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Instant Pot white bean soup

Instant Pot white bean soup (vegan, vegetarian)

Instant Pot white bean soup recipe! Cozy, flavorful, vegan white bean vegetable soup made with dried navy beans. 

Course Main Course, Soup
Cuisine American
Keyword instant pot, pressure cooker, vegan, vegetarian
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Soaking time for the beans 6 hours
Total Time 7 hours 30 minutes
Servings 6 servings
Calories 269 kcal
Author Trish Bozeman

Ingredients

  • 1 ½ cups dry navy beans
  • 2 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 14.5 oz can diced tomatoes with juices
  • 3 medium celery ribs, diced
  • 2 medium carrots, diced
  • 5 large garlic cloves, minced
  • 2 dried bay leaves
  • ¾ Tbsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 6 cups chickenless broth or vegetable broth
  • 1 cup frozen peas
  • salt and pepper

Instructions

  1. 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)

  2. 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.

  3. 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.

  4. 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.

  5. Remove the bay leaves and stir the peas into the soup. Taste and season to your liking with salt and pepper.

Recipe Notes

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

Nutrition Facts
Instant Pot white bean soup (vegan, vegetarian)
Amount Per Serving (1 bowl)
Calories 269 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 961mg40%
Potassium 777mg22%
Carbohydrates 43g14%
Fiber 15g60%
Sugar 7g8%
Protein 14g28%
Vitamin A 4112IU82%
Vitamin C 13mg16%
Calcium 101mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.