Instant Pot Navy Bean Soup (Vegan)

A tasty and hearty bean and vegetable soup medley made simple in a pressure cooker, featuring navy beans, onions, celery, carrots, and potato.

This soup has a rich heritage in the United States. According to the Naval History and Heritage Command, the U.S. Navy has served three traditional recipes to Sailors over the past few centuries – Baking Powder Biscuits, Cream Sliced Dried Beef, and Navy Bean Soup. Curiously, Navy Bean Soup is called Senate Bean Soup and has been served every day since 1903 in the restaurant of the U.S. Senate in Washington, D.C.

What is it about this bean that caused the U.S. Navy to serve this simple staple bean soup aboard their ships? For starters, it’s a hearty little bean. Also called pea bean, navy beans are nutrient-dense, inexpensive, and store well, even in severe temperatures. As a result, the U.S. Navy began issuing these beans as standard ration for sailors serving on warships.

The bean also provides important plant protein and dietary fiber. According to the General Mess Manual and Cook Book, published in 1902, the beans were soaked overnight and then cooked with salt pork for a few hours. The simple no frills bean soup was served aboard ships with stale bread. Sounds enticing, right?

Since then, there have been several renditions of this hearty bean soup. Traditionally, navy bean soup is cooked for several hours with a ham bone. But my version contains a few key differences. First, no ham bone is used. And second, it only takes about forty minutes from start to finish, aside from overnight soaking. All thanks to the modern pressure cooker. I love my Instant Pot because it allows me to enjoy hearty soups like this one without simmering for hours. And third, this soup is chock-full of delicious and colorful nutrient-dense vegetables.

So let’s talk about this little white bean, which is native to the Americas. In addition to pea bean, navy beans are also known as haricot beans. They are a great source of fiber, B vitamins like folate and thiamine, and minerals like manganese, magnesium, and iron. In fact, navy beans contains 15 grams of healthy plant-based protein and a whopping 19 grams of fiber per cup – more than any other bean! (Healthline) I love that these little beans are soft and create their own creamy sauce when cooked. This is why they make delicious dessert hummus and are fantastic in baked beans.

Now let’s look at the soaking aspect of beans. I’m a very curious person. I like to know why I need to do something. The biggest question for me is whether it is necessary to soak beans. And if so, why?

Everyone has their opinion about whether or not to soak. In a nutshell, there are a couple of reasons why I recommend soaking dried beans. First, they cook faster, though arguably not much. And second, soaked beans are easier to digest.

During the soaking process, the beans break down some of the complex sugars that are more difficult to digest. This also helps your body absorb more of the nutrients contained within. And since I’m trying to eat a healthy plant-based diet, this is they primary reason I always soak my beans overnight.

To keep things simple, you can use commercially canned beans. I keep some on hand for emergency situations (like a power outage) but generally speaking, I don’t use canned beans since they are more expensive and contain loads of unnecessary salt. Ultimately the choice is yours. But in this case, the beans are cooked relatively quickly with the soup ingredients in your pressure cooker.

So let’s talk vegetables. I love using a mirepoix as the vegetable base for this Instant Pot Navy Bean Soup. They add so much color, flavor, and nutrition to this soup. By cooking the the celery, carrots, and onion lightly using the Sauté function of the pressure cooker, aromatic flavor is released and creates a flavorful base for this delicious soup.

It made sound strange and is not part of the traditional recipe. But I also like adding one medium potato. You can use any potato, though I recommend using a white or gold potato like russet or yukon. I feel that just a little enhances this bean soup – with flavor and texture.

An extra depth of flavor is added by using vegetable broth. I like and recommend using my Umami Vegetable Broth – it’s easy, adds incredible flavor and color, and is practically free. It’s an all-natural and sodium-free vegetable broth rich in umami flavor, featuring vegetable scraps.  It’s perfect for soups, stews, beans, and oil-free sautéing. I use it in any recipe that calls for broth or stock.

The ingredient list calls for five to six cups of “vegetable broth and/or water, divided”.  The amount and combination is really up to you.  You can use all broth, all water, or a combination of the two.  I use one quart or four cups of Umami Vegetable Broth.  If you’re using commercial broth that contains a lot of salt, you may want to use two or three cups of the vegetable broth and two or three cups of water.  

