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about 10 hours ago

Instant Pot Bean Soup

Instant Pot Bean Soup

Recipe Details

Author Bri Beaudoin
Prep Time 5 minutes
Cook Time 55 minutes

Summary

A bright, hearty vegan soup of navy beans, colorful vegetables, and Italian seasoning, finished with fresh lemon. Made in the Instant Pot with unsoaked dried beans for superior texture and a clean, satisfying finish.

Instructions

  1. 1

    Add olive oil and diced onions to the Instant Pot. Set to Saute for 10 minutes, stirring occasionally, until onions are browned at the edges.

  2. 2

    Add minced garlic, Italian seasoning, red pepper flakes, and salt. Saute for 1 minute until fragrant.

  3. 3

    Add carrots, celery, potato, dried navy beans, roasted red peppers, and vegetable broth. Stir to combine. Pressure cook on High for 25 minutes, then allow a natural release for 15 minutes before releasing remaining pressure.

  4. 4

    Stir in baby spinach and lemon juice. Taste and adjust seasoning with more salt and/or lemon juice as needed. Ladle into bowls and serve.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 large (2 cups) yellow onion (diced)
  • 6 cloves garlic (minced)
  • 2 tablespoons Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon fine sea salt
  • 2 carrots (diced)
  • 2 ribs celery (diced)
  • 1 medium (1 1/2 cups) yellow potato (diced)
  • 1 cup dried navy beans (not soaked)
  • 2/3 cup (2 peppers) roasted red peppers (chopped)
  • 6 cups vegetable broth
  • 4 cups baby spinach
  • 1 tablespoon fresh lemon juice
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