Description
A hearty, protein-rich Instant Pot white bean soup made with simple pantry staples and fresh herbs. Cozy, flavorful, and ready in under an hour — no soaking required!
Ingredients
Main 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
Optional Ingredients
- 1–2 cups chopped kale or spinach
- Fresh lemon juice (to taste)
- Red pepper flakes (to taste)
Instructions
- Sauté Vegetables: Turn the Instant Pot to Sauté mode. Add olive oil, diced onion, carrot, and celery. Cook for 3–4 minutes until the vegetables are softened and fragrant.
- Add Aromatics: Stir in minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for about 1 minute until the mixture becomes aromatic.
- Add Beans and Broth: Add the rinsed white beans, bay leaf, and vegetable broth to the pot. Stir well, making sure to scrape any bits off the bottom of the pot to prevent burning.
- Pressure Cook: Secure the lid on the Instant Pot. Set to cook on High Pressure for 35 minutes.
- Release Pressure: Once cooking is complete, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
- Remove Bay Leaf and Adjust Texture: Remove and discard the bay leaf. For a creamier soup texture, mash some of the beans with a spoon or use an immersion blender to pulse a few times.
- Add Greens: Stir in chopped kale or spinach if using, allowing them to wilt for 2–3 minutes in the hot soup.
- Season and Serve: Season the soup with salt, black pepper, and a squeeze of fresh lemon juice to brighten the flavors. Serve warm.
Notes
- No soaking required, but if beans are soaked overnight, reduce pressure cook time to 20–25 minutes.
- Add extra vegetable broth or water if the soup becomes too thick after cooking.
- Pairs well with crusty bread or topped with vegan parmesan for added flavor.
- Leftover soup freezes well, making it an excellent option for meal prep.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup, Dinner
- Method: Instant Pot
- Cuisine: American
