Instant Pot white bean soup recipe! Cozy, flavorful, vegan white bean vegetable soup made with dried navy beans.
Rinse the beans well and remove any debris. Place them in a large bowl and cover by 2" of water. Let soak for 6 hours or overnight. Rinse the beans and set aside. (See notes for quick soak options)
Using the sauté function on the Instant Pot on normal, heat the olive oil. Add the onion and cook, stirring occasionally for 10 minutes or until they start to brown.
Add the diced tomatoes and loosen the browned bits on the bottom of the pan. Add the carrot, celery, garlic, soaked beans, bay leaves, rosemary, thyme, and broth.
Place the lid on the Instant Pot and hit the cancel function to turn off sauté mode. Push the pressure cook function and set it to high pressure for 30 minutes. Toggle the release valve to sealing. When the timer goes off after the 30 minutes are up, carefully manually release the pressure by toggling the release valve to venting. Once the floating pin goes down, you can remove the lid.
Remove the bay leaves and stir the peas into the soup. Taste and season to your liking with salt and pepper.
Quick soak instructions for navy beans:
Rinse the beans and remove any debris. Place them in a large pot and cover by 2" of water. Bring to a boil and rapid boil for 2 minutes. Remove from the heat and let soak in the water for 1 hour. Rinse before adding to the soup.
Detailed closed-lid timing for the Instant Pot:
Up to pressure: after 24 minutes
Finished cooking: after 54 minutes
Pressure released: after 58 minutes
Total closed lid time: 58 minutes