Instant Pot Navy Bean Soup Recipe Vegetarian Vegan

Listing Results Instant Pot Navy Bean Soup Recipe Vegetarian Vegan

WebJan 17, 2023 · Instructions. Add the olive oil, onions, and garlic to the Instant Pot. Set to ‘Sauté’ Mode and sauté for 4 to 5 minutes until …

Ratings: 4
Category: Dinner, Lunch, Soup
Cuisine: American
Total Time: 55 mins

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WebJan 6, 2024 · Sauté for 3-5 minutes to soften. Then add in the dried beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable …

Rating: 5/5(22)
Calories: 252 per serving
Category: Main Course, Soup
1. The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
2. Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, bell pepper, and garlic. Sauté for 3-5 minutes to soften.
3. Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and ¼ teaspoon ground black pepper.
4. Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.

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WebOct 1, 2020 · Pick through the beans and remove and discard any debris. Add oil to the Instant Pot and press the SAUTE button. When display …

Rating: 4.8/5(15)
Total Time: 1 hr 10 mins
Category: Main Course, Soup
Calories: 332 per serving
1. Place navy beans in a colander, rinse them well with cold water and allow to drain. Pick through the beans and remove and discard any debris.
2. Add oil to the Instant Pot and press the SAUTE button. When display reads "Hot" add the onion, carrot, and celery. Cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add garlic and cook for an additional minute then press CANCEL.
3. Add beans, broth, water, thyme, cumin, cayenne, and the bay leaves. Stir well to combine. Tuck the ham shank (or meaty ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 40 minutes.
4. When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. Transfer ham shank (or bone) to a cutting board. Use a fork to remove the ham from the bone and stir it into the soup. Discard the bone.

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WebOct 13, 2021 · In a 6-quart instant pot add olive oil and press the saute button. Saute the onions, carrots and celery for 3-5 minutes to soften. Add the garlic, salt, pepper, thyme, rosemary, cumin, bay leaves, beans, …

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WebOct 28, 2022 · Set Instant Pot to sauté and heat oil. Add onion and cook, stirring frequently 5-10 minutes, until soft and browned. Stir in celery, carrots, beans, and broth. Lock lid into place and set Instant Pot to high …

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WebJan 31, 2024 · Add the navy beans, carrots, and celery to the pot. Press cancel, secure the lid on the pressure cooker and seal the pressure lever (if needed). Set the Instant Pot on high pressure for 45 minutes for dried, …

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WebSep 16, 2022 · Place all the ingredients including the navy beans, low sodium vegetable broth, vegetables, spices, herbs, and salt in the instant pot liner. Close and lock the lid and cook on high-pressure mode for 25 …

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WebSep 2, 2021 · Pour the beans, salt, and water into the pressure cooker and give the soup a few good stirs. Turn off the pressure cooker's sauté feature. Lock in the pressure cooker lid and seal the air pressure valve on the lid. …

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WebOct 9, 2023 · No need to soak the beans ahead of time. Step 2. Set the Instant Pot to Saute on Normal mode. Add a splash of olive oil, chopped onions, celery and carrots, season with salt and cook for 3-4 minutes to soften and caramelize slightly. Step 3. Add garlic, ginger, paprika, turmeric, curry and pepper.

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WebJan 21, 2021 · Add the carrot, celery, garlic, soaked beans, bay leaves, rosemary, thyme, and broth. 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.

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WebOct 31, 2022 · How to Make Instant Pot Italian Bean Soup - Step-By-Step. Find the full printable recipe below. Use the sauté function to cook the chopped onions, diced carrots and sliced celery in olive oil for around 10 minutes, until soft. Season well then add the crushed garlic and cook for another minute.

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WebApr 22, 2022 · How to make vegetable bean soup. Add everything but the green beans and kidney beans to the Instant Pot in order. Cook on high pressure for 2 minutes. Do a quick release of the pressure. Stir in the kidney beans and green beans. Let it sit for 5-10 minutes. Serve and enjoy!

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WebFeb 2, 2023 · Sauté onion, minced garlic, salt, and pepper in olive oil in a large pot over medium-high heat until translucent, about 5 minutes. Stir in celery and carrots. Sauté for an additional 5 minutes. Add bay leaves, tomatoes, low

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WebAug 4, 2022 · Cook for about 5 minutes (until onions are translucent and carrots begin to soften). Add vinegar, garlic, thyme, and bay leaf - cook for 2 minutes, until the vinegar has evaporated. Add broth, tomatoes, beans, salt, and black pepper to the pot. Mix well. Finally, add kale to the pot and press down as much as possible so that most of the kale is

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WebDec 15, 2021 · Instructions. Set the Instant Pot to "Sauté" and heat the olive oil. Add the onion, carrot, celery and bell pepper and cook for 2-3 minutes until the veggies soften slightly. Stir in the garlic, thyme and rosemary and …

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WebSep 26, 2016 · In a blender, blend 1 can of beans with 1 cup of water. Saute the bacon in a large pot until crisp. Set aside on paper towels. Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.

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WebFeb 9, 2024 · Place beans and barley in a pressure cooker, Instant Pot liner or saucepan. Cover with at least two inches water and cook until the beans and barley are tender. Set aside. (See recipe notes in recipe card for instructions on cooking the beans and barley). Blend the cashews with ½ cup water and set aside.

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