I also like using less liquid during the pressure-cooking process – this reduces the time it takes to pressurize and depressurize.  Then you can customize the amount of liquid and consistency of your soup by adding in more broth or water, as desired, after it’s done it’s time in the pressure cooker.  Simply add in less broth or water if you prefer your soup super thick or add in more broth or water if you prefer your soup thinner.

And finally, this Instant Pot Navy Bean Soup uses herbs and spices to lightly season it. Fresh or dried thyme and bay leaves are added to a combination of cumin and crushed red pepper flakes. Then, after the soup is cooked, stir in a little white or light miso paste and fresh lemon juice for extra umami flavoring. This ensures that you do not miss the ham bone. I promise these two ingredients work great! You can drizzle a little more fresh lemon juice in each bowl, if you like.

I find that this soup does not need any salt. It already imbues such incredible flavor. If you prefer using salt, feel free. But I recommend tasting it first. It’s absolutely delicious.

Now comes the fun part. I love eating this Instant Pot Navy Bean Soup with Cornbread Muffins or a toasted sandwich. Both are fantastic accompaniments. This soup is the ideal make-ahead meal. It tastes great reheated and freezes well. Like most bean dishes and soups, it thickens up slightly when refrigerated. Feel free to stir in a little more broth or water if serving the next day.

I hope you enjoy this Instant Pot Navy Bean Soup as much as I do.  

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 1 lb dry navy beans
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 1 potato, peeled and diced
• 2 Tbsp minced garlic (5-7 cloves)
• 1 Tbsp fresh thyme leaves (1 tsp dried)
• 2 tsp ground cumin 
• 2 bay leaves
• ½ tsp crushed red pepper
• 5-6 cups Umami Vegetable Broth and/or water, divided**
• 2 Tbsp light or white miso paste
• 2 Tbsp apple cider vinegar or lemon juice
• Fresh parsley 
• salt and pepper to taste (optional)***

Instructions

1. Soak the beans in water overnight, or for at least 8 hours.
2. Rinse the beans in water, set aside. 
3. Using the sauté function in an Instant Pot or pressure cooker, sauté the vegetables and potato for 3-5 minutes.  Add a little broth or water, if needed, to keep from sticking.
4. Add the minced garlic and sauté for 1 additional minute.
5. Add in the thyme, cumin, bay leaves, crushed red pepper, rinsed beans, and 4 cups of vegetable broth and/or water. Stir to combine.
6. Lock the lid and ensure the sealing knob is turned to “sealing” or “closed”.  Cook on high pressure for 10 minutes.  Allow the pressure to release naturally, about 20-25 minutes.
7. Remove the lid.  Remove the bay leaves and stir in the miso paste, lemon juice or vinegar, and 1 cup of broth and/or water. Add in more water, if desired.  The more you stir this soup, the more the beans and vegetables break down and blend.  If you prefer a creamier soup, blend with an immersion blender for 20-30 seconds. Alternatively, remove 1-2 cups of soup and blend until smooth in a blender or food processor, then return to the pot and stir in to combine.
8. Ladle in bowls and serve with fresh parsley and a drizzle of vinegar or lemon juice, as desired.

Notes

* Use ½ tsp crushed red pepper for mild and 1 tsp for medium.  Add in more if you prefer it spicy.

** The ingredient list calls for 5-6 cups Umami Vegetable Broth and/or water, divided.  The amount and combination is really up to you.  You can use all broth, all water, or a combination of the two.  I use one quart (4 cups) of Umami Vegetable Broth which contains lots of flavor, zero salt, and is absolutely free (no cost).  If you’re using commercial broth that contains a lot of salt, you may want to use one quart of broth and one quart of water.  I also like using less liquid during the pressure-cooking process to reduce the pressurizing and depressurizing timeline.  Then you can customize the amount of liquid and consistency of your soup by adding in more broth or water, as desired.  Add in less if you prefer your soup super thick and add in more if you like it thinner.

