← Replies in Instant Pot Navy Bean Soup Recipe

Christie Johnson· last year

I was a bit nervous about the directions because they didn't ask for the beans to be soaked overnight. To compensate, I put the dry beans in the instapot with 2 qts water for 35 min on high pressure, then drained and rinsed them. Then I rinsed out the instapot, sauted the veggies, and put the cooked beans in with one qt homemade veggie stock and one qt water. I used 1/2 teaspoon each of parsley, thyme, and rosemary. I added a pinch of black pepper. Ran the instapot at high pressure for 35 min. The soup came out great. Hearty without being stodgy.

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Gen at Two Cloves Kitchen· last year

Hi Christie, so happy to hear you enjoyed this recipe and that it turned out well for you. I will note that it's a carefully tested recipe over several different trials using different methods, including soaking and not soaking the beans, and different temperatures and times. The soaking is not necessary for this amount of time in the InstantPot and I do recommend using the times and temps as written for those trying the recipe. :) I so appreciate your feedback and hope you'll try more recipes in the future!

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Christie Johnson· last year

Genevieve, thanks for the post. Yes, it is always a balancing act between trying something new and doing things the way we've done them before. I am glad that it works out both ways. I enjoy the instapot for that "cooked all day" texture and flavor without having to watch the stove. Thanks for the recipe.

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Gen at Two Cloves Kitchen· last year

I completely agree! At the end of the day I always just want people to enjoy the recipe.

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