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Dinner, Lunch, Main Course
Instant Pot Navy Bean Soup (Vegan)
10
minutes
minutes
35
minutes
minutes
45
minutes
minutes
Servings:
8
people
Author:
Alpa Jain
Instant pot navy bean soup is a nutritious and easy to make soup. It makes a great meal and is perfect for meal planning. Check out how to make this vegetarian navy bean soup in the instant pot.
Equipment
Instant Pot 6 qt
Ingredients
▢
1
lb
Navy beans
▢
7
cup
Vegetable stock
(or water)
Vegetables
▢
2
count
Tomatoes
(medium size, chopped)
▢
1
cup
Onion
(chopped)
▢
2
count
Celery
(stalks, diced)
▢
2
count
Carrot
(large, diced)
▢
2
tablespoon
Garlic
(chopped)
▢
1
cup
Spinach
Spices and herbs
▢
2
teaspoon
Salt
▢
2
tablespoon
Jalapeno pepper
(diced or chopped, adjust to taste)
▢
1
count
Bay leaf
▢
1
teaspoon
Cumin powder
▢
½
teaspoon
Red chili powder
(adjust as per taste)
▢
3
sprigs
Rosemary
▢
¼
teaspoon
Thyme
(dried or fresh)
For garnishing
▢
Cilantro
(chopped)
▢
Lime juice
(as per taste)
Instructions
Put all the ingredients into the instant pot liner.
Close and lock the instant pot lid with the pressure valve in sealing position.
Pressure cook on high-pressure mode for 25 minutes. (turn 'keep warm' setting on)
Allow the pressure to release naturally for 10 minutes.
Remove the remaining pressure manually by turning the pressure valve in the venting position.
Mix in the spinach.
While serving add a few drops of lime juice and garnish with chopped cilantro.
Notes
If the beans are old it can take longer to cook, if they are not well cooked, you can pressure cook them for additional 10-15 minutes.
Nutrition
Calories:
94
kcal
(5%)
|
Carbohydrates:
18
g
(6%)
|
Protein:
5
g
(10%)
|
Fat:
1
g
(2%)
|
Saturated Fat:
0.1
g
(1%)
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
744
mg
(32%)
|
Potassium:
298
mg
(9%)
|
Fiber:
7
g
(29%)
|
Sugar:
1
g
(1%)
|
Vitamin A:
487
IU
(10%)
|
Vitamin C:
8
mg
(10%)
|
Calcium:
63
mg
(6%)
|
Iron:
2
mg
(11%)