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Instant Pot Navy Bean Soup with Roasted Red Peppers and Spinach Recipe

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This hearty Instant Pot Bean Soup is a comforting and flavorful dish made with navy beans, fresh vegetables, and aromatic Italian seasonings. Perfect for a nutritious weeknight meal, it combines the ease of pressure cooking with vibrant, wholesome ingredients to deliver a warm bowl of goodness in under an hour.

Ingredients

Main Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 6 cloves garlic, minced
  • 2 tablespoons Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon fine sea salt
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 medium yellow potato, diced (about 1½ cups)
  • 1 cup dried navy beans (not soaked)
  • ⅔ cup chopped roasted red peppers (from about 2 peppers in a jar)
  • 6 cups vegetable broth
  • 4 cups baby spinach
  • 1 tablespoon fresh lemon juice

Instructions

  1. Saute onions: Add the olive oil and diced onions to the Instant Pot. Turn on the saute setting and cook for 10 minutes, stirring occasionally. This process browns the onions lightly around the edges, adding depth to the soup’s flavor.
  2. Add aromatics: Stir in minced garlic, Italian seasoning, red pepper flakes, and sea salt. Continue sauteing for about 1 minute until the garlic becomes fragrant, enhancing the aromatic base of the soup.
  3. Pressure cook: Add the diced carrots, celery, potato, dried navy beans, chopped roasted red peppers, and vegetable broth to the Instant Pot. Stir well to combine all ingredients. Secure the lid and pressure cook on high for 25 minutes. After cooking, allow the Instant Pot to natural release pressure for 15 minutes before performing a quick release to release any remaining pressure safely.
  4. Finish seasoning: Open the lid and stir in fresh baby spinach and lemon juice. Taste the soup and adjust seasonings if needed, adding more salt or lemon juice to enhance the flavors. Serve hot, ladled into bowls.

Notes

  • The dried navy beans do not require pre-soaking for this recipe, as the pressure cooking will soften them adequately.
  • Allowing the onions to brown slightly deepens the soup’s flavor by adding caramelized undertones.
  • Natural pressure release for 15 minutes ensures the beans finish cooking gently and prevents splattering during pressure release.

Find it online: https://marthatasty.com/instant-pot-navy-bean-soup-with-roasted-red-peppers-and-spinach-recipe/