Name: Hearty Instant Pot White Bean Soup with Herbs and Vegetables Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb (about 2 cups) dried white beans (cannelini, navy, or great northern) — rinsed; 1 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp smoked paprika; 1 bay leaf; 6 cups vegetable broth; 1 tsp salt (or to taste); ½ tsp black pepper; 1–2 cups chopped kale or spinach; Fresh lemon juice (to taste); Red pepper flakes (to taste)

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If you’re craving a bowl of comfort that warms your soul and fills you up with nutritious goodness, you have to try this Hearty Instant Pot White Bean Soup with Herbs and Vegetables Recipe. It combines tender white beans, vibrant vegetables, and fragrant herbs all cooked effortlessly in your Instant Pot for a rich, cozy soup that feels like a hug in a bowl. What’s amazing is how pantry staples and fresh ingredients come together in under an hour without any soaking hassle. It’s protein-packed, simple to prepare, and bursting with layers of flavor you’ll keep coming back to.

Ingredients You’ll Need

The image shows a top view of small white bowls filled with various ingredients placed on a red and white checkered cloth over a white marbled surface. There is one bowl with pale yellow cream, a bowl with bright orange cubed pieces, a bowl with green chopped pieces, and a bowl with fresh green leafy herbs in the center. Surrounding these are smaller bowls with red sauce, white beans, white grated cheese, oil, and various spices in the form of powders and flakes. A slow cooker is partially visible on the right side. The photo was taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this recipe is an absolute joy because each one plays a crucial role in building that beautiful depth of taste, delightful texture, and inviting color. From creamy beans and savory herbs to fresh veggies that keep things lively, this pantry-friendly lineup is exactly what you need to make something truly special.

1 lb dried white beans (cannelini, navy, or great northern): The foundation of the soup, these beans become tender and creamy without soaking.
1 tbsp olive oil: Adds richness and helps soften the aromatics in the sauté step.
1 medium onion, diced: Provides a sweet, savory base to build flavor.
3 cloves garlic, minced: Infuses a warm, fragrant punch of flavor.
2 medium carrots, diced: Offers subtle sweetness and vibrant color.
2 celery stalks, diced: Adds crunch and earthiness to balance the broth.
1 tsp dried thyme: Herbal notes that complement the beans perfectly.
1 tsp dried rosemary: Adds a woodsy aroma that deepens every bite.
1 tsp smoked paprika: For a smoky warmth that lifts the soup.
1 bay leaf: Adds subtle complexity to the broth.
6 cups vegetable broth: The flavorful liquid that brings everything together.
1 tsp salt (or to taste): Enhances all the natural flavors in the soup.
½ tsp black pepper: Adds a gentle kick and balances the seasoning.
Optional – 1–2 cups chopped kale or spinach: Greens that boost nutrition and add a fresh texture.
Optional – fresh lemon juice: Brightens and lifts the whole dish with a zesty finish.
Optional – red pepper flakes: Adds a touch of heat if you like some spice.

How to Make Hearty Instant Pot White Bean Soup with Herbs and Vegetables Recipe

Step 1: Sauté the Base

Start by turning your Instant Pot to the sauté setting and heat the olive oil. Toss in the diced onion, carrot, and celery, cooking them for about 3 to 4 minutes until they soften and their natural sweetness begins to emerge. This step builds the flavorful foundation of the soup and keeps the vegetables vibrant and tender.

Step 2: Add Garlic and Herbs

Next, stir in the minced garlic along with dried thyme, rosemary, and smoked paprika. Sauté everything together for about a minute until the herbs release their aromatic oils and the garlic becomes fragrant. This step elevates the soup, adding layers of complexity that will make your taste buds happy with each spoonful.

Step 3: Combine Beans and Broth

Add the rinsed white beans, bay leaf, and vegetable broth to the pot. Give everything a good stir, scraping any browned bits off the bottom—those bits are packed with flavor and help deepen the broth. Securing the lid is important here to build pressure for cooking.

Step 4: Pressure Cook

Set your Instant Pot to cook on high pressure for 35 minutes, no soaking necessary with those dried white beans. Once the timer finishes, allow the pressure to release naturally for 10 minutes, then perform a quick release to remove any remaining steam. This method ensures the beans cook fully and the flavors meld beautifully.