*** I don’t add salt; but if you prefer to enhance the flavor profile, add ½ -1 teaspoon of salt.

You can make this on the stove.  In a large pot or dutch oven, sauté the vegetables as directed, then add in the beans, seasonings, broth and/or water.  Bring to a low boil and reduce heat.  Cover the pot and simmer on low heat covered for 1 – 1½ hours, stirring occasionally.  The beans should be very soft.  Remove the bay leaves and adjust the seasonings.  Stir in the miso paste and vinegar or lemon juice and parsley. 

Instant Pot Navy Bean Soup

Rachele (Pebbles and Toast)

A tasty and hearty bean and vegetable soup medley made simple in a pressure cooker, featuring navy beans, onions, celery, carrots, and potato.

4.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Soaking time 8 hours hrs

Course Soup

Cuisine American, Vegan

Servings 6

Equipment

• Pressure Cooker

Ingredients

  

• 1 lb dry navy beans
• 1 onion chopped
• 3 carrots peeled and chopped
• 3 celery stalks chopped
• 1 potato peeled and diced
• 2 Tbsp minced garlic 5-7 cloves
• 1 Tbsp fresh thyme leaves 1 tsp dried
• 2 tsp ground cumin
• 2 bay leaves
• ½ tsp crushed red pepper
• 5-6 cups Umami Vegetable Broth and/or water divided**
• 2 Tbsp light or white miso paste
• 2 Tbsp apple cider vinegar or lemon juice
• Fresh parsley
• salt and pepper to taste optional***

Instructions

 

• Soak the beans in water overnight, or for at least 8 hours.
• Rinse the beans in water, set aside.
• Using the sauté function in an Instant Pot or pressure cooker, sauté the vegetables and potato for 3-5 minutes. Add a little broth or water, if needed, to keep from sticking.
• Add the minced garlic and sauté for 1 additional minute.
• Add in the thyme, cumin, bay leaves, crushed red pepper, rinsed beans, and 4 cups of vegetable broth and/or water. Stir to combine.
• Lock the lid and ensure the sealing knob is turned to “sealing” or “closed”. Cook on high pressure for 10 minutes. Allow the pressure to release naturally, about 20-25 minutes.
• Remove the lid. Remove the bay leaves and stir in the miso paste, lemon juice or vinegar, and 1 cup of broth and/or water. Add in more water, if desired. The more you stir this soup, the more the beans and vegetables break down and blend. If you prefer a creamier soup, blend with an immersion blender for 20-30 seconds. Alternatively, remove 1-2 cups of soup and blend until smooth in a blender or food processor, then return to the pot and stir in to combine.
• Ladle in bowls and serve with fresh parsley and a drizzle of vinegar or lemon juice, as desired.

Notes

* Use ½ tsp crushed red pepper for mild and 1 tsp for medium. Add in more if you prefer it spicy.

** The ingredient list calls for 5-6 cups Umami Vegetable Broth and/or water, divided. The amount and combination is really up to you. You can use all broth, all water, or a combination of the two. I use one quart (4 cups) of Umami Vegetable Broth which contains lots of flavor, zero salt, and is absolutely free (no cost). If you’re using commercial broth that contains a lot of salt, you may want to use one quart of broth and one quart of water. I also like using less liquid during the pressure-cooking process to reduce the pressurizing and depressurizing timeline. Then you can customize the amount of liquid and consistency of your soup by adding in more broth or water, as desired. Add in less if you prefer your soup super thick and add in more if you like it thinner.

*** I don’t add salt; but if you prefer to enhance the flavor profile, add ½ -1 teaspoon of salt.

– You can make this soup on the stove. In a large pot or dutch oven, sauté the vegetables as directed, then add in the beans, seasonings, broth and/or water. Bring to a low boil and reduce heat. Cover the pot and simmer on low heat covered for 1 – 1½ hours, stirring occasionally. The beans should be very soft. Remove the bay leaves and adjust the seasonings. Stir in the miso paste and vinegar or lemon juice and parsley.

Keyword broth, gluten-free, instant pot, mirepoix, navy bean, oil-free, plant-based, pressure cooker, soup, vegan, vegetables