bean Soup Recipe?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Carrots, Celery, Onion, Garlic
• Dried Navy Beans– I like buying dry beans in bulk and storing them in jars in my cupboard. Dry white beans are less expensive than canned which make them super budget friendly! You could also use canned beans, or great northern beans (cannellini beans) for this recipe too.
• Low Sodium Vegetable Stock– I like to use thislow sodium vegetable stockfor 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 morelow sodium recipes here!
• Bay Leaf:I alwaysadd bay leavesto every bean soup I make… it gives the soup aje ne sais quoiwhich is savory and delicious!
• Olive Oil:I like to usethis fruity olive oilwhich has a fantastic flavor and deep color-it’s really inexpensive online here,so I keep a few liters stocked up in my pantry. For thequality of oil you get, it’s an excellent value,I would highly recommend!
• Tellicherry Peppercorns:Like the salt, it’s amazing the flavor difference you can get with really goodtellicherry black pepper. Amazon hasa generic brand tellicherry peppercornwhich is the same price is buying pre-ground, and has a million times more flavor… so I use these really greattellicherrypeppercorns, which I would definitely recommend.

Optional Add-Ins

• ​This version is vegetarian and vegan, but if you eat meat and wanted to add a ham shank or smoked ham hock to this soup, feel free!
• If you prefer to use chicken stock instead of vegetable stock, you can substitute that if it meets your dietary needs.
• A dash of Worcestershire sauce adds acidity.
• A hearty shake of red pepper flakes is a great way to add spice to this white bean soup.

How Do I Make Vegan Navy Bean 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 cooking time 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/High Pressure’ (depending on your model) for 40 minutes. When finished cooking allow the Instant Pot to natural 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!
• Refrigerate leftovers in an airtight container for up to 3 days.

Make This Vegetarian Navy Bean Soup In Your Instant Pot

For all my recipes I use the8-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 modelalso 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. TheInstant Potis hands-down my favorite kitchen appliance, and makes my lifesomuch easier.

Browse through dozens of ourInstant Pot recipes herefor easy weeknight dinner inspiration!

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)

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!

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About the Author: Kelly Jensen