Step 5: Final Touches

Remove the bay leaf from the soup. For an extra creamy texture, mash some beans against the pot with a spoon or give it a few pulses with an immersion blender—just enough to thicken without losing the hearty feel. If you’re adding greens like kale or spinach, stir them in now and let them wilt gently for 2 to 3 minutes. Season the soup with salt, pepper, and a splash of fresh lemon juice to brighten the flavors before serving.

How to Serve Hearty Instant Pot White Bean Soup with Herbs and Vegetables Recipe

The image shows a white bowl filled with a colorful stew that has several layers: at the bottom is a thick orange broth, above it are layers of white beans, bright orange carrot slices, green leafy spinach, and browned slices of sausage, topped with small pieces of grated cheese. On the right side of the bowl is a toasted slice of bread with a golden crust resting partly in the stew. A silver spoon with some stew on it is placed inside the bowl near the bread. The bowl is set on a white marbled surface with a white cloth with thin blue lines underneath the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes can turn a lovely bowl of soup into a stunning presentation. I love sprinkling freshly chopped parsley or a few torn basil leaves on top for a fresh herbal note. A drizzle of good quality olive oil or a sprinkle of vegan parmesan adds richness and luxurious flavor. For a touch of heat, a pinch of red pepper flakes offers a nice contrast to the mellow beans.

Side Dishes

This soup pairs wonderfully with crusty artisan bread that you can dip and sop up every last bit. A simple side salad with crisp greens or roasted seasonal vegetables also complements the hearty, comforting nature of the soup without overpowering it. Garlic bread or even warm pita are other fantastic options.

Creative Ways to Present

For a rustic vibe, serve the soup in earth-toned bowls with a thick slice of toasted sourdough on the side. You could also ladle it into hollowed-out bread bowls for a cozy, all-in-one meal that’s perfect for entertaining. If you want to jazz things up visually, add a swirl of coconut cream or a sprinkle of toasted pumpkin seeds on top for both texture and flair.

Make Ahead and Storage

Storing Leftovers

This Hearty Instant Pot White Bean Soup with Herbs and Vegetables Recipe keeps wonderfully refrigerated in an airtight container for up to four days. The flavors often deepen overnight, making leftovers even more delicious. Just be sure to cool the soup before storing to maintain freshness.

Freezing

This soup freezes exceptionally well, making it a fantastic choice for meal prep. Freeze in portion-sized containers or freezer bags for up to three months. Label your containers with the date and contents so you can enjoy homemade comfort anytime future cravings hit.

Reheating

To reheat, thaw in the refrigerator overnight if frozen, then warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the soup has thickened too much. Alternatively, you can reheat individual bowls in the microwave, stirring halfway through to ensure even heating.

FAQs

Do I have to soak the beans before cooking?

No soaking is required in this Hearty Instant Pot White Bean Soup with Herbs and Vegetables Recipe thanks to the pressure cooking method, which softens the beans thoroughly in around 35 minutes.

Can I use canned beans instead of dried?

Yes, though you’ll want to reduce the cooking time drastically. Add canned beans after the sauté step and simmer for about 10 minutes to blend the flavors, avoiding pressure cooking.

What can I substitute for vegetable broth?

If you don’t have vegetable broth on hand, water can be used in a pinch, though broth gives far more flavor. Alternatively, homemade broth or bouillon cubes dissolved in water are great options.

Can I make this soup in a slow cooker instead of an Instant Pot?

Absolutely. Sauté the vegetables on the stove first, then transfer everything to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until beans are tender.

Is this soup suitable for a vegan diet?

Yes! This recipe is vegan, gluten-free, and naturally packed with plant-based protein, making it a healthy, hearty option for anyone following those diets.

Final Thoughts

Once you try this Hearty Instant Pot White Bean Soup with Herbs and Vegetables Recipe, it’s likely to become one of your go-to comfort meals. It’s simple to pull together, wonderfully satisfying, and full of wholesome ingredients that make your kitchen smell incredible as it cooks. Whether you’re cozying up on a chilly evening or looking for a nourishing lunch, this soup’s warmth and heartiness won’t disappoint. Give it a try—you just might find your new favorite!