Navy Bean Soup

Navy Bean Soup

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I bought some Navy Beans a couple of days ago at our local Natural Grocers store so I decided to turn them into a soup/stew in my Instant Pot. They turned out delicious! I like serving it over rice.

Of course you could make the same recipe on your stove or in a slow cooker, but I like using my Instant Pot, so that is how the recipe was created!

You can vary how thick or thin the soup is based on how much broth or beans you add. I’ve also made the soup with other white beans.

I used my homemade vegetable broth when I made the soup. You can make your own or buy some at the store if that’s easier.

I made the beans first, using info from my post Cooking Beans in the Instant Pot, then I used the cooked beans to make the soup. You can use canned white beans if you prefer.

I hope you enjoy it as much as I do!


Navy Bean Soup

A quick to make soup using navy beans or any white beans. YUM!
Course Legumes, Soup
Appliances Instant Pot
Servings 5 cups


  • 2 - 2 1/2 cups vegetable broth
  • 1 1/2 - 2 cups cooked white beans
  • 1/2 onion chopped
  • 3 garlic cloves peeled and minced
  • 3 carrots peeled and sliced
  • 2 celery ribs sliced
  • several sprigs fresh thyme
  • 1 bay leaf
  • 1/4 - 1/2 teaspoon sea salt optional
  • celery or thyme leaves for garnish
  • cooked brown rice optional


  1. Put 1/4 to 1/3 cup vegetable broth into the stainless steel inner pot of the Instant Pot. Add the onion and garlic.
  2. Press the Saute button and press the Adjust button until it shows "less". Allow the onion and garlic to cook, stirring occasionally, while you prepare the carrots and celery.
  3. Peel and slice the carrots. Slice the celery. Reserve a few celery leaves for garnish if desired.
  4. Add the carrots, celery, thyme, bay leaf, remaining vegetable broth and beans to the Instant Pot.
  5. Close the lid and turn the Sealing Knob to "Sealing".
  6. Press the Manual Button and the Minus Button until you get to 2 minutes.
  7. After it has finished cooking, wait for 3 minutes, then do a quick release. Do the quick release carefully.....a little slowly at release the pressure without releasing any soup! 😉
  8. Stir in the salt if using and a heaping spoonful of love. If you used fresh thyme, pick out the twigs and remove any leaves and put the leaves back in the soup. Remove the bay leaf.
  9. Serve garnished with celery or thyme leaves if desired. You can also serve it over rice if desired. Enjoy!

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