There’s something so comforting about a warm bowl of soup, especially when it’s packed with fiber and nutrients. This Instant Pot white bean soup is a vegan delight that perfectly blends flavors while being incredibly easy to make. I often find myself craving this soup on chilly evenings, and the best part? It takes just a fraction of the time to prepare than traditional methods.
With its creamy texture and robust flavor, this soup appeals to everyone, not just those following a vegan or vegetarian diet. It’s creamy without being heavy, and bursting with taste from the herbs and vegetables. You can serve it as a complete meal or as a starter for a larger gathering. Perfect for those busy weeknights, this dish is also a fantastic make-ahead option that will warm your heart and soul.
Why you’ll love this
- Quick cooking time with the Instant Pot.
- Hearty and filling while being low in calories.
- Uses inexpensive ingredients you may already have.
- Freezer-friendly, so you can enjoy leftovers anytime.
- A wholesome dish suitable for vegans and vegetarians.
"Tastes incredible and so simple to make."
Step-by-step overview
This Instant Pot white bean soup comes together efficiently. You start by soaking the beans, which can be done overnight or using a quick method. The sauté function preps your flavorful base before everything is pressure-cooked to perfection. Finally, a quick stir in of frozen peas enhances the soup just before serving.
Gather these items
- 1 1/2 cups dry navy beans
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 1 14.5 oz can diced tomatoes with juices
- 3 medium celery ribs, diced
- 2 medium carrots, diced
- 5 large garlic cloves, minced
- 2 dried bay leaves
- 3/4 Tbsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 6 cups chickenless broth or vegetable broth
- 1 cup frozen peas
- Salt and pepper
Ingredient notes & swaps
- Beans: Navy beans provide a creamy texture, but great northern or cannellini beans work well as substitutes.
- Broth: Vegetable broth enhances flavor; you can also use water, but it may dilute the taste.
- Tomatoes: Fire-roasted diced tomatoes will add a nice smoky depth.
- Herbs: Fresh herbs elevate the flavor, but dried herbs can be used in a pinch; use about one-third the amount.
How to make it
Making this soup is a straightforward process that yields big flavor in a short time.
Soak the beans: Rinse the beans well and remove any debris. Place them in a bowl and cover them with water by about two inches. Soak for 6 hours or overnight. Rinse and set aside.
Sauté the onion: Using the sauté function on the Instant Pot, heat the olive oil. Add the diced onion and cook, stirring occasionally for about 10 minutes, until they start to brown.
Add tomatoes and veggies: Stir in the diced tomatoes, allowing them to loosen the browned bits on the bottom of the pot. Then add the diced carrots, celery, minced garlic, soaked beans, bay leaves, rosemary, thyme, and the broth.
Pressure cook: Close the lid of the Instant Pot and cancel the sauté mode. Select the pressure cook setting on high for 30 minutes, ensuring the release valve is set to sealing.
Release pressure: Once the cooking time is completed, carefully manually release the pressure by switching the valve to venting. Wait until the floating pin goes down before removing the lid.
Finish the soup: Remove the bay leaves and stir the frozen peas into the soup. Taste and season with salt and pepper to your preference.
Pro Tip: Rinse your beans thoroughly to remove excess starch and impurities, enhancing the overall flavor and texture of the soup.
The soup should be creamy but not overly thick—just luscious enough to coat a spoon. You’ll know it’s done when you can easily mash a bean against the side of the pot with a fork.
Helpful cooking tips
- Soak beans: Soaking not only reduces cooking time but also improves digestibility by minimizing certain compounds.
- Batch cooking: Make a large batch and freeze portions for quick meals later on.
- Adjust seasoning: Always taste your soup after cooking; flavors can deepen as the soup sits.
- Texture check: If the soup seems too thick, add a bit more broth or water during reheating.
Best ways to enjoy it
This soup shines on its own but is delicious when served with crusty bread for dipping. A sprinkle of fresh herbs or a drizzle of olive oil before serving elevates the dish. For a crunchy texture, add some toasted croutons on top, or serve it alongside a crisp green salad.
Keeping leftovers fresh
Store any leftover soup in an airtight container in the fridge for about 5 days. Feel free to freeze it in portions for up to 3 months. When reheating, add a little water or broth if it has thickened and stir well.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
- Too watery: If your soup turns out runny, you can thicken it by pureeing a portion and returning it to the pot.
- Bland flavor: Add a splash of vinegar or a bit of soy sauce to brighten the flavors if needed.
- Overcooked beans: If the beans disintegrate, try cooking them for a shorter time in the future to retain their texture.
- Soggy veggies: Ensure not to over-sauté the vegetables before cooking as they will cook further in the pressure.
Creative twists
Feel free to switch up ingredients in this soup to suit your taste or dietary requirements. Consider adding diced potatoes for more heartiness, or toss in some spinach or kale right at the end for added nutrition. You could also throw in a bit of nutritional yeast for extra flavor and a cheesy taste without dairy.
Swap the herbs based on what you have on hand or are in the mood for. Thyme can be replaced with oregano for an Italian twist, or use a blend of herbs for a more complex flavor profile.
Common questions
Can I use canned beans instead? Yes! If you’re short on time, use three 15-ounce cans of drained beans. Just reduce the cooking time since they’re already cooked—pressure cook for about 10 minutes.
What if I don’t have an Instant Pot? You can make this on the stove! Soak your beans as instructed, then simmer everything for about 1.5 to 2 hours until the beans are tender.
Is this soup gluten-free? Absolutely! All the ingredients are gluten-free, making it a safe choice for someone with gluten intolerance.
Can I add more spices? Definitely! Experiment with spices such as smoked paprika or chili powder for a little heat and complexity.
This Instant Pot white bean soup is not only delicious but also adaptable, budget-friendly, and a fantastic way to warm up your kitchen on a cozy evening. Enjoy your cooking!
Instant Pot White Bean Soup
Ingredients
Method
- Soak the beans: Rinse the beans well and remove any debris. Place them in a bowl and cover them with water by about two inches. Soak for 6 hours or overnight. Rinse and set aside.
- Sauté the onion: Using the sauté function on the Instant Pot, heat the olive oil. Add the diced onion and cook, stirring occasionally for about 10 minutes, until they start to brown.
- Add tomatoes and veggies: Stir in the diced tomatoes to loosen the browned bits on the bottom of the pot. Then add the diced carrots, celery, minced garlic, soaked beans, bay leaves, rosemary, thyme, and the broth.
- Pressure cook: Close the lid of the Instant Pot and cancel the sauté mode. Select the pressure cook setting on high for 30 minutes, ensuring the release valve is set to sealing.
- Release pressure: Once the cooking time is completed, carefully manually release the pressure by switching the valve to venting. Wait until the floating pin goes down before removing the lid.
- Finish the soup: Remove the bay leaves and stir the frozen peas into the soup. Taste and season with salt and pepper to your preference.