Step 1

Soak your navy beans in a bowl of water for 16-24 hours. Strain and rinse the beans thoroughly. Set aside.

Step 2

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.

Step 3

Add the garlic, salt, pepper, thyme, rosemary, cumin, bay leaves, beans, vegetable stock and water to the instant pot. Stir to combine the ingredients. Press the two bay leaves into the soup mixture.

Step 4

Using manual pressure cook for 30 minutes. Let the steam release naturally.

Step 5

Once the steam has released remove the lid. Carefully remove the bay leaves and then serve the soup.